Category / OnCue Consulting

7
Dec

Registration is Open for the 2016 Whole Hog Extravaganza

WholeHog_RegistrationOpen

Invest in the ultimate barbecue educational experience with the best in the business.

This year’s theme is BUILD, and in addition to cooking hogs, brisket, beef ribs, and a few other surprises, our speakers will discuss various themes surrounding building a brand and building a business. The full line-up of BBQ MBA speakers and topics will be revealed shortly.

You can read all about last years event here.

Pitmasters:

Mike Mills

@17thstreetbbq
17th Street Barbecue

Amy Mills

@17thstreetbbq
17th Street Barbecue

John Delpha

Rosebud Kitchen

John Lewis

@lewisbarbecue
Lewis Barbecue

Sam Jones

@skylightinn
Skylight Inn

Pat Martin

@pitmasterpat
Martin’s BBQ Joint

Wayne Mueller

@louiemuellerbbq
Louie Mueller Barbecue

Adam Perry Lang

@adamperrylang
Adam Perry Lang

Barry Sorkin

@smoquebbq
Smoque Barbecue

 

Guest Mixologist:

RH Weaver

@barweaver
Husk Restaurant

 

Speakers will include:

Tim Breitbach

Coolfire Studios

Ken Goodman

@kengoodmanphoto
Ken Goodman Photography

Kat Kinsman

@kittenwithawhip
Tasting Table

David Hale Smith

@davidhalesmith
Inkwell Management
with more to come!

WholeHog2_Photos

Need more info? Contact Amy Mills at (781) 799-7202 or Amy@NowOnCue.com.

WholeHog_Register

3
Nov

Whole Hog Extravaganza 2015

WholeHogExtravaganza2015_02The 2015 Dream Team. Front row: John Stage, Kat Kinsman, Mike Mills, John Delpha, Sam Jones, Amy Mills. Back Row: Patrick Martin, John Lewis, Barry Sorkin, and Wayne Mueller.

Back in January, we held our fourth-ever Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA.

This event brings together some of the most celebrated whole hog and brisket cookers in the country, along with brilliant marketing and media minds, and showcases a variety of cooking methods and styles. During the class, each pitmaster goes through the butchering and prep process. While the hogs, brisket, beef ribs, and sausage were cooking, we gathered for the BBQ MBA portion of the program. The theme was “Telling the Barbecue Story,” and we heard from producers at CoolFire Studios, barbecue critics Robert Moss and Daniel Vaughn, Tasting Table editor-at-large Kat Kinsman, and more.

WholeHogExtravaganza2015_01All of these outstanding images are by the uber-talented Ken Goodman, who also gave a class filled with tips for excellent iPhone photography.
WholeHogExtravaganza2015_03So proud of this 1-7 pit crew who helps with every aspect of this production.

WholeHogExtravaganza2015_04The entire group, From Alaska to New York, and including guests from Colombia and China.

WholeHogExtravaganza2015_05Murphysboro Mayor Will Stephens welcoming our guests.

WholeHogExtravaganza2015_06Set-ups for the cocktail party …

WholeHogExtravaganza2015_07… and for breakfast.

WholeHogExtravaganza2015_08No shortage of whiskey.

WholeHogExtravaganza2015_09John Stage and Barry Sorkin did a brisket demo.

WholeHogExtravaganza2015_10RH Weaver of Husk presented a talk on cocktails and made a delicious drink designed just for this event.

WholeHogExtravaganza2015_11 WholeHogExtravaganza2015_12 WholeHogExtravaganza2015_13 WholeHogExtravaganza2015_14 WholeHogExtravaganza2015_15 WholeHogExtravaganza2015_16

WholeHogExtravaganza2015_17Hospitality bag of delicious items from Striplings, Goo Goo Cluster, Townsend Spice, and more.

WholeHogExtravaganza2015_18Tools of the trade.

WholeHogExtravaganza2015_19These burn barrels provided fuel and warmth all night long.

WholeHogExtravaganza2015_20

WholeHogExtravaganza2015_21And, as usual, we spent treasured time around the burn barrels, late into the night.

WholeHogExtravaganza2015_22

WholeHogExtravaganza2015_23John Delpha’s porchetta is always a crowd pleaser.

WholeHogExtravaganza2015_24Three very different hogs. Pat Martin’s cooked over hickory …

WholeHogExtravaganza2015_25Sam Jones’s over oak ..

WholeHogExtravaganza2015_26And Mike and Phillip’s over apple.

WholeHogExtravaganza2015_27Links of John Lewis’s delicious sausage, bathed in smoke.

WholeHogExtravaganza2015_28He made two varieties: regular and cheddar jalapeño.

WholeHogExtravaganza2015_29Mike is checking under the hood of one of his hogs.

WholeHogExtravaganza2015_30Late-night snack. John Delpha smoked these pig heads, which I carefully sawed in half. The heads were so large, they wouldn’t fit on the bandsaw. We picked tasty threads of cheek meat and combined them with amazing Asian slaw and condiments to make delicious tacos.

WholeHogExtravaganza2015_31 WholeHogExtravaganza2015_32 WholeHogExtravaganza2015_33

The next Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA will be held January 18-19, 2016. Guest pitmasters and speakers will be announced shortly. Some spaces have already been reserved, so you’ll want to sign up quickly! You can register here.

Photos © Ken Goodman Photography

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