Button73
Knows what a fatty is.
- Joined
- Jun 17, 2013
- Location
- Toronto...
Hello everyone,
I had the opportunity to go to Mike Mills 17th Street BBQ Whole Hog Extravaganza Brisket Bonanza on Jan 19-21 in Murphysboro Illinois. The class had a lot of well known BBQ folks doing the demo's and lectures. Mike Mills and Amy Mills from 17th Street BBQ Murphysboro IL. Aric Nissen - Brand growth mgmt. Brad Orrison - The Shed Ocean Springs, MS. Pat Martin - Martins BBQ Joint Nolensville TN. Sam Jones - Skylight Inn Ayden NC. John Delpha - Belted Cow Bistro Essex Junction VT. Barry Sorkin - Smoque Chicago Il. Wayne Mueller - Louie Miller BBQ Taylor TX. Kat Kinsman - CNN Food eatocracy editor NY NY.
The class participants were made up of a mix of BBQ restaurant owners, Caterers, Competition Teams, Folks starting in the BBQ business and BBQ enthusiasts. The focus of this class was doing Whole Hog. We had 5 different whole hog presentations. A Beef Rib demonstration and a Brisket demonstration. The Tuesday of class composed of Brand growth and advertising. The Afternoon segment was an open Q&A session with all the participants. Tuesday's dinner finale was the 5 whole hogs and all the sides to go with it.
This was one of the best pure demonstration events that I have gone to. The Class environment is second to none and very professionally run. All the food that was demonstrated in class was eaten by the group. I ate great BBQ and met a lot of great BBQ people. I'm including some Pictures of the weekend.
Flew into St. Louis on Sunday arrived at 230PM. I went with my BBQ buddy Mr. L and some friends from NYC. Went to 3 local BBQ joints in 2hrs Bfeore we had to drive an hour and a half to Murphsyboro. We went to Ropers, Vernons and Sugarfire.
Ropers. We basically ordered everything on the menu.
Forgot to take pics at Vernons.:doh: At Sugarfire - lentils, pork, brisket, turkey and green beans.
17th St Warehouse where class was held.
On Sunday night John Delpha demonstrating Whole Hog Porchetta. He deboned the little pig and then stuffed with more pork, renderloins and lots of fresh herbs.
Monday's demonstration involved 5 whole hogs. This one was the one that Brad Orrison was prepping.
Brad cooks his whole hog standing up, its mounted onto a frame.
Pat Martin's Team demonstrating Butchering techniques.
Lunch on Monday. Mike Mills and Amy Mills do a great job making sure everyone is well fed. No running out of food on this weekend. Hospitality is second to none at 17th St. Smoked Prime Rib, Collards and fresh baked biscuits.
The smoker that Wayne Mueller used to make Beef Ribs.
Brad Orison's Hog going into the smoker. I think it was around 4pm went all the hogs went into their cookers.
Sam Jones' team loading the firebox in his smoker. Mike mills provided post oak, cherry, apple, hickory for all the cooks.
Monday Night Dinner. John Delpha's Porchetta. This was a gorgeous presentation. It was mighty tasty.
Wayne Mueller's Beef Ribs. These things were huge, he was serving them at 1.5lbs-2lbs.
Porchetta with Pork Au Jus and Beef Ribs for Monday Dinner.
Sam Jones' Hog in the smoker.
Mike Mills Hog in the cooker. Mike did 2 hogs for this event for presentation purposes. flat and 1 that was resting on its hind quarters.
Brad Orrison's hog.
Barry Sorkin did the Brisket Demo. It was fantastic...It didn't last long....
Sam Jones' used this pit. All the wood logs were put into the burn barrels and then shovelled into the pits.
One of Mike Mills Finished Hogs.
Pat Martin watching over his hog.
Pat's finished Hog. He pulls it right infront of you, puts it on a bun with coleslaw and some sauce. It was phenomenal.
Brad Orrison's finished hog. Pitmaster Hobbs getting ready to serve. I couldn't believe the color that the hog became. it was Mahogany perfection!
Sam Jones getting his Hog ready for service. He chops the pork into small pieces and then chops up the skin of the hog and mixes it together. A great meal.
My plate. Chopped hog and beans.
We had a great time, met a lot of people who enjoy BBQ and ate a lot of food.
One last stop before we got on the plane out of St. Louis. Went to Skip Steele's restaurant Bogarts.
