Praise the Lard Results

21 Sep

Praise the Lard Sponsors

Many thanks to our sponsors and crew for producing an outstanding event! Here are the results for the 27th Annual Praise the Lard Murphysboro Barbecue Cook-off:

Memphis Barbecue Network 
Grand Champion: Victory Lane BBQ
Pass Down: Sweet Swine O’ Mine

Ribs
5) Clark Kent Super Smokers
4) FBI BBQ
3) Twyford’s BBQ & Catering
2) Victory Lane BBQ
1)Sweet Swine O’ Mine

Shoulder
5) Wild Irish Q
4) Gwatney Championship BBQ
3) Always Sugar Absolutely Fire
2) Sweet Swine O’ Mine
1) Victory Lane BBQ

Hog
5) Mispits
4) Party Q
3) The Flying Pigs
2) Will-Be-Que
1) Victory Lane BBQ

Kansas City Barbecue Society
Grand Champion: Iowa Smokey D’s BBQ
Reserve Grand Champion:  One2BBQ

Chicken
10) Posey County Cookers
9) Iowa Smokey D’s BBQ
8) 270 Smokers
7).St Louis Black Iron BBQ
6) Hickory Pit Stop
5) Monster Q
4) Pitmaster IQ BBQ
3) Backporch Q
2) Gilly’s BBQ
1) Boss Hawg BBQ

Ribs
10) 270 Smokers
9) A Boy & His BBQ
8) Monster Q
7) Smokin T’s BBQ
6) Pitmaster IQ
5) Sweet Swine O Mine
4) Carbondale Pork District
3) Iowa Smokey D’s BBQ
2) It’s 5 O’Clock Somewhere
1) One2BBQ

Pork
10) Killer Hogs
9) Blazin’ Blues BBQ
8) Q Bones
7) FBI BBQ6) Pitmasters IQ BBQ
5) Big O Dang O BBQ
4) Backporch BBQ
3) Wild Ones
2) Gilly’s BBQ
1) Iowa Smokey D’s BBQ

Brisket
10) Smokin T’s BBQ
9) Monster Q
8) Too Big To Fail BBQ
7) Pitmaster IQ BBQ
6) It’s 5 O’Clock Somwhere
5) Iowa Smokey D’s BBQ
4) A Boy & his BBQ
3) Clark Kent Super Smokers
2) Quau
1) One2BBQ

Fish Contest – 1st Place: Party Q
Wings Contest – 1st Place: Mispits
Apple of Our Eye — Wild Irish Q

Townsend Spice Kids’ Que
7-11 age category: Emma Underwood and Haylee Lambert – The Grilling Legends
12-15 age category: Justin Bunch – A Pig’s Worst Nightmare

Ole Hickory Pits raffle
Shawn Stearns

Brews Brothers Taproom Best Bloody Mary
1) Posey County Cookers
2) A Pig’s Worst Nightmare
3) Clark Kent Super Smokers

Southern Illinois Showdown – World Food Championships Super Regional
Bacon
3) Porkmafia
2) Blazin’ Blues BBQ
1) Sugarfire Smokehouse

Seafood
3) TR’s Up In Smoke
2) All In Que
1) Piggy Style

Praise the Lard Cook-Off Trophies

16 Sep

Cook-OffTrophies_GlassA few years ago we decided to upgrade our trophies and come up with something special and meaningful that would represent Murphysboro and our contest. We’re fortunate to have award-winning glass artists at the Douglass School Art Place and we commissioned these one-of-a-kind glass apples, in varying sizes, to use for the category runners-up and the reserve grand champion.

The Frederick Douglass School was Murphysboro Illinois’s segregated black elementary school from 1897-1966. Purchased in 1993 by art historian Gretel Chapman and glassblower Jan Thomas for development as an art place, “The Doug” offers studios for rent to artists, exhibition and performance spaces, and a developing sculpture garden. The DO U GLASS Hot Shop is housed in the WWII quonset hut which was the school’s cafeteria . Cam and Jan are renowned glass artists and they sell their creations at fairs and festivals all over the region.

