8
Apr

Get Certified to Be an MBN Barbecue Judge

Posted by on . -- Cook-Off, In Our Restaurants

Become a Certified Barbecue Judge

Come get certified to be an MBN Barbecue Judge! 17th Street Barbecue is hosting a Memphis Barbecue Network judging class at The Warehouse at 17th Street in Murphysboro, IL, on Saturday, June 21, 2025 from 9am to 2pm.

Learn the intricacies and rules of barbecue judging and enjoy competition barbecue prepared by local teams. This certification will allow you to judge at the Praise the Lard Annual Cook Off in Murphysboro, IL in September, as well as other MBN-sanctioned events. Register for the class today, then come join us in Murphysboro in June!

 

Register Online

 

27
Mar

5th Annual Jeff Michner BBQ Benefit at Pig Beach

Posted by on . -- On The Road

Join Amy Mills and an epic lineup of pitmasters and chefs from across the country when they all gather in Queens, New York from 11am until 5pm this coming April 26, 2025 for the 5th Annual Jeff Michner BBQ Benefit at Pig Beach.

This all-day “swine around” will feature more than 25 indoor & outdoor food stations helmed by celebrated chefs and barbecue royalty (including Amy Mills!), plus complimentary beer, specialty cocktails, and non-alcoholic refreshments from our kind sponsors.

This year’s event will include a friendly competition component, where pitmasters will compete for awards including People’s Choice and Judges’ Best Bite of the Day.

As always, proceeds from this event will be donated to the Jeff Michner Foundation, an established 501c3 nonprofit created by the Michner family, which supports families managing loss and grief and provides scholarships to graduating high school students with a love for cooking and golf – two of Jeff’s biggest passions in life.

Losing Jeff is a loss we will never overcome, but it is our hope to keep his memory with us by celebrating his life and embracing the things he loved most: family, friends and great food!

There will be a 50/50 raffle, silent auction & raffle taking place during the event.

 

Get Tickets

 

13
Mar

St. Patrick’s Day Smoked Corned Beef and Cabbage at 17ST

Posted by on . -- In Our Restaurants

Come get your annual serving of St. Patrick’s Day Smoked Corned Beef and Cabbage at 17ST!

We’ll be serving up a wee bit o’ the Irish this coming Monday, March 17th and also on Saturday, March 22nd. And if you get a hankering for an Irish Coffee when you’re done, we’ve got you there, too!

Thinking about celebrating St. Pat’s at home?

Pre-order a 17th Street Barbecue’s St. Patrick’s Day smoked corned beef meal* for 4. The $64 meal includes:

  • 1 pound pastrami-smoked corned beef
  • 4 servings of cabbage
  • 4 servings of potatoes
  • 4 corn muffins

Place your pre-order online by noon on March 14th for pick up at 17th Street Barbecue between 11am and 8pm on March 15th, 16th or 17th.

2
Jan

2024 Wrapped

Posted by on . -- In Our Restaurants, On The Road

Even as a relentless optimist, I’ll admit that 2024 was challenging. While it stretched us to the limit several times, we doggedly worked toward our goals and I’m filled with pride in and gratitude for our amazing crew as I look back at everything we accomplished together. Teamwork truly does make the dream work!

January: Traveled to Kansas City for the KCBS banquet, where I spoke on several panels and accepted my dad’s award as an inaugural member of the KCBS Hall of Fame. Served as a celebrity chef at The Shed’s Steak Showdown finale — so much fun and an excellent event. Traveled to Sea Island for the Southern C Summit  — it’s my favorite way to connect with smart and motivated entrepreneurs and I leave filled with inspiration and new ideas.

February: A month of hosting! Breakfast meeting at Faye for SI Now, upon whose board I sit. Chamber of Commerce luncheon at The Warehouse, a lively group of influencers from Central Illinois, St. Louis, and Southeast Missouri as part of Caffeine Until Cocktails Galentine’s Influencer Weekend, and the kick-off marketing panel for Faye’s Seminar Series, featuring Amy, Michelle Sirles of Rendleman Orchards, and Christy Mitchell of the SIU College of Business & Analytics. We participated in an informative economic development evening at the SIU Small Business Development Center with Lt. Governor Juliana Stratton.

