Praise the Lard by Mike Mills and Amy Mills is a barbecue bible that will draw praise from all home grillers and smokers, from newbies to pit bosses. Flip through and figure out what you’re going to grill this weekend.
Mike Mills
Bourbon-Buttered Reverse-Sear Double-Cut Pork Chops
Heritage-breed pork chops cooked in the reverse-sear method are amazingly tender, juicy, and flavorful.
Buffalo Trace Brownie Cake
This flourless chocolate cake laced with one of Mike and Amy Mills’ favorite whiskeys is baked for a short time so it has a gooey consistency with a distinctly boozy whiff.
Tangy Vinegar Cole Slaw
This simple vinegar-based cole slaw is our number one side dish. It’s a hallowed tradition on a barbecue sandwich—the tart, crunchy cabbage goes perfectly with the smoky flavor of the meat, and the vinegar helps cut through the pork fat.
Steakhouse Shake
This savory blend tastes great on hamburgers, steaks, brisket, and beef ribs.
