Kevin's BBQ Joints

If you follow my blog you know I’m a huge fan of Mike and Amy Mills from 17th Street Bar & Grill and their company OnCue Hospitality. If you’re not familiar with them, you should check out their website as they are always putting on classes that transcend the every day you might come across.

January 23-24 (next week) they are putting on something special. It’s a Whole Hog Extravaganza featuring the two of them with their 17th Street crew along with some of the best whole hog cookers and food/BBQ marketing minds in the industry.

Here’s a list of speakers:
Kat Kinsman, editor of CNN/Eatocracy.com
Sam Jones, 3rd generation pitmaster, Skylight Inn
Pat Martin, Martin’s Bar-B-Que Joint
Amy Mills, 17th Street BBQ/OnCue Consulting
Mike Mills, 17th Street BBQ
Aric Nissen, Famous Dave’s
Brad Orrison, The Shed
Dave Raymond, Sweet Baby Ray’s
John Stage, Dinosaur Bar-B-Que

The price is $ 899.00 per person and as of two days ago there were only (6) spots left. You can get additional information as well as how to sign up HERE

If you’re like most barbecue lovers you’ve often driven away from a BBQ Joint with the smoke-filled dreams of opening up your own joint or perhaps starting a BBQ catering business. It seems possible, but really, where do you start? There are a lot of really good BBQ classes across the country that teach you proper technique and even the best way to make your BBQ presentable to BBQ judges at competitions, but where do you go to find the actual nuts and bolts of running your own BBQ Joint and BBQ Business?

Enter OnCue Consulting, the brainchild of Amy Mills. You probably best know the father and daughter team of Mike and Amy from their BBQ Joints (17th Street Bar & Grill and Memphis Championship Barbecue of which they have (7) total), their James Beard nominated book Peace, Love, and Barbecue, and the many television appearances that BBQ legend Mike does.

Because of their wealth of experience, she created a company perfect for you to follow your BBQ passion. OnCue Consulting of course does consulting as well as seminars, master classes, and incredibly unique smoke tours given by Amy and Mike, along with special guests. They cover all things barbecue (restaurants, catering, festivals, & concessions) and even do personal on-site consulting services and seminars at their restaurant locations. They want you to learn from their vast experience in every operational aspect of the barbecue business (operations, HR, menu development, the art & science of cooking barbecue, catering, expansion, marketing, branding, etc.).
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Great article ‘Get a Clue About Your BBQ’ by Lilian Huang Woo on tips from some of the top pitmasters in the country.

She features the following:
Chris Lilly of Big Bob Gibson’s Bar-B-Q
Tommy Houston of The Checkered Pig
Adam Perry Lang of Daisy May’s BBQ
Pat Martin of Martin’s Bar-B-Que Joint
Joe Duncan of Baker’s Ribs
Dennis Michale Sherman, of DennyMike’s Sauces and Rubs
Garry Roark of Ubon’s of Yazoo

It’s a great read and they also link to podcasts of Adam Perry Lang (as well as other top chefs) here

To say Myron Mixon is the star of TLC’s BBQ Pitmasters in an understatement. He’s the alpha dog, the catalyst, the instigator, and basically the Empire to the rest of TLC’s BBQ Pitmaster’s Rebel Alliance. In short, he makes you want to see what he’ll do and most importantly, say, next.

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I first learned about Adam Perry Lang, owner and chef at New York’s Daisy May’s BBQ USA, when I received a copy of Serious Barbecue from my good friend Devon who lives in Japan and runs Super Simple Songs (has nothing to do with BBQ, but if you’ve got kids they’ll love it). The book was great as he really focused on adding as many fresh herbs as possible to your meat before grilling (the book’s main focus is your backyard grill, not your Ole Hickory Pit.

I didn’t realize how badly I wanted to try his BBQ until I saw Michael Symon talk about the beef ribs he had:

Here he is doing some grilling in Jimmy Kimmel’s backyard with Adam Carolla, Joel McHale, and Jimmy Pardo.

There’s a part two here and a part three here…if you’re interested.

So this one time Daniel Boulud chef turned BBQ guru has done pretty well for himself. Not only does he have the Joint at 623 11th Ave. (corner of 46th St.), but has BBQ food carts in the city. Here’s what New York Magazine had to say

Also, he’s a contributor to Rachel Ray’s Show and website. His recipes can be found here and he’s joining forces with the ever multi-tasking Jamie Oliver to open a BBQ joint in the United Kingdom. They’ve already chosen the location, at One New Change where it is scheduled to open in October of 2010.

Here’s a thread on Jamie’s site with a bunch of marinades Adam worked up.

I think the best thing about Daisy May’s is that they will deliver anywhere in Manhattan. Haven’t been, but it’s on my short list next time I’m in New York.

Amy Mills, daughter of Mike Mills or ‘The Legend’ from 17th Street Bar and Grill and Memphis Championship Barbecue is a legend in her own right with the company she runs with Paul Mackay called Oncue Consulting. Here are some pics from their two day Oncue Big Apple Smoke Tour that I am completely jealous of:

They started out at Dinosaur BBQ

Next stop was Rack & Soul Chicken & Ribs

Then they hit up Blue Smoke

Followed that with Bill’s Bar & Burger which of course isn’t BBQ, but looks pretty insane burger-wise:

And ended with the ever wonderful Hill Country Texas BBQ and Market:

I have to figure out a way to tag along next time.

Follow her on twitter at: @17thstreetbbq

The James Beard Foundation, whose mission is to “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence”, has always a fan of good barbecue.

On Tuesday August 18th they are having an event called The Legends of Barbecue hosted by Ed Mitchell from The Pit in Raleigh, North Carolina.

Sounds incredible if you’re in the area.

Prices are:
JBF Members $125
General Public $165

Location:
The Beard House
167 West 12th Street
NY, NY 10011
212-675-4984

I’m a huge fan of R.U.B. (Righteous Urban Barbecue) in Las Vegas (there are locations in New York and Maryland too) and never miss stopping by when I’m out there…and always, always order the burnt ends.

If you’ve got the time and money I’d recommend checking out one of his Pitmaster Classes that he holds around the country. He has won the National Barbecue Championship 7 times so he might know a little about what he’s talking about.

Check out all things Paul K. at his site.