Category / OnCue Consulting

4
Jun

A Very Special Club

ThreeGenerationsOfBBQ

© 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

 

3
Jun

OnCue: BBQ MBA

The BBQ MBA is part of the Whole Hog Extravaganza/Brisket Bonanza event held each January. While the hogs and brisket are cooking, we gather to hear wisdom, advice, and cautionary tales from the pitmasters and marketing/media masterminds.

I love feeling of potential that greets me every January as I start a fresh New Year. The exercise of planning and putting ideas and concrete goals in my calendar is immensely satisfying. For the past two years, much of my inspiration has come from the BBQ MBA portion of the Whole Hog Extravaganza/Brisket Bonanza. The ideas and information we share helps me prioritize specific projects and provide a burst of energy in my creative thinking.

WholeHog_SpeakerPanelThe pitmasters talked about restaurant branding, how television affected their businesses, and their own personal barbecue journeys.

WholeHog_KatThe incomparable Kat Kinsman, editor of CNN’s eatocracy.com took the stage with equally eloquent Mitchell Davis, EVP of the James Beard Foundation and me and we discussed social media dos and don’ts and how to use it to develop relationships, as well as PR strategies for winning media attention.

WholeHog_SpeakersMitchell also gave a rousing talk aptly titled, “Barbecue in Context: from Pits to Pouilly Fuissé” – a perfectly on-point discussion about barbecue’s place in American cuisine. Brilliant marketing and branding mastermind Aric Nissen spoke about branding and menu engineering. I shared ideas and insight about the real work behind building a successful barbecue restaurant and brand.

Did you attend this year’s event? I’d love to hear your favorite takeaway in the comments below.

Read about the Brisket Bonanza portion of this event here. Read more about OnCue events and the 2013 – early 2014 schedule here.

Follow our speakers on twitter here: Amy, Kat, Mitchell, Aric, Wayne, Barry, Brad, Sam, and John.

Make 2014 your best year ever and join us at the next Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA which will be held January 19-21, 2014. All photos © Ken Goodman Photography. View the entire gallery here.