Tagged / Brisket


Whole Hog Extravaganza 2019 – Day 1

2019 Dream Team

While we’re beginning registration for the 9th annual Whole Hog Extravaganza/Bovine Bonanza/BBQ MBA, I want to give you a look behind the scenes of last year’s program. Pictured above is a veritable Dream Team. The 2019 presenters were Mike Mills and Amy Mills, 17th Street Barbecue, Michael Ollier and Gavin Pinto from Certified Angus Beef, Kat Kinsman, author and Sr. Editor, Food + Wine magazine, Chris Chamberlain, journalist and author, Tank Jackson, Holy City Hogs, Harrison Sapp, Southern Soul Barbecue, John Lewis, Lewis Barbecue, Billy Durney, Hometown Bar-B-Que, Barry Sorkin, Smoque, RH Weaver, brown water expert and mixologist extraordinaire, Beth Schiff, casting director, and John Delpha,

We start the event with a casual welcome gathering at the Murphysboro 17th Street restaurant location. Aaron Kleidon, of Scratch Brewing Company, curated a tasting of some of his renowned beers made from foraged ingredients, and the participants have a chance to meet and mingle with one another and the guest pit masters in a relaxed environment. John Delpha started butchering his suckling pig for the porchetta, which is a multiple-day preparation procedure.

Here’s a whole class photo. This terrific group came from 15 states, and over a third of the class are repeat attendees—a testament to the programming and networking opportunities.

Day one is filled with a number of demos—butchering and prepping whole hogs, brisket, ribs, sausage, and other meats. The burn barrels are fired up and the group watches the meat being loaded onto pits.

The 17th Street Crew and Tank Jackson talked and prepped whole hogs, Harrison Sapp talked about his famous Brunswick Stew, and Billy Durney and Michael Conlon prepped their delicious Korean Sticky Ribs.

The Certified Angus Beef experts broke down a forequarter, John Lewis and Philip Powers prepared sausage, and Barry Sorkin trimmed and seasoned brisket.

Our evening kicked off with a talk on bar profitability, whiskey education, and a tasting, led by Weaver. He and one of our bartenders, Renee Rodewald, also whipped up several different types of punch to try.

Stay tuned for a look at day two.

This is the only program of its kind in the world. The 2020 Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA registration is underway now, and there are just 15 spots left. Click here to register. Travel and schedule details are linked on that page, or you can click here.

All photos by the talented Ken Goodman Photography.


Register Now for the ‘Whole Hog Extravaganza’ Barbecue Seminar

17th Street Barbecue Whole Hog Extravaganza Join 17th Street Barbecue for the 7th annual Whole Hog Extravaganza seminar and invest in your business, your network, and your dreams.

Building a barbecue empire requires more than the ability to cook great barbecue. Not only must you master all aspects of the restaurant business; you have to adapt to ever-changing trends, technology, and ways of conducting business.

Pitmasters at the top of their game invest in continuing education. Similarly, they constantly build relationships in both the barbecue and restaurant communities.

Above all, you’ll hear from a powerhouse lineup of legendary and celebrated pitmasters, restaurateurs, and marketing professionals discussing topics that will directly impact your business.

So whether you’re a seasoned or aspiring restaurateur, barbecue competitor, or a lifelong super enthusiast, we invite you to continue your education at the 7th Annual Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA seminar on January 15th and 16th!

This two-day event is packed with speakers, relevant seminar topics, and networking opportunities. Even more, it’s all designed to connect you with the ultimate tips of the barbecue trade that you can’t find anywhere else.

Presented by OnCue Hospitality Consulting, the Whole Hog Extravaganza seminar takes place at the legendary 17th Street Barbecue in Murphysboro, IL!

In addition, the classes explore a variety of cooking methods and demonstrations from prep through finished product for whole hogs, brisket, sausage, and more. During the BBQ MBA portion of the program, hear advice from this group of top talent. Bring your appetite too, because all the food will be sampled! You’ll also get a peek behind-the-scenes at the 17th Street operation.

Here’s an insider’s look at last year’s event. Every year, our lineup of top pitmasters, speakers, and press varies to bring you a fresh, relevant, learning experience. Check out this year’s lineup below!

THIS EVENT SELLS OUT. Remember, space is limited to just 35 participants in order to provide ample opportunity for learning and networking.

Click here for your all-access pass!

Whole Hog Extravaganza Seminar Lineup

Get ready for your sneak preview of the talent on board this year:

Mike Mills, Amy Mills and Phillip Heern of 17th Street, known as “The Legend,” “The BBQ Heiress,” and “The Right-Hand Man,” respectively, graciously host the event! While Mike is the most decorated pitmaster in America, Amy is the industry’s go-to girl for all things barbecue, and Phillip is an integral part of the crew.

John Lewis and his barbecrew opened Lewis Barbecue in Charleston in 2016. Barbecue enthusiasts flock to his pit year after year and wait in long lines to taste his expertly smoked pork spareribs, beef ribs, “Texas hot guts” sausage, oxtail and his legendary beef brisket.

Aaron Kleidon, brewmaster, co-owns Scratch Brewing Company, a farmhouse brewery in Ava, Illinois. Named one of the top four breweries for foraged beer by Outside Magazine, Scratch Brewing Company also focuses on farmhouse beers and other styles brewed with home grown and locally farmed and foraged ingredients.

Kat Kinsman, Journalist and author of Hi, Anxiety, is also the founder of Chefs with Issues and the Senior Food and Drinks Editor at Time Inc.’s all-breakfast site Extra Crispy.

That’s not all!

Barry Sorkin, former IT professional, opened SMOQUE BBQ in 2006. It quickly developed a reputation for serving some of the best BBQ in Chicago. He’s also the co-founder of the Illinois BBQ Alliance.

Tom and Shelley Niemeier of architectural and design firm SPACE STL, specialize in strategic planning, interior design, historic renovations, and more. Tom is a Registered Architect with over thirty years’ experience in the design industry. In addition, Shelley works closely with clients to develop cohesive branded themes in their new spaces and on a variety of interior design projects in the office.

Finally, the lineup continues with appearances by: 

Roderick Weaver is no stranger to the beverage scene across the country with nearly two decades of experience. After mastering the art of mixology, Weaver started his own firm, BarWeaver Consulting, in 2013, where he has helped create and mentor notable bar programs like OBC Kitchen in Lexington and Lewis Barbecue in Charleston.

Michael Ollier
Certified Angus Beef

Chris Chamberlain

Click the link below to register online or email Amy to pay by check and avoid the ticketing fee.