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Barn & Company, Featuring GWiv

Barn & Company, Featuring GWiv
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  • Post #61 - October 25th, 2011, 12:49 pm
    Post #61 - October 25th, 2011, 12:49 pm Post #61 - October 25th, 2011, 12:49 pm
    Back to food...had a fantastic bowl of chili at Barn last week. Chunks of meat, great flavor (spiced more on the savory side than the sweet and missing the chili powder burn which I don't care much for) and the cornbread seems to be a new recipe--more flavor and definitely moister. Unfortunately, the cornbread was served too cold--next time I'd see if they could warm it up. Was there early evening on a Thursday and it was calm and reasonably quiet--not necessarily typical but welcome.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #62 - October 26th, 2011, 3:36 pm
    Post #62 - October 26th, 2011, 3:36 pm Post #62 - October 26th, 2011, 3:36 pm
    Tender, moist, slightly chewy beef with charred edges and mild smoke. Four gigantic, fatty, slices were plenty for a light lunch.


    Yes. Some people (as indicated above) may not like much fat in their brisket. I'm not one of those, and B&C delivers. I opted for the combination plate ($22 if I remember correctly, the price for a full slab dinner at some places), and the brisket along with the pulled pork and link and sides was more than sufficient.
    "The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
  • Post #63 - October 28th, 2011, 10:28 pm
    Post #63 - October 28th, 2011, 10:28 pm Post #63 - October 28th, 2011, 10:28 pm
    Very disappointed in my trip to Barn and Co. The ribs were too tough. The sausage was just $1 sausages from the store, smoked a bit and asking 8$ with some fries?

    The BBQ sauces were just not good.

    The pulled pork was not bad.

    The feeling is they are happy to serve some ribs, etc. other than that they want this place to be a bar with some hot waitresses and bartenders.
  • Post #64 - January 23rd, 2012, 11:00 am
    Post #64 - January 23rd, 2012, 11:00 am Post #64 - January 23rd, 2012, 11:00 am
    Running a few coffee rub beef ribs though the smoker at Barn & Company for an upcoming dinner.

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #65 - January 23rd, 2012, 11:15 am
    Post #65 - January 23rd, 2012, 11:15 am Post #65 - January 23rd, 2012, 11:15 am
    Wiv,

    That puts me in mind of the no longer available Crown Prime Tip they used to serve at the Smokestack in KC.

    Image

    I'm going to have to check some of those babys out when they are ready for prime time.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #66 - January 23rd, 2012, 11:47 am
    Post #66 - January 23rd, 2012, 11:47 am Post #66 - January 23rd, 2012, 11:47 am
    Which reminds me, I forgot to post on my dinner there a couple of weeks ago. The holiday school break gave us the opportunity to check out the "kids eat free" promotion they run on Tuesdays and Wednesdays. Other than one of the boys asking if they served pizza ( :shock: I don't make this stuff up), we had a really nice dinner with something for everyone. Still love the brined/smoked chicken with a mix of the carolina and 7 pepper sauces. Would still like to see them add a green veggie side option or two :D This was a terrific deal and the boys thought the tableside tv's were way cool!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #67 - March 12th, 2012, 7:17 am
    Post #67 - March 12th, 2012, 7:17 am Post #67 - March 12th, 2012, 7:17 am
    Honored to have Mack and Shirley Sevier of Uncle John's BBQ dine at Barn And Company this evening. Mack's a BBQ man's BBQ man for whom I have great respect.

    Mack Sevier, Shirley Sevier, Gary Wiviott

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #68 - March 13th, 2012, 5:40 am
    Post #68 - March 13th, 2012, 5:40 am Post #68 - March 13th, 2012, 5:40 am
    A nod to Saint Paddy this Wednesday at Barn & Co, Smoked corned beef Rubens

    Team effort, Pitmaster Gary Wiviott on the smoker, Chef 'Dangerous' Dan Maloney on the flattop, making magic with Smoked Corned Beef, Swiss cheese, kraut and a soon-to-be-famous BBQ style Russian Dressing. No pictures, haven't made them yet, but the Rubens will be done to a toasty Swiss melting goodness.

