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
 
 
 

February 2013

S M T W T F S
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31
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2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
3
4
5
6
7
8
9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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23
 
 
 
Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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28
1
2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam