barbecue Archives - BitterSweet

Barbecue is big business here in the south. People worship at the altar of smoke and fire, where pitmasters stand like priests before steel rigs blackened by decades of grease and devotion. It’s less of a meal than a declaration of faith, because in truth, it does take that level of conviction to tend a single slab of protein for 6 – 8 hours and trust that it’s time well-spent.

Devotees are ready to throw down at the barest whisper of dissent, even when discussing the differences between Texas, Memphis, Alabama, Kansas City, and the Carolinas. Tossing a meatless option into the ring would tantamount to treason, ostensibly punishable by law, but I’m prepared to take that risk. That’s how confident I am in Fungitarian BBQ.

Mushrooms Over Meat

Challenging the status quo with mushrooms might sound dubious in a culture built on beef, but the whole art of barbecue has always been about transformation. Founded on taking humble, tough cuts and turning them into something transcendent through smoke, spice, patience, and fire, that ethos can be applied to anything. Fungitarian delivers on that same philosophy, and flavor, all in one ready-to-eat package.

Where There’s Smoke

Give mushrooms the same amount of heat and time to unlock their inherently umami, meaty, almost primal qualities. Charred around the edges, toothsome and supple in the middle, there are no woody stems to contend with, and no gristle, bones, or fat, for that matter, either. Absorbing the heady smoke like a marinade, they carry that flavor all the way through, rather than merely wearing it on the surface. That’s what makes it even more compelling as the crowning jewel on a loaded baked potato.

Potayto, Potahto

A proper barbecue potato is a celebration of excess. Blistered skins splitting open to reveal a steaming, fluffy interior; even without adornment, it’s a mouthwatering sight to behold. When piled recklessly high with cheese, protein, and enough toppings to collapse under its own weight, make no mistake, this isn’t some token side dish. Best of all, when done right, no BBQ sauce need apply. Such sticky, sweet syrup would only distract from the rich flavors of smoke and spice within.

Low and Slow or Fast and Fresh

Baked potatoes are nothing if not adaptable. You have five choices for how to approach the cooking process, all of which creating perfectly delicious results, though the longest wait does yield the greatest rewards.

Smoker: 2 hours at 225 degrees
Oven or grill: 45 – 60 minutes at 400 degrees
Air fryer: 30 – 40 minutes at 370 degrees
Microwave: 8 – 10 minutes at full power (cooked one at a time)

If you’ve already got the smoker or grill going, it’s a no-brainer. That extra infusion of smoke and char can’t be replicated and is tough to find elsewhere, even in most restaurants. If you’ve got a squad of hangry guests that need to eat ASAP, there’s no shame in getting an assist from the microwave.

Top That

Likewise, the number of potential toppings to adorn your barbecue masterpiece is limited only by your imagination. Want to add more veggies? Throw in some chopped broccoli or sautéed spinach. Like it hot? Go all in on chilies. Just a few of my favorite suggestions include:

Fried Onions
Vegan Bacon Bits
Crushed Tortilla Chips
Coleslaw
Pickles or Relish
Hot Sauce

Barbecue For All

Purists may clutch their tongs in horror, but it’s their loss if they can’t invite more diverse options to the backyard barbecue. One bite would end the argument faster than any amount of debate. Smoke, spice, char, and comfort don’t belong exclusively to brisket. That same experience is accessible to anyone willing to put in the time and respect the process. The loaded baked potato simply happens to be the perfect stage for proving it.

Continue reading “Right On Cue” →

Here in Texas, the land of barbecue, few cuts are more prized than the burnt ends. They may sounds like the rejects, lowest of the low brow, but anyone worth their sauce knows that these elusive morsels hold the most intense flavor. Smoky, caramelized, crunchy yet tender, they’re darkly lacquered with spices and sugar after hours in the pit. They’re richly fatty, sticky and sweet, incredibly umami; all the taste sensations needed like light up your brain like a Christmas tree.

Burnt ends have been a particular fascination for me since moving to the Lone Star State. Everyone is enamored with them, willing to shell out ungodly sums of money for such meager portions, and yet I haven’t seen a single meatless alternative. Given the rising economic and environmental impact of this kind of indulgence, such an omission is downright shocking. Still, I couldn’t quite see an easy conversion in my mind.

That was, until I came across hot dog burnt ends. This is a parallel trend running as a proposed “poor man’s” solution to the beefy barbecue hit. That was just the opening I needed, so I took that concept and ran with it.

Vegan Hot Dog Burnt Ends are the perfect solution for plant-based and omnivorous eaters alike. They’re so deeply burnished in dark and savory caramel, you’d never know there’s no animal meat involved. Serve them as snacks, appetizers, or starters at your next party, and I guarantee they’ll be the talk of the town. Perhaps even best of all, while traditional burnt ends take hours to smoke, slow cooking over a wood fire, vegan hot dogs come fully-cooked and ready to eat. You just need to put the finishing touches on them in the oven, no grill or smoker required.

Keys to success:

Line your pan with aluminum foil or use a disposable pan. Seriously, you do not want to scrape the caramelized gunk out of your favorite baking dish when this is all over. Speaking from personal experience, it sticks tenaciously and terribly.
Select meatless dogs that already have a subtle smoky flavor. That lets us skip the smoking step traditionally done in a barbecue pit or grill. My favorites are Field Roast Signature Stadium Dogs and Upton’s Naturals Updog. Alternately, add 1/2 teaspoon of liquid smoke to your marinade to make up for it with a different brand.
Score your dogs thoroughly. Those slits let all the spices soak in, while creating lots of additional surface area and edges to get extra crispy.

How to make it a meal:

Although these two-bite party-starters are perfect for casual munching, you could easily make them the star of your next dinner. Great ideas for accompaniments include…