Notes from Tyler 
4 Comments Why?
Yesterday, Grandma called and we caught up on my love life, joked about both our cases of early onset Alzheimers (yet to be officially diagnosed), and I mentioned our Pork America trip. As we talked about living as hobos out of a van and having only general destinations in mind for the journey, she quickly and matter-of-factly said, “Tyler, that sounds like something you would do.”
Experience captivates me. The first time I cooked dinner for my mom and dad, I just stared at their changing expressions as different flavors hit their taste buds…or when I flew over to Thailand during midterms because I wanted to, in only 4 days, completely engross myself in a different culture by savoring new tastes, feeling different air, and understanding that I am small in a diverse world.
These experiences are what compel me to be creative. They create in me that drive to say that apples and pumpkin, mixed with just a hint of bacon would make a tasty, memorable flatbread… and convincing my friends in college that real dark chocolate is actually better than milk chocolate. That’s what’s important to me. I will likely never be wealthy, but to watch people’s faces making those same expressions of satisfaction and surprise I remember my so fondly from that first dinner I cooked will keep a true smile on my face money could never buy.
So, what is this Pork America trip my grandma is so worried about? Well, it’s a trip of epic porkportions spanning over 4,300 miles and the barbecues of 14 different states in our 2006 Ford Freestar cargo van. The trip starts in Whitewater WI on January 1st 2013. It’s a chance to see and experiences things and places we’ve never seen or experienced before. It’s 16 days of meeting and connecting with passionate people to break down the difference between a Memphis barbecue sandwich and one from the Carolinas. And, most importantly, it’s our chance to connect intimately with barbecue, from the snout of the pig to the pit masters.
If you’ve had an experience that left a memory in your mind and a tingle on your tastebuds anywhere along our route, tell us about it, because we’d love to stop in your favorite locations, too. Here is our general trip itinerary:
Thanks Aaron Axelsen for your suggestion on facebook, here was his recommended stop.
There is a great hole in the wall BBQ joint in Temple, TX – just off i35 – its called Best Quality Meats. It’s a gas station converted to a BBQ joint ran by a couple of good old boys, it was delicious! Also, if you see “White Wings” (mexican), try them!
Checkout Iron Starr in Oklahoma City also – i haven’t been there myself, but my dad says its delicious!
http://www.ironstarrbbq.com/
Tyler,
I found the restaurant that I mentioned to you the other day while at your restaurant enjoying another great meal. Down South BBQ, http://www.downsouthbbq.com, 19891 Cty Road 10, Foley, AL – 251-955-6622. If you go, you have to also go to Billy’s Seafood – bring a cooler – it’s an adventure and don’t mind the cats. On the way to Billys is the Tin Top Restaurant, – the BEST gumbo anywhere!
Dan
Dan,
We are bypassing Mobile, Al for now because we spent a bit more time in the Carolinas and because the National BBQ Association conference is in Mobile so hopefully we will get to make a trip down in February. So we will catch Down South BBQ Soon.
Pork America