Cook-OffTrophies_WoodThe lucky MBN and KCBS Grand Champions will each take home one of these chainsaw-carved apple and pig trophies, crafted by Bear Tracks Chainsaw Carving.  Boars Night Out won one of these several years ago and I saw pictures of this pig, strapped in with a seat belt and wearing sunglasses, riding all over the country in Allen Smith’s truck.

Wendy Rhodes and her dad, Mike Rhodes, are a father/daughter carving team. Mike cuts and preps the raw material and Wendy is the artist, finishing each intricate piece.

We’re thrilled to have Illinois artists creating these special pieces of art for our contest prizes. We’ll be awarding these trophies starting at 6 p.m. on Saturday, September 20.

Instagram and Twitter: @17thstreetbbq  •   Official event hashtag is #PraiseTheLard

 

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Praise the Lard Schedule of Events

15 Sep

PraiseTheLardCookOff2014_POSTERBig fun ahead as teams prepare to roll into Murphysboro for the 27th annual Praise the Lard Murphysboro Barbecue Cook-off. The whole Southern Illinois region comes out to celebrate at the Fish Fry and Grand Champion Buffet, both events followed with music and revelry. The Fish Fry and the Grand Champion Buffet are ticketed events and open to the public. Music after the events is free. Tickets are available in the 17th Street office or at the door. All events take place in and around the 17th Street Warehouse. The best address to use for GPS directions is 214 N. 17th Street, Murphysboro, Illinois.

Entry to the contest grounds, Market vendor area, and all live music is free.

A variety of vendors will make up our Market area this year. You can browse and buy wood and fresh herbs from Lipe Orchards, kettle corn and lemon shakeups, Bling it On custom shirts and jewelry, Jen’s Joe coffee, jewelry, La Unica Mexican bakery pastries, One Hot Cookies, and Silpada sterling jewelry.

We’re still looking for a few competitors for various categories:

Home cooks and regional chefs are invited to enter the World Food Championships. Click on the link for registration information. We also need people to pack the bleachers and watch the fun as the contestants battle in the Kenmore kitchen arena. The categories are bacon and seafood and the winner in each category will win $1,000. The top three in each category win a Golden Ticket to compete at the national event in Las Vegas in November.

Local friends and competitors alike can enter the Brews Brothers Taproom Bloody Mary Contest. Visit Brews Brothers or 17th Street for an application. You’ll provide a gallon of your favorite Bloody Mary recipe and everyone 21 years of age or older is invited to sample the entries and cast a vote to help determine the winner. Winner takes all entry fees as prize money, as well as a blown-glass apple trophy.

The Townsend Spice & Supply Kids’ Que was a resounding success last year and there are still a few spots left. We’ll provide the meat, a t-shirt, and a grill to take home. Click here for an application or you can pick one up at the 17th Street office.

We’ll have lots of cook-off items for sale, including this year’s t-shirt, featuring the artwork in the poster. Designed by Matt Price of Arthur Agency and printed by Silkworm, Ink, this year’s design is getting rave reviews. Get yours before they’re gone! We’ll also have posters, collectible enamel hat pins, and a variety of hats, t-shirts and other items.

Please note that due to health department regulations, the teams cannot sell their food. They’re here strictly to cook food for the contest itself. We’ll have an outdoor barbecue and beer tent, as well as other vendors selling various merchandise. We’re known for our warm welcome and gracious hospitality and the teams do love meeting people and chatting about barbecue. Please come out and extend a warm Southern Illinois welcome!

Instagram and Twitter: @17thstreetbbq  •   Official event hashtag is #PraiseTheLard

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Praise the Lard Team List & Kids’ Que

13 Sep

KidsCueDid you know that there is a kids’ category at the Praise the Lard™ Cook-Off? The Townsend Spice and Supply Kids’ Que competition, will take place on September 20, 2014 and has two age categories. The $30 entry fee includes meat, t-shirt and a small grill. Space is very limited and the deadline to sign up is September 10, so get those entry forms in fast!

Barbecue teams can still enter the World Food Championships Super Regional contest, as well as the Bloody Mary Contest.

