Honey, we're going out for some barbecue

rib tips and hot links, oh my

Hello, everyone!

First off, holy shit. You all came out to visit us in full force at the Crust Fund pop-up last week. I had a feeling our little fun experiment with school cafeteria pizza (complete with pourable pizza crust batter) was going to sell out, but not in just over an hour.

In that time, John Carruthers and I raised $933 for Build Chicago, which is a gang intervention, violence prevention, and youth development organization that serves the city’s West Side. Not too shabby!

One of the coolest parts about the pop-up was that I got to meet a remarkable amount of you. So thank you all for stopping by and saying hello. I know a lot of people didn’t get a chance to snag a slice, which really sucks, but that only means that we’ll have to throw an even bigger pizza party in the near future.

Since I’ve had my fill of pizza for the week, let’s switch gears and talk about one of my other favorite foods in the world: barbecue.