Wood-fired BBQ, Ribs, Pulled-Pork and Chicken

Got to see BBQ Legend Mike Mills work his magic for a huge crowd this weekend at the Charleston Wine and Food Festival. Along with his highly talented side kick daughter Amy and the 17th St. crew they smoked up ribs and signature bake beans (both excellent) for the grand tent final event. Lots of other notable BBQ teams, restaurants and caters feeding hundreds, but have a confirmed biased for all things Mike and Amy Mills.

My good friend and restaurant owner, Robert Bostick, (Gnats Landing / Bubba Gracias) and his wife Mary drove up from St. Simons to spend the day. We were able to catch Mike for a few minutes at the pit and he was most generous in lauding our Future Legends of BBQ event to all the restaurant professionals gathered around. I think we might have picked up a few teams as he could not say enough great things about our organization for a first time event and the wonderful Camp Greystone venue.

Besides BBQ we happened on to Chris Hastings doing a recipe demonstration from his Hot and Hot Fish Club cookbook. Chris and I worked together during my Birmingham days @ Highland Bar and Grill. This is an amazing cookbook and Hot and Hot Fish Club is a must eat if ever in Birmingham.

Want to know Starr’s philosophy on BBQ and life in general? Be sure to pick up a copy of The Leading Edge, a new publication of the Henderson County Chamber of Commerce in conjunction with Summit Marketing.   Magazines are $2.50 at the chamber.  Can’t wait to learn more?  Read One-on-One with Starr Teel here

“I believe (sharing a meal together) is a sacred event in our daily lives with even the simplest of meals.  It applies to barbecue particularly well.  For the Hubba Hubba team, there is something special about honoring the storied BBQ traditions and people by crafting and serving a meal that even the BBQ purist can sit down, enjoy and tell us we have done well.”

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