Here’s a list of the teams who will be competing next Saturday:

Kansas City Barbecue Society Teams
270 Smokers
A Boy & his BBQ
All in Que
A Pig’s Worst Nightmare
Always Sugar Absolutely Fire
Back Draft BBQ
Back Porch
Big O Dang O
Blazin’ Blues BBQ
Boss Hawg BBQ
Brewmaster Bar-B-Que
Carbondale Pork District
Choke It and Smoke It
Clark Kent Super Smokers
Dewey Smoke’m & Howe
F.B.I. BBQ
Gilly’s BBQ
Hickory Pit Stop
High on the Hog
Iowa’s Smokey D’s BBQ
It’s 5 O’Clock Somewhere
Jug’s BBQ
Killer Hogs
Mispits
Monster Q
Nuthatch Hill BBQ Co.
One2bbq
Party Q
Piggy Q
Pitmaster IQ BBQ
Porkmafia
Posey County Cookers
QUAU
Q-bones
Qubed
Runaway Hogs
Sexy Q
Sideburn BBQ CrewSmell That Smoke
Smokey’s Q
Smoki Bros.
Smokin’ All Your Butts BBQ
Smokin Bullets
Smokin’ Sauced
Smokin’ T’s
St. Louis Black Iron BBQ
Standing Rock
Sweet Swine O’Mine
The Fabulous Faultliners
Too Big to Fail BBQ
TR’s Up in Smoke
Two Butts & A Ham
Twyford BBQ & Catering
Uncle Bones BBQ
West Point Porkers
Wild Boar Smokers
Wright on Que–IL

Memphis Barbecue Network Teams
Always Sugar Absolutely Fire
BBQ Travel Germany
Clark Kent Super Smokers
FBI BBQ
Goin’ Hog’n
Gwatney Championship BBQ
Mispits
Party Q
Piggy Style
Qubed
Sweet Swine O’ Mine
The Flying Pigs
The Ninja Pigs
Twyford BBQ & Catering
Victory Lane BBQ
Wild Irish “Q”
Will-b-Que BBQ Team

Teams Cooking Both KCBS & MBN
Always Sugar Absolutely Fire
Clark Kent Super Smokers
FBI BBQ
Mispits
Party Q
Qubed
Sweet Swine O’ Mine
Twyford BBQ & Catering

Photo courtesy of Rob Burke.

Official event hashtag is #PraiseTheLard

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Charleston Brown Water Society TX-SC BBQ Invitational

12 Sep

Charleston-TX-01-CookingBrisketByMoonlightI’m still documenting my summer fun and one of my favorite barbecue trips involved  the Charleston Brown Water Society SC-TX Barbecue Invitational at Holy City Brewing.

John Lewis of La Barbecue, the top-ranked barbecue in Austin, TX, accompanied by fellow Texans Robert Sierra and Emma and Travis Heim, traveled from Austin to cook brisket and beef ribs alongside famed South Carolina whole hog wizard Rodney Scott.

Above is John, with Travis looking on, cooking briskets by moonlight.

Charleston-TX-02-RodneyBurnBarrelThe ritual of prepping and cooking barbecue is my favorite part of an event. Here’s Rodney’s burn barrel, just before firing it up …

Charleston-TX-03-PilesOfOakwith this pile of hewn oak, hauled from his hometown of Hemingway South Carolina.

Charleston-TX-04-LightingWithBeefFatWe lit the fire with Texas butcher paper dipped in beef fat from John’s pit. A true collaborative effort.

Charleston-TX-05-FanningFlamesIt took a lot of fanning to get the fire going.

Charleston-TX-06-SmolderingPigsAfter prepping the hogs, they were put on the pit to smoke and smolder through the night …

Charleston-TX-07-MoreCoals… with more coals shoveled on as necessary

Charleston-TX-08-98YearOldWhiskeyOf course, the good stuff always happens after midnight. We took swigs out of this bottle of 98 year-old whiskey that Jed Portman brought out for the occasion. This is Dan Latimer, CBWS founding member and head puppeteer of the Husk/McCrady’s/soon to be Minero empire.

Charleston-TX-09-SimpleMenuThe day’s simple menu written on butcher paper.

Charleston-TX-10-IceLugeThe carved ice luge saw some action throughout the party.

Charleston-TX-11-BagOfCrabsChef BJ Dennis brought a bag crabs to cook for us. BJ is revered for his Gullah/Geechee cuisine.

