I’ve finally made it to the permanent base for the Pitt Cue
Crew in their new premises in Central London.
I’d eaten at the food truck under Hungerford Bridge a few
times last year and was more or else impressed with their food that they
managed to deliver.
London is not known as an epicentre for good barbecued food.
An Englishman’s knowledge of food cooked on a charcoal grill is normally
undercooked burnt sausages on a cold, wet, windy Sunday afternoon.
The locals from the American South and Mid West would wage
war on what we call barbecue. But we are a slow nation and new things like this
take their time to come to us. But how many people would want to wait 24 hours
to grill a brisket or 6 hours to slowly smoke some ribs in their back garden.
Not many.
