Just thought I would introduce myself to you all at SMF. I am from the UK, Sunderland actually which is on the North East coast just down the road from Scotland (75 Miles). A coastline full of medieval castles, in fact St Peters Church in my town dates to 674 AD
I am currently on a crusade to create a true north east UK and Scottish delicacy known as the "Savaloy". This is a smoked pork sausage that has long since been lost to the modern processing methods such as now having pink rubbery skins (deep fried in Scotland) or skins dyed with brown food colouring to look like they have been smoked. They are not smoked and now include smoke liquid or smoke powder to the seasoning to give its "Smokey Quality" ?????????? What a travesty. So I am hooked on Smoking, curing, Grilling and BBQ so I am hoping you guys can give me all the tips to be as good as yourselves.
By the way I am coming to the American Royal in October for a week with my son, hes 30 now and got the BBQ bug. I am not a stranger to the US having worked there but I do not know KC MO at all. So If there are any of you kind people in Kansas City MO willing to show us around the best foodie joints or any comp teams ( we are doing the judges course) that could let us see from the inside I will gladly buy you a beer or three. We got a car so wont be leaning on anyone and will be stopping in Lees Summit.
Thanks for looking and hopefully hear from you soon.