2013 Foodie Wish Lists: Adam Murray, Home Plate Bar-B-Que

About a week ago we asked you, our dear readers, what you're hoping for in 2013 when it comes to Beijing's food scene. We've also posed the question to some of the city's food bloggers and restaurant owners, and will be posting their answers as a series on this blog. To start off, Adam Murray of Home Plate Bar-B-Que (home of Beijing's best burger, according to our recently concluded 2012 Burger Cup) tells us his top five wishes:

1. US beef permitted to be imported into China. I would love to get my hands on some packer-cut brisket from Creekstone Farms.
2. More comprehensive restaurant supply stores offering better variety and more competitive pricing for the many Western restaurants in Beijing.
3. More fresh peppers. I like things on the spicy side and although there is a time and place for Sichuan peppers, the choices of lajiao here are severely limited. I have seeds for jalapenos, habeneros, cayenne, poblano, cherry peppers and the ghost chili but I don't have a green thumb, so I hope someone else can grow them.
4. The powers that be designating an area, preferably in Chaoyang or Dongcheng District, that allows food carts and even food trucks to legally operate with the proper permits in a Night Market setting. I think this would encourage more creativity and risk-taking among both the local and expat population and that's never a bad thing.
5. And if someone were able to find pecan, cherry or white-oak firewood for me, I'd greatly appreciate it and buy them dinner and drinks. Just e-mail Home Plate.

So, anyone out there want to help plant peppers or know a good pecan, cherry or white-oak tree farmer? If so, it's time to help a brother out. (Who wouldn't want a chance to get in good with the Home Plate guys? BBQ for life!)

Photo: Courtesy of Adam Murray