Charleston-TX-12-CrabsWatching Robert’s reaction to those crabs, especially when the bag was dropped and some escaped, was pretty amusing. You’re not in Texas anymore, Robert!

Charleston-TX-13-CheckingThePigsThe Texas contingent up close and personal with Rodney and the hogs.

Charleston-TX-14-PilesOfBeefTravis  and John posing with piles of wrapped beef ribs.

Charleston-TX-15_RodneyCheckingHogsThe master: Rodney checking the hogs just prior to pulling them off the pit.

Charleston-TX-16-PullingRodneysPorkLoved spending time with Angel Postell, Hometeam PR girl extraordinaire. We had lots of time to chat as we teamed up to pull the pork.

Charleston-TX-17-OneDownOne carcass down.

Charleston-TX-18-NotMessingAroundThese Charleston Brown Water Society boys are not messing around. This was their private stash.

Charleston-TX-19_BestShirtHusk bar manager Robert Weaver ha the best t-shirt at the barbecue. Hands down.

Charleston-TX-20-PlateOfFoodPlate of delicious food. Sides by BJ Dennis.

Charleston-TX-21-HometeamBBQHanging with the Hometeam BBQ boys, Aaron and Taylor, was a highlight.

Charleston-TX-22-NewBestieNew bestie, Craig Nelson from Proof. If you’re ever in Charleston, you must sit at his bar and marvel at the precision and care he takes with his cocktails.

Charleston-TX-23-HolyCityBreweryJT Stellenmach from Holy City Brewing with the Texas contingent: Emma and Travis Heim, John Lewis, Becca DuPree, and Robert Sierra.

Charleston-TX-24-SamAmyRodneyJohnBarbecue family: Sam Jones, me, Rodney, and John.

Charleston-TX-25-ThisIsBBQNow THIS is barbecue. Great shot of a great time.

Charleston-TX-26-JedRodneyAmyDanJed Portman of Garden & Gun, Rodney, me, and Dan Latimer celebrating at the end of the event.

This event was magic. Holy City Brewing was such a gracious host, providing late morning yoga, great beer, a place to watch the World Cup, and the perfect spot for 300 guests to comfortably gather enjoy great food. Highwire Distillery, Charleston Distilling, and Six & Twenty Distilling sampled their wares and King of Pops distributed an array of refreshing, inventively flavored popsicles. While the pace of prepping barbecue for the lines was a bit rapid at times, the overall pace of the day was relaxed, and the guests were so appreciative of the food, libations, and fun. Heartfelt thanks to Robert Donovan, Eric Doksa, Dan Latimer, Robert Moss, Craig Nelson, Jed Portman, Roderick Weaver, Bear Barrow, and the entire CBWS and Holy City Brewing crews for their hospitality, hard work, and good cheer. Can’t wait to do it again!

Special thanks to Robert Donovan Photography for the use of some of his photos. 

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Charleston Dining & Fun

7 Aug

CharlestonDining-1_MarthaLousIn mid-July, I traveled to Charleston to try some new restaurants and attend a barbecue event. Recently named the top travel destination by Travel & Leisure magazine, Charleston has a burgeoning food scene and so many good restaurants. I met up with a group of new and old Charleston and Texas friends, and we had an array of amazing dining experiences.

We started off with soul food at Martha Lou’s. Fried chicken, mac and cheese, butter beans {my favorite} and other vegetables, and chitterlings. The Texas contingent is pictured above: Robert Lerma, Robert Sierra, and John Lewis with Martha Lou Gadsden and Ms. Debra on the left, and Emma and Travis Heim on the right.

CharlestonDining-2_RobertSierraRobert Sierra and me, with a Robert Lerma photo bomb.

CharlestonDining-3_HomeTeamBBQ“Let’s be incognito,” I said to Robert Lerma, as we entered Hometeam BBQ. That didn’t work out so well as we were instantly greeted by name  and treated like royalty. We’ve been Instagram friends for a few years and I loved seeing their operation in person.

CharlestonDining-4_HomeTeamBBQThey cook on both Lang and Southern Pride pits.

CharlestonDining-5_HomeTeamBBQHere’s owner/pitmaster Aaron Siegel, showing off some pork bellies.

