On March 18th and 19th I attended the Business of Barbecue class taught at the 17th St BBQ facility in Murphysboro Il. by Amy Mills.
The class started on Sunday with a Meet N Greet at their Marion Il. Restaurant where we got a tour of the facility.
Monday and Tuesday was held at the 17th St BBQ warehouse which is used for events, catering and prep kitchen for the main restaurant which is next door.
Sessions consisted of marketing, branding, public relations, social media and many other aspects of running a business. As well as a question and answer session with a couple of the managers.
We also learned and got to see how the 17th St. crew preps, cooks and holds the various meats they serve. These session were done by Amy, Pitmaster Phillip and Ricky. We got to taste test ribs, chicken, brisket and pulled pork before. Lunches both days and dinner was part of the class where we got to eat many of the items they serve in the restaurant and their catering.
One of the best parts of the class is getting to know the other people in the class from over 10 different states at different stages of owning and operating BBQ businesses and learning what they are doing, the challenges they have had and how they overcame them, and what else they have learned through their journey.
Amy, Pitmaster Phillip and the rest of the 17th St crew put on an excellent event and openly answered all of our questions throughout the two days.
This was my first time trying Pork Steaks and they will definitely be going in the rotation of meats on the smoker, especially since the local food lion often has them.
The Collard Greens and Grits Parfait w/ Candied Bacon was amazing and I do not care for Greens.
To read about the other places I went on my road-trip to and from Illinois go here...
The class started on Sunday with a Meet N Greet at their Marion Il. Restaurant where we got a tour of the facility.
Monday and Tuesday was held at the 17th St BBQ warehouse which is used for events, catering and prep kitchen for the main restaurant which is next door.
Sessions consisted of marketing, branding, public relations, social media and many other aspects of running a business. As well as a question and answer session with a couple of the managers.
We also learned and got to see how the 17th St. crew preps, cooks and holds the various meats they serve. These session were done by Amy, Pitmaster Phillip and Ricky. We got to taste test ribs, chicken, brisket and pulled pork before. Lunches both days and dinner was part of the class where we got to eat many of the items they serve in the restaurant and their catering.
One of the best parts of the class is getting to know the other people in the class from over 10 different states at different stages of owning and operating BBQ businesses and learning what they are doing, the challenges they have had and how they overcame them, and what else they have learned through their journey.
Amy, Pitmaster Phillip and the rest of the 17th St crew put on an excellent event and openly answered all of our questions throughout the two days.
This was my first time trying Pork Steaks and they will definitely be going in the rotation of meats on the smoker, especially since the local food lion often has them.
The Collard Greens and Grits Parfait w/ Candied Bacon was amazing and I do not care for Greens.
To read about the other places I went on my road-trip to and from Illinois go here...
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