Real, Honored, and Absolutely Delicious Barbeque

Nothing compares to competition barbecue. This isn’t cooking in your backyard. Teams go from all over the world to compete, bringing with them specially designed smokers and the best meats they can find. Their goal is to win. Who is the best is decided by skilled judges. They are also the only ones who get to sample the delicious barbecue that is being prepared. Up to now…

Everything is changed by Myron Mixon BBQ. Beginning with our first site in Old Town Alexandria, Virginia, Myron has introduced his recipes from his championship competitions into a public restaurant. You now have the opportunity to sample authentic world-champion barbecue when you visit one of our venues.

Myron Mixon: The Winningest Man in Barbeque

Myron Mixon learned to barbeque from his father, Jack Mixon, when he was barely old enough to grasp a shovel to add embers to his father’s pits. Barbeque was the family business, but it wasn’t until his father died away in 1996 that Myron joined his first tournament. He felt it would help him acquire attention for Jack’s line of sauces and support his family.

At a tournament in Augusta, Georgia, he got first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he’s won more barbecue tournaments than anyone else in the world. He’s won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, 11 national championships, first place for whole hog at the Jack Daniels World Championship Invitational Barbeque Competition, and has been the Grand Champion at the World Championship at Memphis in May five times. His squad is the only team to win Grand Championships at Memphis in May, Kansas City BBQ Society, and the Florida BBQ Association in the same year. In 2013, he was recognized into the Barbecue Hall Fame in Kansas City.

In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue.

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