BBQ Is A Never Ending Learning Curve

Many weeks ago, I enrolled in my second class with Mike Mills, "The Legend" of 17th Street Bar & Grill fame. My first class with Mike covered how to cook BBQ for KCBS contests; we did babyback ribs, St. Louis style ribs, pork butt and brisket. Learned many "tricks of the trade." My second class was "The Business of BBQ." Or, how to run a BBQ joint....and then some.

I gotta tell you, Mike Mills is the goodwill ambassador of BBQ. Not only does he know the art of BBQ, he's all too happy to share it with his students. He is truly a wonderful man and I consider him a friend and if nothing else is accomplished in my travels down this road, his friendship is the crown jewel in my world.

Our instructors in the class wasn't just Mike Mills, but his daughter Amy Mills-Tunnicliffe and the "Aussom Aussie" Paul Mackay and they were wonderful, too.

This photo was taken by me just before these two BBQ Pitmasters demonstrated how to cut a Brisket properly to guarantee the greatest yield from the "flat" of the Brisket.