National Barbecue News

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NATIONAL BARBECUE NEWS
MARCH 2012
Jack’s Old South entertains South
Korean dignitaries at JOS compound
By Kell Phelps, Publisher
National Barbecue News
kell@barbecuenews.com
On February 6, 2012, I received an
invitation to witness history in the
making in Unadilla, GA. Myron Mixon
and his Jack’s Old South barbecue crew
were asked to feed championship barbecue to a mixed audience of South
Korean and American dignitaries. The
two parties make up a single group that
works in unison to keep both countries
out of harm’s way. Most of these individuals are high-ranking officials from
their prospective homelands, but have
come together for a common cause.
On this night, their outing was a welcomed break from meetings in the
Atlanta, GA, area and was the idea of
Joe Hamel and Myron Mixon. Joe stated, “Myron and Faye were more than
gracious hosts, and this wouldn’t have
come together without them.” Their
idea was to introduce everyone to true
championship quality barbecue in a
PHOTO BY KELLI BARRON
Young Mo Yang's first introduction to the King of BBQ: Joe Hamel, Young Mo Yang,
Myron Mixon and Marty Sikes.
way that was truly unique. This event
took place just before the group was to
adjourn and head back to their normal
routine.
It has always amazed me how great
food shared with friends, or in this case
co-workers, can always turn into something unforgettable. This night I had
the opportunity to witness this very
thing happen once again, but with people who had no idea what they were in
for before arriving, which was all the
more rewarding after seeing them pig
out on the offerings laid before them.
The buffet style dinner included spare
ribs, beef brisket, pulled pork, chicken
quarters, collard greens complete with
pan fried cornbread, apple baked beans,
potato salad, Brunswick stew, cole slaw,
and dessert offered up a banana pudding and also a baked apple crisp. After
seeing and actually getting to sample
these offerings, I can say first hand this
meal was fit for any king!
PHOTO BY KELLI BARRON
PHOTO BY KELLI BARRON
Myron with two delegates from the
Korean Centers for Disease Control.
PHOTO BY KELLI BARRON
Young Mo Yang presents Myron and Jack's Old South with a plaque in appreciation for
the "Best Barbecue East of the Han River."
Myron presents Young Mo Yang with a
copy of his book and a Jack's Old South
hat.
PHOTO BY KELLI BARRON
Young Mo Yang shows off his new Jack's
Old South hat.
I actually knew that South Koreans
do love pork. They usually eat pork in a
traditional dish called Samgyeopsal,
which is pork belly prepared on a grill
and then wrapped in lettuce leaves. I am
guessing this is their version of a garnished box. Their main beef dish is
called Bulgogi, which is thinly sliced
MARCH 2012
NATIONAL BARBECUE NEWS
Young Mo Yang presents Myron with traditional Korean masks.
PAGE 5
PHOTO BY KELLI BARRON
Young Mo Yang and Dr. Kwon toast Myron for a great evening.
PHOTO BY KELLI BARRON
PHOTO BY KELLI BARRON
Myron explains to Young Mo Yang that in
Georgia, you aren't really wearing your
trousers unless there's a knife in your
pocket.
beef marinated in a variety of different
sauces and spices and then mostly
grilled at the table in front of you. One
fellow told me, “Beef brisket is very,
very different and more tender than our
usual beef dish from home.” My guess
is that Myron put his special touch on
this brisket, as it was nothing short of
spectacular!
Before the night ended, several gifts
were exchanged and lots of toasts were
shared. The toasts were mixes of
Letter to the Editor:
Sampler Appetizer
Hi Kell,
Just finished your article on sampler plates. My wife & I have been competing and vending at bbq contests for a
few years now (Sunrise BBQ), when we
vend, 1 of the options we offer is a sampler plate. 1 rib, a small scoop of pulled
pork, 1 piece of chicken, and 1 slice of
brisket. It is far and away our best seller. What is really great is that the number of folks that will come back and
order something off the plate that was
their favorite. (brisket, pork slider
etc...) We have never said much, as it
works for us. Great article, and a very
true one, I liked the part about the
sides, we might think of including a
small side or two, couldn't hurt.
Thanks & keep up the good work.
Ron Stevens
www.sunrisefishing.com
PHOTO BY KELL PHELPS/NBBQN
The plaque present to Myron.
American beer and South Korean soju,
which is a rice whiskey that had been
brought in especially for this event.
When I asked Myron about his thoughts
about the evening event, he simply
smiled and said, “This is probably one
of the coolest things I have ever done
and ranks at the top of my barbecue
experiences. How could anyone get
tired of doing something new and dif-
PHOTO BY KELL PHELPS/NBBQN
(L-R) Jack's Old South crew who helped serve and prepare for the event is Eric Cross ,
Bobby Harman, Myron, and John Goodroe. (Not pictured but helping out as well were
Nick Cochran, Faye Mixon, and David Mixon.)
ferent like this? I mean some people
think it’s all about the money and
and/or fame, but for me it’s about the
smiles of new friends after we have all
just experienced something brand
new!”