Mike Mills

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features:Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker stylesA backyard cooking chapter offering the basics of becoming a successful barbecue cookSpotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef RibsAn exploration of new styles of barbecue developing in the NorthChris and Andy’s secret competition barbecue recipes that have won them hundreds of awardsRegional side dishes, cocktails, and simple dessertsA guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as "The Legend," Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family's lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain't No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills' history.

This volume completes a trilogy of albums dedicated to capturing as much as possible of the evidence from historic photographs of two famous canals which together linked the rivers Severn and Thames. Today this route, now in part under active restoration, is known as the Cotswold Canals, a snappy modern name for the historic Stroudwater Navigation, opened in 1779, and the Thames & Severn Canal through which the first boat passed ten years later. Gathering over 800 images together in three volumes has been a long-term labour of love, which began with the first two volumes in 1988 and 1993. Since reprinted by Amberley Publishing in 2010, they attracted a positive response so that this third volume has been compiled to complete the trilogy and make as much material as possible available to the reader. Together they represent a substantial archive of local canal photographs. As with its companion volumes, this edition is presented in the traditional way for these canals, working eastwards from Severn to Thames, historically the way much of its commercial traffic also passed. New material hitherto unpublished has been added, so that the reader can get a real feel of the old line of the canals, through the delights of the Gloucestershire landscape in general and the Cotswolds in particular.

Since the development of photography in the middle of the last century, the picture of our past provided by the written chronicle, the museum artefact or by failing memory has been augmented by the most vivid and immediate relic of former times, the photograph. Authenticating even as it describes, the photograph is of its time in a way that other representations of the past are not. This photographic journey recalls the final years in the life of the two canals, now being restored by the Cotswold Canals Trust, which once linked England's two longest rivers. With the current interest in reviving former railways and the reclamation of their towpaths as quiet refuges from the mayhem of modern living, there is an undeniable fascination in comparing the lively scene to which the camera has in the past been witness to the present. The Stroud and Golden Valleys were traditionally centres of industry and population, the canals in part responsible for their continued prosperity after changing technologies largely relocated the cloth industry to the north of England, and during the heyday of the picture postcard the wharves and locks were still busy places. Comprising the work of both professionals and gifted amateurs, this enchanting collection follows volume one. It will delight and surprise all those who know the canals today, and fascinate anyone with an interest in our industrial heritage.

The scenic beauty of the canals' route through the Golden Valley provided professionals and amateur photographers of the 1870-1930 period with a plethora of subjects. Therefore, the commercial and pleasure aspects of the stretch from Eastington to Cirencester have been well recorded. As much of the two canals, especially the Thames & Severn, has been destroyed, this collection endeavours to show how they appeared and were used before closure. However, this pictorial record is not devoted solely to the two canals themselves. The feeder systems are also shown. Thus, views of Severn ports where cargoes were loaded for shipment along the canals and the links with the Gloucester-Sharpness Canal, together with the Upper Thames reaches around Lechlade, are included.

An entertaining cookbook, memoir, and travelogue presents a behind-the-scenes glimpse of the barbecue contest circuit, with one hundred prize-winning recipes, as well as the author's own treasured family dishes and contributions from friends, that encompass all kinds of meat, fish, poultry, sauces and dry rubs, soups, side dishes, and tasty sweets. Original. 75,000 first printing.