Barn & Company Holiday Pitmaster Dinner

Please join us for Barn & Company's Holiday Pitmaster Dinner featuring recipes from the upcoming Low & Slow 2, spring of 2015. Its going to be a fun and delicious dinner paired with Angels Envy and Lagunitas Brewing Company, hope to see a few LTHers.



December 10th, 7 - 9pm
$50 including drinks.
Please reserve in thread or events@barnandcompany.com

Gary Wiviott
Pitmaster, Barn & Company

Menu sounds awesome - in for 1 . . . trying to convince a friend he needs to try so might be 2 but I'll update if that's the case.

BR wrote:Menu sounds awesome - in for 1 . . . trying to convince a friend he needs to try so might be 2 but I'll update if that's the case.

BR,

Looking forward to seeing you, plus the other LTHers who have emailed.

There are still spots open if others would like to join in the dinner.

Hummmmmmmmm, goose breast pastrami!

Regards,
Gary Wiviott
Pitmaster, Barn & Company

I agree, the menu sounds great! I'll try and make it. The goose breast pastrami is intriguing. That sounds tough to do, Gary. Did you make it yourself or is it sourced?

bean wrote:I agree, the menu sounds great! I'll try and make it. The goose breast pastrami is intriguing. That sounds tough to do, Gary. Did you make it yourself or is it sourced?

Bean,

We are making the goose breast pastrami at Barn & Company. The recipe is in Low & Slow 2, out spring of 2015, and, though I should not admit it, goose breast pastrami is not particularly difficult, though delicious. Hardest part is it takes a week to do properly.

If you would like to join us please let me know in the thread or gary@wiviott.com and I'll reserve you a seat.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

G Wiv wrote:We are making the goose breast pastrami at Barn & Company.

Goose breast pastrami on the road to deliciousness for the Holiday Pitmaster Dinner on Wednesday.
Spots still available.



Regards,
Gary Wiviott
Pitmaster, Barn & Company

Can't wait to try that! ^^^^

Gary, I'm in for 2.

Trix and I are looking forward to it.

Thanks, Gary.

Can't wait!

I really enjoyed the Holiday Pitmaster Dinner. The smoked goose and goose pastrami both vied for my favorite item of the night. Taking pictures was challenging (to say the least). The room was completely lit with orange lights. I played around with my pictures quite a bit and was able to salvage a couple. First, the smoked goose breast.

Barn & Co. Hickory Smoked Goose Breast


This had a light kiss of smoke and remained juicy thanks to the generous fat cap. Accompanied by the cranberry sauce and wild rice, it was an outstanding course. As good as this course was, when Gary brought out some smoked mustard as a condiment, it took the goose to a whole new level. Nicely done, Mr. Wiviott!

Barn & Co. Wild Rice
Angel's Envy cheries & smoked almonds

This was a truly remarkable dinner and really one of my favorite meals of the year. Now it's not lost on me that Gary is prominent on LTH and perhaps there are many who visit here who are then skeptical about the rave reviews. For those of you who might feel this way, I'm truly sorry you didn't get a chance to enjoy this meal, which ranks among the very best bbq meals I've had. But give one of these pitmaster meals a try - a small investment for a ton of great food (with cocktails and leftovers too).

The evening started with grilled garlic bread and New Orleans bbq shrimp. I would have liked some crispness and char to the garlic bread, but I can't complain about the flavor, which delivered the perfect amounts of both butter and garlic.

The bbq shrimp was fantastic. The shrimp were just perfectly cooked (very lightly smoked indeed) and the sauce was every bit as delicious and buttery as you'd expect and demand. What sauce remained in the serving dish was perfect for sopping up with the garlic bread.

I've had goose breast on a few previous occasions, and it's usually been on the dry side. The hickory smoked goose breast this evening was easily the best goose I've ever had -- just enough fat, plenty of moist meat, and I loved how the hickory smoke was just one of the accent flavors and didn't overwhelm at all. In my opinion, only those who have really perfected their bbq'ing skills show the proper restraint with smoke.

I went back and forth between the hickory smoked goose breast and the goose breast pastrami in terms of which one I preferred. But as excellent as the pastrami was, I just kept coming back to the hickory smoked goose breast. But both were fantastic.

There was also wild rice with bourbon cherries and smoked almonds. I don't know that I recall the cherries and almonds coming through strongly, but I enjoyed the nutty wild rice quite a bit. There was also a green bean casserole with bacon. I'll be honest - I typically hate green bean casserole. But this was tolerable, even kind of tasty, thanks to the beans retaining some texture and the absence of thick cream.

I was pretty full by the time dessert came, but I really enjoyed the bread pudding, and in particular the rye soaked dates and figs.

I've been to several of the pitmaster dinners and they're always a blast. But this was easily my favorite -- still dreaming of that hickory smoked goose. It really was the stuff of dreams.

Just curious, are the alternating lamb ribs and beef ribs off the regular Barn & Company menu? Is the Wednesday rib special just pork ribs?