Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue

by Mike Mills, Amy Mills

Signature recipes and wisdom from the country's foremost pitmaster

  • Format: Hardcover
  • ISBN-13/ EAN: 9780544702493
  • ISBN-10: 0544702492
  • Pages: 336
  • Publication Date: 05/09/2017
  • Carton Quantity: 12
About the Book
About the Authors
  • About the Book
    Signature recipes and wisdom from the country's foremost pitmaster 


    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 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. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.

  • About the Author
  • Excerpts
  • Reviews
    “There are no two names more lovingly synonymous with barbecue scripture than Mike Mills and Amy Mills, the dynamic father-daughter duo out of Murphysboro, Illinois, whose new barbecue bible Praise the Lard is sure to become gospel to aspiring pitmasters and home smokers alike. Mike, whose infectious passion and charm inspired me to bring regional barbecue to New York City, understands instinctively that barbecue—with all its ritual and tradition—is the very essence of hospitality. 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 


    “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 


    “For years, we’ve been fans of Mike, Amy, and the 17th Street Barbecue crew—trading cocktails for ribs every summer during the Big Apple Barbecue Block Party in New York City. This book represents the perfect invitation for readers to join that world. The recipes are incredible, but the stories and soul expressed on its pages are what make this a truly special read.” 

    — Will Guidara and Daniel Humm, Eleven Madison Park, NoMad, and Make It Nice