March: At Faye, we collaborated with Scratch Beer and created a special menu to pair with their newly released Wild Grapevine Saison. We popped up at Pig Beach in Louisville, cooking a special menu for their guests. We welcomed barbecue entrepreneurs from all over the country, Canada, and Colombia at our OnCue Business of Barbecue conference, and we held educational events for regional entrepreneurs at Faye. We built a giant cheese and charcuterie grazing table for a styled social media shoot at Sunflower Farms, a new wedding venue opening in Murphysboro.

April: 17th Street and Faye welcomed visitors from almost every state, including a family who drove from Alaska, and nine countries as we were once again at the epicenter of the total eclipse. Amy and Phillip traveled to NYC to cook at the Jeff Michner Foundation fundraiser at Pig Beach, one of our favorite annual events. We hosted an e-commerce seminar and the Jackson CEO program at Faye as part of our effort to support and encourage local entrepreneurs.

May: Faye turned two, and we supported the Southern Illinois University alumni association Road Show at an event at Walker’s Bluff. 17th Street was named Best Barbecue in Illinois by Food Network.

June: Hosting was the name of the game again as we as had Caffeine until Cocktail’s 618 Day at Faye, groups of influencers from Chicago, and a training team from Zing Train, who helped Southern Illinois businesses hone their hospitality skills. We enjoyed some continuing education and sampled expertly crafted cocktails with Ford’s Gin and celebrated the Gin Room’s 10th anniversary at the Missouri Botanical Garden. Forbes wrote about our “brilliant new sauce,” Hog Warsh, and Total Food Service wrote an in-depth feature about all aspects of businesses and plans for the future.

July: 17th Street Barbecue turned 39! We participated in a tailgate photoshoot and cooking demos for Escape and Celebrate, an inventive dinner party website. We hosted the Illinois Manufacturing Association’s Women Maker’s luncheon, and took our show on the road for catering events all over Southern Illinois.

August: We operated our barbecue stand at the Illinois State Fair, celebrated the opening of Expat, an ambitious new barbecue restaurant in St. Louis, and hosted more tourism influencers.

September: Thanks to local and national sponsors, we produced the 37th annual Praise the Lard Murphysboro Barbecue Cook-off, welcoming 119 teams from 20 states — our largest contest yet! And, of course, we celebrated the Apple Festival and welcomed class reunions from multiple years.

October: I judged The Jack Daniel’s World Championship Barbecue Cooking Contest for the 20th time, spoke at the Global Growth Summit in Chicago, and cheered on Jennifer Spence and Jerri Schaefer as they collected Landmarks Illinois awards for their restoration projects in Carterville and Alto Pass. We hosted such a fun Witches’ Night Out at Faye.

November: We participated in chef Gerard Craft’s fundraising event to support the Ment’or Bocuse D’Or organization, I traveled to Charleston for Holy Smokes, and, as always, we welcomed veterans with a free meal on Veterans Day.

December: We finished out the year with a whirlwind trip to NYC for the Blue Smoke alumni party, were featured in a Family Destinations Guide article about charming barbecue joints, and hosted and catered Christmas parties, weddings, and other gatherings.

All year long, The Factory at 17th Street manufactured our sauces, stocked the shelves at stores nationwide and co-packed sauces and rubs for a number of barbecue restaurants coast to coast. All of these activities and events are the result of years of friendship, professional relationships, and a can-do team who works together to get all of this accomplished on top of our regular restaurant service and catering events. People ask, “How do you keep up this pace?” None of this is possible without our A+ pit and brew crews who are proud to keep Mike Mills’s legacy alive every day and for that I am truly grateful.

12
Dec

17th Street Barbecue Holiday Menu Pre-Orders

Posted by on . -- In Our Restaurants

17ST Joy for the Holidays / Hams & Turkeys Fresh from Our Pit

Check out 17th Street Barbecue’s Holiday Menu

Hey Southern Illinois locals! We’re taking 17th Street Christmas Dinner pre-orders for our applewood-kissed Beef Tenderloin, Turkey, and Ham, along with an array of appetizers, sides, desserts and cocktails… all in a variety of sizes to feed just a few or a larger family!

Holiday Menu orders are due by 12 noon on THURSDAY, DECEMBER 19.

