April 2015 Business of Barbecue


We had a great group of students from 15 states plus Mexico and Canada at our April OnCue Consulting Business of Barbecue class.


And it was especially nice to have the 4th generation join us to learn and assist.


Classroom time focused on topics such as branding, marketing, PR, and financials.

And kitchen time covered the four major barbecue meats: ribs, chicken, pork shoulder…



…and brisket.


Of course, there was lots of sampling.


We had some delicious meals…


…all impeccably arranged by Becky Streuter, our catering manager.

Business of Barbecue is a two-day class that combines cooking barbecue for a restaurant or catering operation with classroom seminars discussing branding, marketing, PR, catering sales, vending, and restaurant financials. We prep and cook ribs, chicken, brisket, and pork with an emphasis on holding and re-therming techniques. We’ve found that almost anyone can make barbecue that tastes great right off the pit. How you handle the meat afterwards is the key to serving great barbecue at anytime during the day. We share information about resources and suppliers and provide an in-depth behind the scenes of two of our restaurants and our catering facility. This class is filled with information that will benefit anyone from a novice to an experienced operator.

Upcoming OnCue Classes include:


November 15, 2015

Legendary Barbecue


November 16–17, 2015

Catering Master Class


January 17– 19, 2016

Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA


April 2016

Business of Barbecue Class


Please email for registration information!

Photos © Curt Trammel & Two Doves Photography

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4 Responses to “April 2015 Business of Barbecue”

  1. Brian Staack

    Absolutely the best thing we’ve done preparing to open our restaurant! Which should be this September, we will make the time to return and attend future classes. Many thanks to everyone involved, from Amy and Mike to other classmates.

    • amills

      So generous of you to say! Can’t wait to hear about and celebrate your success! We loved having you and Jessica at the 1-7!

  2. What an awesome experience and great people attending class, our hosts from the 17th street, and the food was fabulous! This seminar really helped jump start me into BBQ for my catering and restaurant. Having never smoked meat before the tips and knowledge were crucial to helping my learning curve regarding where to start my venture into BBQ/ smoking.

    A BIG THANKS to Mike, Amy, and your crew.

    John Morford
    Muscatine Iowa


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