Texas Hill Country - Barn & Co Pitmaster Dinner

Texas Hill Country comes to Chicago!

This is going to be a good one, Brisket, Beef Ribs, Hot Guts, Cooper's in Llano BBQ sauce and a dessert colaboration with Bang Bang Pie Shop. Barn & Co is smoking Turbinado sugar, Bang Bang Pie baking fresh peach pie with smoked sugar crumble.



Hope to see a few LTHers.

Reservations in this thread
gary@wiviott.com
events@barnandcompany.com

Regards,
Gary Wiviott
Pitmaster, Barn & Company

In for four.

Pitmaster dinner image edited to reflect Wednesday August 29.

Added to my schedule. Will confirm next week.

Finally! One where my schedule actually allows me to attend. I was really sorry to miss the Mikeska dinner so this is doubly appealing. Hot damn! In for one. And eagerly anticipating this. Thanks Gary.

Ed, Bruce and GB,

Have you down, looking forward to seeing you.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

Love to join you!

In for two, please.

Looking forward to it - I had a great hill country bbq experience once, and I'm looking forward to another one.

And I won't have to step foot in Texas!

Giovanna

I'm in for two as well. Very, very excited for this.

In for two, thanks for posting this Gary.

Can you give an idea on how many spaces you've got left? I might have more (2-16) interested.

In for two if still possible - magnificent menu, thanks for sharing here.

Please put me down.
Thanks!

Looking forward to seeing what your German potato salad is like.

All who posted, so far, in the thread have reservations for the 29th. I'm quite looking forward to this dinner, how often does one find Bang Bang Pie shop pie, rattlesnake ravioli and low slow smoked beef ribs on the same menu.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

Are there still spots remaining? If so, put me down for 3 please.

Put us down for two if there is still space.

Waiting on work travel schedule to become less hazy . . . hoping to be there.*

*May I also suggest forcing Bang Bang to bring a truckload of biscuits with them!!!

All who posted, so far, in the thread have reservations for the 29th.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

If there is still space, I'd like to RSVP for 2. I'm from the Texas hill country, so I'm especially looking forward to this.

In for one please, I there's still room.

Assuming there's still room, I can now confirm for the 29th.

BR, MBH and DJH,

There's a Fred Flintstone size beef rib with you name on it. See you on the 29th.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

LTH,

We are currently at capacity for the August 29 Texas Hill Country Pitmaster dinner. Those who wish to go on a waiting list please post here or email me at gary@wiviott.com

Regards,
Gary Wiviott
Pitmaster, Barn & Company

Thanks to Gary for a terrific evening and great bbq. Delicious and tender brisket might have been a favorite of many (understandably) but I fell in love with the brontosaurus sized beef ribs - just the right amount of fat and smoke made this delight worthy of bone-gnawing. I'm glad I finally got the chance to make it to one of the events - easily worth the $40 price tag, especially given the opportunity to enjoy my first taste of rattlesnake rangoon (or ravioli as the case may be).

That was some dinner! I enjoyed everything, but the rattlesnake ravioli and brisket were standouts. I foolishly thought I'd need a knife to cut the brisket. Too bad none of us thought to take pictures.

I was so stuffed I didn't try the sausage (had to leave room for pie) but that'll be my lunch tomorrow. By the way, the smoked sugar on top of the pie was genius.

Agree with everyone else! Outstanding. I LOVED the candied smoke orange that came with that first cocktail. After Gary told me how labor intensive it was to make, it made me appreciate it all the more. I now like rattlesnake, who knew? Tastes like sausage..

It was a pleasure to meet you last night, Gary, and the meal was fantastic. That was probably the best brisket I've had north of the Red River, and it reminded by of the stuff you get at places like Smitty's or Snow's. Perfect balance of smoke, meat and fat.

I'd also like to compliment the servers, who all did a great job. We brought our little one, and everyone was friendly and accommodating. This was our first time at Barn & Company . . . we will definitely be returning soon.

I'll add my two cents: a really superb dinner. I can't--and won't--try to choose my favorite among the meats. As someone at another table said of the brisket: "this isn't authentic...it's too good!" Juicy, just the right amount of fat, smokey, Lord help us all. And those dino ribs. Whew! The sausage made me regret missing the Mikeska dinner all over again. If only I could figure out how to drag the Lovely Dining Companion down to Texas for dinner! An absolutely excellent meal from start to finish. Thank you.

Agree with all comments--loved everything but especially my first taste of rattlesnake, all of the meats, the potato salad and the Bang Bang peach pie with the smoked sugar.

Great group--so great that apparently I missed a few people!! I even got to meet my alderman

Gary--thanks for continuing to host these delicious and entertaining dinners--can't wait to hear about the next one.

nicinchic wrote:Agree with everyone else! Outstanding. I LOVED the candied smoke orange that came with that first cocktail. After Gary told me how labor intensive it was to make, it made me appreciate it all the more. I now like rattlesnake, who knew? Tastes like sausage..

My guest and I agreed totally on the orange and snake. We had a really fun satellite table with Hellodali and date, and are reaping the leftover benefits today. As good as the prior Three Floyds dinner with the chicken and smoked pork was, I thought every component last night was a notch up, with particular shout-outs for the beautifully rubbed dinosaur rib, the chorizo bacon bombs, and the potato salad. My one recommendation would have been a dryer or more savory cocktail roster for this particular menu, since the lineup was delicious but consistently sweet with the awesome 'cue. Bravo to Gary.

Santander wrote: My one recommendation would have been a dryer or more savory cocktail roster for this particular menu, since the lineup was delicious but consistently sweet with the awesome 'cue.

Heard.

Next Pitmaster dinner will be Tennessee themed and the drinks will not skew sweet. Going to be fun, I've ordered Benton's ham, hocks and bacon and will post the menu for 9/26 in short order. Edit: Menu

Thanks to the LTHers who came to Texas Hill Country, hope to see you for Tennessee.

Regards,
Gary Wiviott
Pitmaster, Barn & Co