This Saturday at 1-7. If you’re local, please join us for a delicious and fun evening!
6
Feb
6
Feb
2014 Praise the Lard™ Overview
Catching up and capturing some memories from our 28th annual Praise the Lard® Murphysboro Barbecue Cook-off back in September. These unique blown glass apples are crafted for us by the Douglass School Art Place, a nationally renowned glass studio in Murphysboro.
Both the KCBS and MBN Grand Champions received one of these chainsaw-carved pigs, created by Bear Tracks of Brownstone, Illinois.
Thanks to Matt Price and Arthur Agency for creating our logo and graphics. People kept stealing the posters and table tents — the sign of a popular design.
Mike McCloud of MMA Creative in Nashville was on hand as creator and host of the World Food Championships super regional which we hosted during our event. Local cooks and teams competed in three categories, vying for Golden Tickets to the finals in Las Vegas.
Each team took home one of these hospitality baskets, filled to the brim with delicious Mileur Orchards apples, apple and peach butter, and Alto Vineyards wine, along with cases of beer, soda, Rule of Pie apple hand pies, moonshine, and bags of Royal Oak Charcoal. We’re known for having some the best swag on the circuit.
It takes two people to carry them back to the cook site.
Mike and the Luckhart girls on the way to the Dairy Queen. Sweet.
The Kansas City Barbecue Society honored us with Legacy Contest designation.
Crimson Express, the Murphysboro High School’s award-winning marching band entertained us on Friday afternoon …
… and they marched through the midway as their grand finale.
Key Club volunteers helped serve at our Fish Fry and Grand Champion Buffet.
We really appreciate their help and it’s a great way for them to get involved in community events.
Debby and Bill Gage and Carolyn Wells are our ace KCBS reps, overseeing the KCBS side of the contest.
Melzie Wilson and Rollie Williams, our ace Memphis Barbecue Network reps, keep things running smoothly on the MBN judging side.
The live music and street dance draw big crowds.
The band was Jackson Junction, a Southern Illinois favorite.
On Saturday, after the judging, Nine88, a local bluegrass/folk band, provided entertainment on the stage.
We partnered with the Brews Brothers Taproom and Grand River Spirits to hold a Bloody Mary Contest. The winner received an apple trophy, along with some moonshine and other gifts.
Just before the award ceremony, the St. Louis Praise team performed a rousing rendition of gospel songs, cleverly peppered with references to barbecue. We can’t wait to welcome them back this September.
The 2015 contest dates are September 24-26, 2015. Forms will be up on our website shortly. We’ll also be a super qualifier for the World Food Championships, and there are a few more fun things coming down the pike. Stay tuned for more details!
Photos ©Troy Brown.
Keep up with us!
Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!
5
Feb
Let's Eat 2014 Edition
I realize we’re well into 2015 – hello, February! – so please bear with me as I catch up and document the rest of an amazing 2014. I’m not sure what we did without camera phones to capture every interesting plate of food put before us? Scrolling through my photo album and remembering plates of food – and with whom I shared them – makes me inexplicably happy. Most of these are moments I didn’t document elsewhere on this site and I want to remember them.
We served these barbecue parfaits to groups of VIP guests at Memphis in May. Layers of tortilla chips, slaw, and succulent strings of pulled pork, drizzled with a bit of sauce.
Beet carpaccio at Cherche Midi. Red and golden beets sliced paper thin and layered with brebis and sprinkled with a pistachios. One of my favorite NYC nights in 2014. I will never not order this at Cherche Midi. Shane McBride is brilliant.
Sizzling, balsamic-glazed Brussels sprouts at The Pig in St. Louis. Loved these.
Michael Symon’s burger at the Burger Bash at South Beach Wine & Food Festival. So good.
Cheese board at Craftbar. Accompanied by lots of rosé and great friends.
Cornish game hen and waffles with cayenne-spiked syrup. Fun take on the standard chicken and waffles. At Cody’s Bistro in San Marcos, Texas with my whole pit crew and Keith Schmidt of Kreuz Market.
Gus’s fried chicken. A must during Memphis in May.
A sleepy Sunday afternoon at The Lodge at Giant City State Park with my daddy. All-you-can-eat fried chicken and all the fixin’s. A family tradition.
Bruleéd grapefruit at The Breslin at the Ace Hotel. A life-changing breakfast meeting. Must remember how big the possibilities seemed at that moment.
