24
Apr

We’re Celebrating SIU 2024 Graduation!

Posted by on . -- In Our Restaurants

SIU Class of 2024 - Celebrate Graduation with 17th Street Barbecue

We’re celebrating SIU 2024 Graduation the weekend of Saturday, May 11! Let 17th Street Barbecue be your choice for a warm and memorable occasion. Whether you are planning an intimate celebration or a festive gathering with all your friends and family, 17th Street Barbecue can accommodate your 2024 Graduation Party.

Pre-order a 17th Street Barbecue Spread

Planning a gathering at home or in a park? Set out an array of delicious barbecue, trays of sandwiches, sides, apps, and even dessert for celebrating SIU 2024 Graduation. Click here to check out our catering menu and get more details.

Dine at Our Restaurant

Join us at 17th Street Barbecue in Murphysboro for a relaxed and celebratory dinner for your group or family. We always seat on a first come, first served basis. Click here to view our dinner menu.

Call 618-684-8902 or email Laurie today to ask questions or place an order to celebrate graduation with 17th Street Barbecue this May!

12
Apr

Solar Eclipse Report from 17th Street

Posted by on . -- In Our Restaurants

Post-Eclipse Report from 17th Street
Welcome to the total solar eclipse report from 17th Street Barbecue!

We prepped for several weeks and were excited to welcome thousands of visitors who started trickling in on Tuesday. By Saturday, we were hopping and the excitement had reached a fever pitch. On Sunday and Monday we served close to 1,000 people on each day, in addition to pre-booked catering jobs and bulk pick-up orders. We even did a whole hog!

Faye, our coffee/breakfast/lunch/specialty grocery cafe is fairly new, and guests were thrilled to find great coffee and breakfast, right around the corner from 17th Street. There was a line out the door all day and our baristas were busy.

Staff from 17th Street and Faye on eclipse day
NONE of this is possible without a tremendous team and ours is the B E S T. They remained cheerfully flexible and never slowed down. We were on a perpetual 1.5-hour wait and, once seated, I watched our guests visibly relax, smile, and enjoy themselves as they interacted with our staff. We had lots of nice compliments about the food, but the ones that meant the most were about our crew.

Groups of visitors at 17th Street during the eclipse

We dubbed our viewing event the “Solar Eclipse in the Park” and a few hundred people joined us in our beautiful park across from the Warehouse. We also had a concession stand there during the day.

The most fun part was chatting with people about how much they love Southern Illinois. If even a percentage of them come back, this will impact tourism for YEARS to come.

Four chalkboards filled with signatures of visitors from dozens of cities and countries duing the eclipse

Every time I look at these chalkboards, I see something I missed. I also know that during the madness, we neglected to collect towns from a few tables. Dubai (Tuesday night, not on this board), China, Japan, Singapore, Ireland (multiple parties), Germany (multiple parties), Poland, and Ecuador were represented … as well as so many states. One couple drove from Alaska with their two daughters! Tuesday was also hopping as tourists enjoyed one more meal before the hitting the road.

We’ve been strategizing for months. Based on the crowds during the August 2017 solar eclipse, we knew we’d be busy. We kept our entire fleet of Ole Hickory Pits loaded around the clock. We’re so thankful to everyone on our crew who helped us execute ~ mostly we’re grateful for Mike Mills and the systems and procedures he developed and drilled into us over the years. As he would say, “if it was easy, everybody’d be doing it!” 💛

2
Apr

View the 2024 Total Solar Eclipse in Murphysboro

Posted by on . -- In Our Restaurants

Experience the 2024 Eclipse in Murphysboro, IL with 17ST Barbecue (photo of full eclipse of the sun)

Experience the Total Solar Eclipse in Murphysboro

On Monday, April 8, you can view the total solar eclipse in Murphysboro. The path of totality just happens to run right through Southern Illinois! We’re anticipating an influx of visitors from all over the world and we’re preparing for the crowds at 17th Street Barbecue, voted “Best Barbecue in Illinois” by Food Network, and at Faye, our coffee/breakfast/lunch/specialty grocery shop.

A total solar eclipse is the only time you can look at the Sun without a filter or special glasses. You won’t see the Sun’s surface, but you’ll see something more astonishing: the corona. We’ll have dozens of safety glasses to distribute to guests on that day.

