Registration is open for the
4th Annual Whole Hog Extravaganza/
Brisket Bonanza/BBQ MBA!
January 18-20, 2015 | Murphysboro, IL
Just 40 seats are available, and last year we sold out just before Christmas* so don’t wait – reserve a spot now!
Here are Just a Few of Our Speakers & Pitmasters:
- Coolfire Studios
St. Louis, MO - John Delpha
Rosebud American Bar & Grill | Somerville, MA - Sam Jones
Skylight Inn | Ayden, NC - Ken Goodman
Ken Goodman Photography - Kat Kinsman
Tasting Table - John Lewis
La Barbecue | Austin, TX - Pat Martin
Martin’s Bar-B-Que Joint | Nashville, TN - Wayne Mueller
Louis Mueller Barbecue | Taylor, TX - Mike Mills
17th Street Barbecue | Murphysboro, IL - Amy Mills
17th Street Barbecue & OnCue Consulting - Craig Nelson
Proof | Charleston, SC - Barry Sorkin
Smoque | Chicago, IL - John Stage
Dinosaur Bar-B-Que | New York
Whole Hog Extravaganza
& Brisket Bonanza Demos
Whole hog. Beef ribs. Brisket. Sausage. You’ll learn about regional traditions and, best of all, you’ll be able to taste the different flavor profiles cooked with a variety of wood, spices, and sauce.
The BBQ Story
BBQ MBA Speaker Series
Barbecue is about so much more than the food. Values, family, personal experiences, and dreams create a narrative that’s unique to you. Learn from industry leaders as they discuss telling the barbecue story. Here are just a few of the sessions we have planned:
Ace the Audition
Coolfire Studios, producers of a number of award-winning shows, as well as the Mills family’s upcoming series, shares casting advice and a behind-the-scenes look at making compelling television.
All About the Book Deal
John Delpha, Ken Goodman, and Amy Mills share insight into the publishing game. They’ll discuss their book deals, the writing and photography process, and what happens once a book is published.
Telling the Story Through Images
Celebrity chef/food photographer Ken Goodman gives five simple steps for improving your smartphone photos.
Standing on the Shoulders of Giants
Sam Jones, Amy Mills, and Wayne Mueller talk about being raised up barbecue, their roles in their family businesses, and how they’re taking it to the next level.
Field Guide to the Barbecue Life
Industry luminaries discuss the barbecue lifestyle, and the principles and ideals by which they’re guided.
More to be announced shortly!
To learn more or to register, just email Amy Mills.
*Thinking of gifting a registration to someone? Whole Hog Extravaganza Gift Certificates are available! Just email Amy.
Hello. My name is Heidi Holliday. I am contacting you to see about the dates for 2016 and the fees. Please let me know any information that you may have. Excited about coming this year. Thank you.
Heidi
Hello, Heidi! We have set the date for the Whole Hog Extravaganza, which will be January 18-19, 2016. The cost of that class is $1,050 We’ll have a Business of Barbecue class in April and a Catering Master Class in November. Those classes cost $950. If you will go to nowoncue.com and sign up for the email list, you’ll hear from us about future dates. We also post the schedule on our OnCue Consulting FB page. Look forward to welcoming you!