Lobster tails, carried fresh from Maine by DennyMike Sherman, and grilled during the National Barbecue Association convention in San Marcos, Texas.
Simple and fresh salad of butter beans, fresh South Carolina shrimp, and a light lemon vinaigrette. Monza, Charleston, SC.
Buttery buns stuffed full of fresh, tender lobster. An early morning treat handed over the fence during the Big Apple Barbecue Block Party by Ed McFarland of Ed’s Lobster Bar in Manhattan. Go there.
Beet salad and a bottle of rosé at Balthazar. Always a special treat.
Razor clams with apple, radishes, and bright with cilantro at The Ordinary in Charleston. We ordered pretty much the entire menu and it was all so, so good.
Slices of the very best Big Bob Gibson pies, carefully carried by Carolyn McLemore to Memphis in May. Peanut butter, coconut, and chocolate. Feels like home.
Sugo’s is one of my favorite places in St. Louis. My great college friend and Mizzou J-school cohort introduced me to this spot. Next to my favorite shopping spot and hotel, I go there often when I’m St. Louis. Great salads, wine, and pizza. Mike Del Pietro creates great dining experiences.
Softshell crab at Lorenzillios in Cancun. My first vacation not attached to a business trip in 20 years. Slow learner.
Celebrating a big deal with our Coolfire partners. Really great burnt ends sandwich at Bogart’s in the Soulard neighborhood of St. Louis. Also the deviled egg potato salad. Bravo, Skippy!
Breakfast does not get much better than this. Big Bad Breakfast in Oxford, during SFA, with my partners in crime.
And, the triple tower. During eight visits to Charleston in 2014, The Ordinary became our go-to celebratory spot, with the triple tower as the centerpiece. The memories of each of these evenings, and the people gathered around the table, are seared into my mind. Moments as big as years. Looking forward to many more of these evenings in 2015.
Keep up with us!
Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!
21
Nov
4th Annual Whole Hog Extravaganza
Registration is open for the
4th Annual Whole Hog Extravaganza/
Brisket Bonanza/BBQ MBA!
January 18-20, 2015 | Murphysboro, IL
Just 40 seats are available, and last year we sold out just before Christmas* so don’t wait – reserve a spot now!
Here are Just a Few of Our Speakers & Pitmasters:
- Coolfire Studios
St. Louis, MO - John Delpha
Rosebud American Bar & Grill | Somerville, MA - Sam Jones
Skylight Inn | Ayden, NC - Ken Goodman
Ken Goodman Photography - Kat Kinsman
Tasting Table - John Lewis
La Barbecue | Austin, TX - Pat Martin
Martin’s Bar-B-Que Joint | Nashville, TN - Wayne Mueller
Louis Mueller Barbecue | Taylor, TX - Mike Mills
17th Street Barbecue | Murphysboro, IL - Amy Mills
17th Street Barbecue & OnCue Consulting - Craig Nelson
Proof | Charleston, SC - Barry Sorkin
Smoque | Chicago, IL - John Stage
Dinosaur Bar-B-Que | New York
Whole Hog Extravaganza
& Brisket Bonanza Demos
Whole hog. Beef ribs. Brisket. Sausage. You’ll learn about regional traditions and, best of all, you’ll be able to taste the different flavor profiles cooked with a variety of wood, spices, and sauce.
The BBQ Story
BBQ MBA Speaker Series
Barbecue is about so much more than the food. Values, family, personal experiences, and dreams create a narrative that’s unique to you. Learn from industry leaders as they discuss telling the barbecue story. Here are just a few of the sessions we have planned:
Ace the Audition
Coolfire Studios, producers of a number of award-winning shows, as well as the Mills family’s upcoming series, shares casting advice and a behind-the-scenes look at making compelling television.
All About the Book Deal
John Delpha, Ken Goodman, and Amy Mills share insight into the publishing game. They’ll discuss their book deals, the writing and photography process, and what happens once a book is published.
Telling the Story Through Images
Celebrity chef/food photographer Ken Goodman gives five simple steps for improving your smartphone photos.
Standing on the Shoulders of Giants
Sam Jones, Amy Mills, and Wayne Mueller talk about being raised up barbecue, their roles in their family businesses, and how they’re taking it to the next level.
Field Guide to the Barbecue Life
Industry luminaries discuss the barbecue lifestyle, and the principles and ideals by which they’re guided.
More to be announced shortly!
To learn more or to register, just email Amy Mills.
*Thinking of gifting a registration to someone? Whole Hog Extravaganza Gift Certificates are available! Just email Amy.
10
Nov
Honoring Veterans Day
All veteran’s are invited to join us at our Murphysboro and Marion restaurants for a free barbecue, beans, and slaw lunch on Veterans Day, Tuesday, November 11, from 11:00 a.m. to 3:00 p.m.
Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!
21
Oct
Upcoming OnCue Classes
Just a few spaces left!
Join Mike, Amy, the 17th Street crew, and special guest instructor Andy Husbands, co-author of Wicked Good Barbecue and chef/owner of Tremont 647, for this two-day session where you will learn how to price and execute catering jobs for maximum profit and customer satisfaction, and gather dozens of ideas to strengthen your bottom line, elevate your best practices, and help your catering business SOAR!
We’ll delve deep into the world of catering:
- Creating Specialty Meats
- Signature Sides & Desserts
- Developing Delicious Menus Priced for PROFIT
- Purchasing, Planning, Pricing & Logistics
- Staffing
- Equipment & Decor
Remember…it only takes two or three new ideas or bits of information to add thousands of dollars to your bottom line. This is an investment that will reap huge dividends.
$950 per person (class size limited)
Email Amy or call 781-799-7202 for a registration form and travel/schedule details.
Held at the Ole Hickory Pits Test Kitchen one day before our Catering Master Class, the Legendary Barbecue class is usually attended by about half of the Master Class attendees.
- Cook on 3 Ole Hickory models
- Unleash the power of your pit
- Learn Mike’s secrets for cooking ribs, chicken, brisket and shoulders
- Hear Mike’s philosophy on smoke & spice
$375 per person
To register call 800-223-9667 or email elizabeth@olehickorypits.com
13
Oct
2014 Praise the Lard™ Kids' Que
Our second-ever Townsend Spice Kids’ Que was a resounding success and pretty much the cutest thing you’ve ever seen.
Here are the competitors all lined up. We had a total of 17 teams in two age categories.
Teamwork, timing, and organization are just a few of the lessons and skills honed while competing.
Chris Pritchard, from our 1-7 pit crew, kept the grills filled with hot coals. We had a burn barrel over to the side to keep a supply of fuel ready as needed.
Emma Underwood and Haylee Lambert, otherwise known as The Grilling Legends, captured first place in the 7-11 age category. Justin Bunch {not pictured}, A Pig’s Worst Nightmare, was the 12-15 age category winner.
Many thanks to Townsend Spice for sponsoring this contest and the grills, t-shirts, aprons, and trophies for the competitors.
Photos ©Troy Brown.
Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!
12
Oct
2014 World Food Championships Southern Illinois Showdown
We were thrilled to host the World Food Championships Southern Illinois Showdown as part of our Praise the Lard cook-off festivities. Here are WFC mastermind Mike McCloud and Kari Karch, Kenmore executive chef, along with Mike. The red-topped tent housed the Kenmore kitchen stadium: eight complete kitchen set-ups with everything from stoves to mixers.
The two categories were Bacon and Seafood, sponsored by Alaska Seafood. A combination of local cooks and barbecue teams comprised the field of competitors.
Bacon entries headed for the turn-in table.
The judges had the tough job of sampling all of these entries.
Judging tray filled with delicious seafood dishes.
The top three winners in each category received a Golden Ticket to compete in the World Food Championships in Las Vegas in November, and the winner in each category also received $1,000. Congratulations to Tina Porritt, competing for Piggy Style, who won the Seafood category, and Sugarfire Smokehouse, winners of the bacon category.
Bacon
3) Porkmafia
2) Blazin’ Blues BBQ
1) Sugarfire Smokehouse
Seafood
3) TR’s Up In Smoke
2) All In Que
1) Piggy Style
Many thanks to Becky Streuter, Gerald Strothmann, Phillip Heern, and Chris Pritchard, who handled the logistics for 17th Street, the City of Murphysboro, who helped us roll out the red carpet for this event, Mike Clutts, for electrifying the area, and to the people in our community who rallied support and who came out to cheer on the competitors.
Photos ©Troy Brown.
Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!
