Over the past three days I have been learning, cooking and teaching at The Granary, in San Antonio, Texas. Two brothers, Tim and Alex Rattray are the pulse of this restaurant. Barbecue and brewing are their creative platforms. We get asked what happens at our Dinner and a Workshop. We connect ideas. We explore techniques. We ask questions. We take notes. We build and dismantle. The driving force is delicious. These are the results of using barbecue and beer as building blocks.
Deviled Egg, Pimento Cheese, Cornbread
Coleslaw Sherbet
smoked trout, coffee mustard, sweet pickle caramel
Burnt End Bolognese
smoked rigatoni
Surf and Turf
ranch poached grouper, beef cheek pastrami, German potato bread salad
Smoked Pork Shank
cornbread grits, collard greens, kimchi Q
Sweet Tea Cake
buttermilk soft serve ice cream, bourbon caramel
Spent Grain Cookies
Years Past
April 10, 2006
