behind the scenes with Mike Mills w/pron

wheels61 · Jan 20, 2010

Just got finished with "The Business of Barbecue" at 17th ST BBQ in Murphysboro. its put on by Oncue Consulting, Amy Mills Tunnicliffe and Paul Mackay. what a great time and very informative. i called it bbq fantasy camp. here's a few pics.

NorthwestBBQ · Jan 20, 2010

What brand of smoker is this?

wheels61 · Jan 20, 2010

a few more pics

Bogus Chezz Hawg · Jan 20, 2010

Looks like a great place to spend a day!

Phubar · Jan 20, 2010

Don't know what to say...don't know where to begin!

Rich Parker · Jan 20, 2010

Awesome pics! Thanks for sharing.

Mark_d · Jan 20, 2010

great pics! great looking food!

wheels61 · Jan 20, 2010

the young guy sitting in front of 'Black Betty' is Phil Hern( hope i spelled your name right). he is the Pitmaster. he's the man. it was really cool to be allowed to get in there and watch and actually get to help him with his daily routine cooking all the meat. we cooked on three different ole hickory pits. Mike Mills was in with us quite a bit too. you could basicaally talk to any one in their whole operation. great time and i highly recommend it to anyone.

gtsum · Jan 20, 2010

very cool..looks like a great time

rookiedad · Jan 20, 2010

yeah man! looks like you had a great day. i would love to take a class with him just to listen to him tell barbeque stories about the old days! there is alot of barbeque history in his head. i liked the story in peace love and bbq about the guy who made his favorite bbq when he was a kid by refrying it in a pan. you can really feel the love as he reminices. did he tell any stories? i also found the recipe for the vinagar based sauce that had a thickener in it interesting. don't remember what it was though. what are you gonna do with the knowledge. are you planning on a place?

wheels61 · Jan 21, 2010

yeah, there were great stories, and to paraphrase, he loves bbq and thinks about it all day long and it shows in their operation. very detail oriented. nothing left to chance. i just loved beening in there with the pits and loading them up with meat and then later getting to see that beautiful product come out. we cooked some brisket and pork butt with no seasoning at all. you would be amazed at how good it was.

Gerry D · Jan 21, 2010

Wow, I'm jealous! I just finished reading "Peace, Love and Barbecue". What a great book, and a great man.

Diamond State Smoker · Jan 21, 2010

man that's a crap load of trophies. I bet they have a line at their door everyday.

Big George's BBQ · Jan 21, 2010

What a great opportunity

wheels61 · Jan 21, 2010

he has alot more trophies that are spread out among his 6 restaurants.

behind the scenes with Mike Mills w/pron

wheels61

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somebody shut me the fark up.

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somebody shut me the fark up.

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somebody shut me the fark up.

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