Jack's Old South BBQ School
Myron Mixon and his son Micheal
Fully butchered whole-hog (note: the rib cut)
Students practice injection skills
Rib membrane is removed
Rub is applied to rib-rack
Students practice butchering chicken
Myron applies excess injection to whole-hog
Myron demonstrates his cupcake chicken technique
Myron demonstrates boxing chicken for submission
Myron demonstrates how to choose a brisket
Myron's brisket box with Burnt Ends