CharlestonDining-6_HomeTeamBBQThe trays of food just kept coming. These pork rinds, dusted with their dry rub, and served with pimiento cheese were crazy good.

CharlestonDining-7_HomeTeamBBQThe Gamechanger is my new favorite frozen cocktail. Golden spiced rum, dark rum, cream of coconut, and pineapple and orange juices.

CharlestonDining-8_HomeTeamBBQFresh, lightly battered fried okra. Great.

CharlestonDining-9_HomeTeamBBQBrisket, beef ribs, house made pickles. So good.

CharlestonDining-10_HomeTeamBBQAnd of course, the requisite Fireball shots.

CharlestonDining-11_TwoBoroughsLarderA leisurely Saturday morning brunch at the charming Two Boroughs Larder was a treat.

CharlestonDining-12_TwoBoroughsLarderLove the design of this tiny space.

CharlestonDining-13_TwoBoroughsLarderFresh, delicious food and breakfast cocktails.

CharlestonDining-14_DellzJuiceI worked in hot power yoga and fresh green juice at Dellz Vibez twice during this visit. The Charleston Power Yoga is small and has a number of classes each day. The ones I attended were Baptiste in style and quick flow. Great instructors and nice people. Dellz Vibez is just a few doors down, and both are located on Upper King Street.

CharlestonDining-15_LeonsLeon’s Poultry & Oyster Shop opened in April and it was high on my list of new places to try. I love everything about restaurant design in Charleston – from well-designed logos/menus/signage to old spaces that incorporate reclaimed materials. This former paint and body shop has been transformed into a cleverly designed space with vintage and repurposed details, exposed beams, and a variety of textures and finishes. The food is as sexy as the space.

CharlestonDining-16_LeonsWe ordered all of the oysters … fresh, chargrilled, and Rockefeller — and we enjoyed them all, especially the chargrilled platter.

CharlestonDining-17_LeonsSiam slaw – napa cabbage, avocado, peanuts, orange, fried shallots, and fresh herbs … hush puppies with honey butter … fried chicken … and corn …

CharlestonDining-18_LeonsThe corn on the cob was a highlight. Brushed with mayonnaise and rolled in fried shallots, cheese, and herbs. Savory and bursting with flavor.

CharlestonDining-19_EdmundsOastNext up was a memorable late afternoon at  Edmund’s Oast, with their outstanding selection of beer and libations and charcuterie.

CharlestonDining-20_EdmundsOastWe chose to drink pink.

CharlestonDining-22_EdmundsOastAnd eat only vegetables. These fried heirloom carrots with yogurt and pistachios were my favorite.

CharlestonDining-23_EdmundsOastDessert for two. Of course, we had room for a small taste of these moist, dense brownies with Italian meringue, graham cracker crumble, and salted sorghum caramel.

CharlestonDining-21_EdmundsOastFunny dessert cocktail.

CharlestonDining-24_ProofOnMainWe spent several evenings at Proof, a chic, sexy cocktail bar on upper King Street. Owner Craig Nelson, mixologist extraordinaire, crafts impeccable cocktails, delivered with a flourish and a lesson.

CharlestonDining-25_ProofOnMainVida mezcal, Reyes ancho chile liquor, agave shrub, and a bread and butter jalapeño wrapped in orange peel.

CharlestonDining-26_ProofOnMainI’ll have to update with the description … I totally lost track as cocktail after cocktail was set in front of me. Craig?

CharlestonDining-27_ProofOnMainThe tall glasses are Reverb, Proof Gin & Tonic, a few shots of Fernet Branca, for good measure, and the remains of the previous drinks.

CharlestonDining-28_ProofOnMainMore of the gang whooping it up at Proof: Robert Strickland, Craig Nelson, Jed Portman, and Eric Doksa. Thanks, guys, for a most memorable trip!

Read more about my Charleston adventures, including an amazing meal at Husk.

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Memorable Meals at Husk

25 Jul

Husk exteriorA fabulous stay in Charleston was roundly celebrated with multiple dining experiences at Sean Brock’s celebrated Husk Restaurant.

Husk MenuI’ve been fortunate to have had some amazing VIP dining experiences, but never one quite like this.

