Category / OnCue Consulting

3
Jul

Mitchell Davis of James Beard Foundation interviews Mike & Amy at Roberta's in Brooklyn

Radio interview, Roberta's, Mitchell DavisMike MillsWhile we were in town for the Big Apple Barbecue Block Party we recorded an interview with Mitchell Davis on his Taste Matters show broadcast every Wednesday on Heritage Radio Network.

We talked about barbecue and its various nuances, regional styles, the Big Apple Barbecue Block Party, OnCue and the education/training we offer at 17th Street and a gave tips for great barbecue in your own backyard. Listen to the entire interview here.

The unique studio is located inside Roberta’s, a trendy Bushwick pizza joint. The building is constructed out of shipping containers cobbled together with various found and reclaimed pieces of wood, metal, and other artifacts – kind of like the Brooklyn version of The Shed. A large window in the studio overlooks the light-filled back dining area of the restaurant. The diners could see us recording and our mouths were watering as we watched trays laden with food being delivered to table after table. We were happy to relax over a delicious lunch after the show.

Please consider supporting Heritage Radio Network, the most progressive for food and culture radio in America. The membership-supported station is committed to archiving, protecting, and advancing our country’s rich food culture through programs that give voice to America’s leading food professionals, farmers, policy experts, artists, and tastemakers.

If you’re in the New York City/Brooklyn areas, you might be interested in this upcoming Hawaiian Barbecue fundraiser, benefitting the station, on Sunday, August 11 in the back garden of Roberta’s.

Thank you so much for inviting us, Mitchell. We were honored to be guests!

 

5
Jun

OnCue Whole Hog Extravaganza: Whole Hog Porchetta

WholeHog_BeltedCow_1

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.  WholeHog_BeltedCow_2

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.