Loved my weekend cooking class with world class Myron and his team. I received this as a gift and was a home run. It's a must for beginners and those that bbq all the time. read more

Myron, his family and his team made it a special weekend during the second coldest BBQ School he has held. The meet and greet dinner was Southern fried heaven and the rest of the weekend was a carnivore's feast. Myron kept it moving with stories, idioms and the heart of a gentleman and teacher. BBQ was the best that we have had and we left full of memories, recipes and delicious food. Highly recommended read more

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This is a Great Experience! I thoroughly enjoyed this amazing weekend at Myron Mixons home. Myron, his Son Michael, and the Blackshirts treated everyone like they knew us for 20 years. I commend them on making the weekend handicap accessible. This is a laid back and fun experience for all. Go and learn from the Godfather of BBQ. You will be glad you did! Thank you Myron and Michael. Walt C read more

Great experience and learned a lot. Now a backyard cook with some killer comp skills! Well worth the $$. If you go stay in Perry, 10 min away and a alot of better options! read more

Wow - where to begin?! Every bit of this experience was absolutely awesome. And I mean experience - it's the knowledge, the staff, the environment, the hospitality and of course, the food! I'm a novice home cook and I felt right at home with the seasoned competitors. The entire event was worth every penny and as an added bonus, stay just one mile down the road at the Travelodge, which was a tremendous value. The entire weekend was the most fun and receives my highest recommendation! , read more

One of the best clases of BBQ that you can take. Myron is a really nice guy and will answer any quesiton you have. If you are on the bbq go for it read more

Jack's Old South Cook School - a butcher being prepared - Do-It-Yourself Food Near Me - Unadilla, Georgia

Here is my review of Myron Mixon's "Jack's Old South Cooking School". For background, I am not now, nor probably will I ever be a competitive BBQ cooker. That being said, I am a self-taught cook with forty plus years of experience. Being a good old Southern boy, BBQ is one of my great loves, and I have been cooking whole hog, ribs, butts, chicken, brisket, and related side dishes most of my adult life. I am not a pro, but I know my way around, and no one has ever "accidentally" dumped a plate of my food at any event I have hosted. So, after all that bravado and BS, what did I think of the cooking school? In a word, Outstanding. This is the only cooking class I have ever paid for, so it might be a bit unfair to say it, but this was the best money I ever spent on my cooking education. Myron is a treasure. He is a genius, and you don't have to take my word for it, "kiss the ring". Seriously though, the rings and trophies are the proof, but meeting and learning from the man was the confirmation for me. Myron and his team do an outstanding job. Everything was spot on, and when it wasn't, the improvisation and adjustment were world-class professional. Oh, and there was never a dull moment. Myron can do standup if this whole BBQ thing doesn't work out for him. Just check your sensitivities and insecurities at the door. What you see is what you get, and no punches are pulled. Good stuff. I met a lot of great folks among my classmates, and despite my attempts at already knowing everything, I actually learned a lot. There are a lot of great products and equipment on display for sale, but never once did I get a creepy, pushy, sales pitch. In the end it wasn't necessary. The products and equipment speak for themselves, and no I actually didn't buy anything. I would have, believe me. I just couldn't figure out a legitimate excuse to give my wife for me buying and towing home a complete competition ready smoker. I thought about it all weekend, but I couldn't work it out. If you love BBQ and you want to up your game for competition, commercial, or personal reason, you need this class. read more

The Venue - Myron's house. He has several (12) tables setup for standing and prep work where you work with a team on each category (Chicken, Shoulder, Ham, Brisket, Spare and Baby Back Ribs. He also has a venue with one long table down the middle and about 8 on each side pointing at his perch, which has a mirror on top of the table for all to see. Many flock for the front but I will also say that Myron at all times stops and let's you come up and look, will ask for questions and answers any and all in his way (Yes, if you don't like adult language remember it is Myron ). There are a men and women's bathroom and tons of parking. They also had several versions of his (Tom the maker was there as well) Water Cookers for sale which if I had more space for I would have gotten one we are just in a small backyard spot right now. Overall the location gets an A+. One small thing I will point out - trains fascinate me and he had a rail line that goes through Unadilla in his back yard. It's a working track for sure as there are several LONG trains that go by over the weekend. The only reason I mention that is because of my affection for the sound and the view... it means nothing to the class but I liked it My review: http://nicktoday.com/jacks-old-south-school-review-my-weekend-at-myron-mixons-house/ read more

Just attended Myron's smoking school. I could go into deep detail but that's been covered in all prior reviews. I would give him 6/6 stars if possible. Simple review: awesome host, awesome facilities. Myron is as nice, friendly, interactive with guests and as open about his food as anyone I've ever known. He GIVES EVERYTHING UP!! No question is ever left in answered and he never makes anyone feel stupid or puts them down for asking any question. read more

I went to the school in November 2016. I cannot begin to tell you how amazing it was! I am a backyard BBQer with a dream of more. If you think the guy on TV is the real Myron, forget it. The real life Myron is a very friendly and helpful person. He is a great teacher. He made every person in class feel like he was a friend teaching his buddies how to cook. The "Black Shirts", Myron staff, are equally great. They will talk to you like they have known you for years . They answer questions for real world applications. They tell you what it is really like. On Saturday afternoon everyone was offered to stay overnight and help the overnight cook. I was the only one in my class that did it. I cannot tell you how awesome it was! I learned so much about real BBQ cooking. I would recommend staying for it. Nothing can compare to that knowledge. No matter if you are a professional BBQ cook, caterer or a backyard cook. If you love smoking meat, this is the school to go to. Of course Myron says he is the best, but the numerous awards and trophies tells you that most of the BBQ world agrees, he is the best! I have been smoking for 18 months and learned more in the two days at the school then in the previous 18 month combined. read more

I attended the Jacks Old South BBQ Smoking class in September and loved it. We smoked Chicken, Ribs, Pulled pork, brisket and whole hog. Myron has a very old school entertaining personality and was a gracious host. He shared his experiences growing up cooking BBQ with his father as well as cooking on the BBQ Circuit trail and errors. I feel that he was very open and honest on his cooking. He shared the techniques that have made him one of the best BBQ cooks in the world. I highly recommend taking this class if you are judging or plan to compete. It will give you pointers to take home that would otherwise take years if not decades to learn. The food was delicious and experience was a bucket list item for me. The staff was friendly and ambiance was ideal for a barbecue class. The smokers were awesome!! We even took home a bunch of BBQ for the family at home. That was the best whole hog I have ever had. LOVED IT!! read more

Go for sure. If you're into bbq this whole experience is amazing. Myron is so cool and funny. He teaches you everything you need to know. I may go again in January. read more