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

I met Mike Mills years ago when he was opening a new restaurant in Fairview Heights. I had the opportunity to sit with him in a closed restaurant and had the most amazing conversations with this man. He autographed his first cookbook for me. Since then I have given his cookbook, Peace, Love and Barbecue, as gifts to customers, friends and relatives. I will always remember Mike as a generous and great man who gave freely of his knowledge when asked. Thank you Amy and Mike for this wonderful new cookbook. I will always treasure it along with the time I got to spend with Mike.

I have owned this book for a while and love it. I've several recipes and tips from this book. I purchased this copy for a friend who wants to learn how to smoke meats and make various types of barbecue. He's helped me with a few smokings I have done and I wanted to say "Thank You " in an appropriate way.

I absolutely love this cookbook! It’s beautifully written with loads of delicious recipes. An awesome treasure.

As fine a cookbook as I've seen in a long time. The recipes are accessible to all and sundry. There are no oddball ingredients that need to be ordered from halfway around the world, nor do you have to be a master chef to apply any of the needed techniques. I've tried about half a dozen of them so far and they've been uniformly excellent. The book includes some of the best food photography I have ever seen.And unlike many other cookbooks, this one is actually a great read between the recipes. The stories the authors tell are not about some rarefied world only professional chefs can relate to; rather, they are stories that any reader can identify with. This book is a perfect example of why barbecue is such an immensely popular cuisine. It's about far more than the wonderful food. Highly recommended.

If you are into pork, which I am, then this is a book you should add to your library. Some really good recipes.

Make sure your grill has a thermometer - many do (mine doesn't however). In an email exchange the author notes: "A thermometer on the cooker and one to temp the meat are two must-have tools for barbecue. A thermometer and knowing the grill temperature are necessary for almost all cooking on a grill -- whether it's direct or indirect -- unless you are cooking hamburgers or grilling vegetables -- and even then, it's helpful to know the temperature of the grill itself. Hope this helps!I"

A book written by the true experts experts on smoking / BBQ, (and I've read many) which gives the most important information. One disappointment is that only about 40% of the book is about smoking/ BBQ (the rest is other recipes) and some of that 40% is repetition (various recipes with common things repeated) But without hesitation is still give it 5 stars. Even 70 pages of expert key info on smoking/BBQ from these people is more than worth the price of the book.

The father & daughter kicking ash. Just like their home base, team work rules.

Ricette che sono una bomba di gusto, ottime quelle di maiale e manzo ma anche tutti gli accompagnamenti, le salse, gli ortaggi, le insalate, i cocktails e i dolci.Libro molto curato nella fotografia e nell'impaginazione, ideale per chi ama il barbecue.

Such an awesome bbq cookbook, it has a bit of everything in it! Rubs, sauces, sides, it’s all fantastic.

I liked the recipes