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!

CHARLIE MILLS
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 minutes.

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.

MUSHROOM DELIGHT

Mushrooms- Quantity desired
Onions- 1/3 the amount of mushrooms
Italian Dressing
CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE

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.

BLACKEYE PEA SUPREME

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 MILLS FAMOUS BAR-B-QUE SAUCE
*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.

ZESTY RICE

4 cups cooked white rice
3/4 cup kidney beans
Red Bell Pepper
Green Bell Pepper
Celery
Green Beans- optional
1/4 cup CHARLIE MILLS FAMOUS BAR-B-QUE SAUCE
SERVE COLD