Bluefield Daily Telegraph, Bluefield, WV

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May 14, 2013

Dave answers your barbecue questions

I have an area on my website where visitors can email me questions about grilling techniques, specific recipes, equipment recommendations, etc. I thought once a month or so I would share some of the questions with you.

I answer every question via email, so feel free to write in.

Before starting, let me be the first to wish you “Happy Grilling Month!” That's right. All this month we celebrate grilling. Let's get started.


From Robin in Canada:

I'm seeking some BBQ advice after finding myself at one dead end after another. I grew up in the southern U.S, so I have a lot of fond memories of real barbecue and I'm looking to recreate that flavor. The catch? I went (and still am) vegan in my early 20's and now live up north in a place where microwavable hot dogs count as "bbq food".

There are plenty of websites out there for vegan-friendly burgers and other grilled food, but I'd love to figure out a way to go a step further and get something closer to the flavor of traditional barbecue. I've asked a few people for advice, and as soon as the words "vegan" and "BBQ" leave my mouth I tend to get laughed right out of town. Now, like them, you might think I'm silly or barking up a tree that doesn't even exist ... and that's OK. Because to me, it's just one more cooking challenge and one that I wholeheartedly plan to conquer.

Do you have any ideas how I might be able to accomplish this? Is there a particular style of barbecue that might lend itself better to my heinous experiments?


"Someone who really wants to put on her apron and go to flavor town"

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