Join us at The Smoke Shop BBQ Assembly Row, October 16th for a special Maker’s Mark Pitmaster Dinner Series featuring BBQ legend, Tuffy Stone. Each month, we will host some of the world’s most honorable and well-known pitmasters where they will cook, smoke and prepare their Q for you. Your ticket purchase will include passed appetizers and 1 featured cocktail, followed by a family-style seated dinner and Q&A with our featured Pitmaster.
Sponsored By:

About the Pitmaster:
“Tuffy Stone is many things: a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, a businessman and an occasional reality television star. Dubbed “The Professor”, Tuffy’s legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. Originally trained in French culinary technique at La Maisonette, Tuffy has been on the Richmond culinary landscape since 1986. After founding one of the mid-Atlantic’s most successful special events companies, A Sharper Palate, with wife Leslie, Tuffy was looking to reconnect with his culinary instincts and challenged himself to learn an entirely new cuisine. In 2004, Tuffy attended his first barbecue competition and found himself hooked. Though early cooks were humbling, to say the least, Tuffy redoubled his efforts and gradually became one of the most formidable competitors on the circuit. He has earned Grand Champion titles in nearly every major barbecue competition including back-to-back wins at the American Royal World Series of Barbecue, Grand Champion at the 2015 Kingsford Invitational, and his history making run at the Jack Daniel’s World Championship Invitational. In 2016, Tuffy and his Cool Smoke BBQ Team made history at The Jack, becoming the only team to ever win the contest three times and the only team to take home back to back top prizes. In addition to his place atop the competition barbecue circuit, Tuffy served as a judge for Destination America’s Barbecue Pitmasters for 5 seasons, traveled the world, including cooking for the troops in Kuwait and teaching classes at Meatstock in Australia and New Zealand, and cooked twice at the prestigious James Beard House in New York City.”

The Menu: (subject to change)

Passed Appetizers
– Ribeye Cap Steak with Brown Butter Vinaigrette and Balsamic Drizzle
– Blackened Rockfish with Stone Fruit Relish and Avocado Crema
– Loaded Twice Baked Baby Potatoes

Plated First Course
– Smoked Pork Chili with White Beans

Family-Style Main
– Charred Tri-Tip with Celery Seed Rub
– Tarragon and Aleppo Chicken Leg Quarters 
– Apple and Cabbage Cole Slaw
– Corn Pudding with Poblano Peppers
– Collard Greens with Pepper Relish
– Spicy Pinto Beans
 
Dessert
– Banana Pudding with Chocolate Cookie Crumble and Spicy Walnuts