17th Street Sunday Sermon

30 Aug

17ST_Sunday_Sermon_voiceyoubelieve

 

Words we live by at 17th Street Barbecue. 
Our restaurant signs have become points of interest and photographed and shared across the world. Please tag us on Twitter, Instagram, or Facebook so we can see how far they travel!

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

17th Street Sunday Sermon

23 Aug

17ST_Sunday_Sermon_hardwork

 

Words we live by at 17th Street Barbecue. 
Our restaurant signs have become points of interest and photographed and shared across the world. Please tag us on Twitter, Instagram, or Facebook so we can see how far they travel!

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

17th Street Sunday Sermon

16 Aug

17ST_Sunday_Sermon_havingitall

 

Words we live by at 17th Street Barbecue. 
Our restaurant signs have become points of interest and photographed and shared across the world. Please tag us on Twitter, Instagram, or Facebook so we can see how far they travel!

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

17th Street Sunday Sermon

9 Aug

17ST_Sunday_Sermon_Leap_of_Faith

 

Words we live by at 17th Street Barbecue. 
Our restaurant signs have become points of interest and photographed and shared across the world. Please tag us on Twitter, Instagram, or Facebook so we can see how far they travel!

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

17th Street Sunday Sermon

2 Aug

17ST_Sunday_Sermon_InsideJob

Words we live by at 17th Street Barbecue. 
Our restaurant signs have become points of interest and photographed and shared across the world. Please tag us on Twitter, Instagram, or Facebook so we can see how far they travel!

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

Going Whole Hog at Eleven Madison Park

27 Jul

ElevenMadisonPark_01-Hog

Hospitality is about making people happy. Plain and simple. With that in mind, we planned a fun surprise for the team at Eleven Madison Park, who have been our gracious neighbors at the Big Apple Barbecue Block Party for the past 11 years.

ElevenMadisonPark_02-Surprise

The surprise was kind of heavy, so we enlisted their help with delivery. Imagine the astonishment of these cooks as they walked across the street to assist.

ElevenMadisonPark_03-AwayWeGo

Away we go

ElevenMadisonPark_04-Squeeze

Hopefully we can squeeze through the door.

ElevenMadisonPark_05-PastryPass

What is this on the pastry pass, chef?

ElevenMadisonPark_06-BoxCutter

This is some pig. A gorgeous Chester White from Heritage Cheshire in Seven Springs, North Carolina. No fancy knife necessary. Mike Mills will use a box cutter.

ElevenMadisonPark_07-MoreCarving

Just a little more carving. Yes, Will, a box cutter.

ElevenMadisonPark_08-Hmmm

Hmmm.

ElevenMadisonPark_09-PristineKitchen

I’m pretty sure Daniel and Will are saying, “I cannot believe this happening in our pristine kitchen. Right now.”

ElevenMadisonPark_10-Ahh

Ahhh. Yes.

ElevenMadisonPark_11-ReadyToPinch

Chef Humm is ready to pinch of a piece of pork.

ElevenMadisonPark_12-ThereHeGoes

There he goes.

ElevenMadisonPark_13-MikeTells

But wait! Mike wants to tell him about building barbecue, with layers of spice and sauce.

ElevenMadisonPark_14-ALittleMore

Just a little more

ElevenMadisonPark_15-SauceToo

And some High on the Hog sauce, too.

ElevenMadisonPark_16-AzizAndMolly

Oh, hello, Aziz Ansari and Courtney McBroom. Didn’t see you in the crowd of kitchen whites. You should buy his new book, Modern Romance.

ElevenMadisonPark_17-LikedIt

I think he liked the pork.

ElevenMadisonPark_18-MagicDust

And Chef really likes that Magic Dust.

ElevenMadisonPark_21-Vegetarian

An historic moment. A committed, six-year vegetarian takes a bite. This is Will’s father, Frank Guidara, esteemed hospitality and restaurant business expert. He’s not making any lifestyle changes, but he did enjoy that taste.

ElevenMadisonPark_19-Moment

Moments as big as years.

ElevenMadisonPark_20-ThankYou

Thank you, Daniel, Will, Aaron, Kevin, and your amazing staff for all of your hospitality over the years. We love being your neighbor!

 

Photos © Ken Goodman Photography. 

Keep up with us!
Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!

17th Street Sunday Sermon

26 Jul

17thStreet_NiceHuman

Sunday sermon.

