Tagged / bbq business class

2
Jun

OnCue: The Business of Barbecue April 2013 recap

Posted by on . -- OnCue Consulting

OnCue_BoB_Attendees

Enjoying a well-deserved drink at the 17th Street bar. From Southern California to South Korea, a unique group of participants gathered to hone their barbecue and business skills.

OnCue Consulting held its 11th Business of Barbecue event in back in April. This unique two-day seminar and subsequent one-on-one consulting has incubated several dozen barbecue businesses and helped numerous existing restaurants take their game to a higher level.

OnCue_BoB_BeveragesAn especially honored attendee at this class was Frank Ostini of the Hitching Post, the famed California winery and restaurant featured in the award-winning movie Sideways. We served some of Frank’s fine wine during one of our meals.

Read more about the OnCue seminars and see the 2013-early 2014 schedule here. The next Business of Barbecue class will be held in April 2014. Exact date TBD.

We are grateful to Townsend Spice & Supply, fine spice purveyors and blenders of our Magic Dust©, for sponsoring our OnCue events.  

2
May

OnCue: Brisket Bonanza

Posted by on . -- OnCue Consulting

Back in January we held our second-ever Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA. This year we added the brisket component to the event.

WholeHog_Brisket_MikeMills

Photo by Ken Goodman

Mike prepped and cooked brisket the way we do it every day at the 17th Street.  In an effort to showcase different regional styles, Mike was joined by …

WholeHog_Brisket_WayneMueller

Photo by Ken Goodman

Wayne Mueller of Louie Mueller Barbecue in Taylor, Texas and …

WholeHog_Brisket_BarrySorkin

Photo by Ken Goodman

Barry Sorkin of Smoque in Chicago.

WholeHog_Brisket_Wood

Photo by Amy Mills

Wood provides a distinct flavor to meat and we brought in truckloads of the indigenous wood that each pitmaster uses at home. This trailer bed is filled with post oak for Wayne Mueller.

WholeHog_Brisket_Process2

The rubs, seasoning, wood, and temperature used by each person resulted in three very different and equally delicious brisket flavor profiles.

WholeHog_Brisket_Process3

Carving a brisket is an art form and the pitmasters gave a few tips and tricks for proper slicing. There’s a huge difference in texture and tenderness when brisket is not sliced properly. {I was surprised to get some brisket sliced with the grain just last month at a popular undisclosed Central Texas barbecue joint.}

WholeHog_Brisket_Process4

The lucky participants sampled pounds and pounds of delicious meat.

In addition to tending the meat, each pitmaster shared his personal story and business acumen as part of the BBQ MBA portion of the seminar.

Mark your calendar now – we’re already planning next year’s event which will be held January 19–21, 2014.

Click here to see more pictures, taken by the fabulous Ken Goodman, of this event.