    Where: Barn and Co
    What: Smoked Corned Beef Ruben.
    When: Wednesday 3/14 (open at 3pm)
    Cost: $11 with French fries
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #69 - March 15th, 2012, 7:50 am
    Post #69 - March 15th, 2012, 7:50 am Post #69 - March 15th, 2012, 7:50 am
    Unfortunately I am stuck in Kentucky, I would love to see some pics and hear some reaction to these amazing sounding rubens.
  • Post #70 - March 15th, 2012, 12:28 pm
    Post #70 - March 15th, 2012, 12:28 pm Post #70 - March 15th, 2012, 12:28 pm
    Thomas D. wrote:Unfortunately I am stuck in Kentucky, I would love to see some pics and hear some reaction to these amazing sounding rubens.

    I thought they were tasty, very tasty in fact, but I may be biased.

    Learned a Ruben trick last night, when we were making up the Russian dressing with a BBQ twist Lee, one of the line cooks who worked a diner in New Jersey, suggested we mix the Russian dressing and sauerkraut together, though slightly on the wet side. He said this makes for a faster line and cleaner more compact sandwich. The faster line part was interesting, though not a major influence, but mixing the kraut and Russian more evenly dispersed the two on the sandwich, made for cleaner bite-through and, as one customer put it, a "smart sandwich"

    Its a good day when an old dog like me learns a new trick. :)

    Smoked Corned Beef Ruben

    Image

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #71 - March 15th, 2012, 12:32 pm
    Post #71 - March 15th, 2012, 12:32 pm Post #71 - March 15th, 2012, 12:32 pm
    Looks great, Gary. Reubens are my guilty pleasure. I hope I can make it in before they disappear from your menu.
    -Mary
  • Post #72 - March 24th, 2012, 7:46 am
    Post #72 - March 24th, 2012, 7:46 am Post #72 - March 24th, 2012, 7:46 am
    I wanted to thank all the LTHers who came out for our Pitmaster Dinner with 3 Floyds. Was tremendously enjoyable for me, the kitchen staff and FoH. Hope everyone had a fun and tasty time.

    Ricotta Cheese Cake with Blueberry Habanero Compote

    Image

    Dustin with a platter of Smoked Cider Marinated bone-in Pork Loin

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #73 - March 24th, 2012, 7:48 am
    Post #73 - March 24th, 2012, 7:48 am Post #73 - March 24th, 2012, 7:48 am
    G Wiv wrote:
    Dustin with a platter of Smoked Cider Marinated bone-in Pork Loin

    Image



    Those were some tasty hunks of pig, cooked pefectly to barely medium and very juicy. Nice job Gary!
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #74 - March 24th, 2012, 7:55 am
    Post #74 - March 24th, 2012, 7:55 am Post #74 - March 24th, 2012, 7:55 am
    Stopped by after work to support my friend and visit w/some others. Besides the cheesecake that was excellent, Gary gifted me w/some of the smoked chicken which I promptly took home and devoured w/my love. Insanely moist and delicious. Apparently there's something to be said about stuffing a beer can up your ass.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #75 - March 24th, 2012, 10:12 am
    Post #75 - March 24th, 2012, 10:12 am Post #75 - March 24th, 2012, 10:12 am
    Jazzfood wrote:Apparently there's something to be said about stuffing a beer can up your ass.

