Category / On The Road


Memphis in May: Filming "The Chew"

MIM_TheChew_FilmingGetting a call from The Chew producers in late April was an unexpected surprise. “We’re coming to film at Memphis in May and we want to feature Apple City Barbecue,” they told me. “Is that okay with you?” Ummm… hello! Of course!

The shoot took place over a two-day period and the first morning was pretty soggy. We completed all of the filming in our tent while the rain steadily fell. One of the plans was for us to take host Michael Symon on a walkabout and introduce him to some of our friends. That plan was about to get shelved because of the rain, but fortunately, the skies cleared later in the day.


The Chew was already scheduled to film Big Bob Gibson, Yazoo’s Delta Q, and Jack’s Old South. So we introduced them to our friends at The Shed

Boar’s Night Out {last year’s winners of Praise the Lard Murphysboro Barbecue Cook-off} …


And the Ribdiculous BBQ Krew, who fed us some delicious alligator ribs they had just cooked for the exotic category.


Yes, Lauren Hirschberg, I am trampling your lawn!

We’ve worked with Michael on several shows, most notably Food Feuds {where he named our ribs “best in St. Louis”} and Best Thing I Ever Ate where he chose our ribs as the best single bite of pork he’s ever eaten. Thank you, Michael. We remain incredibly grateful! Without fail I’ve watched him patiently pose for numerous fan photos and chat with people who approach him, with his trademark smile and genuine warmth shining through. The success of any show is the crew behind the scenes and the producers of The Chew are an incredibly personable and professional team. Huge shout out to Anthony, Maggie, Becky, and Katie – you’re the best!
MIM_TheChew_EveryoneThe Memphis in May story was part of a prime-time special about barbecue ranging from a clambake on the beach to a trail ride in Texas. We were thrilled to be part of the production along with so many of our barbecue friends.

More about our Memphis in May experience coming up next week!


Mitchell Davis of James Beard Foundation interviews Mike & Amy at Roberta's in Brooklyn

Radio interview, Roberta's, Mitchell DavisMike MillsWhile we were in town for the Big Apple Barbecue Block Party we recorded an interview with Mitchell Davis on his Taste Matters show broadcast every Wednesday on Heritage Radio Network.

We talked about barbecue and its various nuances, regional styles, the Big Apple Barbecue Block Party, OnCue and the education/training we offer at 17th Street and a gave tips for great barbecue in your own backyard. Listen to the entire interview here.

The unique studio is located inside Roberta’s, a trendy Bushwick pizza joint. The building is constructed out of shipping containers cobbled together with various found and reclaimed pieces of wood, metal, and other artifacts – kind of like the Brooklyn version of The Shed. A large window in the studio overlooks the light-filled back dining area of the restaurant. The diners could see us recording and our mouths were watering as we watched trays laden with food being delivered to table after table. We were happy to relax over a delicious lunch after the show.

Please consider supporting Heritage Radio Network, the most progressive for food and culture radio in America. The membership-supported station is committed to archiving, protecting, and advancing our country’s rich food culture through programs that give voice to America’s leading food professionals, farmers, policy experts, artists, and tastemakers.

If you’re in the New York City/Brooklyn areas, you might be interested in this upcoming Hawaiian Barbecue fundraiser, benefitting the station, on Sunday, August 11 in the back garden of Roberta’s.

Thank you so much for inviting us, Mitchell. We were honored to be guests!