Restaurant Report: Myron Mixon’s Pitmaster Barbecue

The winningest man in barbecue has made his way to extraordinary Alexandria! Pitmaster Myron Mixon, a celebrity chef and hugely successful competitor in barbecue competitions worldwide (he’s won more competitions than anyone in the world), has selected Old Town as the site of his newest restaurant. He brings with him more than twenty years’ experience delivering competition-level barbecue—and also some really great sweet tea.

If you like barbecue, you’re in for a treat. There are, of course, many different kinds of barbecue—heavy on the vinegar, sweet and tangy, mustard-based, etc.—but Mixon’s delicacies transcend regional influence. As co-manager Joe Corey, who partners with Bill McFadden at both Myron Mixon’s Pitmaster Barbecue and Faccia Luna on South Washington, will attest, this is not North Carolina barbecue, Texas barbecue, or Memphis barbecue. It is competition-level barbecue from a true pitmaster, who is apparently very funny, down-to-earth, and the “best of the best of the best,” in Corey’s words and seconded by our very fun waiter, Billy. (I asked Billy to invite Mr. Mixon to the annual Waynewood BBQ. RSVP, TBD.)

Start with the deviled eggs, prepared with meat inside, and the burnt brisket ends, which are FANTASTIC and somehow not overly dried out, as brisket ends often are.

For the main course, if there are enough of you (or if you want leftovers to last you a week), go for the Family Meal. The menu says it serves 3-4, but the four of us left a significant amount of food on the platter when we had to stop to save room for dessert. You will definitely get your money’s worth: the Family Meal includes a half smoked chicken, pulled pork, beef brisket, sausage links, baby back ribs, AND three Mixon’s Fixins’. The Brunswick stew is delicious but heavy, as to be expected; the collard greens are fantastic; and the mac and cheese is some of the best I’ve ever had. Jack’s peach BBQ baked beans are apparently a big hit, too.

As for drinks, I recommend the cedar-smoked old fashioned. It has a great kick, but the taste is not as overtly smoky as I had anticipated. Also, get the Atmosphere Rosé, which came recommended to use by our waiter. Billy told us that the best accompaniment to barbecue is a bone-dry rosé, and he was right! I’m a little biased because I love my rosé, so you’ll have to try it and see for yourself. Stop by for dinner, but keep your eyes peeled for a brunch option coming in the spring!

 Save room for two sweet Southern classics done just right: banana pudding and chocolate pie.

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