The Kilburn and Bluebonnet Barbecue Dinner

Images courtesy of Anthony.

Gastrology were delighted to join barbecue extraordinaires Bluebonnet Barbecue and whisky experts The Kilburn for a dinner that was a match made in heaven - Whisky and Barbecue.

Hosted at The Kilburn’s beautiful heritage-listed bar, the Whisky and Barbecue dinner paired premium whiskies from global whisky leader Diageo with hearty American barbecue dishes that warmed us from the inside out heading into the last month of winter.

Oak-smoked wallaby croquette, apple and celeriac remoulade, fig and Clynelish radish

Paired with: Clynelist 14 years 46% vol, Highland

The croquette had a wonderfully crisp exterior which combined beautifully with the apple and celeriac remoulade which provided salinity to the dish while the fresh fig and Clynelish radish ensured that the dish had requisite balance. The matching Clynelist single malt Scotch whisky was a beautiful accompaniment with the pleasant creamy mouthfeel echoing the creamy remoulade

From left: Beef burger with smoked cheddar and McClure pickles; Pulled pork with apple kohlrabi slaw and Talkisker barbecue sauce

Paired with: Talisker 10 years 45.8% vol, Isle of Skye

We enjoyed both the sliders - each were well-made with generous fillings and paired magnificently with the full-bodied peppery Talisker.

Laguvalin glazed St. Louis pork rib, Jalepeno cheese grits, collard greens, fried shallots

Paired with: Lagavulin 16 years 43% vol, Islay

Laguvalin glazed St. Louis pork rib was the highlight of our evening. The pork ribs were of particular note, imparting a unique flavour courtesy of the Laguvalin glaze. The outstanding ribs were nicely caramelised and were laced with crispy charred bits. The heavy flavours were matched by the Lagavulin’s intense, smoky-sweetness.

The evening concluded on a sweet note with a delicious dessert of Smoked maple bacon ice cream sandwich with George Dickle (Tennessee whiskey) gastrique (Paired with George Dickel Classic no.8 40% vol, Tennessee).