IF YOU PLAN TO TRAVEL OR CELEBRATE EARLY, PLEASE LET US KNOW AND WE’LL TRY TO ACCOMMODATE YOUR TIMING.

All items will be chilled with heating instructions:

  • 3lb. Beef Tenderloin w/Horseradish Cream | $195
  • 1/2 Spiral Ham w/Holiday Glaze | $70
  • Tom Turkey | $85-$95
  • Holiday Wreath Salad | $40
  • Sweet Potato Casserole | $16.75/qt or $27/half-gal
  • Dressing | $22/qt or $30/half-gal
  • Cheese Potatoes | $22/qt or $30/half-gal
  • Green Bean Casserole | $18/qt or $28/half-gal
  • Gravy | $9/pt or $15/qt
  • Mile-High Biscuits | $30/doz
  • Honey Butter or Bourbon Butter | $6.50
  • Savory Sausage and Egg Casserole | $45
  • Classic Pecan Cheeseball | $12
  • Charcuterie & Cheese Platter | $45
  • Bread Pudding | $30/pan
  • Brownies | $30/pan
  • One Dozen Assorted Faye Cookies | $24
  • Pre-Batched Cocktails | $35/qt

Plus all your 17ST barbecue favorites:

  • Turkey Breast | $21/lb
  • Ribs | $27/rack
  • Pulled Pork | $15/lb
  • Chopped Brisket | $26/lb
  • Smoked Chicken Wings | $13.50/8
  • Pimento Cheese & Sausage(12 oz/3 sausages) | $39
  • Potato Salad | $15.75/qt or $27/half-gal
  • Brisket-Seasoned Green Beans | $16.75/qt or $27/half-gal
  • Tangy Pit Beans | $15.75/qt or $27/half-gal
  • Sauce | $6.50
  • Magic Dust | $10

Place your order BEFORE NOON CT on THURSDAY, DECEMBER 19. You can also phone your order in to 618-684-8902 (we are in the office from 9am to 4pm) or send Laurie an email.

For those far away, you can order our hams and turkeys shipped right to your door. Click here to order.

17th Street Christmas Dinner Pre-Orders will be ready for pickup at the Warehouse at 17th Street between 1pm and 3pm on TUESDAY, DECEMBER 24.

Pre-Order for Christmas

 

1
Oct

The Best Buttermilk Biscuits

Posted by on . -- In Our Restaurants, Recipes, Uncategorized

Do you have a treasured recipe that came straight from your grandma’s kitchen? If not, we invite you to try THESE biscuits—the best buttermilk biscuits ever! Tender layers of airy, buttery goodness bake up tall in the skillet. They’re just begging to get pulled apart and slathered with soft, salty-sweet butter and a little jam.

Get ’em while they’re hot!

If you’re local to Murphysboro, IL, you can get one (or a whole dozen) of these mile-high biscuits at out café, Faye. Not near Murphysboro? Make ’em yourself at home with the recipe, below or purchase from our online shop—they’re featured in the Ribs & Biscuits and Pork & Biscuits packages. And if you like our take on the best buttermilk biscuits, you can find a lot more of our favorite recipes—including some delicious compound butters and additional tips and tricks—in our book, Praise the Lard: Recipes & Revelations from a Legendary Life in Barbecue.

 

The Best Buttermilk Biscuits

MAKES 12 biscuits | TIME 20 minutes

Ingredients:

  • • 2 cups all-purpose flour (King Arthur or White Lily), plus more for rolling
  • • 1 1/2 teaspoons baking powder
  • • 1/2 teaspoon baking soda
  • • 1 1/2 teaspoons kosher salt
  • • 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and chilled, plus 1 tablespoon for the skillet and 1 tablespoon, melted, for brushing
  • • 1/2 to 3/4 cup full-fat buttermilk

Kitchen Tools:

  • • pastry blender
  • • bowl
  • • sheet tray
  • • biscuit cutter or round shape like a glass

Instructions:

