1
Jul

Now Casting!

Posted by on . -- OnCue Consulting, The Mills Family

FilmingInProgressWould you like to appear on our new show and learn about the Business of Barbecue™ from Mike, Amy, and the 1-7 crew? We’re looking for all kinds of people – from starry-eyed dreamers and chefs who’d like to learn about smoke to couples starting a business together and seasoned professionals looking for a few new tips and tricks. Email amy at 17bbq dot come and tell us about yourself and why you’d like to be part of the fun. The show will be filmed in Murphysboro and you must be available for several days at the end of July. We can promise a ton of fun and lots of learning!

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21
Jun

BBQ Pit Wars: Kingsford Invitational

Posted by on . -- Uncategorized


BBQ Pit Wars: Kingsford Invitational is airing on Destination America June 21 from 10-11 p.m. ET. The cast and crew will be live tweeting during the broadcast; tweet along with us, using the #BestInBBQ hashtag.

Intrepid We filmed this show back on Veteran’s Day weekend aboard the USS Intrepid, a majestic and patriotic setting. During a break, we watched the USS New York dock; quite an emotional sight.

WinnerPart of the Kingsford festivities included recognition for the Folds of Honor organization. This organization provides scholarships and other types of assistance to families of those killed in action.

CharcoalBags

IntrepidVisitor Shannon McGovern from Current masterfully organized this event, along with help from the outstanding Current team.

ChillyHats

CoolerAndGrill The all-star line-up of barbecue teams were: Cool Smoke, Sweet Swine o’ Mine, Pork and Mindy, Queology, 3Eyz, Pellet Envy, Across the Track, and Iowa Smokey D’s.

GroupI was honored to be a judge, alongside Brad Orrison, Douglas Rodriguez, Melissa Cookston, and Ed Mitchell …

ChrisLilly … and Chris Lilly masterfully hosted the show.

JudingJudging is serious business, with a $50,000 winner-take-all prize on the line.

GrillsSPOILER ALERT:  Custom star-spangled grills were used for the One-Bite Challenge …

BigCheck… won by Tuffy Stone  with his perfectly seasoned and cooked steak.

OverallsTHE Pitmaster Ed Mitchell showing off his singular style.

BradOrrisonBrad Orrison and his million-dollar smile.

WholeHogSweet Swine O’ Mine’s whole hog smoking away.

CoolSmokeTuffy Stone giving his Jambo a good polish.

PigHeadMark Lambert pulling some cheek meat.

FilmingPork and Mindy working the sound bites.

TurnInIt was a pretty brisk November day, so teams hurriedly turned in their entries so the food would stay as hot as possible.

ListeningForGoodNewsShiggin’. Mark Lambert listens intently as the judges discuss the Sweet Swine O’ Mine entry.

Tune in tonight on Destination America at 10 p.m. ET to see who’s crowned the Grand Champion!

Photos © Virginia Devlin of Current. 

15
Jun

Happy Father's Day!

Posted by on . -- Uncategorized

Amy Mills and Mike Mills walking to the "rib-bon" cutting ceremony kicking off the Big Apple Barbecue Block Party. I’ve been writing about the Mike Mills quips, lessons, and adages as I’ve been working on our new book. Here’s a sneak peek:

“I’m listening more carefully and trying to make sure my own children are absorbing the lessons he taught me: People are people. There’s no one better than you, and you are no better than anyone else. Be careful how you act, someone is always watching. No matter how well you do, you still have to play in the same sandbox with all of the same people. You can’t soar with the eagles if you’re out hootin’ with the owls all night. It’s easier to change the flavor of a hick’ry nut than to change the flavor of bologna. And life is most definitely too short for a half-rack. That, you can interpret any way you want.” 

Happy Father’s Day to all of the incredible men whom I’m blessed to call my friends. Love you, Daddy!

 Photo © Ken Goodman Photography 

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See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

27
May

17th Street Smoked Amber Ale

Posted by on . -- In Our Restaurants, Libations, Partnerships, Products & Equipment, Uncategorized

17StSmokedAmberAleGlassOur Smoked Amber Ale, created and brewed for us by Big Muddy Brewing in Murphysboro, is now available in 22 oz. bottles in liquor stores across Illinois and select states. Brewed with hops smoked over cherry wood, this beer was created to complement barbecue.

17StSmokedAmberAleThere’s also a distributor in New Jersey, so if you have a barbecue restaurant and you’re interested in carrying our beer, Big Muddy Brewmaster Chuck Sthurenbug can arrange that.

