From portobello burgers to carrot dogs, Brown’s guide for plant-based grilling won’t have you missing meat.
Theyre like, Oh, that looks good.
Let me try it.
Credit:Andrew Eccles
Thats what happens when I do videos.
(You may be pleasantly surprised by how quickly they get snapped up.)
Im like an old lady in my spirit, she says.
Credit:BHG / Ana Cadena
Food brings us all together.
Its something we all have in common, no matter how we eat.
And then I get a whole lot of things I love on one stick.
Then you just take it and glaze it on as youre grilling.
Turn it a little bit, put more on there so it just gets it all evenly throughout.
Some people use it as a steak substitute or as a burger.
So a portobello mushroom [burger] for me is perfect.
And then I have my ownburger seasoning packthat I marinate it in.
And then the next day, you put it on the grill, and it is delicious.
And then you do the same toppings that you would normally do.
So you have whatever your favorite barbecue sauce is, right?
But add a little bit of ketchup, a little bit of mustard.
This is so simple, but Im telling you, its delicious, she says.
And add brown sugar.
It heightens the taste, and it just gives it that depth and a sweetness.
It just amplifies the barbecue that you would normally have.
So I cant just have, like, regular barbecue sauce out of a bottle.
Mix it all up.
Add the Like Sweet Like Smoky to give it a smoky hint of flavor.
Im getting hungry now just thinking about it.
But theres a science to it, I think, Brown says.
Then you stir that up and soak the carrots in it.
And then you boil it to get the texturebut you dont want to over boil it.
And then you add your favorite toppings that you would for a regular hot dog.
Its so good for you.
But I love Mexican street corn.
You top it with all your favorite things.
Mayo is one of them, and then your cheese and Tajin or paprika.
Its so, so good.
And okraokra on the grillis one of my new favorite things.
I went to this African restaurantUbuntuis the name of itfor Mothers Day, and they had grilled okra.
And I was like, Oh my Lord, this is the best thing I’ve ever had.