21
Sep
Praise the Lard™ Results
Many thanks to our sponsors and crew for producing an outstanding event! Here are the results for the 27th Annual Praise the Lard Murphysboro Barbecue Cook-off:
Memphis Barbecue Network
Grand Champion: Victory Lane BBQ
Pass Down: Sweet Swine O’ Mine
Ribs
5) Clark Kent Super Smokers
4) FBI BBQ
3) Twyford’s BBQ & Catering
2) Victory Lane BBQ
1)Sweet Swine O’ Mine
Shoulder
5) Wild Irish Q
4) Gwatney Championship BBQ
3) Always Sugar Absolutely Fire
2) Sweet Swine O’ Mine
1) Victory Lane BBQ
Hog
5) Mispits
4) Party Q
3) The Flying Pigs
2) Will-Be-Que
1) Victory Lane BBQ
Kansas City Barbecue Society
Grand Champion: Iowa Smokey D’s BBQ
Reserve Grand Champion: One2BBQ
Chicken
10) Posey County Cookers
9) Iowa Smokey D’s BBQ
8) 270 Smokers
7).St Louis Black Iron BBQ
6) Hickory Pit Stop
5) Monster Q
4) Pitmaster IQ BBQ
3) Backporch Q
2) Gilly’s BBQ
1) Boss Hawg BBQ
Ribs
10) 270 Smokers
9) A Boy & His BBQ
8) Monster Q
7) Smokin T’s BBQ
6) Pitmaster IQ
5) Sweet Swine O Mine
4) Carbondale Pork District
3) Iowa Smokey D’s BBQ
2) It’s 5 O’Clock Somewhere
1) One2BBQ
Pork
10) Killer Hogs
9) Blazin’ Blues BBQ
8) Q Bones
7) FBI BBQ6) Pitmasters IQ BBQ
5) Big O Dang O BBQ
4) Backporch BBQ
3) Wild Ones
2) Gilly’s BBQ
1) Iowa Smokey D’s BBQ
Brisket
10) Smokin T’s BBQ
9) Monster Q
8) Too Big To Fail BBQ
7) Pitmaster IQ BBQ
6) It’s 5 O’Clock Somwhere
5) Iowa Smokey D’s BBQ
4) A Boy & his BBQ
3) Clark Kent Super Smokers
2) Quau
1) One2BBQ
Fish Contest – 1st Place: Party Q
Wings Contest – 1st Place: Mispits
Apple of Our Eye — Wild Irish Q
Townsend Spice Kids’ Que
7-11 age category: Emma Underwood and Haylee Lambert – The Grilling Legends
12-15 age category: Justin Bunch – A Pig’s Worst Nightmare
Ole Hickory Pits raffle
Shawn Stearns
Brews Brothers Taproom Best Bloody Mary
1) Posey County Cookers
2) A Pig’s Worst Nightmare
3) Clark Kent Super Smokers
Southern Illinois Showdown – World Food Championships Super Regional
Bacon
3) Porkmafia
2) Blazin’ Blues BBQ
1) Sugarfire Smokehouse
Seafood
3) TR’s Up In Smoke
2) All In Que
1) Piggy Style
16
Sep
Praise the Lard™ Cook-Off Trophies
A few years ago we decided to upgrade our trophies and come up with something special and meaningful that would represent Murphysboro and our contest. We’re fortunate to have award-winning glass artists at the Douglass School Art Place and we commissioned these one-of-a-kind glass apples, in varying sizes, to use for the category runners-up and the reserve grand champion.
The Frederick Douglass School was Murphysboro Illinois’s segregated black elementary school from 1897-1966. Purchased in 1993 by art historian Gretel Chapman and glassblower Jan Thomas for development as an art place, “The Doug” offers studios for rent to artists, exhibition and performance spaces, and a developing sculpture garden. The DO U GLASS Hot Shop is housed in the WWII quonset hut which was the school’s cafeteria . Cam and Jan are renowned glass artists and they sell their creations at fairs and festivals all over the region.
The lucky MBN and KCBS Grand Champions will each take home one of these chainsaw-carved apple and pig trophies, crafted by Bear Tracks Chainsaw Carving. Boars Night Out won one of these several years ago and I saw pictures of this pig, strapped in with a seat belt and wearing sunglasses, riding all over the country in Allen Smith’s truck.
Wendy Rhodes and her dad, Mike Rhodes, are a father/daughter carving team. Mike cuts and preps the raw material and Wendy is the artist, finishing each intricate piece.
We’re thrilled to have Illinois artists creating these special pieces of art for our contest prizes. We’ll be awarding these trophies starting at 6 p.m. on Saturday, September 20.
Instagram and Twitter: @17thstreetbbq • Official event hashtag is #PraiseTheLard
Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!
