As served at the James Beard House. Creamy and delicious from-scratch recipe served with our sliced, premium all-beef sausage links and crackers.
Southern Fried Dill Pickles
As featured in the New York Tmes. Crunchy dill pickle slices, tossed in our own seasoned batter and fried to order.
Named Best Wings by Food & Wine Magazine. Eight wings. Smoked, then finished on the grill and tossed in our homemade spicy wing sauce. Your choice of ranch or bleu cheese dressing.
Crispy corn chips piled high and layered with our famous chili, baked beans and chopped pork or pulled chicken. Topped with cheddar jack cheese, lettuce, jalapeños, green onions, diced tomatoes, and sour cream. Substitute beef $1.
An explosion of crackling, made-to-order fresh rinds, sprinkled with Magic Dust®.
Crispy white meat. Served with our homemade honey mustard sauce. Add fries $1. Make it Buffalo $1.
Dressings: house, ranch, Thousand Island, or bleu cheese
All meat is fresh from the pit daily and we do our best to anticipate how much we'll need.
Baby Back Ribs
As featured in Vogue and Bon Appetit. Moist and flavorful. These are the 3-time "Grand World Champion" winners at Memphis in May. We consider these the "filet mignon of barbecue." They're sprinkled with Magic Dust®, then slowly cooked in our pit with a combination of apple & cherry woods for about six hours. You'll notice a light pink to rosy cast to the meat a result only achieved by slow cooking with wood.
BBQ Pork Shoulder
Chopped, dusted, lightly sauced.
Certified Angus Beef. Sliced, dusted, and lightly sauced.
1/2 - pound$15.00
Sliced and served chilled.
1/2 BBQ Chicken
Don't worry; it's done. Pit cooking with wood results in a light pink or rosy cast in the meat.
17ST Beef Sausage Links
17ST Barbecue Sauce
Each by-the-pound item comes with one 2-oz soufflé cup of sauce. Additional soufflé cups are .50. Choose from Mike's Original, Little Kick, or Apple City Red
1 lb. bag$20.00
Sandwiches & More
Served a la carte
Our Famous 17ST Barbecue Pork
5 oz chopped barbecue shoulder, original barbecue sauce, Magic Dust®. For 17ST style, request chow.
Smoked beef brisket, piled high, with Apple City Red Sauce and magic dust.
One-gallon jugs contain approximately 16 servings. Includes cups, ice and sugar/sweetener.
Tea, Lemonade, or Soda
Mike's Original, Little Lick, Apple City Red & Hog Warsh
Plates, Napkins, utensils
We'll deliver and set-up buffet-style on your table. We'll happily customize a menu for your occasion if you're unable to find a combination that fits your needs. Vegetarian options available upon request. $200 minimum food purchase for delivery. Delivery fee based upon location. For delivery: serve/delivery fees/sales tax and 15% gratuity added to the total food bill.
Baby Back Ribs
Our Famous Wings
Fresh Collards, Cole Slaw (vinegar style), Tangy Pit Beans, Brisket-Seasoned Green Beans, Potato Salad, Macaroni and Cheese, Chili
17ST Baked Beans
Macaroni and Cheese
Brisket-Seasoned Green Beans
24-hour advance notice, please. Half-pan serves 12-15 people. Full pan serves 26-30 people.
Half Pan serves 4-8 people. Full Pan serves 10-15 people.
Carry-Out/Pick-Up Only. The quality of our food depends on how it's handled and how many times it's re-heated. Please specify with us HOT if you're going to eat it right away or CHILLED if you're going to serve it at a later time.
disclaimer:pricing and availability subject to change.
In the world of barbecue, champion pitmaster Mike Mills is ffectionately known as “The Legend.” He presides over the pits at his six nationally acclaimed barbecue restaurants - four 17th Street Bar & Grill restaurants in Southern Illinois and two Memphis Championship Barbecue restaurants in Las Vegas. In the early 1990s, he was co-captain of the Apple City Barbecue team, one of the most celebrated teams ever on the circuit. He is a four-time World Champion and three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine. He is also the 1992 Grand Champion of the Jack Daniel’s World Invitational Barbecue Cooking Contest and he won the Jack Daniel’s Sauce Contest that year as well.