17th Street Bar and Grill Among Best Barbecue in Nation

Barbecue is spread throughout the United States and the world for that matter. People often trace good barbecue to Memphis, Kansas City, North Carolina and parts of Texas. But one place which is often overlooked, and shouldn't be, is 17th Street Bar and Grill, owned by none other than Mike Mills.

Mills owns 17th Streets in Murphysboro and Marion, Illinois. He also owns the chain of Memphis Championship Barbecue restaurants in Las Vegas, and has an interest in Blue Smoke in New York City.

He's got a lot of businesses under his belt, but what has brought him fame is his multi-award winning run of the Memphis in May barbecue championship. His sauce has won awards on its own, but it's the throngs of fans that keep coming back to his restaurants that both keep him going and have brought him the most fame by word-of-mouth.

Having spent the better part of five years in Southern Illinois, I became rather familiar with 17th Street. I thought I'd had barbecue before, but it turns out that was nothing but hamburger stewed in bottled sauce far from the real deal. Those looking at Mills' menu will have a hard time figuring out whether they want ribs (my personal recommendation), a sandwich of pork shoulder or his brisket. All or good, including the catfish and even the corned beef he serves around St. Patrick's Day. All the meats are cooked low and slow in his custom built smokers. He liberally coats his ribs and pork shoulders in his secret Magic Dust dry rub (not so secret since it's in his book Peace, Love and Barbecue).

After a few hours, the apple wood smoke and seasonings have worked their magic, creating what can only be described as a one of life's miracles how an undesirable cut of meat can become rather desirable, dare I say coveted by many.

While there is some table sauce made available (which is also available for sale at area grocery stores and online at his Memphis Championship Barbecue site), I recommend trying the meat first so you can see just how much flavoring comes from the seasoning and the smoke. The sauce is just a cherry on the cake, and not the cake itself as it is with so many of his competitors.

He features most sides anyone could expect, but personally preferred sides include his cole slaw (vinegar based mind you), potato salad and baked beans (he uses at least three different kinds of beans). Other favorites by many are his macaroni, greens, veggies and creamed corn (when in season). And that's about it. No frills; just great food.

For dessert, try Mike's bread pudding. It's just like grandma's maybe even better. If you don't have the time to sit down, use the drive-up window they've got. You can buy ribs by the full or half rack (Life's too short for a half-rack, Mike Mills) or barbecued pork shoulder pulled meat by the container. The restaurant even offers family packs with sides, your choice of meat and buns.

The décor of the restaurant combines southern charm with local sports memorabilia, giving the place a truly down home feel that you just can't fake. This barbecue gives restaurants like Arthur Bryant's and Kreuz Market a real run for their money -- and it's located off the beaten path in Southern Illinois. When in Vegas, expect the same food, but perhaps arranged a little more classy. It's the same recipes, but in a different package. And do yourself a favor bring home a bottle of sauce and a shaker of Magic Dust.