“Let’s lay it on ‘em,” said Dan Latimer, Husk GM, to Travis Grimes, chef de cuisine.

“Just ‘Lay it on ‘em … ‘ or ‘make a grown man cry’ lay it on’em?” asked Travis.

Let’s go for ‘make a grown man cry.’” said Dan.

Cheerwine-compressed watermelonRoderick Weaver and Darryl Csicsila kept the libations fresh and full as the meal commenced. First course: Cheerwine-compressed watermelon, with an additional bottle of Cheerwine poured over the fruit table side. So fresh and delicious.

PeppersFresh-baked rolls topped with benne seeds and sea salt, served with lardo whipped butter. Fire-blistered Shishito peppers, watermelon “Ponzu,” bourbon-barrel soy and citrus, espelette. And chicken wings {cannot remember the details} and boiled peanuts with ham hocks and jalapeños {not shown}.

OystersFire-roasted Sewansecott oysters with herbed chicken “butter” and spicy pepper mash.

Benne Seed Crackers with pimiento cheeseWe toasted with Tennessee pimento cheese with crispy Benton’s country ham, pickled relish and HUSK benne crackers. So good.

Chilled Corn SoupChilled sweet corn soup, basil marinated shrimp, spring onion and pepper relish, chanterelle mushrooms, and crème fraîche was a standout.

John Lewis and Robert SierraJohn Lewis, pitmaster of La Barbecue in Austin, and Robert Sierra. Really special to share the meal with these two.

Pork Rinds and Compressed Beef TendonFresh, crispy pork rinds dusted with Cheeto powder. Sheets of beef tendon sous vide, cut into sheets and compressed, then fried and tossed with malt vinegar and beer powder.

Crispy Pig Skin Lettuce WrapsSignature dish: Kentuckyaki pig’s ear lettuce wraps with sweet vinegarr, marinated cucumbers and onions, cilantro, and benne.

Arugula salad with peaches and blackberriesEveryone ordered an entree, in addition to the march of dishes that kept streaming from the kitchen. I opted for this fresh arugula, South Carolina peaches and summer berries, South Carolina chèvre with candied pecans, and honey vinaigrette.

Husk Salmon EntréeOne of the entreés:  Atlantic snapper, summer squash and zucchini, Japanese eggplant with sweet onion, and shrimp “bisque.”

Husk Side DishesThe vegetables are one of my favorite things about Husk. Here we have kale chips, compressed melon with Shiso honey, house made ricotta and Surryano ham, the freshest sliced heirloom tomatoes, goat’s milk feta, pickled garlic, Texas olive oil, bourbon smoked salt, Jackson Wonder butterbeans with preserved tomatoes and scallions, and, barely visible in the upper corner, Carolina gold rice with sausage. And a skillet of cornbread with Allan Benton’s Tennessee Bacon So, so good.

Apparently there were three more courses planned, but they could see that we could not even begin to finish the entrees.

Two DessertsThere is, however, always room for a little dessert. Buttermilk chess pie with blackberry sauce and candied zest, and a fresh peach turnover with bourbon anglaise and peach sherbet. Served with seven forks.

Mission accomplished, Dan and Travis. Wow.

Group on the porch at HuskRobert Sierra, Robert Lerma, and John Lewis, in repose on the porch after supper.

Group ShotRobert Donovan {with the camera}, Robert Strickland, Eric Doksa, and me. Cocktails in the bar before heading out to the Blind Tiger.

Charleston church steeple at nightA moonlight stroll along Meeting Street in the Holy City was the perfect end to the evening. This intersection, at Meeting and Broad Streets, is known as the Four Corners of Law, with St. Michael’s Episcopal Church, a United States Post Office, Federal Courthouse, and county courthouse at each corner, representing federal, state, local and ecclesiastical law.

Country ham served on a barrel staveSunday night, after the barbecue event, a few of us headed back to the bar, housed in the historic brick building next to the restaurant. We were greeted with a barrel stave loaded with salty pieces of freshly sliced Edwards Virginia ham.

Cheese PlateWe toasted the success of the day with prosecco while enjoying this beautiful platter of cheese, fruit and nuts.

Husk CheeseburgerAnd we split a delicious cheeseburger.

