Praise the Lard

Signature recipes and wisdom from the country's foremost pitmaster—"There are no two names more lovingly synonymous with barbecue scripture than Mike Mills and Amy Mills. . . . Whether you're a seasoned pro or new to the pit, Mike and Amy patiently walk you through the process from whole hog to the very last fixin', peppering in plenty of personality and helpful tips along the way. Praise the Lard guarantees a trip to the altar of 'cue" (Danny Meyer, CEO, Union Square Hospitality Group).

"Barbecue is in the blood of this father and daughter duo." — Publishers Weekly

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 one hundred 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 of food photos, candids, and illustrations, this book is as rich as the Mills' history.

"A must for anyone who loves BBQ. There is not a human on earth who I admire more when it comes to smoking meat. They call Mike Mills 'the legend,' and believe it or not, I think that label is an understatement." —Michael Symon, James Beard Award–winning chef, restaurateur, television personality, and author