CHARLIE S. MILLS
Charlie began helping his father and neighbors barbeque pigs as a lad. The
barbeque sauce was the original, Eastern North Carolina style. The method of cooking at
that time was to dig a rectangular pit two feet deep, stretch wire across, place
pig on the wire, obtain coals from burning oak wood, and cook with tin over the
pig to retain the heat.
As Charlie grew, he continued to improve the flavor of the mix that was
passed down to him. He cooked barbeque go raise money for his wedding. His
friends and neighbors began requesting that he make them some mix. The word
spread and the requests increased. His wife, Eula Mae, assisted with packaging
the mix in Zip Lock bags and selling it. Unable to mix by hand the volume
needed, the mixture today is commercially prepared.
Charlie's son, Jarvis, is pleased to continue the tradition of providing you
with the original style mix from Eastern, North Carolina.
People love " CHARLIE MILLS FAMOUS BAR-B-QUE MIX", and we love our customers!
FAMOUS BAR-B-QUE CHICKEN
CHICKEN- 3 1/2 pounds or less preferred (Cut in half and do not precook)
CHARCOAL COOKER WITH COVER
We have found the ideal distance from the charcoal is 10 to 18 inches. Ideal
cooking temperature is 275°-325°F
After charcoal is fully ignited, spread uniformly. Add 1/3 of original
quantity on top of ignited coals, this will assure adequate heat to cook.
Place chickens inside down toward coals and cook for approximately 45
Turn chickens over, apply
CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE on inside of
chickens two or three times during the additional 45 minutes of cooking time.
When done, you will able to turn bone in drumstick easily.
We like to cut wings off (remove tips), cook along with chickens. They will
cook sooner and will give you something to eat early.
Place cooked chickens, inside up, in a cooler and pour 1/8 cup of sauce on
each half. This needs to be done 1/2 to 1 1/2 hours prior to eating.
Save sauce from cooler to use on chickens when you eat.
NOTE: We have found
KINGSFORD brand charcoal to be more effective.
Mushrooms- Quantity desired
Onions- 1/3 the amount of mushrooms
Slice the mushrooms in half. Slice onions in rings and quarter the rings. Mix
dressing and sauce 50/50, quantity sufficient to cover mushrooms and onions.
Place in cooking utensil, bring to a boil. Let cool and refrigerate.
3 (No. 2) cans blackeye peas-well drained
1 cup green bell pepper, chopped (use some red bell pepper for color if desired)
1/4 cup (Maximum) garlic, chopped or minced
1 cup onion, chopped
1/2 cup CHARLIE
*1/3 cup Texas Pete (hot sauce)
*1/4 cup Jalapeno pepper, chopped
Mix thoroughly, keep refrigerated, Good as appetizer, on salads, dip, or side
dish. *Adjust to taste.
4 cups cooked white rice
3/4 cup kidney beans
Red Bell Pepper
Green Bell Pepper
Green Beans- optional
1/4 cup CHARLIE
Order Charlie Mills Famous BBQ