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Barn & Company, Featuring GWiv

Barn & Company, Featuring GWiv
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  • Post #121 - December 16th, 2013, 1:06 pm
    Post #121 - December 16th, 2013, 1:06 pm Post #121 - December 16th, 2013, 1:06 pm
    G Wiv wrote:
    G Wiv wrote:Barn & Company will be featured on Chicago's Best TV tonight, Sunday, at 10pm for our SmoFried chicken wings.

    ------> Link to Barn & Company segment


    GWiv, wings are a type of Q I rarely order, but yours look wonderful; flash frying at the end is a fine idea.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #122 - December 16th, 2013, 4:07 pm
    Post #122 - December 16th, 2013, 4:07 pm Post #122 - December 16th, 2013, 4:07 pm
    I had amazing smoked, fried wings at a great restaurant in Chiang Mai, Thailand. I haven't had them at Barn & Company but hope to change that. They do look terrific.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #123 - December 16th, 2013, 4:13 pm
    Post #123 - December 16th, 2013, 4:13 pm Post #123 - December 16th, 2013, 4:13 pm
    They really are special. Gary did good.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #124 - December 16th, 2013, 7:26 pm
    Post #124 - December 16th, 2013, 7:26 pm Post #124 - December 16th, 2013, 7:26 pm
    I agree. These wings really are terrific. Go get some.

    Hey GWiv, any chance of these being made available in 10X by special order?

    --Rich
    I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya
  • Post #125 - December 17th, 2013, 8:54 am
    Post #125 - December 17th, 2013, 8:54 am Post #125 - December 17th, 2013, 8:54 am
    RAB wrote:Hey GWiv, any chance of these being made available in 10X by special order?

    Rich,

    Aside from the fact I think you are making a subtle reference to the time Ronnie, Alan and I were lit up at Great Sea, we have a full libary of dried peppers at Barn & Co ranging from New Mexico, Guajillo, Pasilla and Ancho up to Chiles de Arbol, Pequin and Habanero and I would be happy to accommodate a special request from Max's dad.

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #126 - December 19th, 2013, 2:16 pm
    Post #126 - December 19th, 2013, 2:16 pm Post #126 - December 19th, 2013, 2:16 pm
    Gary,

    Saw the segment last night - wings look great, and I normally am not a wing fan. Now there's a few things to check out at Barn & Co when I finally make it over there.
  • Post #127 - December 29th, 2013, 9:56 pm
    Post #127 - December 29th, 2013, 9:56 pm Post #127 - December 29th, 2013, 9:56 pm
    Plan on indulging in the all you can eat ribs tomorrow night. Cant wait to try GWiv's BBQ, will prepare by not eating til then.
  • Post #128 - December 30th, 2013, 12:47 pm
    Post #128 - December 30th, 2013, 12:47 pm Post #128 - December 30th, 2013, 12:47 pm
    Wonderful segment on Chicago's Best!
    Way to go GWiv!
    :D
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #129 - January 8th, 2014, 1:24 pm
    Post #129 - January 8th, 2014, 1:24 pm Post #129 - January 8th, 2014, 1:24 pm
    I ventured out during the polar vortex on Monday with the single objective to eat as many ribs as possible at Barn and Company. The weather was apt, because pitmasters across Chicago are shivering in the cold, dark shadow of GWiv's magnificence. My goodness theres magic in that there smoker for what emerges is a dream rack of ribs. I would like to make this a monthly pilgrimage but I did gain roughly 6 pounds monday night and I would like to not have to purchase a new wardrobe. But it would be so worth it.

