There was not a dry eye in the house as the spontaneous and generous donations came rolling in during the final night of the National Barbecue Association convention. A little…
Found 340 results for ""
Road trippin' to the National Barbecue Association Convention
The 1-7 crew just returned from an outstanding five-day trip to Mobile, Alabama for the National Barbecue Association’s annual convention. Expertly planned by Linda Orrison and her committee {of which…
Big Apple Barbecue Block Party Fast Passes for sale now!
Big Apple Barbecue Block Party founding pitmasters and organizers: Kenny Callaghan, Danny Meyer, Ed Mitchell, Mark Maynard-Parisi {peeking over Chris’s shoulder}, Chris Lilly, and Mike Mills. Photo by Dominick Mastrangelo…
Kick-off to the Cook-off
$25,000 in prize money. The top teams in barbecue. An unforgettable weekend in Southern Illinois. We’re in full planning mode for the 26th annual Praise the Lard Murphysboro Barbecue Cook-off…
Behind the scenes at the Kingsford Invitational – and a chance for YOU to win!
Room with a view. The mighty Mississippi river and majestic St. Louis Arch as seen from my window. Back in November, I traveled to St. Louis to be part…
Future Legends of Barbecue
The Future Legends of Barbecue cook-off is one of the most heartwarming events with which we’re involved. The brainchild of Starr Teel, pitmaster of the excellent Hubba Hubba Smokehouse in…
Transformations at Home and at the 1-7
So many projects. We’re in refresh mode at home, in our restaurants, and in an exciting new project {more on that in the coming weeks}. Things are looking brighter with…
The One-7: Chris Lilly
Chopping pork at the Big Apple Barbecue Block Party. Photo by Ken Goodman Chris is a respected restaurateur, fierce competitor, and cherished friend. We’re fortunate to spend time with him…
The One-7: Elizabeth Karmel
Elizabeth Karmel shows off a tray of succulent spare ribs at Hill Country Barbeque Market. Photo by Ken Goodman I met Elizabeth almost 10 years ago and she has become…
OnCue: Brisket Bonanza
Back in January we held our second-ever Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA. This year we added the brisket component to the event. Photo by Ken Goodman Mike prepped and cooked…
