Events / Dinner

Barbecue Angels and Friends

Tue, August 13, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Click here for tickets.
Cancellation and Food Allergy Policy

Christian Jackson

Holy City Hogs, Wadmalaw Island, SC

Tank Jackson

Holy City Hogs, Wadmalaw Island, SC

Debbie Bordeau

Holy City Hogs, Charleston, SC

Tara Derr Darling

The Farmbar, Andrews, SC

Jon Darling

The Farmbar, Andrews, SC

Nicholas Dowling

Daps Breakfast & Imbibe, Charleston, SC

Amanee Neirouz

Ms. Rose’s Fine Food & Cocktails, Charleston, SC

Ed Randolph

Handsome Devil LLC, Newburgh, NY

Noelle Randolph

Handsome Devil LLC, Newburgh, NY

Jeremiah Schenzel

Daps Breakfast & Imbibe, Charleston, SC

Teresa Smithmyer

Bulls Bay Saltworks, McClellanville, SC

Grab your bib and come with an empty stomach—it’s time for another summer of barbecue at the Beard House! This time Christian Jackson, Tank Jackson and their Barbecue Angels are traveling from South Carolina to take center stage, carving up signature, naturally raised pigs from Holy City Hogs for a snout-to-tail extravaganza.

Click here for tickets.

Menu

Hors d’Oeuvre 

Tri-Tip Beef Crostini

Deviled Eggs with Two-Year-Aged Dakota Hams–Cured Holy City Hogs Ham

Melon Gazpacho

Devils on Horseback 

Mia Hamm > Maker’s Mark Bourbon with Peach, Dry Vermouth, and Bacon Mist

The Pink Flamingo > Rosé with Sparkling Wine, Fino Sherry, and South Carolina Honey

Dinner

For the Table > Amanee Neirouz Breads

Fresh Peaches with Roasted Grape and Cherry Tomatoes, Torn Herbs, Goat Cheese, Benton’s-Cured Holy City Hogs Pork Belly Lardons, and Bacon Vinaigrette  

Commanderie de Peyrassol Réserve des Templiers Rosé 2018

Miss Paula’s Shrimp and Grits > Creole Barbecued Tarvin Seafood Shrimp with Geechie Boy Mill Grit Cake 

Commanderie de Peyrassol Réserve des Templiers Rosé 2018

West Side Fry > Soft-Scrambled Eggs with South Carolina Barbecued-and-Fried Charleston Oyster Farm Oysters, Bacon, and Captain Crunch Johnnycake

Gérard & Pierre Morin Sancerre Vieilles Vignes Sauvignon Blanc 2018 

South Carolina Whole Hog Barbecue with Collard Greens, Potato Salad, and Cornbread 

Threes Brewing Kicking & Screaming German Pilsner

Banana Pudding Cheesecake with ‘Nila Wafer Crust, Whipped Cream, and Whipped Sweet Lard