Global Briefing in Chattanooga next week.

Next week I will be in Chattanooga, Tennessee to taste their BBQ and present information on what I believe God is doing in the global emerging culture. Pray for me. I want to give an honest account of these new movements, create an appropriate level of excitement and provide ways for wise participation in the future. I have one hour to speak and will do so on Thursday 24th Aug. The briefing is hosted by the Maclellan Foundation and will involve 12 -15 key foundations who are interested in playing their part to complete the Great Commission. And no . . . you cant come.

I have briefed American foundations on the global emerging church before in Dallas (2004) and Virginia (2005). What i said in Virginia was blogged here.

Tn Vols Bbq-3Texas BBQ, in case you were wondering, is big on beef (chopped or sliced) while the more southernly states look down on BBQ beef (especially Georgians) and prefer chopped pork. Tennessee is famous for its ribs, but I am ecumenical enough to eat whatever is put before me (Luke 10). But seriously . . . do pray for me. I am humbled by the invitation to this Global Briefing and am very aware of my shortcomings and inadequacies as I try to represent the movements in the various continents – each one being very different and having unique needs . . . as you know.

JohnstonHighlight for me, apart from eating Tennessee BBQ, will be meeting Patrick Johnstone in person. We have exchanged emails before, and i helped with the research for Operation World on emerging youth culture, but I have never met Patrick. Both of us were on the MV Logos at one point, he in 1979 with his wife and myself in 1985 with my American girlfriend. . . . ahhh . . right before we got married.

Yes . . that is how I met Debbie.

Yes, the same wife and only wife

Yes, the one with me last week on our 19th anniversary

Yes, we were living together on the ship but . . .

No . . not in the same cabin.

No . . we did not have sex until we got married.

Any more questions?

how the heck did we end up here???????

GagalMy partner in crime, who will be presenting the emerging church scene in Latin America, will be my good friend Olgavaro Bastos Jnr of Tribal Generation fame.

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Andrew

Andrew Jones has been blogging since 1997. He is based in San Francisco with his two daughters but also travels the globe to find compelling stories of early stage entrepreneurs changing their world. Sometimes he talks in the third person. Sometimes he even talks to himself and has been heard uttering the name “Precious” :-)

19 Comments

  • Hi Andrew. Would encourage you to be more down-to-earth than in Virginia and give concrete examples of how movements in Europe impact the emerging generation, and real stories on ministry and church planting. Wish you a cool meeting.

  • i can’t think of anyone who has his finger on the global pulse more than you andrew – the best thing about being an expert is that everyone in the room won’t know what you don’t know! 🙂 travel well!

  • Hope all goes well in Chattanooga. Wish I could drive down and join you (it’s close enough), but school is back in session.
    AC
    P.S. – Don’t let those Texans fool you. The best BBQ is pork — and pork ribs, prepared correctly, are the best of the best.

  • Geez, Andrew – BBQ, Patrick Johnstone, and sex (or the lack there of) all in one post? My head is spinning. Glad you’re coming back to the USA to get reoriented 🙂 Anyway, pulled pork is definitely the only BBQ there is. Anything else is an abomination and you have to be in Alabama, Mississippi, Georgia, or Tennessee to get anything worth eating. Texans are crazy to call that beef stuff BBQ – although it is good, it’s just not BBQ.
    I pray that you have a VERY successful time. God bless you.

  • hey – dont mess with texas – their beef is great – cooked for 14-18 hours and packed with sauce on a bread roll. eat that during a gospel brunch with a good gospel band and it doesnt get much better.
    really, you have to be there.
    however, i am willing to hear arguments for pork and i always order pork when in the states that ALan has outlined.

  • Andrew, I live in Birmingham, AL about 2 hours away from Chattanooga, anyway we could hook up next week? What days are you going to be there? Want to Podcast? Et cetera. . . Can you get me into your deal for free? I am a poor newlywed.

