Category / OnCue Consulting


Upcoming OnCue Classes

ComeGetSchooled CateringMasterClass

Just a few spaces left!

Join Mike, Amy, the 17th Street crew, and special guest instructor Andy Husbands, co-author of Wicked Good Barbecue and chef/owner of Tremont 647, for this two-day session where you will learn how to price and execute catering jobs 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!

We’ll delve deep into the world of catering:

  • Creating Specialty Meats
  • Signature Sides & Desserts
  • Developing Delicious Menus Priced for PROFIT
  • Purchasing, Planning, Pricing & Logistics
  • Staffing
  • Equipment & Decor

Remember…it only takes two or three new ideas or bits of information to add thousands of dollars to your bottom line. This is an investment that will reap huge dividends.

$950 per person (class size limited)

Email Amy or call 781-799-7202 for a registration form and travel/schedule details.



Held at the Ole Hickory Pits Test Kitchen one day before our Catering Master Class, the Legendary Barbecue class is usually attended by about half of the Master Class attendees.

  • Cook on 3 Ole Hickory models  
  • Unleash the power of your pit
  • Learn Mike’s secrets for cooking ribs, chicken, brisket and shoulders
  • Hear Mike’s philosophy on smoke & spice

$375 per person 

To register call 800-223-9667 or email






April OnCue

AprilOnCue-GroupHere’s a little sneak peek behind the scenes of our April Business of Barbecue™ class. We produce this sold-out class each April.
AprilOnCue-BreakfastOur catering director, Becky Streuter, sets the stage with beautifully arranged displays and lots of delicious food.

AprilOnCue-BuffetFrom serving the meals to mingling with the participants and answering questions, it’s an all-hands-on-deck affair with several 1-7 pit crew members helping out.

AprilOnCue-ChixAndRibs1We focus on prepping and cooking ribs, chicken, brisket, and pork, with an emphasis on cooking and holding for restaurant production.

AprilOnCue-PorkSteakOur pork steaks are one of our most popular menu items and one of the favorite meats we prep and cook during the class.

AprilOnCue-SmokerWe spend a great deal of time gathered around the pits, talking wood, timing, and the mechanics of our Ole Hickory Pits.

AprilOnCue-DessertsOur kitchen crew is always feeding us delicious treats during the class. These mason jar strawberry cheesecakes and banana puddings were awesome.

AprilOnCue-MarketingIn addition to food prep, we discuss a variety of business topics including branding, marketing, PR, vending, and financials.

AprilOnCue-NotesClass notes are like GOLD.

AprilOnCue-ChixAndRibs2Of course, there is a lot of sampling. Pacing is key!

We’re proud to have incubated dozens of new barbecue restaurants around the world and to have worked with existing pitmasters who want fresh ideas and an opportunity to see behind the scenes at 17th Street.

We’ll be conducting a Catering Master Class in November, the Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA in January 2015, and Business of Barbecue in April 2015. Please be in touch if you’d like to register.

Our major OnCue class sponsor is Townsend Spice & Supply, blenders of our famous Magic Dust dry rub. They blend spices for many of the top barbecue restaurants, as well as other restaurants in the country, and we use their fresh, high-quality kitchen spices as well. Please consider them for all of your spice needs! We are grateful for their continued financial support of our events.

Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!