$950 – Experience ribs, pork, brisket, and chicken demos with an emphasis on restaurant production and holding. Discuss branding, marketing, PR, catering sales, vending, restaurant financials, resources and suppliers. Tour behind-the-scenes of our restaurants and catering facility. Novices and veterans alike will leave with concrete ideas to impact their bottom line.
$950 – Dive deep into the subject of catering. Guest instructors will demo new recipes and share ideas. Learn how to price and execute events for maximum profit and customer satisfaction, and gather dozens of ideas to strengthen your bottom line, elevate your best practices, and help your catering business soar!
$1050 – Start 2018 with an unparalleled barbecue educational and networking experience. In addition to learning the gospel of whole hog cookery from the masters of the art, attendees will also experience brisket, beef ribs and more. Our speakers will discuss various topics focused on taking your business to the next level.
Pre-order now from these booksellers:
We’ve been absent from this space for months while we’ve been hard at work on our upcoming book. We’re delighted to announce that you can now pre-order Praise the Lard from any of the links listed above.
While our first book Peace, Love, and Barbecue is about 17th Street — along with 50 or so of our closest friends — Praise the Lard is a deeper dive into our world. This book is a love letter to Murphysboro and to our family. It traces my daddy’s and my parallel journeys in barbecue.
Here’s how our publisher, Houghton Mifflin Harcourt, describes the book:
Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as The Legend, Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert.
Praise the Lard, named after the Mills’ popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds of food and candid photos, this book is as rich as the Mills’ history.
We’ll be making a big splash this spring and summer with a book tour, events, giveaways, and more. Stay tuned for more details!
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See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!