  • Gooooood comments. I love BBQ. As a Texan, let me put my 2 cents in. BBQ is slow cooking with smoke. Smoke your beef brisket for hours and it turns out well. Grilling is cooking with flame (direct heat). You don’t really have to smoke pork for a long time, you can grill ’em, paint on the sauce and you’re good to go.
    Another HUGE difference between Texas and Southern style is the sauce. Andrew get ready for sickly sweet sauce running down your fingers – that’s how it’s done in the south. Texas sauce is more bold and spicy, less sweet.
    All in all, pork fat rules. The most popular setup at a Texas BBQ would be a plate of smoked beef brisket, some grilled sausage of the side, a bit potato salad, and some baked beans.
    Godspeed kiwi.
    PJ

  • nicholas – sorry. its just a small group thing and its someone elses party. but ask me again around feb-march because we are doing something in austin.
    PJ – you are preaching to the converted. I have lived in Austin, Texas and know firsthand the delights of BBQ beef – enough to fend off the unbelievers from Georgia, Tennessee, mississippi and alabamba – all of whom have great BBQ but lack the MOO element that makes a holistic BBQ dinner.
    btw – i am cooking [right now – just had to stir it between comments to stop it from burning] a ragu/bolonese for tonights dinner.
    italian recipe that calls for a mixture of beef and pork – its gives it a mysterious quality – you taste meat but you dont know what sort.
    although the secret to ragu is the vegetables – cooked first for a long time until caramelized . . . then the meat, then the wine and stock, then tomato paste. its sooooooo tasty you dont even need herbs.
    although i do add a little . ..

  • nicholas – sorry. its just a small group thing and its someone elses party. but ask me again around feb-march because we are doing something in austin.
    PJ – you are preaching to the converted. I have lived in Austin, Texas and know firsthand the delights of BBQ beef – enough to fend off the unbelievers from Georgia, Tennessee, mississippi and alabamba – all of whom have great BBQ but lack the MOO element that makes a holistic BBQ dinner.
    btw – i am cooking [right now – just had to stir it between comments to stop it from burning] a ragu/bolonese for tonights dinner.
    italian recipe that calls for a mixture of beef and pork – its gives it a mysterious quality – you taste meat but you dont know what sort.
    although the secret to ragu is the vegetables – cooked first for a long time until caramelized . . . then the meat, then the wine and stock, then tomato paste. its sooooooo tasty you dont even need herbs.
    although i do add a little . ..

  • Don’t get me wrong. I love beef brisket with the spicy, bold sauce. It’s awesome. I could totally go for the Texas thing. It’s just that it’s beef brisket. BBQ is pork (obviously showing my regional bias). Also, to be any good, it has to be slow smoked for hours as well. It’s all about the smoker and the smoked taste really getting into the meat.
    Also, Andrew, here’s a little known ordering secret: Ask for an inside/outside meat combination. Not too much outside, but enough for flavor. Only the EXPERTS know to ask for that. It makes a big difference. You get the smokier, crispier parts. Everytime I forget, I kick myself.
    Ahhh. Enough discipleship for one day. I must move on.

  • Hey andrew, I got to your blog from the wonderful Slice of Laodicea. Enjoyed your discussion with Ken Silva.
    I’m happy to have found a new blog to subscribe too.
    cheers!

  • Say hi to Patrick for me. He stayed with our family in Saskatchewan just after his first wife died. he let me play Tetris on his laptop. He is a fantastic guy – a real asset to the Kindom.

  • Having been all up and down and all over the Southeast for BBQ, I do say that the BBQ epicenter is squarely in Memphis, tho’ anywhere in Tennessee is close enough. 🙂 Say hello to Tom, he should set you up with the best 🙂

  • I had an insane amount of pork fat in northern thailand recently…
    …anyway Andrew, I hope the briefing goes well. there’s a lot of us anonymous strugglers putting in a good word upward for you.

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