    15/10, remarkable ribs
  • Post #130 - February 20th, 2014, 1:36 pm
    Post #130 - February 20th, 2014, 1:36 pm Post #130 - February 20th, 2014, 1:36 pm
    LTH friends, my teammates from Booth and I will be at Barn and Company on Saturday, 6-9 pm. Please join us for awesome BBQ and gourmet one of the kind chocolate martinis made by Barn and company top mixologist and served by Chicago Booth students. It is for a class challenge to make the most profit and we would greatly appreciate your help!
  • Post #131 - February 22nd, 2014, 8:07 pm
    Post #131 - February 22nd, 2014, 8:07 pm Post #131 - February 22nd, 2014, 8:07 pm
    Barn & Company will be one of 24 restaurants slinging wings at Wingfest tomorrow, Sunday, 2.23.14. Should be a good time, and we are coming loaded for bear with 1500 spicy and 1500 BBQ wings.

    WingFest 2014
    Sunday, February 23rd
    Bailey Auditorium
    1340 W Washington Blvd.
    http://wingfest.net/

    Regards,
    Gary Wiviott, Pitmaster
    Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #132 - February 22nd, 2014, 8:59 pm
    Post #132 - February 22nd, 2014, 8:59 pm Post #132 - February 22nd, 2014, 8:59 pm
    Unfortunately SOLD OUT, according to the Wingfest website. Maybe next year! (And good luck, Gary.)
    JiLS
  • Post #133 - March 21st, 2014, 4:12 pm
    Post #133 - March 21st, 2014, 4:12 pm Post #133 - March 21st, 2014, 4:12 pm
    Pitmaster Roulette kicked off last night at Barn & Company, every Thursday we are doing a limited off-menu smoker run of something interesting. First up was Hickory Smoked veal ribs with a topknot of gremolata, $12 with crispy french fries. Had 14 portions, ran out a little before 9pm, kitchen closes at 10.

    Thinking about smoked goat or lamb leg next Thursday, maybe bison ribs. Not sure yet, that's half the fun!

    Hickory Smoked Veal Rib w/Gremolata

    Image

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #134 - April 9th, 2014, 3:58 pm
    Post #134 - April 9th, 2014, 3:58 pm Post #134 - April 9th, 2014, 3:58 pm
    G Wiv wrote:Pitmaster Roulette kicked off last night at Barn & Company, every Thursday we are doing a limited off-menu smoker run of something interesting.

    On the fourth week of Pitmaster Roulette, this Thursday is Low Slow smoked jerk leg-o-goat. Pitmaster roulette is picking up momentum nicely, hope to see a few LTHers. $12.99 with crispy fries

    Image

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #135 - April 9th, 2014, 4:12 pm
    Post #135 - April 9th, 2014, 4:12 pm Post #135 - April 9th, 2014, 4:12 pm
    Gary,

    What did you make during the weeks in between?

    Thanks!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #136 - April 9th, 2014, 4:34 pm
    Post #136 - April 9th, 2014, 4:34 pm Post #136 - April 9th, 2014, 4:34 pm
    And what time does it start, G? (tomorrow or in general)
  • Post #137 - April 9th, 2014, 4:43 pm
    Post #137 - April 9th, 2014, 4:43 pm Post #137 - April 9th, 2014, 4:43 pm
    Cathy2 wrote:What did you make during the weeks in between?

    Hickory smoked:

    - veal ribs with gremolata
    - leg-o-lamb with lemon/garlic emulsion
    - trout with salsa verde
    - jerk leg-o-goat

    Of the four I had not smoked veal ribs, really dug the way it turned out and I now have another smoky arrow in my quiver and
    another item for Low & Slow II

    Santander wrote:And what time does it start, G? (tomorrow or in general)

    Pitmaster Roulette is every Thursday starting at 5:30, though the kitchen opens at 4pm. I have the next few in mind, but its pretty much whatever strikes my fancy in a limited amount. Its fun for me, the kitchen, staff and the guests seem to be getting a kick out of it. We have a few regulars who have been to every one, and we have run out each time.

