When it comes to barbecue legends, Myron Mixon stands out as a true icon. Known as the “winningest man in barbecue,” his sauce combines bold flavors that bring smoky, tangy, and sweet notes to every bite. We’ve crafted this recipe to capture the essence of Myron’s signature sauce, perfect for elevating your grilled meats to competition-level deliciousness.
Whether you’re a weekend griller or a barbecue enthusiast, this sauce is versatile and easy to make at home. It’s the secret weapon that turns ordinary ribs, chicken, or brisket into mouthwatering masterpieces. Let’s dive into the flavors that make Myron Mixon’s barbecue sauce a must-have in your kitchen.
Ingredients
To craft the authentic Myron Mixon Barbecue Sauce, we gather a balance of smoky, tangy, and sweet ingredients. Each element plays a vital role in building the layers of flavor that make this sauce a staple for barbecue lovers and competitors alike. Below is the carefully measured list you’ll need to create this signature sauce:
| Ingredient | Quantity | Preparation/Notes |
|---|---|---|
| Ketchup | 2 cups | Use a rich, full-flavored variety for base depth |
| Apple cider vinegar | 1/2 cup | Adds tang and brightness |
| Brown sugar | 1/4 cup | Packed for sweetness and caramel notes |
| Molasses | 2 tablespoons | Provides a deep, smoky sweetness |
| Worcestershire sauce | 1 tablespoon | Adds umami complexity |
| Yellow mustard | 1 teaspoon | Introduces mild heat and tang |
| Liquid smoke | 1/2 teaspoon | Essential for signature smoky flavor |
| Garlic powder | 1 teaspoon | Adds savory undertones |
| Onion powder | 1 teaspoon | Compliments garlic for depth |
| Black pepper | 1/2 teaspoon | Freshly ground preferred for subtle heat |
This carefully curated blend ensures you capture the essence of Myron Mixon’s legendary barbecue sauce. Each ingredient contributes to a bold and balanced flavor profile perfect for glazing ribs, chicken, or pulled pork.
We recommend measuring out your ingredients precisely to maintain consistency and replicate the true taste repeatedly. Once combined, this sauce will deliver the smoky sweetness and tangy zip that defines competition-level barbecue seasoning.
Equipment Needed
To master the Myron Mixon Barbecue Sauce Recipe, having the right equipment is essential for precision and flavor development. Here is a detailed list of tools we use to ensure every batch turns out perfectly:
- Medium-sized saucepan: Use a heavy-bottomed saucepan for even heating. This helps prevent burning while simmering the sauce.
- Measuring cups and spoons: Accurate measurements maintain the consistency and balance Myron Mixon’s sauce is known for.
- Whisk: A sturdy whisk helps blend ingredients smoothly, eliminating lumps and integrating spices thoroughly.
- Heat-resistant spatula: Ideal for scraping down the sides of the pan to capture all flavors without losing any to sticking.
- Storage container: A clean glass jar or airtight bottle lets us store the sauce properly while allowing flavors to meld overnight.
- Stove or burner: Consistent medium heat is critical for simmering without reducing too fast or burning.
- Timer: Timing the simmering step to about 15-20 minutes ensures thickening while preserving the sauce’s bold flavor.
| Equipment | Purpose | Notes |
|---|---|---|
| Medium-sized saucepan | Even heating and simmering | Heavy-bottomed preferred |
| Measuring cups/spoons | Accurate ingredient measurement | Essential for flavor consistency |
| Whisk | Mixing ingredients smoothly | Prevents lumps and blends spices |
| Heat-resistant spatula | Stirring and scraping sides | Retains all flavors |
| Storage container | Proper sauce storage | Airtight glass jars recommended |
| Stove or burner | Controlled heat source | Medium heat for simmering |
| Timer | Precise simmering time | 15-20 minutes simmering duration |
Using these tools allows us to replicate Myron Mixon’s legendary barbecue sauce with confidence, ensuring every ingredient’s flavor shines through in perfect harmony.
Prep Work
Before we dive into combining flavors and simmering the sauce, precise prep work is essential. This ensures our Myron Mixon Barbecue Sauce achieves that signature smoky, tangy, and sweet balance every time.
Gathering Ingredients
To start, let’s gather all the fresh and pantry staples necessary for this recipe. Having everything at hand streamlines the process and maintains workflow efficiency.