 

Words we live by at 17th Street Barbecue. 
Our restaurant signs have become points of interest and photographed and shared across the world. Please tag us on Twitter, Instagram, or Facebook so we can see how far they travel!

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

Third Annual Kingsford Invitational 2015

24 Jul

KingsfordInvitational-01_Boots

In April, I traveled to New York City for the filming of the third annual Kingsford Invitational.

KingsfordInvitational-02_Skyline

The setting was Pier 26 in Tribeca, with a majestic skyline and the Freedom Tower in the background.

KingsfordInvitational-03_Firepit

We warmed up by these custom Kingsford firepits in the evenings.

KingsfordInvitational-04_Tequila

And of course, a little tequila helped, too.

KingsfordInvitational-05_Shoes

Can you match the shoes with my fellow judges? Tom Ford sneakers, Lucchese boots, Vans, Nike pumps, and Lucchese boots.

KingsfordInvitational-06_Judges

Also known as Ben Robinson, Moe Cason, Melissa Cookston, Brad Orrison, and me.

KingsfordInvitational-MelissaChris Lilly was the host of the past two Kingsford Invitational contests, and as he was cooking this round, former NFL linebacker and sports personality Dhani Jones joined the cast as the host. He is personality plus and a consummate professional. So much fun to be around.

KingsfordInvitational-07_DirtyDogs

The set was one of a kind. This is the Dirty Water Dogs, a team formed just for this show, representing New York City. Billy Durney, Hugh Magnum, and Will Horowitz jumped into the fray with some very experienced competitors and did extremely well.

KingsfordInvitational-08_JamieGeer

Jamie Geer, the 2015 Houston Rodeo Grand Champion, inventor of the coveted Jambo Pit, and very recent winner of BBQ Pitmasters. You can read more about Jamie on these Texas Monthly BBQ blog posts.

KingsfordInvitational-09_DonnyBray

Getting to know Donny and Tracy Bray was such a pleasure. His skill is well known, but our paths have never crossed.

KingsfordInvitational-10_CharcoalBoys

Drew McGowan and Owen Lilly are all smiles as they haul charcoal to their site in preparation for the Wal-Mart One-Bite Challenge.

KingsfordInvitational-11_Steaks

Each contestant had a choice of steak cuts and could use just five ingredients in the preparation. These were some of the best entries I’ve ever tasted in a contest.

KingsfordInvitational-12_SteakWinners

Big Bob Gibson was the clear winner. His steak was all about heritage – seasoned with Big Bob Gibson dry rub and garlic and a marinade as an ode to his favorite childhood steakhouses. They were thrilled to collect a check for $5,000, but more importantly, they received an extra point for the next day’s score.

KingsfordInvitational-13_Chicken

What I really enjoyed about this contest was the opportunity for cooks to experiment and turn in simply good barbecue, not the homogenous competition ‘que that is so ubiquitous on the circuit today.

Sometimes that experiment paid off, as was the case with Chris Lilly’s quarter chickens dunked in white sauce … and sometimes it did not, as evidenced by the Dirty Dogs’ take on Peking chicken. The effort, however, was valiant and appreciated by the judges. And of course, it all made great television.

KingsfordInvitational-14_Winners

Cool Smoke, comprised of Tuffy and Leslie Stone, and his dad and constant teammate, George Stone, took home the grand prize of $50,000, this amazing trophy, and a custom ring. Tuffy was a judge on the first Kingsford Invitational show, and a competitor last year. This victory was a sweet one, indeed, for him and for all of us. Cheering one another on and reveling in the success of our barbecue family is what makes this world so special.

Kingsford Invitationals to can see behind the scenes of the first two Kingsford Invitational contests.

 

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

April 2015 Business of Barbecue

22 Jul

BusinessOfBBQ-01_Group

We had a great group of students from 15 states plus Mexico and Canada at our April OnCue Consulting Business of Barbecue class.

BusinessOfBBQ-02_ThreeGenerations

And it was especially nice to have the 4th generation join us to learn and assist.

BusinessOfBBQ-03_Classroom

Classroom time focused on topics such as branding, marketing, PR, and financials.

BusinessOfBBQ-04_Pork
And kitchen time covered the four major barbecue meats: ribs, chicken, pork shoulder…

 

BusinessOfBBQ-05_Brisket

…and brisket.

BusinessOfBBQ-06_Sampling

Of course, there was lots of sampling.

