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Page 1 of 1: Entries tagged with 'Mike Mills'
Serious Heat: Spicy Baked Beans with Ease
Photo by 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... More
Cook the Book: Blue Smoke Deviled Eggs
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
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
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
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
