Peace, Love, & Barbecue

Peace, Love, & Barbecue combines recipes, techniques, and stories from championship pitmaster Mike Mills and his daughter Amy Mills Tunnicliffe. The book documents the culture and craft of barbecue through interviews with notable pitmasters and detailed instructions for smoking meats. The text includes over 75 recipes from Mills' restaurants and competition circuit, along with contributions from other barbecue experts across America. Mills shares specifics about wood selection, temperature control, and his signature methods that earned him multiple Memphis in May World Championship titles. Beyond cooking instructions, the book chronicles Mills' journey from small-town restaurateur to barbecue legend. The father-daughter authors incorporate historical context about regional barbecue styles and traditions throughout the United States. The book stands as both a practical manual and a preservation of barbecue heritage, emphasizing the connection between food, family, and community in American culture. Through personal narratives and technical expertise, it demonstrates how barbecue transcends cooking to become an art form and way of life.

Readers appreciate the combination of BBQ recipes, techniques, and personal stories from the competition circuit. Many note the detailed instructions help them replicate competition-level results at home. The sauce and rub recipes receive frequent mentions in reviews. Readers highlight: - Clear explanations of smoking techniques - Stories from BBQ personalities and restaurants - Family history behind the recipes - Memphis-style BBQ focus Common criticisms: - Some recipes require hard-to-find ingredients - Limited coverage of other regional BBQ styles - Photos could be better quality - Not enough basic/beginner content Ratings: Goodreads: 4.3/5 (300+ ratings) Amazon: 4.7/5 (500+ ratings) Reader quote: "The recipes are spot-on, but what makes this special is getting inside the head of one of BBQ's greatest pitmasters." - Amazon reviewer Several readers mention successfully recreating Mills' famous Apple City Barbecue sauce and Memphis-style ribs using the book's instructions.

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🔥 Mike Mills earned the nickname "The Legend" in barbecue circles after winning the Memphis in May World Championship three times and being inducted into the Barbecue Hall of Fame. 🍖 The book includes a secret recipe for Magic Dust®, a trademarked spice rub that took Mills 35 years to perfect and is now used in restaurants worldwide. 🏆 17th Street Bar & Grill, Mills' flagship restaurant in Murphysboro, Illinois, has been named "Best Ribs in America" by Bon Appétit magazine. 📚 Co-author Amy Mills Tunnicliffe is Mike's daughter and nicknamed "The Barbecue Heiress." She runs her own barbecue consulting company, OnCue Consulting. 🔍 The book features not just recipes but also profiles of legendary pitmasters and their techniques, making it part cookbook, part historical document of American barbecue culture.