Posts By / 17th Street BBQ

1
Dec

Pre-Order a Christmas Feast from 17th Street Barbecue

Posted by on . -- In Our Restaurants

Make it a 17th Street Christmas

Southern Illinois ~ 17th Street Christmas Dinner Pre-Orders

If you’re a Southern Illinois local, preview our holiday menu below. We’re taking 17th Street Christmas Dinner pre-orders now. We’re offering up 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 TUESDAY, 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 | $15/qt or $25/half-gal
  • Dressing | $22/qt or $30/half-gal
  • Cheese Potatoes | $22/qt or $30/half-gal
  • Green Bean Casserole | $15/qt or $25/half-gal
  • Gravy | $9/pt or $15/qt
  • Mile-High Biscuits | $30/doz
  • Honey Butter or Bourbon Butter | $6.50
  • Savory Egg Casserole | $45
  • Classic Pecan Cheeseball | $12
  • Charcuterie & Cheese Platter | $45
  • Bread Pudding | $30/pan
  • Brownies | $30/pan
  • One Dozen Assorted Faye Cookies | $24
  • Spiked Egg Nog, House Margarita, or Warehouse Punch | $30/qt

Plus all your 17ST barbecue favorites:

  • Turkey Breast | $20/lb
  • Ribs | $25/rack
  • Pulled Pork | $14.75/lb
  • Chopped Brisket | $25/lb
  • Smoked Chicken Wings | $13/8
  • Pimento Cheese & Sausage(12 oz/3 sausages) | $36
  • Potato Salad | $15/qt or $25/half-gal
  • Brisket-Seasoned Green Beans | $18/qt or $25/half-gal
  • Tangy Pit Beans | $15/qt or $25/half-gal
  • Sauce | $6.50
  • Magic Dust | $10

Place your order BEFORE NOON CT on TUESDAY, 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, ham and biscuits, 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 noon and 2pm on SUNDAY, DECEMBER 24.

Pre-Order for Christmas

 

5
Nov

Judging The Jack 2023

Posted by on . -- On The Road


Judging The Jack is a cherished October tradition and I’m always honored to be chosen to be a judge for this special contest. This was my 19th year to participate and the third without my dad. I’m so grateful for the memories we made there over the years. Apple City Barbecue was the Grand Champion in 1992 and — fun fact — whole hog was a category that year and they placed first in whole hog, as well as in the sauce category. In 2013, Apple City Barbecue competed again, along with all past Grand Champions, as part of the 25th anniversary celebration. This blog post details that weekend. I’m so glad I had the opportunity to cook alongside my dad at this contest.

The Jack is the ultimate #bbqfamily reunion and it’s a great opportunity to catch up with so many friends, all under one tent, not to mention seeing all of our friends who are fortunate enough to be cooking the contest.

Pictured with: Brad Orrison from The Shed, Chris Lilly, Big Bob Gibson, Michael Ollier, Certified Angus Beef, LeeAnn Whippen, Joe Leavitt, May the Smoke Be With You podcast,

The barbecue at this event is always stellar and this year was no exception. Judging requires a lot of concentration as judges must judge each bite singularly, without comparing it to their favorite restaurant, the barbecue they make it home, or other barbecue on the plate. The teams in this field are the best of the best — they won a state contest and were lucky enough to be drawn. Other competitors won seven grand champions in the year, or they won Memphis in May, the American Royal, or the Houston Rodeo, giving them an automatic entry. Last year’s Jack winner is an automatic, too. Rounding out the field are the international teams, who are so excited to be experiencing this very special and prestigious American contest.

In addition to the main KCBS categories — chicken, ribs, pork, brisket — The Jack also has sauce, food of the homeland/chef’s choice, and dessert categories. As you can see by these photos, the teams who enter ancillaries go all out on presentation. Watching the team captains carry the entries back to the tables is the food version of a fashion show runway. Our table judged three chef’s choice entries — small skillets with grits, topped with a sausage and delivered in the cutest Jack Daniel’s truck, lobster rolls and clam chowder, and a perfectly cooked filet topped with a lobster tail. My personal favorite was the lobster roll/chowder combo which was quintessentially New England in its preparation. The lobster was tender and perfectly cooked and seasoned.

The dessert presentations are so much fun and many teams include a nod to Jack Daniels as an ingredient or with their decor. Our table had four desserts this year. Cheesecake and chocolate always seem to be the judges’ favorites and there is every variation imaginable. Some teams also include a beverage of some sort and one of my entries had a boozy, creamy drink as an accompaniment.

Thrilled to hear so many of our friends get stage calls. Huge congratulations to Uncle Pig’s Barbeque Pit, Grand Champion, and B’s Mackin BBQ, Reserve Grand. All event scores can be found here.

Judging the Jack is a favorite fall activity, for sure. Huge thanks to Debbie Christian the Jack Daniel’s World Championship Barbecue Cooking Contest team for including me and toNiki Giacchina of Finn Partners for facilitating my trip.