Benromach x Meat Monsters BBQ
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Find your flavour with a Benromach x Meat Monsters BBQ, sampling: - Cured and hot smoked salmon paired with Benromach - 21 Year Old - Glazed pork rib paired with Benromach - 10 Year Old - Beef rib with whisky sauce paired with Benromach - Contrasts: Peat Smoke - Smoked and soaked wings paired wth Benromach - 15 Year Old - Whisky bundt cake and cream paired with Benromach Contrasts: Organic. Alastair Milligan has worked at Gordon & MacPhail for coming up 10 years, this time has seen Alastair work in various sales roles with the G&M. Ranging from managing the whisky room at their retail shop in Elgin to driving sales internationally to markets around Asia and America. Alastair has extensive knowledge of Gordon & MacPhail’s unique process and range of whiskies. The “Monster in Chief” at Meat Monsters Smokehouse in Ellon is also called Alastair, Alistair is the owner and Pit Boss. He’s been smoking and grilling for almost a decade. What started as a hobby, developed into an obsession, and turned into his full-time occupation when he left his 20-year oil & gas career behind. He’s prepared, cooked, cured, smoked, grilled and baked his way across 3 continents and has trained with butchers at one of the finest food schools in Europe. Over the last 4 years Alistair and his team have built a food business which is now ranked by Trip Advisor in the top 10% of places to eat worldwide. Alongside running the smokehouse operation Alistair teaches masterclasses on the art and science behind home smoking, sharing his passion for the BBQ lifestyle and the world of low and slow cooking.
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