    Banner quote?
  • Post #76 - March 24th, 2012, 5:02 pm
    Post #76 - March 24th, 2012, 5:02 pm Post #76 - March 24th, 2012, 5:02 pm
    Great dinner on Wed. night--loved the smoked baloney (I've never actually had traditional baloney--mom never bought it and I always thought it looked disgusting!!); the enormous half chicken (juicy, crispy skin, great flavor), the pork chop and, saving the best for last, the ricotta cheese cake with the habanero blueberry compote and candied walnuts. 3 Floyds good as ever, particularly the rich stout that closed the meal. Looking forward to the Templeton dinner in April!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #77 - April 3rd, 2012, 6:26 am
    Post #77 - April 3rd, 2012, 6:26 am Post #77 - April 3rd, 2012, 6:26 am
    LTH,

    Just a short thank you to the LTHers who attended Barn & Company's 2nd Pitmaster dinner, its a real pleasure to cook for people, an even greater pleasure to cook for people who really pay attention to what they are eating. Thanks also to 3 Floyd's and Lincoln Anderson. Lincoln paired 3 Floyd's with each course and knocked it out of the park, I was particularly taken with Hell's Black Intelligencer and the ricotta cheesecake.

    Terrific pictures Ronnie (link), and thanks all for the comments both here and on the Events Board Thread

    Pitmaster Dinner 3 on April 25th will feature smoked prime rib and be paired with Templeton Rye cocktails.
    Pitmaster Dinner 4 on May 23rd will feature Mikeska sausage and Tim Mikeska himself. Yep, Tim Mikeska is coming to Chicago, how cool is that. :)

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #78 - April 3rd, 2012, 9:33 am
    Post #78 - April 3rd, 2012, 9:33 am Post #78 - April 3rd, 2012, 9:33 am
    I would like to RSVP for a million seats at the April 25th one, please. Sounds legitimately awesome.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #79 - April 13th, 2012, 6:20 pm
    Post #79 - April 13th, 2012, 6:20 pm Post #79 - April 13th, 2012, 6:20 pm
    Barn & Company lunch shift at Baconfest Chicago Saturday. Going to be a terrific time, stop by for a shredded brisket and Baconjam slider and say hello!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #80 - April 14th, 2012, 7:41 pm
    Post #80 - April 14th, 2012, 7:41 pm Post #80 - April 14th, 2012, 7:41 pm
    G Wiv wrote:Barn & Company lunch shift at Baconfest Chicago Saturday. Going to be a terrific time, stop by for a shredded brisket and Baconjam slider and say hello!


    Absolutely outstanding. Memorable even in the midst of so much competition. Good job, Barn & Co -- and G Wiv.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #81 - April 15th, 2012, 11:35 am
    Post #81 - April 15th, 2012, 11:35 am Post #81 - April 15th, 2012, 11:35 am
    My wife and I ended up here last night, in the midst of a lively Stanley Cup finals crowd. It was really loud, but we were already too buzzed to mind. I had no idea this place would be like an urban B-Dubs!

    What I want to remark on most is the value of the food here. At least for what we ate and drank -- a fine selection of $5 and $6 beers, a Saturday $5 wings special (these were delicious; we wished we'd gotten two of those instead of the half slab of ribs which came out too dry for our taste -- not tough, but just dry to the point where the succulence of the meat didn't come through as much as we expected it might), most entrees below $15 -- I am excited to have a place for a cheap and delicious date in the future.

    I also want to give a shout out to the bartender; I think his name was Jordan. He was impressively on top of his stuff and, amidst a throng of shots-doers, brought us our food, extra napkins, refilled our waters and checked in on our dining experience as if we were at a table. Much respect for that! We did, though, have a busser try to take an unfinished glass of beer (same thing happened at Barrelhouse Flat, actually; the staff were so overeager to keep everything tidy they failed to notice that thin line of liquid we had left to savor, not to mention that I didn't get to eat the liquor-soaked cherry at the bottom of my Sazerac and didn't react in time to retrieve the glass before it whisked away -- that pisses me off!).

    My only real complaint echoes one made above: Those fries are terrible. They really did taste like frozen BK fries; in fact, mine didn't even come out hot. But they did work well enough for me to taste the various sauces on offer; I liked the mustard one best, but they were all nice. I couldn't exactly taste any bourbon in the bourbon sauce, though; as someone else said above, citrus is what dominated for me (though in a different, maybe more sour way than in the sauce called 'citrus').


