THE BIZARREBQ WORLD TOUR: ATLANTA
We’re in Atlanta, Georgia, with Terry Sargent, top vegan BBQ chef, cooking up an alternative take on the holy grail of BBQ: “Veef” brisket. Plant-based protein seasoned all the way to heaven and back, served with an Ardbeg Ten sour. Sensational!
ARDBEG VEGAN SOUR
INGREDIENTS
60ml Ardbeg Ten Years Old
20ml lemon juice
10ml Maraschino
5ml maple
1 dash Celery Bitters
1 oz Aguafaba (chickpea brine)
Garnish
Cherry & lemon twist
TOOLS AND GLASSWARE NEEDED
Jigger
Shaker Tins
Strainer
Rocks Glass
Clear bottles for ingredients if needed
Method
Add all liquid ingredients to a shaker tin, shake for dilution & aeration. Fine strain into a Rocks glass to remove any ice chips.
Garnish and serve.
CHAPTER 1
BRISKET BIRYANI IN BUFFALO
It’s the first stop on our peat-smoked pilgrimage and we’re in Buffalo, New York with Ryan Fernandez, BBQ legend famed for his unique combinations of Texas BBQ with South Indian flavours. It’s Tex-ish!
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CHAPTER 3
SAM AND SHAUNA SHARE SMOKY SECRETS
Kentucky-style BBQ meets unique Welsh ingredients, complimented by an Ardbeg Espress-Oa Martini. All brought to us by British BBQ Chefs Samantha Evans and Shauna Guinn from the rugged landscape of wild West Wales. Salty samphire, rich coffee, and the smokiest Scotch of them all – what’s not to love?!
Discover
