Jack's Old South

"Had a great weekend learning BBQ from the 5 time World Champion! Thanks Myron Mixon and all of your team. #myronmixon #jacksoldsouthbbqschool Myron does a great job demonstrating the “Why and How to” to make the difference in your BBQ whether you cook for a restaurant or friends in you backyard. He covered Whole Hog, Butts and Brisket, Tri-tip along with turkey and chicken. Myron makes it entertaining as well and the food you prep is the food you eat…and it’s damn good. Bring your appetite! Learned a lot and can’t wait to see if I can pull off some of the amazing meats we were treated to."

"Was lucky enough to do the memories class, and it did not disappoint... Myron and his team make you feel right at home, serve you more food that you could imagine, and will answer every question you got except his coleslaw recipe. Would definitely do it again!"

"It was amazing. Meeting Miron and crew and the guest was like we were old time friends.The food was The real deal.Killer weekend."

"Awesome experience, I just signed up to go back next year for the 2nd class."

"I went to the school this past weekend, I was super excited about it. I did learn allot which I'm thankful for. His team when you get one of them were very helpful. I went with a guy named Shannon who had already been to this class one time before and enjoyed it so much he wanted to come back. The class had over 65 people which was just to much. Shannon said there was half the at his class and it was just a better experience. The frustrating part was when Myron cooked something and had samples it was like a bunch of hyenas to get anything, when the whole hog was done it was insane at how difficult it was to try and get some of the meat as the same people stayed and didn't move to get more so you have over 60 people around a table, it was needless to say chaotic. When we went to the tables to cut meat and season there was confusion and just buy enough of his staff to help. There were multiple people talking about how frustrating it was with the amount of people that were there. When we ate if you weren't in the front of the line getting food it would be cold. There was plenty of food though. Again I did learn some recipes and I feel like I got better but there was just to many people allowed in the class. Shannon repeatedly talked about how much better his last experience was compared to this one. I would've rather paid more for less people if the money mattered. Disappointed but I did learn allot and thankful I went."