Thats because the award-winning pit-master has just been inaugurated as president of the National Barbecue Association (NBBQA) and its his job to preserve various barbecue traditions.
Although he says regional flavors are just as strong as ever, the old low and slow tradition is disappearing.
He says the old true-blue barbecue was done by the black man over an open fire.
These days, he says people use modern machinery, and Mills adds, I dont see how any commercial restaurant can do it any other way.
Mills also says barbecue guys really do sit around like Hank Hill on King of the Hill and debate whether propane or coal is the best heat to use on their meat. For the record, Mills prefers apple wood for his ribs.
As the new president, he says his agenda will be to raise awareness about the NBBQA and to increase the number of conventions from one every 12 months to five times a year.
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