So, having decided to take the the plunge I now needed to do some essential research so that I could refine my ideas for products, sales channels and marketing. This would undoubtedly require at least 5 weeks of eating the finest BBQ food in the the US, and hence defacto, the world. They say setting up a new business is not easy...but [sigh] someone has got to do it. I realise that to some people, the idea of this trip being anything but a glutinous holiday will never fly, but I may as well have a go at justifying it. The idea behind the BBQ Tour was firstly to try to re-calibrate what I thought was good BBQ food, to inspire me to see just how good it can be, and at the same time show how much I have to learn. BBQ means many different things to different people across the world, just think about Turkish, Agentinian, Brazilian and Korean interpretations to name but a few, but only in the US are there so many different styles that are so religiously upheld.

Despite my interest in the area, it soon became clear that what I thought of as a good barbecue (nice ribeye steak, charred on the outside, blushing rosey red in the middle, perfectly rendered fat etc) was not even considered 'barbecue' in the US. No, that my friends, is 'grilling', albeit over charcoal. I'll spare you with what each state, or region defines as 'real' barbecue, but I soon realised that in order to appreciate the diversity, and to see which influences I could harness back in the UK, I would have to go and see for myself.

As well as finding the best, most inspiring food, I would also be focussing on the techniques, cooking fuels (wood, for the most part), equipment and produce. With a better understanding of how each of these are utilised, I would hopefully be in position to create better food myself.

So the idea is to speak, cook, and eat with the best of 'em.

God Bless America

Posts below are in reverse chronological order

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