Monthly Archives / December 2013


Thanks for the memories!


We’ve been  reflecting on a pretty monumental 2013. Here are just a few of the highlights:

Over 150 barbecue entrepreneurs and seasoned professionals traveled to Murphysboro and Cape Girardeau, MO to listen to our OnCue seminars where we shared thoughts, ideas, cooking procedures, and business wisdom. You can read about some of those classes here and here and here.

The St. Louis Post-Dispatch covered our Whole Hog event and wrote this great article.

We traveled to Florida, Michigan, and New York City to work onsite with OnCue clients.

We supported Operation Barbecue Relief and helped raise over $21,000 for their relief efforts.

Mike and Pat Burke got the band back together and we cooked at Memphis in May and The Jack and King of the Smoker {more about that experience in a future post}.

We were blessed with lots of great press … a favorite write up was this Food + Wine post naming our wings among the best in the U.S.

We celebrated all that is good about barbecue at the Big Apple Barbecue Block Party. Read about that here and here and here.

Trips to Foodways Texas Symposium in Austin, NBBQA convention in Mobile, and Southern Foodways Symposium in Oxford were highly educational and tons of fun.

Praise the Lard was bigger and better than ever. We’re already planning 2014’s event.

Our Smoked Amber beer became available in bottles.

New York City was a frequent destination … one of the trips was for the Dinosaur Bar-B-Que opening in Brooklyn.

Cheers to 2013 … and thanks for the memories!


Good Reads

17bbq: Black Betty decorated for Christmas

A few things that interested me this week … random reading from around the internet.

Some of the best parenting advice I’ve ever read. Via Hands-Free Mama.

Another look at standing in that line at Franklin BBQ. I love that there is a “world’s foremost expert on lines.”

Good advice for when you need a jumpstart. Five ways to rescue an unproductive day. Via Fast Company.

Another recap of the King of the Smoker event.

I’m fascinated by Vermeer and hope to go to the exhibit at the Frick. Here’s a look at his genius via Vanity Fair.

Have you read any of these books?

Mistakes are like paying tuition. Also via Fast Company.

Buffalo Wild Wings now sells their wings by weight. Would this work for your restaurant?