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Las Vegas, Nev. – March 23, 2006 – The National Barbecue Association announced earlier this month their 2006 NBBQA Awards of Excellence winners in the Best New BBQ/Grill Cookbook category. “Peace, Love, and Barbecue” (Rodale) by Mike Mills and Amy Mills Tunnicliffe, “Taming the Flame” (Wiley) by Elizabeth Karmel, and “Cookies Best BBQ Recipes” by Speed Herrig (Meredith) were honored with first place awards.

“Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales and Outright Lies from the Legends of Barbecue” is part cookbook, part memoir and part travelogue. In “Peace, Love, and Barbecue” Mike and Amy explore the impact that barbecue has had on their lives as they crisscross the country introducing readers to its living legends. There are hundreds of books about barbecue, but this is the first and only book written by an authentic pitmaster. Affectionately known as “The Legend” in the world of barbecue, Mike presides over the pits at his six nationally-acclaimed barbecue joints in Southern Illinois and Las Vegas, and is the only three-time Grand World Champion of the Memphis in May International Barbecue Festival. For more information, go to the book’s Web site at

“Taming the Flame: Secrets to Hot-and-Quick Grilling and Low-and-Slow BBQ” is Elizabeth Karmel’s love letter to barbecue and grilling. Growing up in North Carolina, Karmel was raised on the original barbecue—pulled pork—but it wasn’t until she moved away from the South that she started to grill and barbecue herself. Her cookbook, published by Wiley & Sons, is a comprehensive guide to outdoor cooking—the emphasis is on everyday grilling and includes two very important chapters devoted to Karmel’s love of authentic Southern barbecue. For more information, go to the book’s Web site

“Cookies Best BBQ Recipes” written by Speed Herrig, barbecue specialist and president of Cookies Food Products, Inc. also won a first place award. “Cookies Best BBQ Recipes” includes all-time favorites such as Grilled Honey BBQ Chicken, Country Style Ribs, Zesty Kabobs, Taco Squares, Texas Style Brisket, Oven-baked Pork and Kraut, Fiesta Pie, and even The Whole Hog Roast featuring 12 cans of beer and 5 gallons of barbeque sauce. For more information, go to the book’s Web site at

Awards were also presented in barbecue sauce, condiments, packaging, and menu design categories.

The National Barbecue Association, headquartered in Austin, Texas, is the trade association for barbecue restaurateurs, caterers, manufacturers, retailers, and enthusiasts. For more information, please visit their Web site at