- Ketchup (foundation of the sauce base)
- Apple cider vinegar (adds tangy acidity)
- Brown sugar (for sweetness and caramel notes)
- Molasses (deep rich sweetness and color)
- Worcestershire sauce (complex umami)
- Yellow mustard (mild pungency and slight heat)
- Liquid smoke (intense smoky flavor without fire)
- Garlic powder (savory undertones)
- Onion powder (aromatic depth)
- Black pepper (subtle heat and spice)
Measuring Spices and Liquids
Accurate measurement is critical to perfectly balance the flavors in our Myron Mixon Barbecue Sauce. We recommend the following quantities based on the original recipe proportions:
| Ingredient | Measurement | Notes |
|---|---|---|
| Ketchup | 2 cups | Use plain or organic |
| Apple cider vinegar | 1/2 cup | For bright acidity |
| Brown sugar | 1/3 cup (packed) | Light or dark brown sugar |
| Molasses | 2 tbsp | Unsulfured |
| Worcestershire sauce | 1 tbsp | Adds umami depth |
| Yellow mustard | 1 tbsp | Smooth style |
| Liquid smoke | 1 tsp | Hickory or mesquite preferred |
| Garlic powder | 1 tsp | |
| Onion powder | 1 tsp | |
| Black pepper | 1/2 tsp | Freshly ground recommended |
Using measuring cups and spoons designed for accuracy will help us maintain the authentic flavor profile equation that Myron Mixon perfected. Let’s prepare each ingredient precisely before combining to guarantee smooth blending and consistent results.
Directions
Follow these precise steps to create the Myron Mixon Barbecue Sauce that captures the perfect balance of smoky, tangy, and sweet flavors. Accuracy and proper technique ensure every batch delivers competition-worthy results.
Combining Dry Ingredients
Begin by measuring and combining all dry ingredients to build the bold backbone of the sauce.
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Black pepper: ½ tsp
We whisk these dry spices together in a small bowl until fully mixed. This step allows even distribution of flavors throughout the sauce.
Mixing Wet Ingredients
Next, gather and mix the wet components which create the rich, tangy base.
| Ingredient | Measurement |
|---|---|
| Ketchup | 2 cups |
| Apple cider vinegar | ½ cup |
| Brown sugar | ½ cup, packed |
| Molasses | ¼ cup |
| Worcestershire sauce | 2 tbsp |
| Yellow mustard | 1 tbsp |
| Liquid smoke | 1 tsp |
We combine these wet ingredients in a medium saucepan. Using a whisk, we blend them thoroughly to dissolve sugars and integrate all flavors evenly. This fusion creates the signature depth and brightness.
Blending the Sauce
We slowly add the dry spice mixture into the saucepan with the wet ingredients. Stirring constantly with a heat-resistant spatula, we maintain a smooth consistency without lumps.
- Place the saucepan over medium heat
- Bring the mixture to a gentle simmer
- Reduce heat to low once simmering
- Let the sauce cook uncovered for 15-20 minutes
- Stir occasionally to prevent sticking and build a thick glaze
As the sauce simmers, the flavors deepen and meld together, emerging with the rich complexity Myron Mixon’s sauce is famous for.
“Patience and precise stirring during this stage are crucial. It’s the magic that transforms the sauce into an irresistible finish for ribs, chicken, or pulled pork.”
Once thickened and glossy, remove the sauce from heat and let it cool slightly before transferring it to a storage container. Refrigerate and use within two weeks for the best flavor and freshness.
Cooking Instructions
Follow these precise steps to create the Myron Mixon Barbecue Sauce that delivers bold smoky, tangy, and sweet flavors with every batch. Accurate timing and consistent stirring are essential for achieving the perfect harmony.
Simmering the Sauce
- Combine the dry spices—garlic powder, onion powder, and black pepper—in a medium bowl. Mix thoroughly to distribute the flavors evenly.
- In a medium saucepan, blend the wet ingredients: ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, yellow mustard, and liquid smoke. Whisk until smooth.
- Gradually add the dry spice mixture to the wet ingredients, whisking constantly to avoid lumps and ensure a uniform texture.
- Place the saucepan over medium heat on the stove. Bring the sauce to a gentle simmer while stirring continuously with a heat-resistant spatula.
- Maintain a low simmer and cook the sauce for 15 to 20 minutes, stirring every 2 to 3 minutes to prevent scorching and encourage flavor melding.
- Use a timer to track the simmering duration precisely. The sauce should thicken slightly and develop a rich, glossy appearance.
Adjusting Flavor and Consistency
Once the sauce has simmered, we adjust its final flavor and texture to match the authentic Myron Mixon profile:
| Adjustment Step | Description | Purpose |
|---|---|---|
| Taste the sauce | Sample a small spoonful carefully | Assess balance of sweet, tangy, smoky |
| Add vinegar or mustard | 1 teaspoon increments | Increase tanginess or sharpness |
| Add brown sugar or molasses | 1 teaspoon increments | Enhance sweetness and body |
| Add liquid smoke | Few drops at a time | Boost smoky depth |
| Adjust thickness | Simmer longer for thicker sauce, add water for thinner | Achieve desired consistency |
- If the sauce feels too thick, thin it with a splash of water or additional vinegar for extra tang.
