Recipe: Cookbook - Recipes from Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Amy Mills Tunnicliffe
Recipe Collections1. Armadillo Eggs (Smoked)
These armadillo eggs are one of the best ideas I've seen recently. Spicy bratwurst sausage is molded around a jalapeno pepper stuffed with cream cheese to form an egg.
2. Super Smokers Sweet and Spicy Chicken Wings
These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey, and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can take.
3. Apple City Barbecue Grand World Champion Ribs
People are mystified about how to cook ribs properly. I'm going to walk you through every step using a basic charcoal grill. Obviously if you have different or more high-tech equipment, you'll need to modify these procedures.
4. Apple City Barbecue Sauce
When I bought 17th Street Bar & Grill in 1985, Mama Faye was 82 years old and in excellent health. For several years, she made gallons of our family's barbecue sauce each week, but once the place got going, the amount I needed for the restaurant and for competition quickly got to be overwhelming. I had to cook hundreds of batches myself.
5. Magic Dust
There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants. I wish I could figure out a way to attach the bottle to the restaurant tables because, at my restaurants, it's the most frequently stolen item!
6. One Way to Develop Barbecue Sauce
Many people start with a bottled sauce and doctor it up. You can cut the thickness (bottled sauces are usually too thick) and boost the spice fairly easily...
7. Judy Mills's From-Scratch Baked Beans
Judy Mills is maried to my oldest brother, Landess. She always brings from-scratch baked beans to family picnics, and they are good. She goes on and on about how much better they are because she started with dried beans. When I started working on this book, I asked Landess to watch her make the beans and write out the recipe for me. He laughed and laughed. "She doesn't make those beans from scratch," he said, dashing the story I'd known to be true for more than 50 years.
8. Blue Smoke Strawberry-Rhubarb Cobbler
Most barbecue restaurants don't have an official pastry chef, but Blue Smoke has the talented Jen Giblin. I spent a lot of time in her area of the kitchen during my extended stay in New York. She needed my help to taste-test just about everything she made. Believe me, I was happy to oblige. Try this fresh and fruity cobbler at the height of strawberry season.
Recipes from:
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Amy Mills Tunnicliffe
A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In this 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.
List All Featured Cookbooks and Sample Recipes
These armadillo eggs are one of the best ideas I've seen recently. Spicy bratwurst sausage is molded around a jalapeno pepper stuffed with cream cheese to form an egg.
2. Super Smokers Sweet and Spicy Chicken Wings
These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey, and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can take.
3. Apple City Barbecue Grand World Champion Ribs
People are mystified about how to cook ribs properly. I'm going to walk you through every step using a basic charcoal grill. Obviously if you have different or more high-tech equipment, you'll need to modify these procedures.
4. Apple City Barbecue Sauce
When I bought 17th Street Bar & Grill in 1985, Mama Faye was 82 years old and in excellent health. For several years, she made gallons of our family's barbecue sauce each week, but once the place got going, the amount I needed for the restaurant and for competition quickly got to be overwhelming. I had to cook hundreds of batches myself.
5. Magic Dust
There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants. I wish I could figure out a way to attach the bottle to the restaurant tables because, at my restaurants, it's the most frequently stolen item!
6. One Way to Develop Barbecue Sauce
Many people start with a bottled sauce and doctor it up. You can cut the thickness (bottled sauces are usually too thick) and boost the spice fairly easily...
7. Judy Mills's From-Scratch Baked Beans
Judy Mills is maried to my oldest brother, Landess. She always brings from-scratch baked beans to family picnics, and they are good. She goes on and on about how much better they are because she started with dried beans. When I started working on this book, I asked Landess to watch her make the beans and write out the recipe for me. He laughed and laughed. "She doesn't make those beans from scratch," he said, dashing the story I'd known to be true for more than 50 years.
8. Blue Smoke Strawberry-Rhubarb Cobbler
Most barbecue restaurants don't have an official pastry chef, but Blue Smoke has the talented Jen Giblin. I spent a lot of time in her area of the kitchen during my extended stay in New York. She needed my help to taste-test just about everything she made. Believe me, I was happy to oblige. Try this fresh and fruity cobbler at the height of strawberry season.
Recipes from:
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Amy Mills Tunnicliffe
A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In this 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.
List All Featured Cookbooks and Sample Recipes
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!