BusinessOfBBQ-07_Meals

We had some delicious meals…

BusinessOfBBQ-08_Becky

…all impeccably arranged by Becky Streuter, our catering manager.

Business of Barbecue is a two-day class that combines cooking barbecue for a restaurant or catering operation with classroom seminars discussing branding, marketing, PR, catering sales, vending, and restaurant financials. We prep and cook ribs, chicken, brisket, and pork with an emphasis on holding and re-therming techniques. We’ve found that almost anyone can make barbecue that tastes great right off the pit. How you handle the meat afterwards is the key to serving great barbecue at anytime during the day. We share information about resources and suppliers and provide an in-depth behind the scenes of two of our restaurants and our catering facility. This class is filled with information that will benefit anyone from a novice to an experienced operator.

Upcoming OnCue Classes include:

 

November 15, 2015

Legendary Barbecue

 

November 16–17, 2015

Catering Master Class

 

January 17– 19, 2016

Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA

 

April 2016

Business of Barbecue Class

 

Please email for registration information!

Photos © Curt Trammel & Two Doves Photography

Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

Hogs for the Cause 2015

20 Jul

In March, we traveled to New Orleans to compete in the Hogs for the Cause contest. This multi-layered event raises funds for families whose children have brain cancer. Operating at a grass roots level, families can apply for these grants directly. The purpose of Hogs For The Cause is to provide aid and relief of those variable expenses and economic burdens families face while their child is being treated for pediatric brain cancer. While the money devoted to pediatric cancer research is dwindling, there is an even bigger void in the variable expenses associated with cancer treatment. It is our goal to fill this void. As a result of the support and success Hogs For The Cause has garnered in past years, Hogs currently operates as a premier funding source for pediatric brain cancer outreach services in the United States..

In order to compete, each team raises money prior to arriving, donates to a silent auction, and vends during the actual event, with all funds going to the cause. We auctioned a Whole Hog Extravaganza for 100 as our primary fundraiser.

HogsForTheCause-01_Cochon

Our first stop (and the site of multiple visits) was the outstanding Cochon Butcher.

HogsForTheCause-02_LePigMac

Chris, Phillip, and Mike and the Le Pig Mac. Two whole pork patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun! Outstanding.

HogsForTheCause-03_CafeDuMonde

Beignet stop.

Café du Monde bright and early Friday morning…

HogsForTheCause-04_JacksonSq

…followed by a stroll around Jackson Square, prior to heading to the park for set-up.

HogsForTheCause-06_Crawfish

It was also my birthday, and conveniently the start of crawfish season. So this was Friday night’s dinner.

HogsForTheCause-07_Signs

These are mostly local New Orleans teams who don’t run the barbecue circuit. This reminds me very much of old-school Memphis in May, where people are just cooking great barbecue and not a specific flavor profile.

HogsForTheCause-08_DurocPig

The contest is pork-centric in nature, with shoulder, ribs, whole hog, and porkpourri categories. We cooked a beautiful Compart Duroc hog. Gorgeous marbling.

HogsForTheCause-09_Cooker

Lots of inventive cookers.

HogsForTheCause-10_Games

And clever games. This is frozen pork butt bowling.

HogsForTheCause-11_ForSale

Vending to the public is a huge part of the fundraising at this event and there was a variety of food for sale.

HogsForTheCause-12_Popcorn

Kettle corn with maple bacon cumbles on top.

HogsForTheCause-13_Hogsagna

The Porkpourri event was new to us. Becky made “Hogsagna Soup,” a lasagna soup with fresh pork sausage we made ourselves, several different types of cheese, pork broth, and other seasonings and spices.

HogsForTheCause-14_Conyers

The opportunity to catch up with friends is the best part of a contest. This is Mike and Howard Conyers, NASA scientist and old-school whole hog cooker. Howard is from South Carolina and he lives and works in New Orleans.

HogsForTheCause-15_Ubons

And of course the Ubons family, who has been involved with Hogs for a Cause for several years.

HogsForTheCause-16_Rose

We were situated directly across from Donald Link’s team and we enjoyed some fellowship with Ryan Prewitt and Steven Stryjewski while drinking lots of rosé.

Grant recipient families were in attendance and meeting those families whose lives are directly enriched by this organization is humbling and heartwarming. Other charitable barbecue organizations could learn a great deal from this group. Their next event will be in Charleston in October. And then again in New Orleans on April 1-2, 2016.

Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!