'Twas a fine event, with great sausages from Mikeska's cooked expertly by Gary and the crew at Barn. What I really loved was being able to try a couple varieties of Mikeska sausage -- and some other products -- that were new to me . . .Menu - 12.0523Tim Mikeska & Martha GayleKlobanitchke |
bread-wrapped jalapeno & cheese sausageHot Guts |
traditional, Texas-style, spicy beef sausageTim MikeskaPitmaster Gary WiviottBeam Brands Rep Jessica YaskowitzChourcroute Garnie |
house-smoked ham hocks, bone-in chops, sauerkraut with sliced apple, riesling & onion, green beans with Mikeska sausage & bacon, new potatoesChourcroute Garnie |
Mikeska spicy beef sausage, spicy pork sausage
The dessert was tasty, too but by then it was too dark for pictures.
From what Gary told me, this was the final Pitmaster dinner...at least for a while. There could be more this fall. I was at 3/4 of them and thought they were all a lot of fun. I really hope Pitmaster Series, Volume 2 does take form.
I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd SniderTwitter: ronniesuburban