Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.
In Peace, Love, & Barbecue - a unique combination of cookbook, memoir, and travelogue - Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.
Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."
Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.
With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.
Paul. Paul Kirk’s Championship Barbecue. Boston, Massachusetts: Harvard Common Press, 2004. ———. Paul Kirk’s Championship Barbecue Sauces. Boston, Massachusetts: Harvard Common Press, 1998. Stage, John, and Nancy Radke. Dinosaur Bar-B-Que: An American Roadhouse. Chicago, Illinois: Ten Speed Press, 2001. Thompson, Fred. Iced Tea. Boston, Massachusetts: Harvard Common Press, 2002. Trillin, Calvin. Feeding a Yen. New York: Random House, 2003. ———. Tummy Trilogy. New York: Farrar, Straus and
Potato Salad, 216 Shout Hallelujah Potato Salad, 267 Potato Salad, 216 Praline Sauce, for bread pudding, 278 Prime rib Ubon’s Smoked Prime Rib, 195 Primo Kamado, 294 Propane torch, 290 Pryor, Cactus, 247 Pudding Eades Family Banana Pudding, 159 Punch Pink Pull Your Panties Down Punch, 177 Strip and Go Naked Punch, 177 Purity in barbecue, 77 R Rags, 291 Rebel Yell Jell-O Shots, 178 Recipes. See also specific recipes ingredients in, 53 tips about, 51–52 written vs. memorized, 51
cooked over lighter fuel instead of charcoal. “And then after I retired, I found out there are actual barbecue contests where you can find out just who really cooks the best. So that was just right down my alley. Get out here and drink some cold beer and have some fun. Talk a little trash and stuff. It’s a whole new way of life.” We sample a little of everything on the menu, and I have nothing but the highest praise for Sarge’s food. He mentions something about “double cooking” his brisket, and
LBJ’s White House press secretary, Liz Carpenter, and then-presidential-entertainer Cactus Pryor recalling the events of the day JFK was assassinated. They were at the ranch that fateful day, putting the final touches on the barbecue that LBJ was hosting for President and Mrs. Kennedy. That barbecue never took place. Cactus was one of the first people to know JFK had died. “A Secret Service agent came to the door and said, ‘You’re now standing in the house of the president of the United
SERVES 6 Doug Worgul Growing up in Michigan, Kansas City Star reporter Doug Worgul never had barbecue. “You were deprived,” I say. “Totally! I’m thinking of filing a lawsuit against my parents for deprivation of basic needs!” “Today that might be considered child abuse,” I tell him. He was converted around the age of 30, when he visited a friend in Chicago and they went out for some barbecue. “He took me to Robinson’s Ribs, and I got a sandwich. And then I had another one. It was