I was invited to the BBQ & Whisky Masterclass courtesy of the Big Easy.
A winning combination right there.
We were quickly ushered to our seats where the Head Bartender, Matt Critch; introduced us to our first Whisky of the night – Mackmyra Whisky (Sweden) before our sea creatures; chilled Atlantic Crab and Giant Shrimp served with a honey mustard sauce were summoned over ready to be indulged ;]
Chilled Atlantic Crab and Giant Shrimp served with a honey mustard sauce
Those prawns were so big, they were trying to escape from the icy vessel they came in.
The prawn was juicy, plump and perfectly cooked.
Paired with Mackmyra Whisky (Sweden) – this single malt whisky from Sweden; is seriously smooth and incredibly easy to drink with undertones of vanilla and berries.
Wood Roasted West Country Mussels
Next up, we were the Wood Roasted West Country Mussels in a Special Spicy Creamy Sauce made with a Whisky Reduction.
Not only were the mussels fresh, they were meaty f*ckers and were made all the more glorious because of that exquisite sauce it was bathed in.
The sauce was creamy without being too heavy, with a hint of chilli and garlic. It was an explosion of flavours that I didn’t know even existed.
Thank the lord the chef wedged in a piece of crusty bread in between those tasty morsels. It would have been sacrilege not to have something to lap up that golden liquid.
This was paired with Port Askaig 19 – Islay (Scotland) – this was a slightly smoky whisky with notes of cocoa butter. Interesting. Velly interesting.
Pit-smoked BBQ Chicken paired with Nikka Coffey Grain Whisky (Japan)
At first glance, I initially thought that the chicken would be a little dry.
I was wrong. So wrong. That chicken was a fine beauty of a specimen.
This was paired Nikka Coffey Grain Whisky (Japan) and was probably my favourite whisky of the night, giving off a sweet flavours of vanilla and melon.
St. Louis Ribs paired with Corsair Triple Smoked Batch 66 – Kentucky (America)
If were to rank ribs in order of sexual appeal this one would be the ultimate pornstar.
A real show stopper.
There were thick layers of meat and sliver of fat, making this rib impossibly tender, juicy and just so f*cking awesome.
This rib was everything that I dreamed it would be.
This was paired with Corsair Triple Smoked Batch 66 – Kentucky (America), this whisky was a little too smoky for me. Think leather and corn…
Carolina Pulled Pork – paired with Aberlour a’Bunadh #48 (Scotland)
You know you’ve found something good when the pulled pork doesn’t hide behind the BBQ sauce it’s normally slathered in.
By this point I had given up using my fork ;]
This was paired with Aberlour a’Bunadh #48 (Scotland), which was a little spicy yet had a very slight sweetness to it.
I know you’re eyeing up that sticky toffee sauce.
Lick the screen.
This tasting menu and whisky tasting should totally be on offer for the public. Thank you Big Easy for an amazing evening!
Big Easy BBQ and CrabShack
12 Maiden Lane,