Tagged / whole hog

17
Dec

Whole Hog Extravaganza 2019 – Day 2

The 2019 group shot. We spend an intense two and a half days together, and seeing the huge smiles and relationships formed is really special. There’s truly nothing like the barbecue community.

About OnCue

OnCue offers the only professional barbecue education in the world. Many of the top names in barbecue have joined us here at 17th Street. We’re celebrating 10 years of superlative learning; over 1300 people traveled from 45 states and 16 countries to attend our programs. If you’re in the business, serious about barbecue, or a super enthusiast, this class is not to be missed. This is the perfect time to get motivated for a new year and a new decade. You’ll learn new skills, form important relationships, and immerse yourself in superior barbecue business education.

What happens Tuesday

Tuesday of the Whole Hog Extravaganza is filled with food. Everything we prepped on Monday comes off the pit. Barry Sorkin, of Smoque, is known for his brisket expertise, and even seasoned pros learn something new as he talks about slicing brisket and the way he uses the different sections.

Kat Kinsman, Amy Mills, Chris Chamberlain, Billy Durney, and Beth Schiff participate in deep discussions during the Whole Hog Extravaganza.

Seminar sessions

This day is also filled with lots of panel discussions. Kat Kinsman, senior editor of Food + Wine magazine, is part of every Whole Hog Extravaganza, and the discussion she leads about anxiety, addiction, and depression in restaurant kitchens is both sobering and hopeful. This discussion always results in a great deal of sharing amongst our group, and she provides solid resources for help. I know for a fact, based on feedback we get each year, that this session has provided concrete help and saved more than one life.

In the bottom right photo above, I’m chatting with Beth Schiff, casting director for CHOPPED, among other Food Network shows. Beth and I led a discussion about how to get cast for food television. She shared all kinds of tips regarding what casting directors are seeking, how to maximize your appearance, what makes a great competitor on a show, and more. The class participants had a chance to mingle with Beth throughout the class, and so far, four people have been cast on shows.

These gorgeous whole hogs are the star of the show, and just before lunch, we pulled them from the pits.

One compliment we continually hear during our classes is about the food. We eat well and abundantly over the course of this event. You would have to travel for thousands of miles to eat the food from all of these outstanding pitmasters, and it’s such a treat to have it all under one roof. The plate above represents meat from three different hogs, a sausage, a slice of porchetta, slaw, and potato salad ~ the perfect barbecue sides. The porchetta is such a special treat, and John Delpha is truly the master of this creation. Students watched and learned as he deboned the hog, brined it, made the sausage, and put it all together with the fragrant herb mixture, then tied up. It’s a multi-step process and a labor of love. Participants leave with his special recipe and it’s fun to see people re-creating this once they get back to their restaurants and sharing it on social media.

After lunch, it’s time for final panel discussions and a Q&A. The photo above is the 50 ideas in 50 minutes speed round, with each person giving bits of advice that lead to success. The audience furiously scribbled notes — this content is gold.

I get lots of questions about the sweatshirts we’re wearing in these photos. You have to attend the seminar to get a sweatshirt; we don’t sell them and we only print one per guest/speaker/sponsor. We also print collectible posters, and it’s fun to see these framed and hanging in restaurants all over the country.

The 2020 Whole Hog Extravaganza/Bovine Bonanza/BBQ MBA dates are January 20-21, and we’re half full at the moment. Click here now to secure your spot — this will sell out!

All photos by Ken Goodman Photography.

7
Dec

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.
@17thstreetbbq

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.
@lewisbarbecue

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.
@scratchbeer

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.
@katkinsman

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.
@barrysorkin

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.
@spacearchitects

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.
@barweaver

Michael Ollier
Certified Angus Beef
@certifiedangusbeef 

Chris Chamberlain
Journalist
@ceeelcee

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