Charlie Mills Famous BBQ Sauce Mix
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Charlie began helping his father and neighbors barbeque pigs as a boy growing up in Eastern North Carolina. The method of cooking at that time was to dig a rectangular pit two feet deep, stretch wire across the pit, place the pig on the wire, obtain coals from burning oak wood, and put tin over the pig to retain heat.

As Charlie grew, he continued to improve the flavor of the mix that was passed down to him. He even cooked barbeque to raise money for his wedding. Charlie’s friends and neighbors began requesting that he provide them with the dry mix. The word spread and the requests increased. In the 1970’s, his wife, Eula Mae, helped with packaging the mix in Zip Lock bags at their kitchen table and selling it. Unable to manually mix the volume needed, the mixture today is commercially prepared.

Charlie’s son, Jarvis Mills, has continued to sell the product by word of mouth and lives in Greenville, NC. Charlie’s granddaughter, Wendy Mills Sandy, is continuing the tradition via web-site to continue to provide the Eastern North Carolina vinegar-based barbeque sauce mix to the ‘next generation’.

We take pride in offering the best original Eastern North Carolina Barbeque Sauce Mix in the world and are dedicated to serving the needs of our customers each and every day. We strive to enhance your quality of life with Charlie Mills Famous Bar-B-Que Sauce Mix.

CHARLIE MILLS FAMOUS BAR-B-QUES 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