    So, great place, great food -- change those fries and I will love you! I'll be back for more wings.
    pizza fun
  • Post #82 - June 7th, 2012, 3:35 pm
    Post #82 - June 7th, 2012, 3:35 pm Post #82 - June 7th, 2012, 3:35 pm
    Couple of heavy hitters in Barn & Company last night! Was an honor and a pleasure.

    Dave 'Sweet Baby Ray' Raymond (middle) - 'Famous' Dave Anderson (right)

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #83 - June 26th, 2012, 5:36 am
    Post #83 - June 26th, 2012, 5:36 am Post #83 - June 26th, 2012, 5:36 am
    I'm going to be on WGN's Lunchbreak today, June 26th, between 11:30 & 11:45. My demo is Barn & Company's delicious smoked chicken. Everyone loves a tasty yardbird.

    Image

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #84 - August 27th, 2012, 4:33 am
    Post #84 - August 27th, 2012, 4:33 am Post #84 - August 27th, 2012, 4:33 am
    I'm going to be on ABC 7 News at 11am today, 8/27/12. My demo is Barn & Company's delicious Low Slow Brisket.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #85 - August 27th, 2012, 4:09 pm
    Post #85 - August 27th, 2012, 4:09 pm Post #85 - August 27th, 2012, 4:09 pm
    My BBQ-loving husband I and had dinner with Gary at Barn & Co this past Wednesday evening. I say "with" Gary because he was out of the kitchen and talking with customers. In our case, we had a terrific conversation about wet -vs- dry wood chips and the importance of the smoke. Gary and his team create is absolutely wonderful BBQ. The brisket was the best I had ever tasted - perfectly moist, smokey and tender. We both ordered combos so that we could try everything and the sad news is that it was so much food we couldn't finish it! The leftovers made for a great lunches later. I haven't seen mention here of one of the menu options that I really enjoyed - the fried pickles. Oh.my.goodness! They are delicious! They start with a good pickle (so many places don't) and bread and fry them to a perfect tasty crisp! Perfect with my icy cold IBC root beer!

    It was a really fun evening and we will be back!
    vickyp
  • Post #86 - August 28th, 2012, 4:51 am
    Post #86 - August 28th, 2012, 4:51 am Post #86 - August 28th, 2012, 4:51 am
    vickyp wrote:It was a really fun evening and we will be back!

    Vicky,

    Was very nice to meet you and John, happy you enjoyed the BBQ.

    Regards,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #87 - August 28th, 2012, 4:55 am
    Post #87 - August 28th, 2012, 4:55 am Post #87 - August 28th, 2012, 4:55 am
    G Wiv wrote:I'm going to be on ABC 7 News at 11am today, 8/27/12. My demo is Barn & Company's delicious Low Slow Brisket.
    Video is --> Up Brisket looked so good on camera it needed a talent agent.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #88 - August 28th, 2012, 9:59 am
    Post #88 - August 28th, 2012, 9:59 am Post #88 - August 28th, 2012, 9:59 am
    Gary,

    When I had some take out brisket a few weeks ago it had jus poured on it. Is this normal?

    Scott
  • Post #89 - August 29th, 2012, 5:28 am
    Post #89 - August 29th, 2012, 5:28 am Post #89 - August 29th, 2012, 5:28 am
    scottsol wrote:When I had some take out brisket a few weeks ago it had jus poured on it. Is this normal?

    Scott,

    Yes. Jus is made in-house with smoked brisket trimming, no beef base or other bs. It is used to moisten, and help keep the brisket moist. The jus echos/reinforces flavor as opposed to masking with BBQ sauce.

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #90 - September 6th, 2012, 8:41 am
    Post #90 - September 6th, 2012, 8:41 am Post #90 - September 6th, 2012, 8:41 am
    Morning,

    Going to run a special of lamb ribs tonight at Barn & Co, thought some may be interested.

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Co.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow

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