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Pitmaster BBQ Series With Templeton Rye - Barn & Company (#3)

Third Pitmaster Dinner at Barn & Company featuring Templeton Rye. It was terrific to have LTHers at the first two dinners, hope to see some on the 25th. For those who have never had black garlic butter on smoked prime rib you are in for a delicious surprise.

April, 25th 2012
7pm
Barn & Company
Limited to 24
$40, sign up on this thread, events@barnandcompany.com or gary@wiviott.com

Gary Wiviott
Pitmaster, Barn & Company

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Sounds like another great meal--looking forward to it!

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

Just had 3 cancellations so there are three spots available. If the first two dinners are any indication smoked prime rib and Templeton should make for a good time.

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Filled, thanks.

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

I am so in for this dinner. Let me know if I need to arrange payment in advance. The menu has all my favs!!!!

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“Nothing is more agreeable to look at than a gourmande in full battle dress.”
Jean-Antheleme Brillat-Savarin (1755-1826)

Apparently I'm too damn slow here ... very impressive menu! Please advise if spots open.

agreed

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I did absolutely nothing and it was everything I thought it could be.

Thanks to all who attended the Templeton Rye dinner, was fun and interesting to do and, hopefully, delicious on the plate. Really enjoyed going out of the box and smoking coke syrup, pineapple syrup and infusing Templeton with coco nibs, the drinks designed by Michael Killmer of Templeton, who attended the dinner, were a highlight.

Speaking of highlights, I'll let the smoked prime rib with black garlic butter speak for itself.



The next Barn & Company Pitmaster dinner will be May 23 and feature Mikeska sausage, Tim Mikeska will be attending the dinner. I will post a menu and sign-up info next week.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

This was my second Pit-Master dinner and may I say that the amount of food you get is just stupid, I actually had three meals out of this. If you can get on the list it's one of the better bargains in the city. Not only are pictures of my prime rib still dancing in my head, but I had some wonderful company to chat with like Louisa Chu, Barry Sorkin from Smoque and Michael Killmer

Louisa & Gary


G Wiv & Michael Killmer
I'll let Gary's previous picture of the meat speak for itself, my crappy cell phone pics would not do it justice. The cocktails from Templeton were all pretty good, but my favorite was the second one served with the starters called Capones Bones. It had a good citrus profile plus the garnish was a piece of smoked pineapple that really picked up the smoke flavor and didn't skew sweet as I feared. The smoked coke syrup for the manhattan was also really good, but the drink was a little too sweet for my taste.

Kiba Chu had to wait outside for mom and guarded our prime rib from thieves.


Kiba Chu

I'm definitely in for the next.

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For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"

when and where is the signup for the Miskeska cook/dinner?

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First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence

Just posted the info on the Events Board. Thanks for your interest.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow