Portland Public Library

Praise the lard, recipes and revelations from a legendary life in barbecue, Mike Mills and Amy Mills ; photographs by Ken Goodman

eng

illustrations

no index present

non fiction

Praise the lard

953709985

Mike Mills and Amy Mills ; photographs by Ken Goodman

recipes and revelations from a legendary life in barbecue

Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as 'The Legend, ' Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family's lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain't No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills' history

The gospel according to 17th Street -- Vernacular: barbecue spoken here -- The firm foundation: tried-and-true personal pantry preferences -- The holy trinity: seasoning, smoke, and sauce -- Saying graces: appetizers and other openers -- The keys to the kingdom: classic pit-smoked meats and more -- High holy days: feed-a-crowd dishes for holidays and celebrations -- Praise the lard: DIY whole hog extravaganza -- The disciples: great barbecue side dishes -- Holy communion: boozy beverages with a barbecue twist -- Benediction: divine desserts and sweet salvation -- Giving thanks and praise