Pitmaster BBQ Series With 3 Floyd's - Barn & Company (#2)

Second Pitmaster Dinner at Barn & Company featuring 3 Floyd's beer. It was terrific to have LTHers at the first dinner, hope to see some on the 21st. For those who have never had smoked baloney you are in for a delicious surprise.

March 21st
7:30pm
Barn & Company
Limited to 24
$40, sign up on this thread, events@barnandcompany.com or gary@wiviott.com

Gary Wiviott
Pitmaster, Barn & Company

Looking forward to it!!!

Gary, I'd like to reserve two seats if I may. Thanks!

Just to confirm, I'm in.

Thanks!

=R=

So far from LTH I have
Steve Z
Ronnie S
Jen
Ursiform + guest

About half full already, going to be a fun evening.

Add moetchandon and me please. Sounds like a great time.

add mbh and petite gourmande--I have their proxy

Please count me in, with a +1 if the spot is available.

Count me +1
sounds great!
wish we could have made the last one....

To date there is room for everyone who has posted and or emailed me direct for 3.21 Pitmaster. Thank you for your interest we are very much looking forward to the dinner at Barn & Co.

Ran a tester smoked baloney last night on the FEC, liked the way it came out, but next time I will smoke longer and score deeper/more often for better smoke penetration. Between the kitchen and FoH staff the 2-1/2 tester chub lasted less than 10-minutes.

Tester Smoked Baloney for 3 Floyd's Pitmaster Dinner

Just had 4 cancelations, spots open if any other LTHers would like to attend.

Smoked Baloney makes me smile.

Three Floyd's Dinner is fully booked, thanks ever so much.

Templeton Rye Pitmaster Dinner is April 25th.

I've been remiss in not posting about this dinner so let me make up for it. First I was blown away by the sheer amount of food and drink I got for $40. There was so much food that I wound up taking home most of my 1/2 a chicken and part of the bone-in pork loin along with the house pickled asparagus and the smoked potato salad. My room-mate and I ate for the next two days.

This was the first time I've had smoked bologna, it was amazing and also part of the reason I had to take the rest of my food home, I filled up on this. I wasn't sure if the flavor would translate, but I didn't need to worry the "pit-master" knew what he was doing. You've seen the pictures up-thread, but they don't do it justice, I also really liked the homemade chips and dip, and the okra, but the bologna and I are friends for life. A shout out to the dips, which were made in house and really complimented both the okra and the chips. The nuts didn't do it for me, maybe they needed salt I'm not sure, but I didn't waste valuable stomach space on them.

The bone in pork loin was cooked just perfectly, still moist with lovely smokey cider taste, I devoured half of this before all of the sides were served. The chicken was also moist and smokey and it tasted just as good the next day, but pork and bologna were the stars for me.

Another highlight for me was the smoked ricotta cheesecake with blueberry habanero compote, I'm not much of a sweets girl, but this had enough savory taste to keep me very happy. This was also the pairing that was a beer revelation for me. The 3 Floyds "Hell's Black Intelligence" paired with it was brewed with coffee and was the perfect accompaniment deep, rich flavor with a coffee carmel undertone. I'm not a big beer drinker which is why I love these dinners, it teaches me to pair flavors I wouldn't have thought of otherwise. Thanks also to the very nice Lincoln from 3 Floyds for talking to us about his beers, he's clearly very passionate and his pairings were dead on, and pit-master G Wiv is clearly upping the ante at Barn & Co.

Pitmaster Dinner #2 was terrific. I had a great time. It was such different menu from the first edition, which made me really appreciate Gary's range of Pitmastering skills . . .

Pitmaster Dinner #2 - 12.0321

Menu


Starters

Smoked Bologna & Aged Cheddar
I could have happily made a dinner out of this dish alone.



House-Made BBQ Potato Chips & Dip



Smoked Spicy Nuts



Beer-Battered Okra with Dipping Sauce



3 Floyds Jinx-Proof Lager (served with the starters)


Mains

Beer Can Chicken
Smokey, moist and tender, this was some great chicken.



Bone-In Pork Loin
Another really nicely cooked main course. And even for a big eater like me, this portion was beyond substantial. I ended up taking more than half of each main course home with me (plus another diner's leftovers, all of which my son devoured).


Sides

German Potato Salad with Smoked Mustard
Zippy and very tasty.



Beer-Braised Greens
I loved the hearty, tender, slightly bitter greens.



Asparagus
The menu lists house-pickled vegetables but I cannot remember if these were pickled or not.



Pitmaster Dinner Diners
Diggin into some Q.



Pitmaster Dinner Diners
A happy scramble at the table.


Dessert

Smoked Ricotta Cheese Cake with Blueberry-Habanero Compote
No disrespect to the bbq, which was wonderful but this may have been my favorite course of the entire meal. It was one helluva cheesecake from top to bottom and it wasn't overly sweet, which made it especially successful in my book.

Looking forward to the next installment . . .

=R=