Planning to be in Murphysboro the first weekend of April? Be sure to put stops at 17ST Barbecue and Faye on your bucket list!

We’re doing our best to prepare for a crowd, but please know these few things: we will sell out of barbecue each day. We pride ourselves on cooking fresh and there will be crowds. On Monday, our concession stand will also be open in our park across the street. You’re welcome to bring blankets and chairs and choose a prime viewing spot.

We’re extending our hours at both restaurants:
17th Street
Saturday/Sunday/Monday 10 a.m. to 10:00 p.m.

Faye
Saturday 8:00 a.m. to 3:00 p.m.
Sunday 8:00 a.m. to 4:00 p.m.
Monday 7:30 a.m. to 4:00 p.m.

Shuttle

We’ll be part of a shuttle bus route traveling between Big Muddy Brewing, Brews Brothers Taproom, Pat’s BBQ, and Pond Ridge Campground. Leave your car at any of these stops and enjoy free ride! The shuttle starts and 12 noon Friday/9:00 a.m. Sat/Sun/Mon and runs until 10:00 p.m. each night.

Quick Tips

Avoid lines at the gas station and keep your tank topped off. In Murphysboro, we have gas at Circle K, Huck’s, Kroger, Motomart, and Shell. We have plenty of parking all around 17th Street Barbecue, Faye, and in the lots in our park across the street from The Warehouse.

There’s a Lot to Do in Murphysboro during the Total Solar Eclipse weekend!

The last time you could view the total solar eclipse in Murphysboro was August of 2017, when we were also in the path of totality. At the time, Nick Kindelsburger, founding editor of Serious Eats Chicago, and former food critic at the Chicago Tribune, did a fantastic round-up of all the great spots in Southern Illinois that one might check out while they were in town for the eclipse. Nick’s list included a lot of our friends, such as Mileur Orchard. Mileur will unfortunately not yet be open for the season when this year’s eclipse occurs. But we can confirm that the fine folks at Scratch Brewing Company would be delighted to see you that weekend. Be sure to check out Daniel Deans men’s clothing across from Faye, Muddy Roots Collective, and pick up a t-shirt or hat from Schwebel Printing, and Silkworm.

Looking for live music with a little bit of outdoor adventure? Consider getting tickets for the Shawnee Cave Total Solar Eclipse Festival. You’ll be able to come and go as you please all weekend for the price of admission.

28
Dec

17th Street Barbecue 2023 Year in Review

Posted by on . -- In Our Restaurants, On The Road, Partnerships, Television, The Mills Family

2023 - The Year in Review (Row of pics from the year at 17St and Faye)

A 2023 year in review. As we bound into 2024 with fresh perspective, renewed creativity, and endless enthusiasm, we’re taking a moment to reflect on all that has happened in this roller coaster of a year.

2023 was a challenge, and, while it caused several periods of immense stress for our team, it also created an environment for us to stretch and grow like never before. Closing our restaurant in Marion, Illinois, was a sobering moment. We’re proud of and grateful for our strong 19-year run in that community. Ultimately, we made a decision and a commitment to double down on all of our businesses in Murphysboro ~ 17th Street Barbecue, Faye, The Factory at 17th Street, The Warehouse event center, catering, concessions, OnCue, mail order, and more.

The same financial and staffing  issues plague all small business owners, especially restaurateurs. New laws, another minimum-wage increase, and food prices that continue to skyrocket make things really difficult. Frankly, there’s no end in sight. If you value the unique character, culture, and charm that family-owned restaurants and businesses bring to your community, we urge you to support them. Every time you eat at a chain restaurant, it’s a nail in the coffin of a family-owned establishment. We’re so fortunate in Southern Illinois to have many charming, unique, and delicious restaurants and I guarantee that each of them needs more business right now ~ especially through January and February which are really difficult months in the hospitality industry.

The lows we experienced are counterbalanced by some incredible highs and, thanks to strength of our tremendous team and the community and region who are staunch supporters, 2023 was filled with many proud moments and excellent events. Let’s recap:

January  –  We traveled to Springfield for the inaugural ball. Such a thrill to serve our barbecue to 2,000 fans and enjoy an intimate Bruno Mars performance. Our immensely talented friend, Joshua Lanning, did a guest chef pop-up at Faye and our guests enjoyed his amazing food.

February  –  Got my yearly dose of inspiration at The Southern C Summit, on beautiful St. Simon’s Island. We produced an OnCue seminar, with a strong assist from Damon Wise, Pineapple Express Barbecue, welcoming barbecue restaurateurs, caterers, and barbecue professionals from all over the country and Brazil. As of this writing, over 1,400 people from 45 states and 16 countries have attended our professional-level barbecue education events. We’re proud to pour Scratch Beer at Faye and we held our second collaborative brunch celebrating their Fig Porter release.

March  –  An extra-exciting month as I was named a Landmarks Illinois Influencer,  and we were a Top Four Finalist in the Illinois Manufacturing Association’s Maker’s Madness contest.

April  –  The annual Jeff Michner Foundation barbecue event at Pig Beach in New York is near and dear to our heart as we gathered with some of our #bbqfamily to raise funds in Jeff’s honor. An added bonus this year was filming a segment of Michael Symon’s BBQ USA series. Faye was recognized as a Restoration Hero by our local historic commission.

May  –  May is officially Barbecue Month and it was a big one as we were named Best Barbecue in Illinois by Food Network. Alejandra Ramos featured our products on one of her TODAY show segments and it was such a thrill to see our Pig Packs on national television. We celebrated Faye’s one-year anniversary and kicked off the third year of working as Kingsford Preserve the Pit mentor. I was paired with Tay Nelson, of Bobby’s BBQ in Greenville, NC, and we had a productive series of calls, webinars, and meet-ups during our work together. Serving as a Preserve the Pit mentor continues to be some of my most rewarding volunteer work. On The Factory at 17th Street side of things, we were proud to add Meijer and Hy-Vee to our account roster. Please look for our sauces and Magic Dust on shelves nationwide!

June  –  Flower bars and Oak Street Art pop-ups kept us hopping at Faye. Our most exciting event in June was being featured in an Illinois tourism commercial with Jane Lynch. I was a guest on MarketAbilities and Small Town Big Business podcasts, talking about building a legacy business and marketing in a small town.

July  –  We celebrated 38 years of 17th Street ~ quite a feat! The Factory at 17th Street continued to onboard co-packing clients and produced thousands of bottles of sauce and dry rub for our wholesale accounts.

August  –  The BBQ USA Food Network episode we filmed in April aired in August, causing a run on Hog Warsh sales, for which we were grateful! Phillip, Ben, and part of our crew made our yearly appearance at the Illinois State Fair in Springfield. We have a strong fan base there and it’s always great to showcase our barbecue in our state’s capital.

September  –  The 36th Annual Praise the Lard Barbecue Cook-off was a resounding success. We welcomed 90 teams from across the USA for the only tri-sanctioned event in the country — KCBS, MBN, and SCA. This year we created a double-header with our steak contest and we added pork steak and anything apple categories. Janky Leg, our KCBS grand champion, provided an extra thrill when they won the American Royal the following week. SPACE Architecture won a ASID Missouri East Pinnacle Award for Faye’s interior design.

 

October  –  Firebox, hosted by Southern Soul Barbecue, on St. Simon’s Island, kicked off October. This meaningful event raises money for a hospitality workers’ fund in Brunswick County, Georgia, and is one of my favorite events each year. I spent a beautiful weekend in Lynchburg, Tennessee, judging the Jack Daniel’s World Invitational Barbecue Cooking Contest. Faye leaned into Halloween this year with a fun Witch’s Night Out, and the staff dressing as different versions of me on Halloween — workout Amy, media Amy, coffee shop Amy, and barbecue Amy. Clever!

November  –  Participating in Holy Smokes and raising money for pediatric cancer was a rewarding way to kick off November. Cocktail Club was in full swing, and we honored veterans on Veterans Day with free barbecue at 17th Street and coffee and crullers at Faye. I was a guest on Joe Leavitt’s excellent May the Smoke Be With You podcast.

December  –  Packing up mail-order boxes of barbecue and merchandise, catering for Christmas parties and preparing holiday feasts keeps us hopping in December. Faye events included fundraising for the Humane Society with our Paws for Claus evening of pet photos with Santa and cocktails and s’mores by the fire pits. We hosted Oak Street Art and SOE pop-ups as well. Our favorite part of December is welcoming so many families and groups of friends who’ve made gathering at 17th Street a cherished tradition.