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #138 - April 9th, 2014, 4:54 pm
    Post #138 - April 9th, 2014, 4:54 pm Post #138 - April 9th, 2014, 4:54 pm
    G Wiv wrote:Of the four I had not smoked veal ribs, really dug the way it turned out and I now have another smoky arrow in my quiver and
    another item for Low & Slow II

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company

    I am counting the days for Low and Slow II - next summer's book to cook through. :D

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #139 - April 11th, 2014, 11:41 am
    Post #139 - April 11th, 2014, 11:41 am Post #139 - April 11th, 2014, 11:41 am
    We arrived around 7 and they had not yet sold out of the goat. There were seats available - it was busy but not completely packed. The goat was tasty, though my favorite thing we had was (were?) the chicken wings with BBQ rub. DH thought they were a little salty, but that was just the rub itself, which you could easily brush off. I didn't think they were too salty, and I'm very sensitive to salt. In any case, he liked the wings with Buffalo sauce very much. We also had the grilled asparagus, which was very good. I'm a huge lemon fan, and this had lovely slices of preserved lemon peel garnishing it - enough to have a bit with each bite of asparagus, not too much that it overwhelmed the veggie itself.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #140 - April 12th, 2014, 12:46 am
    Post #140 - April 12th, 2014, 12:46 am Post #140 - April 12th, 2014, 12:46 am
    wow...sheesh
  • Post #141 - April 23rd, 2014, 10:20 am
    Post #141 - April 23rd, 2014, 10:20 am Post #141 - April 23rd, 2014, 10:20 am
    Fifth week/last weeks, Pitmaster Roulette at Barn & Company was hickory smoked Curry rubbed Bison Ribs with drizzle of Raita, went over well, we were out by 9.

    This weeks Pitmaster Roulette is Low & Slow BBQ Old School Chicago style Hot Links with Giardinare mustard. $9.99 w/crispy fries. And, yes, I'm going to serve them with white bread. :)

    Image

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #142 - May 7th, 2014, 10:39 am
    Post #142 - May 7th, 2014, 10:39 am Post #142 - May 7th, 2014, 10:39 am
    7th week/last weeks, Pitmaster Roulette at Barn & Company was hickory smoked lamb ribs, went over well, we were out by 9.

    This weeks Pitmaster Roulette is Low & Slow BBQ Duck Legs. $12.99 with crispy fries. Limited amount, come early, eat often.

    Image

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #143 - July 3rd, 2014, 5:40 pm
    Post #143 - July 3rd, 2014, 5:40 pm Post #143 - July 3rd, 2014, 5:40 pm
    Had the pleasure of doing a demo on WGN Lunchbreak today. Barn & Company Western Texas Burger, 1/2 pound burger, hickory smoked brisket, Monterey Jack cheese and pickled jalapeños. $9.99 includes a shot of Jack Daniels and bottle of Sam Adams Summer Ale. Special runs all summer long.

    -----> Link to segment on WGN.

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #144 - July 3rd, 2014, 8:13 pm
    Post #144 - July 3rd, 2014, 8:13 pm Post #144 - July 3rd, 2014, 8:13 pm
    Wow!
  • Post #145 - July 5th, 2014, 5:11 pm
    Post #145 - July 5th, 2014, 5:11 pm Post #145 - July 5th, 2014, 5:11 pm
    G Wiv wrote:Had the pleasure of doing a demo on WGN Lunchbreak today. Barn & Company Western Texas Burger, 1/2 pound burger, hickory smoked brisket, Monterey Jack cheese and pickled jalapeños. $9.99 includes a shot of Jack Daniels and bottle of Sam Adams Summer Ale. Special runs all summer long.

    -----> Link to segment on WGN.

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company


    OK, that just may be the best under $10 deal in Chicago this summer. Enough, even, to help me overcome my LincolnParkaPhobia and finally make it up there.
    Objects in mirror appear to be losing.
  • Post #146 - July 9th, 2014, 2:29 pm
    Post #146 - July 9th, 2014, 2:29 pm Post #146 - July 9th, 2014, 2:29 pm
    G Wiv wrote:Had the pleasure of doing a demo on WGN Lunchbreak today. Barn & Company Western Texas Burger, 1/2 pound burger, hickory smoked brisket, Monterey Jack cheese and pickled jalapeños. $9.99 includes a shot of Jack Daniels and bottle of Sam Adams Summer Ale. Special runs all summer long.

