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Peace, Love and Barbecue is about the people, the stories and the recipes behind some of the world's greatest barbecue, coming from World Champion barbecuer Mike Mills. In addition to supervising the pits at several nationally-known restaurants, Mills is the only person ever to win the title of Grand World Champion at Memphis in May, which is quite possibly the biggest barbecue event on the competition circuit.
The book, in addition to serving up some mouthwateringly good barbecue, is laugh-out-loud funny. There are lots of photos and accounts of bbq-related travels, including competitions and stopping in at local joints along the way, which makes the book a great read for roadfoodies, those interested in getting a behind-the-scenes look at bbq and aspiring pit masters alike.
Want some recipes? Check out the From-Scratch Baked Beans and Apple City Barbecue Grand World Champion Ribs, or Big Bob Gibson's Hickory-Smoked Chicken and Sarge's Smoked Portobello Mushrooms. And we're not going to forget dessert. Here's one last recipe for Blue Smoke Strawberry-Rhubarb Cobbler.
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7-18-2006 @12:03AM Andy said... For anyone thinking about this book, I can also attest to how great it is.
I bought it last year when I started getting into smoking and Texas-style barbecue and have read it cover to cover. Mike Mills shares his secret recipes, which are excellent, as well as his experiences around the country, traveling to cookoffs and other competitions. He writes with a great amount of humility and warmth that makes you feel like you're just sitting around with a kind uncle. Mike doesn't seem to possess the 'I invented barbecue' attitude and ego that many barbecue professionals seem to have. He knows that there have been many before him and that there will be many after him. A good champion like Mike Mills doesn't need to run around blowing his own horn.
It's also an excellent book for someone getting started because you get a great overview of the barbecue landscape through stories of famous barbecue landmarks, while at the same time getting actual practical cooking advice. Mike covers everything from types of smokers and grills, to utensils and other crazy equipment.
If this book won't get you excited about the history and practice of real barbecue, then nothing will. I have many many books about barbecue, but this one is by far my favorite.
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