We’re conscious every single day that we are living and carrying on the Mike Mills legacy and I know he is beaming down from above. Cheers to the year that was and onward into 2024. Thanks to each of you for your unwavering support. Wishing you peace, prosperity, biscuits, and barbecue in the New Year!

18
Dec

Holy Smokes 2023

Posted by on . -- On The Road

Holy Smokes - A Lowcountry Barbecue Festival (Image of pitmaster group)

HOLY SMOKES! We were thrilled to participate in this year’s 3rd annual Holy Smokes BBQ Fest in Charleston, SC.

Amy Mills shown in row of 3 pictures with multiple friends from the barbecue community

Joining over 50 other pitmasters and chefs, our own Amy Mills represented 17th Street BBQ to help celebrate American BBQ’s culture, history, and traditions. This event helps raise funds for Hogs for the Cause, RMH Charleston, MUSC kids, and Fisher House, and we are grateful for the opportunity to support the organization and the special cause with our barbecue!

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.

27
Oct

Local Pick-Up Thanksgiving 2023 Pre-Orders are Open!

Posted by on . -- In Our Restaurants, Uncategorized

Serve an Epic Thanksgiving Feast with 17th Street Turkey, Ham and Sides

Hey, Southern Illinois! Feeding a crowd this Thanksgiving?

If you live in Southern Illinois, place your Thanksgiving 2023 pre-order right here! Reserve a smoked turkey or spiral-sliced applewood-smoked ham from 17th Street Barbecue, along with a full selection of mouthwatering Thanksgiving sides – including cheese potatoes and brisket-seasoned green beans – plus charcuterie & cheese boards, hot appetizers, batched cocktails, and desserts, too!

Pre-Order for Thanksgiving

 

ALL ITEMS WILL BE CHILLED AND COME WITH HEATING INSTRUCTIONS.

Entrees:

  • Applewood Smoked Half Spiral Ham w/Holiday Glaze | Serves 10-15 | $70
  • Whole Turkey (22-24lbs) | Serves 15-20 | $85
  • Slicing Fee | $10

Sides:

  • Sweet Potato Casserole | $25/half-gal | $15/qt
  • Cheese Potatoes | $30/½ gal | $22/Qt
  • Green Bean Casserole | $25/half-gal | $18/qt
  • Seasoned Green Beans | $25/half-gal | $15/qt
  • Dressing | $30/half-gal | $22/qt
  • Potato Salad | $25/half-gal | $15/qt
  • Pit Beans | $25/half-gal | $15/qt
  • Gravy | $15/qt | $9/pt

Extras:

  • Charcuterie & Cheese Platter (serves 4-6) | $45
  • Classic Pecan Cheeseball (serves 10-12) | $12
  • Faye Mile High Biscuits | $30/doz
  • Honey Butter or Bourbon Butter | $5
  • Assorted Faye Cookies | $24/doz
  • Bread Pudding or Brownies  | $30/half-pan

Add-Ons:

  • Pulled Pork | $14.75/lb
  • Baby-Back Ribs | $25/lb
  • Brisket | $25/lb
  • Sliced Turkey Breast | $20/lb
  • Wings | $13/8 per order
  • Pimento Cheese and Sausage | $36/12 oz/3 sausages
  • Warehouse Punch | $30/qt
  • 17th St. House Margarita | $30/qt
  • Barbecue Sauce | $6.5/bottle
  • Magic Dust | $10/5 oz

Place your order online BEFORE NOON CT on THURSDAY, November 16. You can also phone your order in to our catering office at 618-684-8902 (we are in the office from 9am to 4pm) or send Laurie an email.

Orders will be ready for pickup between 1pm-3pm on WEDNESDAY, November 22 at The 17th Street Warehouse, 214 N. 17th Street, Murphysboro, IL.

17th Street Barbecue will be closed Thanksgiving Day. Thanksgiving pre-order cancellations will be accepted through Friday, November 17.

To order a Thanksgiving turkey or ham shipped right to your door, click here. 

