1/30/2023 0 Comments Alotta smoke oncue download![]() ![]() Index The Gospel According to 17th Streetīarbecue has been important to our family, but I never dreamed it would consume my life. Holy Communion: Boozy Beverages with a Barbecue Twistīenediction: Divine Desserts and Sweet Salvation The Disciples: Great Barbecue Side Dishes Praise the Lard: DIY Whole Hog Extravaganza High Holy Days: Feed-a-Crowd Dishes for Holidays and Celebrations The Keys to the Kingdom: Classic Pit-Smoked Meats and More Saying Grace: Appetizers and Other Openers The Holy Trinity: Seasoning, Smoke, and Sauce The Firm Foundation: Tried-and-True Personal Pantry Preferences There’s something like a line of gold thread running through a man’s words when he talks to his daughter, and gradually over the years it gets to be long enough for you to pick up in your hands and weave into a cloth that feels like love itself. Prop styling by Amy Mills and Lisa Donovan Classification: LCC TX840.B3 M545 2017 (print) | LCC TX840.B3 (ebook) | DDC 641.7/6-dc23įood styling by Amy Mills and Lisa Donovan Description: Boston : Houghton Mifflin Harcourt, 2017. Title: Praise the lard : recipes and revelations from a legendary life in barbecue / Mike Mills and Amy Mills photographs by Ken Goodman. | Goodman, Ken (Photographer), photographer. Library of Congress Cataloging-in-Publication Data White wood image: Algirdas Urbonavicius/123RFįor information about permission to reproduce selections from this book, write to or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016. Photographs pages 22 and 326 by David Grunfeldīrown wood image: Sutichak Yachiangkham/123RF Read moreĬopyright © 2017 by Mike Mills and Amy Mills With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history. 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. 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. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. ![]() 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. 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. Signature recipes and wisdom from the country's foremost pitmaster
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