  1. Set a 10-inch cast-iron skillet on a rack in the center of the oven and preheat the oven to 475°.
  2. In a large, chilled mixing bowl, whisk together the flour with the baking powder, baking soda, and salt. Drop in the butter and, using a pastry cutter, cut it into the flour just until the mixture resembles coarse meal. Work quickly so the dough remains as chilled as possible.
  3. Add 1/2 cup of buttermilk and circle the bowl with a spatula to toss and moisten the flour. Add more buttermilk as necessary, just enough for the mixture to begin to gather into a dough but not form a single mass. Chill the dough in the refrigerator for about 10 minutes.
  4. Lightly flour the work surface and a rolling pin. Turn the dough out onto the work surface and gather the clumps together, folding the dough over on itself a few times. Form the dough into a disk and roll it out to a 12-inch circle that’s about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out the biscuits as close together as possible. Gather the scraps, re-roll, and cut as needed to form 12 biscuits.
  5. Carefully take the skillet out of the oven and add 1 tablespoon butter. Let it melt; swirl to coat the bottom. Arrange 9 of the biscuits against the edge of the skillet in a tight ring, then squeeze the remaining 3 biscuits into the center of the ring.
  6. Bake for 4 to 6 minutes, then rotate the pan and brush the tops of the biscuits with the melted butter. Bake for 2 to 4 more minutes, until the biscuits are golden.
  7. Serve immediately.

26
Sep

2024 Praise the Lard Cook-Off Winners

Posted by on . -- Cook-Off

Praise the Lard 2024 Cook-Off logo and photos

A Legendary Place for Barbecue

For the last 37 years, the Murphysboro Praise the Lard Cook-Off has been a cornerstone on the national barbecue circuit, having earned the reputation as one of the best three-days to experience and celebrate the competitive barbecue culture. This year, 17th Street Barbecue was thrilled to welcome a record 119 teams from 20 states, all seeking to be one of the 2024 Praise the Lard Cook-Off winners. They competed for Grand Champion bragging rights, entry into the Kansas City Royal, the Jack Daniel’s draw and over $36,000 in prize money.

This year also saw the ninth year of our successful partnership with the Steak Cook Off Association, as we expanded the widely popular Friday night competition into a Doubleheader taking place through Saturday afternoon. We also added Taco and Appetizer Cook-Off ancillaries. A strong field of teams competed in the Steak Doubleheader.

This year marked the 16th year of a dual-sanctioned barbecue event with teams cooking for both the Memphis Barbecue Network (MBN) and Kansas City Barbecue Society (KCBS) sanctioned contests.

Breakdown of teams and entries:
58 KCBS
24 MBN
37 Steak #1
26 Steak #2
27 Fish ancillary
35 Wings ancillary
16 Appetizer ancillary
6 Taco ancillary

Barbecue = Food + Family  + Love

The three-day event continues to pay tribute to the memory of my dad, Mike Mills, affectionately known as “The Legend,” who passed away at the end of 2020. Originating as a one-day effort hosted by him and a committee of volunteers to benefit the community, Praise the Lard Cook-Off has become as much a jewel in the crown on the barbecue circuit as one of the most anticipated fall weekends in the world of barbecue. We’re so proud to showcase the city of Murphysboro, IL and show the teams and judges the gracious hospitality that is a trademark of Southern Illinois. We’re continuing his legacy of promoting barbecue as a conduit for community.

The trophies at our competition are coveted works of art. Winning teams received one-of-a-kind hand-blown glass apples, exclusively commissioned for The Murphysboro Barbecue Cook-Off by the Douglass School Art Place in Murphysboro. The two Grand Champions each received a chainsaw-carved pig from Southern Illinois Chainsaw Carving in Marion, Illinois.

We are thankful for the generous support of the city, sponsors, community at large and hardworking volunteers to make the 37th year of this treasured weekend possible.  