Thanks for looking.
I had the opportunity to go to Mike Mills 17th Street BBQ Whole Hog Extravaganza Brisket Bonanza on Jan 19-21 in Murphysboro Illinois. The class had a lot of well known BBQ folks doing the demo's and lectures. Mike Mills and Amy Mills from 17th Street BBQ Murphysboro IL. Aric Nissen - Brand growth mgmt. Brad Orrison - The Shed Ocean Springs, MS. Pat Martin - Martins BBQ Joint Nolensville TN. Sam Jones - Skylight Inn Ayden NC. John Delpha - Belted Cow Bistro Essex Junction VT. Barry Sorkin - Smoque Chicago Il. Wayne Mueller - Louie Miller BBQ Taylor TX. Kat Kinsman - CNN Food eatocracy editor NY NY.
The class participants were made up of a mix of BBQ restaurant owners, Caterers, Competition Teams, Folks starting in the BBQ business and BBQ enthusiasts. The focus of this class was doing Whole Hog. We had 5 different whole hog presentations. A Beef Rib demonstration and a Brisket demonstration. The Tuesday of class composed of Brand growth and advertising. The Afternoon segment was an open Q&A session with all the participants. Tuesday's dinner finale was the 5 whole hogs and all the sides to go with it.
This was one of the best pure demonstration events that I have gone to. The Class environment is second to none and very professionally run. All the food that was demonstrated in class was eaten by the group. I ate great BBQ and met a lot of great BBQ people. I'm including some Pictures of the weekend.
Flew into St. Louis on Sunday arrived at 230PM. I went with my BBQ buddy Mr. L and some friends from NYC. Went to 3 local BBQ joints in 2hrs Bfeore we had to drive an hour and a half to Murphsyboro. We went to Ropers, Vernons and Sugarfire.
Ropers. We basically ordered everything on the menu.
Forgot to take pics at Vernons.:doh: At Sugarfire - lentils, pork, brisket, turkey and green beans.
17th St Warehouse where class was held.
On Sunday night John Delpha demonstrating Whole Hog Porchetta. He deboned the little pig and then stuffed with more pork, renderloins and lots of fresh herbs.
Monday's demonstration involved 5 whole hogs. This one was the one that Brad Orrison was prepping.
Brad cooks his whole hog standing up, its mounted onto a frame.
Pat Martin's Team demonstrating Butchering techniques.
Lunch on Monday. Mike Mills and Amy Mills do a great job making sure everyone is well fed. No running out of food on this weekend. Hospitality is second to none at 17th St. Smoked Prime Rib, Collards and fresh baked biscuits.
The smoker that Wayne Mueller used to make Beef Ribs.
Brad Orison's Hog going into the smoker. I think it was around 4pm went all the hogs went into their cookers.
Sam Jones' team loading the firebox in his smoker. Mike mills provided post oak, cherry, apple, hickory for all the cooks.
Monday Night Dinner. John Delpha's Porchetta. This was a gorgeous presentation. It was mighty tasty.
Wayne Mueller's Beef Ribs. These things were huge, he was serving them at 1.5lbs-2lbs.
Porchetta with Pork Au Jus and Beef Ribs for Monday Dinner.
Sam Jones' Hog in the smoker.
Mike Mills Hog in the cooker. Mike did 2 hogs for this event for presentation purposes. flat and 1 that was resting on its hind quarters.
Brad Orrison's hog.
Barry Sorkin did the Brisket Demo. It was fantastic...It didn't last long....
Sam Jones' used this pit. All the wood logs were put into the burn barrels and then shovelled into the pits.
One of Mike Mills Finished Hogs.
Pat Martin watching over his hog.
Pat's finished Hog. He pulls it right infront of you, puts it on a bun with coleslaw and some sauce. It was phenomenal.
Brad Orrison's finished hog. Pitmaster Hobbs getting ready to serve. I couldn't believe the color that the hog became. it was Mahogany perfection!
Sam Jones getting his Hog ready for service. He chops the pork into small pieces and then chops up the skin of the hog and mixes it together. A great meal.
My plate. Chopped hog and beans.
We had a great time, met a lot of people who enjoy BBQ and ate a lot of food.
One last stop before we got on the plane out of St. Louis. Went to Skip Steele's restaurant Bogarts.
Thanks for looking.
