I became fascinated/obsessed with 'cue about 4 years ago after reading the "Going Whole Hog" chapter of Jeffrey Steingarten's "The Man Who Ate Everything".
Since then, I've been States-side 4 times to learn more about the art and culture of BBQ and have had the privilage of spending time with pitmasters in GA, AL, TN, KY, NC, MO, MI and IL - ironically, perhaps, the ash cloud scuppered a visit to TX earlier this year.
I've also been fortunate enough to be allowed to work in the prep kitchen and pits of a well-known (to me, at least) BBQ restaurant, being taught by a Memphis in May Grand World Champion.
I've worked with industrial-sized Ole Hickory Pit equipment over there; my UK kit comprises a Bradley, a ProQ and a 4-burner gas grill. My wood of choice is Apple (does anyone know where a good supply can be found?), I prefer St Louis to Babyback ribs, and love vinegar-chile sauces.
My dream is to open a smokehouse here in the UK.
I'm looking forward to being a part of this community