2024 Praise the Lard Winners

2024 PRAISE THE LARD COOK-OFF WINNERS

MBN GRAND CHAMPION:
Aint It The Life (in pork)

RIBS
1) Ain’t It The Life
2) Smoke Til Ya Broke
3) Goin’ Hog’n
4) Smoke Masters
5) Get Your Grill On

PULLED PORK
1) Ain’t It The Life
2) Que N D 662
3) Smoke Masters BBQ
4) Poker Porkers
5) BBQ Bus

WHOLE HOG
1) Swine Life BBQ
2) Will Be Que BBQ
3) Church of Swinetology
4) Old Booger Bears BBQ
5) Poker Porkers

KCBS GRAND CHAMPION:
The BBQ Bus

KCBS RESERVE GRAND CHAMPION:
We Will Rock ’Que

CHICKEN
1) Good Googly Goo BBQ
2) Iowa’s Smokey D’s BBQ
3) DB-BBQ
4) Continental Barbeque Co
5) Machete Boys BBQ

RIBS
1) Janky Leg BBQ
2) Bleacher Bums BBQ
3) Man Meat BBQ
4) Glamping Grillers
5) Continental Barbeque Co.

PORK
1) SmokinGhost BBQ
2) Blinkeys Offset BBQ
3) The BBQ Bus
4) Hefty Lefty BBQ
5) Rusty Pig BBQ

BRISKET
1) Man Meat BBQ
2) Mulkeys BBQ
3) Smoke Masters BBQ
4) QueU
5) The BBQ Bus

ILLINOIS SOY FIELD OF BEANS
1) Triple H BBQ
2) SmokinGhost BBQ
3) Janky Leg BBQ
4) Mulkey’s BBQ
5) Can Country Outlaw BBQ

ILLINOIS SOY FIELD OF BEANS MURPHYSBORO WINNER
1) The BBQ Bus

SCA COOK-OFF 1
1) TIE: Rusty Hadacek and Heath Bletzacker
3) Dale Benson
4) Tim Brown
5) Pat McDevitt

SCA COOK-OFF 2
1) Melissa McDevitt
2) Jeff Jacobsen
3) Rodney Jones
4) Marty Plute
5) Tom Sieck
6) Rusty Hadacek
7) Scott MacDonald
8) Cooper Wallace
9) Kevin Jaenke

APPETIZER
1) Pat McDevitt
2) Aaron Christ
3) Brandon Scott
4) TIE: Kaleb Green and Lindsay McDonald

TACO
1) Melissa McDevitt/WI
2) Laura Lea Green/MO
3) Kaleb Green/AR
4) Sandy Brown/IL
5) Pat McDevitt/WI
6) Virgil Smith/MO

Winners photos: ©Kyle Quigley
Drone and event photos: ©Black Chapel Productions

2024 Praise the Lard Winners

Praise The Lard Murphysboro Barbecue Flagship Cook-Off Sponsors include 17th Street Barbecue, Faye, Ole Hickory Pits, Certified Angus Beef, Townsend Spice, Pepsi, Silkworm, Samron, City of Murphysboro, Graue Inc, Big Muddy Brewing, Kingsford, Oliver & Associates, Brews Brothers, Henson’s Septic Service, Mileur Orchard, Republic Services, SIH, Schwebel Printing, Arthur, Voss Heating & A/C, US Foods, PFG Performance Food Group, Wichita Packing Company, Southern Illinois Tourism, UA 160, and Donnewald Distributing Co.

5
Jul

The Factory at 17th Street Sauce Co-Packing Facility

Posted by on . -- In Our Restaurants, Partnerships, Products & Equipment

Amy Mills standing in front of Factory at 17th Street bottling machinery

Co-Packing at The Factory at 17th Street

The Factory at 17th Street is now accepting select co-packing clients. Our co-packing capabilities include:

• Hot and cold fill
• Wet-type products (i.e., barbecue sauces, marinades, mustards, pasta sauces, salad dressings, etc.)
• Retail-size glass & institutional-size plastic containers ( 1-gallon jugs)
• 120 gallon minimum run — this will equal about 1 pallet of 850 18 oz bottles
• Hot-filled sauces are filled in glass containers. Clients use our classic 18-oz bottle or we can source other bottles
• We often do split runs of bottles and gallon jugs for restaurants who want  retail bottles for sale and gallons for back of house use
• We can also bottle in five-gallon pails
• Dry seasonings are packaged in clear plastic bottles of various sizes – other options are available

Bottles of 17th Street Barbecue Sauce on bottling conveyor belt.

Who co-packs at The Factory at 17th Street?

