WHAT IT IS: Mike Mills describes the world as divided into two groups when it comes to barbecue: those who grew up eating it regularly, and the rest, a group he classifies as “deprived.” If you happen to fall into the first category, you may already be familiar with one or more of the shrines, shacks, joints and “right respectable” pit stops chronicled in “Peace, Love and Barbecue,” which Mills co-wrote with his daughter, Amy Mills Tunnicliffe.
Part travelogue, part reference manual, part cookbook, this book offers notations about past and present pit masters, barbecue contests, regional highlights and recipes. Mills earned his barbecue credentials on the sanctioned competition circuit as both team member and judge. He also owns several restaurants, including 17th Street Bar & Grill restaurant in Murphysboro, Ill., and Memphis Championship Barbecue restaurant in Las Vegas.
Most recipes follow short profiles describing barbecue landmarks and notable characters.
PRAISE AND QUIBBLES: Mills’ personal recipes include a rub and condiment known as Magic Dust, served throughout his restaurant chain. But is it a recipe, really? The ingredient list and directions read more like suggestions for a good starting point. But it received a thumbs-up when we used it as a rub for skirt steak. The 17th Street’s tangy pit beans, a recipe blending five bean varieties, benefited from the strong dose of seasoning, described by one taster as adding “sass” to the beans.
WHY WE THINK YOU’LL LIKE IT: Straightforward and down-to-earth regional recipes sparkle with regional flavor by way of anecdotes and profiles.
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dpierce@tribune.com
