When it comes to barbecue, there are plenty of folks who think nothing of braving golf ball-sized hail and tornado warnings to turn out competition-quality smoked meats.

I am not one of those people…and I’m betting you’re not, either.

Nature has spoken – SnoMageddon (Keyser SnowZe?) is upon us, and the area will not be spared.  The tiny white objects of Washington’s crippling fear are already coming down.  Shelves that were emptied last night have been refilled and are being re-emptied as we speak.

So what does all this mean to Meat Week?  We’re no fools – we’re going to postpone tonight’s dinner at Branded ’72 and tomorrow’s gathering for Mr. P’s Ribs and Fish.  Turns out, we couldn’t get together on Saturday if we wanted to.

I gave Mr. P a call to let him know that I was planning to postpone, and he assured me he had a similar plan.  “I didn’t even go out today,” he said.  “The man said there’s gonna be snow.”

We’re still trying to figure out when to plan our trips to make up days 6 and 7, but we’ll be sure to let everyone know.  One idea: wait until July and celebrate the six-month anniversary of Meat Week with a few more locations thrown in for good measure.

What to do between now and then?

If your week of barbecued indulgence has left you craving something fresh and green, you might consider attending some of the events of Meat-Free Week, taking place from Saturday to next Friday.  They’ve got some great locations on the agenda, including Restaurant Nora and Sticky Fingers Bakery.

As you might expect, Meat-Free Week is patterned directly after Meat Week.  And if you can get past the somewhat preachy opening paragraph, the write-up at DCVegan is a good read (and a direct response to one of our posts from last week).  Who knew – you CAN make friends with salad, after all!

We’re planning to hit up one or two of their events, and I’m definitely looking forward to meeting Amber McDonald to compliment her on the idea.