At The Factory at 17th Street, we work with a variety of barbecue restaurateurs and caterers to produce top-quality sauces per their recipes and specifications. Here are a sampling of the products we produce:

• Pitmaster sauces and dry rubs
• Chef & restaurant signature products
• Grower’s value-added products
• Entrepreneur’s secret recipes

Row of bottles of 17th Street Barbecue Sauce on bottling conveyor belt.

The Factory at 17th Street is devoted to food safety

All of the products we produce are safe and of the highest quality, meeting the needs of today’s consumer. Our certifications require that we keep abreast of  the continually evolving food safety standards.

• Facility approved & inspected by the US FDA #14238083964
• Facility approved and inspected by the Illinois Department of Public Health
• HAACP, GMP, Food Safety & Food Security Programs
• HAACP-certified managers
• SQF certified

Most large retail outlets require that products they sell are bottled in SQF-certified facilities. We’ll provide you with our SQF certificate, making it simple and easy to meet this requirement. 

Phillip Heern and Amy Mills at the Factory at 17th Street.

Our onboarding fee includes:

• Up to three test batches of your product
• Obtaining your process authority letter
• Nutrition label and ingredient statement
• Referrals to our graphic design team and label manufacturer
• Obtaining certificate of origin letters for any new ingredients your sauce might contain
• pH testing

The Factory is managed by Phillip Heern, a 19-year 17th Street veteran and the official 17th Street Pitmaster. Phillip’s years of barbecue experience are invaluable in the sauce production arena.

You can view the products we produce for ourselves on our retail web site. Learn more about 17th Street Barbecue here.

For more information about the process, please contact Ben Heller by email or at 618-684-8902.

27
Jun

Celebrate July 4th with 17th Street Barbecue

Posted by on . -- Entertaining, In Our Restaurants

Celebrate the Fourth of July with 17th Street Barbecue

Enjoy a red, white, and barbecue feast from 17th Street Barbecue this July 4th!

Our Murphysboro restaurant will be open on July 4th, 2024 from 11am until 9pm for eat-in and take-out lunch and dinner.

Planning an at-home celebration? Check out our bulk barbecue and party platters menus, then call us at (618) 684-8902 to place your pre-order for pick-up on the day of your choice.

While you might be manning the grill, all of our sides, such as tangy pit beans, cole slaw, potato salad, and more, are available in bulk to help you make your holiday entertaining easy and delicious.  Look at our bulk pick-up menu here.

As you plan your weekend festivities, check out the Southern Illinois Tourism and Murphysboro website calendars to see all of the activities happening in our county. The @southernillinoistourism instagram account is filled with area attractions, too.

Photograph of barbecue and celebration platters

 

Bulk Barbecue Menu Party Platter Menu

Call (618) 684-3722 to place a July 4th pre-order!

 

10
May

17th Street Barbecue Catering now includes Party Platters!

Posted by on . -- Entertaining, In Our Restaurants


Get all the Barbecue, and some Party Platters, too!

17th Street Barbecue Catering now includes Party Platters! Perfect for graduation and birthday parties, Memorial Day barbecues, and July Fourth gatherings, 17th Street Party Platters make an excellent choice for office luncheons, picnics, and any kind of shower or reception. From appetizers, to sandwiches, to dessert, you’ll have a spread that comes together in minutes, with something to please everyone on the guest list. Let us do the catering so you can enjoy the party!

Not only can you order popular items from 17th Street Barbecue Catering, we also offer platters of from-scratch cookies and crullers from our sister restaurant, Faye.

17th Street Party Platters of fruit, crudite, charcuterie, deviled eggs, smoked turkey sliders, cookies, fruit and mini-crullers

24 Deviled Eggs | $36
12″ Fresh Fruit Display | $50
12″ Fresh Crudite Platter | $50
25 Smoked Turkey Sliders | $87.50
12 Assorted Mini Crullers | $24
12 Assorted Cookies | $36

Email Laurie or call 618-684-8902 to pre-order 17th Street party platters, bulk barbecue, and all the sides! Click here to view our bulk menu.

As well as traveling to your event for on-site catering, we also have event space for both small and large parties at The Warehouse at 17th Street and Faye. Our experienced staff can help plan your event, from company meetings and parties to showers, receptions, and all kinds of celebrations. Our menus include all of your barbecue favorites as well as black-tie options, breakfast and brunch selections, desserts, and more.