美国本垒烤肉 （8全景图）

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% S; X! @% h/ F* F. Y3 b ! [; E" g( ` w, q( s d( O2 @; x5 q7 A In the winter of 2009 Adam Murray, far from his hometown of Houston, Texas and his adopted hometown of Memphis, Tennessee, had a craving for home. An American restaurant veteran now based in Beijing saw a void in the food offerings in the capital. 2 J3 ? `& a4 W. }3 ^ / P- S4 w( Z i# m

1 p$ x1 W# Q' U" k $ A N- d' j$ c B* K( [ ; l g2 }% u2 S Together with his lovely and patient fiancée Victoria Liu, began to create a concept for bringing home cooked American BBQ goodness to China. With a small starter smoker in the courtyard of his community in Beijing, and the brisk Mongolian winds from the North at his back he had his now famous brisket and pork shoulder slow cooking the start of Home Plate BBQ. Murray’s dream grew into a small delivery service out of the couple’s apartment acting as a sort of market research and development operation. $ {0 w; y. V! D

, {0 c. h; {+ N/ u ; X/ w2 {4 ?" u& ?) t: j 6 M2 g! Z# y. D" m # d2 r& }* J) v# T3 T8 E# [7 x$ j3 RIt quickly became a favorite among the student crowd at UIBE and the rest of the neighborhood. With this chorus of approval, Adam began looking for a proper location to launch his first restaurant. In the summer of 2010 through word of mouth New Yorker Seth Grossman, long time Beijing resident lamenting the lack of viable delivery options in his area, placed his first order from Home Plate BBQ. He was immediately won over by the authenticity of Adam’s cooking, and concept. But as soon as he discovered this amazing food it was temporarily shuttered.

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