    -----> Link to segment on WGN.

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company


    We stopped by last night and had our first (of many, I'm sure) Western Texas Burger. It was fantastic! Perfect medium rare, smokey brisket, cheese and jalapenos adding the right amount of heat. You basically get the shot and beer for free! I ate the other half of my burger for lunch today. :P And then there was the added pleasure of chatting with GWiv afterwards.

    At the top of the list of my dining recommendations.
  • Post #147 - October 26th, 2015, 9:01 am
    Post #147 - October 26th, 2015, 9:01 am Post #147 - October 26th, 2015, 9:01 am
    I post this begrudgingly as it implies I could be a bit of a hot house flower purist, to put it politely, prior to actually working in the BBQ trenches.

    I used to make fun of Pulled Pork Nachos. "Gloppy mess masking the pristine delicacy of low slow wood smoked pork" or something to that effect.

    I was Wrong, I like em. More importantly Barn & Company customers like em/love em/crave em. We make everything on the platter in-house with the exception of the sour cream and, yes, they are a gloppy mess, but a tasty gloppy mess at that. :)

    Pulled pork nacho iPhone pic straight off the line served by me to table #308 directly after snapping a few shots.

    Barn & Company Pulled Pork Nachos

    Image

    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #148 - March 31st, 2016, 11:35 am
    Post #148 - March 31st, 2016, 11:35 am Post #148 - March 31st, 2016, 11:35 am
    I attended the March 2016 Pitmaster Dinner last night. It was great to catch up with some folks I hadn't seen in a while and enjoy Gary's latest efforts. I'm sure the BBQ at Barn & Co. is still as good as ever, but the Pitmaster Dinners are a chance for Gary to spread his wings a little bit beyond the standard ribs/chicken/pork rubicon.

    Last night's dinner started off with some house cured gravlax.

    House Cured Gravlax
    pickled red onion, capers, tomato jam, and crisp-rolled rye bread
    Image

    Tomato Jam Detail
    Image

    I could have gone home happy after this course alone. The gravlax was buttery and silky smooth. The rye crisps topped with some of the gravlax and a dollop of the rich, almost meaty tomato jam were outstanding, but I had planned ahead and brought my own bagels and cream cheese to enjoy the fish as the good lord intended. In the end, a rye crisp spread with a little cream cheese, some gravlax and tomato jam proved to be an irresistible "fusion".

    Reuben Egg Rolls
    Image

    These were good as well but to be honest, I was so busy gorging myself on gravlax (which was served at the same time), these barely registered with me.

    Smoked Corned Beef & Baked/Smoked Ham
    Image

    The main event. More meat than you can shake a stick at. As usual, the servings were ample. There were plenty of leftovers that were gladly taken home by my fellow diners.

    Of course, there were side dishes as well.

    Smashed Smoked Potatoes
    deeply caramelized onions
    Image

    Crispy, slightly smoky, onion-y, salty...what's not to like?

    Charred Carrots
    dotted with bleu cheese, & drizzled with habanero-infused honey
    Image

    This was another stellar dish. The habanero honey and the caramalization of the carrots were made for each other.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #149 - February 1st, 2017, 10:23 pm
    Post #149 - February 1st, 2017, 10:23 pm Post #149 - February 1st, 2017, 10:23 pm
    Anyone know if there's a Sunday brunch menu?
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #150 - February 2nd, 2017, 12:11 am
    Post #150 - February 2nd, 2017, 12:11 am Post #150 - February 2nd, 2017, 12:11 am
    JoelF wrote:Anyone know if there's a Sunday brunch menu?

    Joel,

    Barn & Company is not currently offering a special Sunday brunch menu. Also, as this coming Sunday is Superbowl Sunday, B & C will be packed to the gills with energetic football fans chowing down on BBQ, beer and more buttermilk brined hickory smoked wings than one might think possible. We will have, for this Sunday alone, over 1000 pounds of chicken wings. (Between delivery, pickup and in-house.)

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow

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