Barbecue Bros Book Club: “Praise the Lard” by Mike Mills and Amy Mills

Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.

Monk: Maybe its just since I’ve been paying attention more, but the past few years has seen an explosion of barbecue books in conjunction with the barbecue boom. “Praise The Lard: Recipes and Revelations from a Legendary Life in Barbecue” by the late Mike Mills and his daughter and business partner Amy came out in 2017 and is their second book after 2005’s “Peace, Love, & Barbecue” and was on the front edge of the recent barbecue book trend.

Mike and Amy are able to set their book apart from some of those other books by managing to infuse their voice throughout the book instead of just in an introductory chapter or two. Of course there is that chapter that explains how the barbecue restaurant got started after finding success on the competition circuit. But unlike some other books I’ve read recently, they return throughout the rest of the book.

They connect their recipes to their family history and speaking of history, they sprinkle a little bit of the history of their town Murphysboro, IL throughout the book.

They also aren’t shy about shouting out brands they use, which I actually think is one of the best parts of the book. From seasonings and spices to specialty sodas to cookware to barbecue gear and gadgets, they’ve got a multiple page list in the back that shows you where to get that they prefer. Of course they also have that list on their website so you don’t need the physical book for that.

Another standout is the photography by the always-excellent Ken Goodman, who also did Ed Randolph’s “Smoked” book in 2019.

Sadly, Mike Mills passed away in December 2020 but he was truly a towering figure in the world of barbecue. “Praise the Lard” is a small but worthy part of his legacy.

Would I add this to my bookshelf?

More than most recent books, the answer is possibly yes. Actually, I might want to check out “Peace, Love, and Barbecue” first and then make a decision.

Linkdown: 1/27/21

Featured

Kingsford Charcoal has announced the “Preserve the Pit” Fellowship to celebrate the Black contribution to barbecue and help aspiring pitmasters through a monetary grant and a hands-on mentorship. That mentorship will be provided by several notable barbecue personalities and pitmasters: Kevin Bludso of Bludso’s BBQ in Compton as well as Netflix’s American Barbecue Showdown, Rashad Jones of Big Lee’s BBQ, Bryan Furman of B’s Cracklin’ Barbeque, Devita Davison of the non-profit FoodLab, Amy Mills of 17th Street Barbecue, and Dr. Howard Conyers of PBS’s Nourish.

It’s fantastic to see Kingsford celebrate Black barbecue and put their money where their mouth is with this fellowship investing in the future of it. I look forward to seeing who makes the class of 2021 and what they do with this great opportunity. Applications are due by March 1 and the inaugural class of fellows will be announced in April.

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Sweet kicks