- If it tastes flat, add a dash more Worcestershire sauce or a pinch of black pepper to deepen flavor complexity.
- Always mix well after adjustments and let the sauce cool slightly before retasting.
“Patience is key to locking in the legendary Myron Mixon flavor profile.” We recommend letting the sauce cool to room temperature before transferring it to a storage container. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld perfectly before use.
Serving Suggestions
To maximize the impact of Myron Mixon Barbecue Sauce, we recommend these versatile serving ideas that bring out the full depth of its smoky, tangy, and sweet flavors:
1. Glazing Grilled Meats
For a classic barbecue experience, brush the sauce generously over ribs, chicken breasts, or pork shoulders during the last 10-15 minutes of grilling. This allows the sugars in the sauce to caramelize beautifully, creating a rich, sticky glaze with a perfect balance of smokiness and sweetness.
2. Dipping Sauce
Serve the sauce warm in a small bowl alongside pulled pork sandwiches, smoked sausages, or grilled chicken tenders. Its bold flavor profile works as an excellent dipping sauce that complements the savory richness of smoked meats.
3. Sandwich Spread
Spread a layer of the sauce directly onto burger buns or sandwich bread. It enhances the flavor layers of smoked brisket or grilled chicken sandwiches, adding moisture and a punch of tang and smoky sweetness.
4. Slow Cooker Companion
Add a cup of the sauce to shredded pork or chicken in a slow cooker during the last hour of cooking to infuse the meat with rich barbecue flavor. This step creates tender, flavorful pulled meat perfect for sandwiches or tacos.
5. Side Dish Enhancer
Drizzle the sauce over grilled vegetables, roasted potatoes, or baked beans to tie the entire meal together with cohesive barbecue flair.
Flavor Pairing Table
| Meat Type | Recommended Use | Sauce Application Method | Cooking Tip |
|---|---|---|---|
| Pork Ribs | Grilled/Smoked | Glaze during last 15 min | Apply 2-3 coats for sticky finish |
| Pulled Pork | Slow Cooker/Smoked | Simmer with sauce in pot | Let rest after saucing for max flavor |
| Chicken Breasts | Grilled/Baked | Brush on mid-cooking | Avoid over-saucing early to prevent burning |
| Beef Brisket | Smoked | Serve as dipping sauce | Use sparingly to maintain beef flavor |
| Sausages | Grilled | Serve on side as dip | Heat sauce slightly for best results |
Pro Tips for Serving
To keep the sauce fresh and flavorful, store it in an airtight container in the refrigerator for up to two weeks. Warm it gently before serving to bring out the fullest aroma and taste.
By pairing this sauce with the right meats and cooking techniques, we can confidently replicate the legendary barbecue charms that make Myron Mixon Barbecue Sauce a staple in any grill master’s kitchen.
Storage Tips
Proper storage of Myron Mixon Barbecue Sauce is essential to preserve its bold smoky flavor and vibrant balance of sweet and tangy notes. Follow these storage tips to keep our sauce fresh, flavorful, and ready to use whenever inspiration strikes.
Refrigeration
- After the sauce has cooled to room temperature, transfer it to an airtight container.
- Store the sauce in the refrigerator at or below 40°F (4°C).
- Proper refrigeration will maintain the sauce’s quality for up to 3 weeks.
- Always use a clean spoon to avoid contamination.
Freezing for Long-Term Storage
- To extend shelf life beyond refrigeration, we can freeze the sauce.
- Pour the sauce into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion.
- Label the container clearly with the date.
- Freeze for up to 3 months to preserve flavor and texture.
- Thaw in the refrigerator overnight before use and stir well.
Avoiding Common Storage Mistakes
| Mistake | Impact on Sauce | Avoidance Tip |
|---|---|---|
| Using warm sauce in containers | Promotes bacterial growth and spoilage | Let sauce cool completely before storing |
| Storing in non-airtight containers | Allows air exposure leading to oxidation | Always use airtight containers |
| Double-dipping or contamination | Introduces bacteria causing spoilage | Use clean utensils each time |
| Storing at room temperature | Rapid spoilage and flavor degradation | Refrigerate promptly |
Serving After Storage
Once refrigerated or thawed, give the sauce a good stir before applying to ensure smooth consistency. The flavors may deepen after resting in the cold, enhancing the signature tang and smoky sweetness we love in Myron Mixon Barbecue Sauce.