CheeseburgerOn Monday, after a morning of meetings and real estating, we relaxed on the porch with a burger and rosé. And another go at that peach turnover.

Peach TurnoverThe porch is really a magical place to dine. Fresh air, a little sultry, so relaxing. I was amused as I listened to at least five carriage tours passing by on the street below, each giving a different {and sometimes slightly erroneous} description of Husk and Sean Brock. Note to Melany Mullens – you might consider giving those companies a script!

Heartfelt gratitude to Dan Latimer, Travis Grimes, Roderick Weaver, Darryl Csicsila, Sean Brock, Eric Doksa, and Robert Donovan for engineering such a memorable evening. It was one for the books, indeed. And thanks to the the Husk crew for repeated warm welcomes throughout my stay. I’m already planning my return.

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And we post fun things on Facebook, too! 

Whole Hog Catering from the 1-7

24 Jul

WholeHogCateringHere are the details for whole hog catering from 17th Street. We’ve taken this show on the road all over the midwest and even to New York City. Book your event today. We’d love to help you go whole hog!

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April OnCue

23 Jul

AprilOnCue-GroupHere’s a little sneak peek behind the scenes of our April Business of Barbecue™ class. We produce this sold-out class each April.
AprilOnCue-BreakfastOur catering director, Becky Streuter, sets the stage with beautifully arranged displays and lots of delicious food.

AprilOnCue-BuffetFrom serving the meals to mingling with the participants and answering questions, it’s an all-hands-on-deck affair with several 1-7 pit crew members helping out.

AprilOnCue-ChixAndRibs1We focus on prepping and cooking ribs, chicken, brisket, and pork, with an emphasis on cooking and holding for restaurant production.

AprilOnCue-PorkSteakOur pork steaks are one of our most popular menu items and one of the favorite meats we prep and cook during the class.

AprilOnCue-SmokerWe spend a great deal of time gathered around the pits, talking wood, timing, and the mechanics of our Ole Hickory Pits.

AprilOnCue-DessertsOur kitchen crew is always feeding us delicious treats during the class. These mason jar strawberry cheesecakes and banana puddings were awesome.

AprilOnCue-MarketingIn addition to food prep, we discuss a variety of business topics including branding, marketing, PR, vending, and financials.

AprilOnCue-NotesClass notes are like GOLD.

AprilOnCue-ChixAndRibs2Of course, there is a lot of sampling. Pacing is key!

We’re proud to have incubated dozens of new barbecue restaurants around the world and to have worked with existing pitmasters who want fresh ideas and an opportunity to see behind the scenes at 17th Street.

We’ll be conducting a Catering Master Class in November, the Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA in January 2015, and Business of Barbecue in April 2015. Please be in touch if you’d like to register.

Our major OnCue class sponsor is Townsend Spice & Supply, blenders of our famous Magic Dust dry rub. They blend spices for many of the top barbecue restaurants, as well as other restaurants in the country, and we use their fresh, high-quality kitchen spices as well. Please consider them for all of your spice needs! We are grateful for their continued financial support of our events.

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The One-7: Sam Jones

18 Jul

Sam Jones at the Whole Hog Extravaganza produced by OnCue Consulting.

The One-7 features our friends, partners, and people whom we admire, and provides a little insight into their worlds.

1. Travel destination: Nashville, TN.
2. Best gift received: A trophy given by Ayden Fire-Rescue, where I serve as a volunteer, following a triple fatality in a residential fire. Two of the victims were children whose parents I knew. It reminds me why I joined the fire service.
3. I admire: Many people. Some personally, some professionally, and some for what they give back. My Father and Grandfather are probably the two that stand out.
4. BBQ Joint I’d like to visit: Louie Mueller Barbecue
5. Word I live by: Integrity
6. Favorite meal besides BBQ: My Mother’s country-style steak, mashed potatoes, mac ‘n’ cheese, and her perfect homemade biscuits, with biscuit pudding for desert. This would be my request if I were going to the electric chair!
7. Drink of choice: Ice-cold Cheerwine has been my favorite drink since I was a child.

Photo © Ken Goodman Photography

Follow our adventures in real time on Instagram and Twitter.
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And we post fun things on Facebook, too!