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See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

26
May

Instagram Favorites: Lifestyle

Posted by on . -- Reading

InstagramFavorities I’m posting most of our travels and adventures on Instagram these days. The rich visuals without the incessant political, religious, and nonsense Facebook posts makes for a more pleasant scrolling experience. I have a whole new set of Instagram “friends” and these are few of my favorites.

InstagramFaves_DavidHalesSmithDavid Hale Smith is a literary agent who lives in Dallas. He posts about barbecue, books, tacos, and his travels. Follow him on Twitter and Instagram. 

InstagramFaves_GrayMalinGray Malin travels the globe and stages beautiful aerial photographs. You can buy his work online. I am coveting some of the Antarctica and Italy prints. Follow him on Instagram. 

InstagramFaves_HawgFarmerMy barbecue friends will love the gorgeous pictures of heritage hogs and farm life posted by Travis Hood. Follow him on Instagram. 

InstagramFaves_SarahSmithSarah Smith makes great metal word art, perfect for restaurants. Love her jewelry, too. Follow her on Instagram.

InstagramFaves_UncleBeefySuch the bon vivant. Love his cooking and lifestyle. I know we’d be IRL friends. Follow him on Instagram.

 

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! 

23
May

After Midnight

Posted by on . -- On The Road, Uncategorized

BlockParty_Shenanigans2Scenes from last year’s Big Apple Barbecue Block Party. The good stuff always happens after midnight.

We’ll be on Madison Avenue, with all of our barbecue family, June 7-8. Are you joining us?

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See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

8
May

The One-7: Brad Orrison

Posted by on . -- The 1-7 (Features), Uncategorized

Brad Orrison at the Whole Hog Extravaganza produced by OnCue Consulting.Photo taken at the Whole Hog Extravaganza. ©Ken Goodman Photography.

1. Destination: Traveling the U.S.A. to see our great country, of course in an old vehicle that I know how to repair, looking for junk to add to my collection. 

2.  Best gift:My wife’s hand in marriage and our three boys, Turner, Odin, and Asa. 

3. Favorite meal besides barbecue: Oysters on the half shell and crawfish.

4. Drink of choice: Ice-cold beer … or whatever is available at the moment.

5. I admire: My dad, Craig Orrison, for putting up with my unending ideas and teaching me how to work hard. My mom, Linda Orrison, for teaching me how to have fun and to always look at the day as an opportunity. In the barbecue world, it’s Mike Mills! I remember meeting Mike at Memphis in May years ago. They had cameras there to catch it, but as soon as I saw him walking by, I ran out to meet him. His gruff voice accepted my enthusiasm with ease. I was shaking in excitement. The cameras couldn’t capture that, of course, but I will never forget that moment. I consider Mike one of my best buds and he has continued to mentor me. He once told me, “That’s the prettiest hog on the circuit. Now if you can get it to taste good, you’ll have something.” Five years later we finally won at Memphis in May. When they announced, the thumbs up from Mike was better than the trophy. 

 6. Barbecue joint I’d like to visit: Skylight Inn when Sam Jones is there cooking. The way they chop the hogs with the popped skin is out-of-this-world good. I look forward to the Whole Hog Extravaganza class every year at 17th Street. Amy Mills and her crew have it figured out. {ed. note: why, thank you!} I’ll be there again next year, enjoying Sam Jones’s chopped whole hog! 

7. Words I live by: Barbecue. One word, lots of meanings: BBQ

The One-7 features our friends, partners, and people whom we admire, and provides a little insight into their worlds.

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! 

23
Apr

The One-7: Patrick Martin

Posted by on . -- The 1-7 (Features)

Patrick Martin at the Whole Hog Extravaganza produced by OnCue Consulting
Photo taken at the Whole Hog Extravaganza. ©Ken Goodman Photography.

Before I ever met Patrick Martin personally, I was avid reader of his blog chronicling the blood, sweat, and tears involved in leaving his job in the financial industry and opening  the original Martin’s Bar-B-Que Joint in Nolensville, Tennessee. Martin’s set the current standard for western Tennessee-style whole hog and if you ever visit, you have to order the Redneck Taco, featuring pulled pork, slaw, and spicy sauce on a hoe cake. Barbecue aside, the most compelling thing about Patrick is his devotion to his family – wife, Martha, and children, Wyatt, Daisy, and Walker – and his circle of friends.

1. Travel destination: Islamorada, Florida. Been going there since I was a kid; a lot of great memories. Holds a special place in my heart.