Make-Ahead Instructions
To maximize the bold flavors of Myron Mixon Barbecue Sauce, planning ahead is essential. Preparing the sauce in advance allows the complex layers of smoky, tangy, and sweet notes to meld fully, resulting in a richer, more balanced taste when served.
Step 1: Cook and Cool Completely
Once we have simmered the sauce to the perfect consistency, remove the saucepan from heat and let it cool at room temperature. This prevents condensation when refrigerated and avoids diluting the bold flavors.
Step 2: Transfer to an Airtight Container
After cooling, transfer the sauce to a clean, airtight container. We recommend using glass or BPA-free plastic jars with a tight sealing lid to maintain freshness and prevent odor absorption.
Step 3: Refrigerate or Freeze
| Storage Method | Temperature | Maximum Storage Duration | Best Use |
|---|---|---|---|
| Refrigeration | At or below 40°F (4°C) | Up to 3 weeks | Ideal for weekly use |
| Freezing | 0°F (-18°C) or lower | Up to 3 months | Best for long-term storage |
- For refrigeration, place the container in the coldest part of the fridge, never the door, to keep the temperature steady.
- For freezing, divide the sauce into smaller portions using freezer-safe containers or heavy-duty ziplock bags. Label with the date to track freshness.
Step 4: Thaw and Reheat Properly
When ready to use frozen sauce, thaw it slowly in the refrigerator overnight. Avoid microwaving to preserve the original flavor and texture. Before serving, stir the sauce well to reincorporate any separated ingredients, then gently heat it on the stove over low heat until warmed through.
Tips for Maintaining Flavor Integrity
- Always use a clean spoon or utensil to avoid cross-contamination.
- Store the sauce away from strong-smelling foods to maintain its signature smoky and tangy aroma.
- Avoid storing the sauce in warm containers or leaving it out too long to prevent spoilage.
Conclusion
Mastering Myron Mixon’s barbecue sauce recipe opens up a world of rich smoky, tangy, and sweet flavors that elevate any grilled dish. With the right ingredients, precise measurements, and proper technique, we can recreate this iconic sauce right at home.
Taking care with preparation, simmering, and storage ensures every batch delivers that competition-worthy taste. Whether we’re glazing ribs, dipping chicken, or adding a bold kick to sandwiches, this sauce becomes an essential part of our barbecue arsenal.
By following these steps, we’re not just making sauce—we’re crafting a flavor experience that honors one of barbecue’s greatest legends. Let’s fire up the grill and enjoy the delicious results together.
Frequently Asked Questions
What makes Myron Mixon’s barbecue sauce unique?
Myron Mixon’s sauce is unique due to its balanced blend of smoky, tangy, and sweet flavors. It uses precise ingredient measurements and layering to create a bold, competition-level taste perfect for various grilled meats.
What are the key ingredients in Myron Mixon’s barbecue sauce?
Key ingredients include ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, yellow mustard, liquid smoke, garlic powder, onion powder, and black pepper.
What equipment do I need to make this sauce?
You need a medium saucepan, measuring cups and spoons, a whisk, a heat-resistant spatula, a stove, a timer, and a storage container to make and store the sauce properly.
How long should the sauce simmer?
The sauce should simmer for the time specified in the recipe, usually around 15-20 minutes, stirring constantly to develop rich flavors and the right consistency.
Can I adjust the flavor of the sauce?
Yes, you can tweak the tanginess by adding vinegar or mustard, increase sweetness with brown sugar or molasses, and deepen smokiness with liquid smoke based on your taste preference.
How do I store Myron Mixon’s barbecue sauce?
Store the cooled sauce in an airtight container in the refrigerator at or below 40°F (4°C) for up to three weeks. For longer storage, freeze it in labeled freezer-safe containers for up to three months.
Can I prepare the sauce ahead of time?
Yes, make-ahead preparation is recommended. After cooking, cool the sauce to room temperature, refrigerate or freeze it, and always use clean utensils to avoid contamination.
What meats pair best with this barbecue sauce?
This versatile sauce complements ribs, chicken, pulled pork, sandwiches, and even slow cooker dishes, enhancing the flavor of most grilled or smoked meats.
How do I reheat frozen barbecue sauce?
Thaw frozen sauce in the refrigerator overnight, then warm it gently on the stove while stirring to maintain smooth texture and original flavor.
What common mistakes should I avoid when storing the sauce?
Avoid storing warm sauce, double-dipping into the container, and keeping the sauce near strong-smelling foods, which can affect freshness and safety.