I wanted to maintain the roots and tradition of Southern-style barbecue that I witnessed in Atlanta, Georgia during many family visits there over the past 10 years.
I focus on never compromising on my cooking techniques:
That means using lumpwood charcoal and oak to fuel my smokers.
Keeping the “Low & Slow” cooking mentality.
Using full flavoured dry rubs and dressing sauces typical of Georgia.
I want to expose Londoners to the true taste of Southern-style barbecue, let them experience some properly smoked meat and raise the bar as what to expect from American barbecue in the U.K.
– Gianluca Ivaldi (aka Pitmaster G)