Andy O.C. Husbands, Chris Hart, and Ken Goodman
Pulled Pork Croquettes with Grafton Cheddar and Dijon Aïoli
Bacon of the Gods with Three-Day Kimchi
Pat Woodbury Clams Casino with New Bedford Linguiça
World Champion Barbecued Ribs with Tennessee Sipping Whiskey Glaze
Chef Chris Hart hard at work in the Beard House kitchen
Surf and Turf Lobster Chowder with Knuckles and Belly
Grilled Romaine Salad with Smoke-Vide Oxtail and Cheesy Potato Gratin
Duck, Duck, Smoke > Duck Confit, Pastrami, and Cracklings with Grilled Rye Croutons
Mangalitsa Neck Porchetta with Gravy Fries, Steen’s Collard Greens, Lexington Red Slaw, and IQUE Sauce
Creekstone Farms Beef Brisket with Smoked Jus, Creamed Spinach, Celery Root, and Jasper Hill Farm Bayley Hazen Blue Cheese Crumble
Kenny’s Butter Cake with Whipped Cream and Mint
Behind the scenes in the Beard House kitchen
Dinner

Wicked Good Barbecue

Consulting Chef/Photographer Ken Goodman
NYC

Team Pit Boss and Barbecue Consultant Chris Hart
Hopkinton, MA

Andy O.C. Husbands
Tremont 647 and Sister Sorel, 
Boston

Barbecue champions Andy O.C. Husbands, Chris Hart, and Ken Goodman are teaming up once again to bring a taste of their competition-worthy chow to the Beard House. The crew recently published Wicked Good Barbecue, in which they share all the secrets that have helped this group of New Englanders conquer the ’cue circuit.

 

Event photos taken by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Pulled Pork Croquettes with Grafton Cheddar and Dijon Aïoli
    • Bacon of the Gods with Three-Day Kimchi
    • Pat Woodbury Clams Casino with New Bedford Linguiça
    • World Champion Barbecued Ribs with Tennessee Sipping Whiskey Glaze
    • Notch American 
Session Ales
    • J. Lohr Carol’s Vineyard Sauvignon Blanc 2011
    • Bulleit Kentucky Bourbon Mint Juleps
  • Dinner

    • Surf and Turf Lobster Chowder with Knuckles and Belly
    • The Alchemist Heady Topper IPA
    • Grilled Romaine Salad with Smoke-Vide Oxtail and Cheesy Potato Gratin
    • Pretty Things Jack D’or Saison Americain
    • Duck, Duck, Smoke > Duck Confit, Pastrami, and Cracklings with Grilled Rye Croutons
    • Jack’s Abby Smoke & Dagger Black Lager
    • Mangalitsa Neck Porchetta with Gravy Fries, Steen’s Collard Greens, Lexington Red Slaw, and IQUE Sauce  
    • Jack’s Abby Hoponius Union Wicked Hoppy Lager
    • Creekstone Farms Beef Brisket with Smoked Jus, Creamed Spinach, Celery Root, and Jasper Hill Farm Bayley Hazen Blue Cheese Crumble
    • J. Lohr Carol’s Vineyard Cabernet Sauvignon 2008
    • Kenny’s Butter Cake with Whipped Cream and Mint
    • Popcorn Ice Cream with Sea Salt Caramel
    • Harpoon UFO Raspberry Hefeweizen 
J. Lohr Late Harvest White Riesling 2007
    • Wines generously provided by J. Lohr Vineyards & Wines.
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 09.08.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

S M T W T F S
30
31
1
2
3
4
5
 
 
 
Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
6
7
8
9
10
11
12
 
 
 
 
 
13
14
15
16
17
18
19
 
 
High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
20
21
22
23
24
25
26
Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
27
28
29
30
31
1
2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam