John Delpha of the Belted Cow Bistro in Essex Junction, Vermont, is one of the finest chefs I know. His skill in the kitchen is matched only by the depth of his restaurant and catering business knowledge. Having him as part of an OnCue event is a bonus. In addition to his cheffing skills, he’s a barbecue guy as well. As a member of the IQue team, the first New England team to ever win The Jack, he’s mastered barbecue as well. At the Whole Hog Extravaganza, he did a detailed porchetta demo using a 30-lb. suckling pig.
Brined and stuffed with homemade sausage, seasonings and pork tenderloins, the end result was a riot of crispy skin, spicy sausage, and delicate pork flavor.
Read more about the Brisket Bonanza and BBQ MBA portions of this event here and here.
The next Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA will be held January 19-21, 2014. For a gallery of 2013 event photos, taken by the great Ken Goodman, click here.
© Ken Goodman Photography
Three members of the Children of Legends club; each of us trying to forge our own path, ever mindful of the legacy for which we’re responsible and the enormous wings on which we fly.
Come see us in action at the Big Apple Barbecue Block Party. Sam is cooking his famed whole hog for the first time this year and Wayne is joining our crew at the 17th Street spot.
There are still a few passes left for the Weber Grilling School, VIP tent, and oyster & barbecue events. Click here to purchase! Fast Passes are sold out.
Sam Jones, Skylight Inn, Ayden, NC, Amy Mills, 17th Street BBQ, Southern Illinois, Wayne Mueller, Louie Mueller Barbecue, Taylor, TX