It’s been a mightily meaty few weeks for me. I’ve learned how to make Buffalo wings like they do at Orange Buffalo (one of my favourite London street food traders); attended a rare chilli masterclass cohosted by London BBQ School and World of Zing; obtained Kansas City Barbeque Society accreditation and got to sit in as a KCBS judge at London’s first ever Grillstock BBQ festival … and I’ve loved every juicy minute of it.
But the tastiest tidbit of them all has yet to have been pulled from the grill.
I’m working on an itinerary that’ll take me next month to some of the best BBQ joints in the American Deep South while hitting a couple of BBQ festivals along the way. Starting in Austin in mid October and then hitting the road to Dallas, Memphis and select pit stops across Alabama, Tennessee, Georgia and the Carolinas, my odyssey will culminate on Halloween in Savannah (said to be the most haunted city in the States). There might be a break in the schedule to drop by and visit my family in North Georgia before flying back to London too. Hi Mom!
I’ve got a few commissions lined up for the trip and tons of ideas for making the most of my time. I. Cannot. Wait.
After my tour, I’ll probably want to go meat free for a while and will be happy to hunker down at home for a good, long spell. But eventually I’ll start craving some animal protein again and hankering another adventure. Odds are, my foodie desires will precede my wanderlust. With traders like Westin Gourmet, Online Butchers doing what they do via the internet and delivering what I want to my door my need travel might subside for longer than usual as I settle in for the festive season and cook up some winter warmers inspired by the memories of my journey.