2. Drink of choice: Wine. Depending on the time of year – a good, chilled glass or rosé, or a big, earthy red Zin.

3. Favorite pie: My mom’s strawberry pie. Hands down.

4. Best gift: My grandfather gave me his 1952 Belgium “Sweet 16” shotgun. He was an avid quail hunter, and I am, too. I look forward to passing it down to my sons.

5. I admire: My dad. I’ve yet to meet anyone with as much character. Always doing the right thing, even when no one is looking.

6. Barbecue joint I’d like to visit: Pappy’s in St. Louis … love Mike Emerson! He’s an incredibly nice and humble guy.

7. Words I live by: “It’s not whether you get knocked down, it’s whether you get up.” ~ Vince Lombardi

The One-7 features our friends, partners, and people whom we admire, and provides a little insight into their worlds.

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! 

20
Apr

"The Legend" series by R. Murphy

Posted by on . -- Gift Guides, Partnerships, Products & Equipment, Uncategorized

RMurphySetSeal3A year ago, thanks to an introduction from James Beard House EVP Mitchell Davis,  I visited the R. Murphy knife factory for an in-depth tour and a look at how their fine, hand-crafted knives are produced. You can read about our visit and peek behind the scenes. 17th Street shares many similarities and philosophies with this storied, family-owned company and the owners, Mimi Younkins and Mark Furman, and I bonded immediately.

“Wouldn’t it be great,” I thought. “If we offered a set of 17th Street knives?”

Mimi and I became so excited about the idea of partnering on this project. We tested various knives to find our favorites, and Mimi was kind enough to send us additional knives to use for Block Party prep, so we’d have plenty for all of our volunteers. And then a year quickly passed.

Now, here they are, just in time for Fathers’ Day. The Legend series, a set of four, carbon steel, super-sharp, meticulously crafted knives, etched with Mike’s signature. These are the staples of our kitchen – the ones Mike, Phillip, and I have in our knife kits and use in our restaurants and in competition for all types of meat and food prep.

RMurphyMikeMillsKnivesThese are high-performance carbon steel knives.
These high-quality knives are made with carbon steel blades for high performance.  Carbon steel takes an edge much better than stainless steel and edge retention is superior to stainless.  Carbon blades resharpen easily – a couple swipes and you are back in business with a super-sharp edge.  Performance is why chefs love carbon steel knives.  Julia Child was a huge fan of carbon.

In addition to being made from high quality carbon steel, each R. Murphy knife goes through the following important steps – resulting in a beautiful knife with a superior, long-lasting edge.

  • Made from high carbon steel (1095), the blade is precision ground, hand-edged and hand-honed.
  • Additionally, each blade is cryogenically treated, substantially increasing edge retention.
  • Full tang construction for perfect weight and balance.
  • Triple brass riveted Honduran rosewood handle – beautiful and durable.
  • Infused with a wood stabilizer, handles are then hand polished to a high luster.
  • Contoured handles are designed for comfort and a variety of grips.
  • Following assembly, each blade goes through a final buffing process, giving the knife its superior, razor-sharp, long-lasting edge.
  • Made in USA

Carbon steel knives require a little extra care.  Like a cast iron skillet they must be kept dry or they’ll rust.  Simply hand wash and dry your knives before putting them away.  With proper care, carbon steel knives develop a blue-gray patina due to natural oxidation.  This patina helps protect against further oxidation and is the sign of a chef’s favorite knife.

As Mimi says, when comparing carbon-steel knives to stainless,  “They don’t stay shiny, but they do stay sharp!”

This heirloom-quality set costs $350 plus shipping/sales tax. They must be pre-ordered via this link. We are producing a limited number of sets at this time. Orders must be received by April 25 to ensure delivery for Fathers’ Day.

RMurphyLogo

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! 

18
Apr

Good Reads

Posted by on . -- Uncategorized

Bald Knob Cross, Southern Illinois
My children in front of the majestic Bald Knob cross, the world’s largest porcelain cross, located in Southern Illinois. 

Wishing you Good Friday blessings and the peace and joy of Easter.

Seth Godin on building better, stronger bridges.

So much goodness. “Everyone is  winging it, some just do it more confidently.” “You will miss out on some near soul mates.” “Emotional scenes are tiring and pointless.” “By your 40s, you’ve gotten better at spotting narcissists.”

This clip of Jimmy Fallon and Billy Joel singing “The Lion Sleeps Tonight” made me smile.

Meat prices are soaring. These articles from Brisketman and Daniel Vaughn explain why.

Why simple websites are superior.

Interesting article on butchering via Food Republic.

Solid primer on when and how much to tip.

How to become a productivity rockstar.

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!