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Entries tagged with 'Mike Mills'

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

The Serious Eats Team Closed

Three lucky Serious Eats winners (and their seriously lucky friends) will win a delicious barbecue spread just in time for Super Bowl feasting. The package includes two racks of barbecue champ Mike Mills's famous baby back ribs, two pounds of pulled pork, a half-gallon of the Tangy 17th Street Pit Beans, a bottle of barbecue sauce (original or spicy) and Magic Dust. Enter to win it here! More

Seriously Delicious Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

The Serious Eats Team Closed

Serious barbecue freaks know that Mike Mills is affectionately called "The Legend." The champion pit master and restaurateur is behind the famous baby back ribs and pulled pork at 17th Street Bar & Grill in Murphysboro, Illinois. Three lucky Serious Eaters (and their seriously lucky friends) will win a delicious barbecue spread just in time for Super Bowl feasting. Enter the giveaway here by crafting your own meat-inspired haiku. More

Serious Heat: What's Your Secret Ingredient for Barbecue Sauce?

Serious Heat Andrea Lynn 37 comments

Memorial Day officially ushers in barbecue sauce season. I need a slow burn to my sauce—just enough for a building heat but not too much to overwhelm the barbecue flavor. When time is on my side, I absolutely adore making beloved pitmaster's Mike Mills' Apple City Barbecue Sauce. Mills, of Memphis in May fame, has a secret ingredient: bacon ground in a spice grinder that adds a delicious, porky dimension to the sauce. More

Mike Mills' Apple City Barbecue Sauce

Serious Eats Andrea Lynn Post a comment

Memphis in May: How Do Judges Define Barbecue 'World Champion'?

When Pigs Fly James Boo 11 comments

Memphis in May, an extremely expensive competition with a thing for sweet meats, is not a benchmark for the world, or even for Memphis-style barbecue, as a whole. Is it still fair, then, to call the victors of this year's competition "world champions"? More

Memphis in May 2010: An Introduction to the World Championship Barbecue Cooking Contest

James Boo 6 comments

Today marks the start of the 33rd annual Memphis in May World Championship Barbecue Cooking Contest (WCBCC). In anticipation of the next three days of marinating, dry-rubbing, coal-burning, carcinogen-loving, belt-busting Americana, I'd like to introduce you to Memphis in May. Learn more about the judging process, and the main events for best ribs, shoulder, and whole hog. More

Seriously Delicious Super Bowl Party Giveaway: Mike Mills Baby Back Ribs and Pulled Pork

Erin Zimmer Closed

The barbecue legend himself. Serious barbecue freaks know that Mike Mills is affectionately called "The Legend." The champion pit master and restaurateur is behind the famous baby back ribs and pulled pork at 17th Street Bar & Grill in Murphysboro, Illinois, and Memphis Championship Barbecue in Las Vegas, Nevada. His daughter Amy Mills Tunnicliffe, the co-writer of his book Peace, Love, & Barbecue, informed us that you no longer have to make a trip to Illinois or Vegas for the legendary 'cue—they're now shipping the meat. Thanks to Amy, three lucky Serious Eats winners (and their seriously lucky friends) will win a delicious barbecue spread just in time for Super Bowl feasting. Those famous baby back ribs. [Photograph: Nick... More

Easy Spicy Baked Beans

Serious Eats Andrea Lynn Post a comment

[Photograph: Bill Milne Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine drops by with Serious Heat. I grew up loving canned baked beans, which my younger siblings affectionately referred to as "sweet beans." Due to whatever... More

Serious 'Cue: The Only BABBP Guide You'll Need

New York Ed Levine 1 comment

First of all congratulations to our Serious Eats Big Apple Barbecue Block Party Bubba Pass Plus Winners. See you both this weekend. There are so many pitmasters and other food and drink booths I thought the Serious Eats community could... More

Cook the Book: Blue Smoke Deviled Eggs

Serious Eats Ed Levine 2 comments

On the eve of the Big Apple BBQ Block Party, I thought I'd include a recipe from Blue Smoke, the barbecue joint that's a part of Danny Meyer's Union Square Hospitality Group, the organization largely responsible for the event. This... More

Cook the Book: Carolyn McLemore's Cornbread Salad

Serious Eats Ed Levine 1 comment

A great side dish is almost as good as the 'cue itself. Almost. But if you don't have sides, you feel as if something's missing. Carolyn McLemore's Cornbread Salad has a little something of everything in it, however. The recipe,... More

Cook the Book: Big Bob Gibson's Hickory-Smoked Chicken

Serious Eats Ed Levine 5 comments

I don't even like barbecue chicken, but I like this barbecue chicken. Big Bob Gibson's Hickory-Smoked Chicken is absolutely amazing. I'm eagerly awaiting this weekend's Big Apple Barbecue Block Party, where I hope they'll be making this recipe, which follows... More

Cook the Book: Apple City Barbecue World Championship Ribs

Serious Eats Ed Levine 7 comments

The ribs made by Mike Mills's Apple City Barbecue team using this recipe won first place at Memphis in May, the "Super Bowl of Swine," in 1990 and 1992. Although the instructions here may be a little beyond casual backyard... More

Cook the Book Giveaway: 'Peace, Love, and Barbecue'

Ed Levine Closed

This week, to honor our barbecue brethren cooking at the Big Apple Barbecue Block Party, we are giving away five (5) copies of championship pit master and yarn-spinner Mike Mills's terrific book Peace, Love, and Barbecue. (Shout-out to Mike's daughter and co-author, Amy Mills Tunnicliffe, and Rodale Press for supplying the books). Peace, Love, and Barbecue is part novelized memoir, part cookbook, part barbecue primer, and all wonderful to read for both pleasure and info. The five recipes we are going to run on Serious Eats include some legendary barbecue preparations never before published in any book. I was going to say I don't know how Mike talked some of these folks into giving him their recipes, but then I... More

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