I'm planning to do a partial mash and figured I'd use the specialty grains there at Friar Tuck (I think the brand is L.D. Carlson). Do I need to run those grains through a mill before steeping, or are those grains already crushed?

Yes, the grains need to be crushed. Crushing opens the grain to expose more of the sweet goodies you're trying to extract from them.

If the grain looks like seeds, it still needs crushed. If it looks more random - hulls, broken pieces, etc. - it's already crushed. (I don't think Friar Tuck offers precrushed grain.)

If you have time, try to borrow some time on grain mill. In a hurry? Put the grains in a gallon zip lock back, squeeze out the excess air, crush with a rolling pin. You might be best served doing no more than a quarter pound at a time.

Hoppy brewing.