 

15
Oct

17th Street Barbecue 2023 Holiday Gift Guide

Posted by on . -- Gift Guides, In Our Restaurants

 

Check gift shopping off your to-do list early

Spend the rest of the season enjoying the holiday spirit

From the legendary 17th Street sauces and rubs that we produce right here at The Factory in Murphysboro, to solutions for entertaining a crowd, to little luxuries and gourmet gifts from our sister restaurant, Faye, the specially-curated items in our 17th Street Barbecue 2023 Holiday Gift Guide make truly unique and memorable gifts for your colleagues, friends and loved ones. Plus, they make your life EASY. You can order a gift now and choose a delivery date in the future.

 

 

From Santa’s Workshop to Yours

Thoughtful Gifts For Everyone on Your List

The 17th Street Barbecue 2023 Holiday Gift Guide is a curation that is meant to inspire, but the gift choices are endless! Make your selection from our specially-curated Corporate Gifting Collection, or get in touch with our team to help you design custom gifts that feel special and make the most of your budget.

 

 

Click for Corporate Gifting Help from the Elves at 17th Street

Bulk orders made over the phone or email will be prepared for pickup in Murphysboro, or you can specify local delivery or nationwide shipping. Online orders over $50 include ground shipping anywhere in the continental U.S., and you can specify your preferred shipping date as you’re checking out. Please note that food must be sent 2-Day or Next Day Air. Buy $100 in gift cards and get an extra $10 for free, through December 24.

The online ordering deadline for nationwide shipping is noon on the following days:

THANKSGIVING

GROUND: Friday, 11/17
2ND-DAY AIR:  Monday, 11/20
NEXT DAY AIR:  Tuesday, 11/21

CHRISTMAS

GROUND: Friday, 12/15
2ND-DAY AIR: Friday, 12/21
NEXT DAY AIR: Saturday, 12/22

NEW YEAR’S

GROUND: Tuesday, 12/26
2ND-DAY AIR: Wednesday, 12/27
NEXT DAY AIR: Thursday, 12/28

15
Oct

Grilled Oysters with Hog Warsh Mignonette

Posted by on . -- Recipes

 

Grilled Oysters

There are few things so decadent yet so quick to prepare than Oysters on the Grill. This time of year we like to prepare a few dozen at a time to throw on a grate over a live fire while we’re outside enjoying the crisp Southern Illinois fall weather.

This recipe for Grilled Oysters with Hog Warsh Mignonette will be delicious with any kind of oysters, so long as they are very fresh. My favorites come from Island Creek Oysters, located just 30 minutes from my Boston outpost. The company ships directly to consumers in 100-count bags. In addition to the basic grilled oysters described here, we have also perfected a rockabilly take on grilled oysters Rockefeller, shown above, that uses both the Seasoned Collards and Spinach Artichoke Dip from our book Praise the Lard. In the recipe below, the grilled oysters are simply splashed with a mignonette made with our Hog Warsh sauce, then dotted with hot sauce and a squeeze of lemon after they come out bubbling hot and bathed in smoke from the cooker.

Grilled Oysters with Hog Warsh Mignonette

Recipe makes 3 dozen oysters

• 1/4 cup minced red onion
• 1 cup Hog Warsh Sauce
• 3 dozen raw oysters, shucked and set back in bottom shell
• Hot sauce, for serving (use your favorite – we’re big fans of Red Clay)
• Lemon wedges, for serving
• Rock salt, for cooking and serving
• 3 pounds good-quality charcoal (we use Royal Oak)

To make the mignonette: In a serving bowl, add the onion to the Hog Warsh Sauce and stir to combine. Cover and set aside until you’re ready to serve. Line a serving platter with rock salt.

To grill the oysters: Set up a cooker for direct cooking. Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile of charcoal already in the cooker. Adjust the vents as necessary to establish a steady temperature between 285º and 300º.

On a rimmed baking sheet, spread a 1/2-inch layer of rock salt. As you shuck the oysters, set each one, in their bottom half shell, on the rock salt, taking care to preserve the briny liquid in the cup of the shell. Place the baking sheet in the cooker, directly over the coals, and close the lid. Cook for 15 minutes, or until bubbling.

Again taking care to not slosh out the oyster liquid, pull the baking sheet off the grill and use tongs to transfer the shells to the prepared platter from the first step. Serve immediately with the mignonette, hot sauce, and lemon wedges.

 

Praise the Lard CookbookFor more recipes and revelations in barbecue culture pick up a copy of our book Praise the Lard