Instead of a more thorough rundown, I’m doing short one since we’re out of town.
Check out Anna Karenina’s version here.
And here’s Liz’s take.
My version
For my variation, I used 8 ounces of chickeny seitan, cut in 1 1/2 inch slices and grilled it. I didn’t bother with skewers since I wasn’t going to cook these outside. The BBQ sauces, both the first recipe and the Mesa, are delicious. Of course, to make things easier, you could use bottled sauce as the recipe states. But I can be a BBQ sauce snob, so I wanted to make the complete recipe. The only other changes I made to the original are these:
The first sauce:
1. subbed agave for honey and reduced to 1 tablespoon oil
2. used 1 teaspoon chipotle chili powder for the chipotle in adobo and in this next step I reduced the heat to a simmer
3. For the Mesa BBQ sauce, I used 1 1/2 cups onion, tomato sauce for the plum tomatoes, used 2 tablespoons chipotle chili powder for the canned chipotles. This makes a lot of sauce. Half of it I ended up freezing.
4. Slaw: extra dressing, next time I’d cut it by 1/3, but maybe my cabbage was small
Would I make them again? Definitely. I’d also make the first BBQ sauce to go with ribz, tofu or tempeh. The slaw was interesting and I wouldn’t make it on it’s own, but in combination with the rest of the recipe, it worked well. All in all, a winner. Thanks a lot for the suggestion, Kelvia!
We have a recipe lined up for the Oct. 30th Food Network Friday, chosen by Anna Karenina, but if you’d like to join us, the one after could be of your choosing maybe. I’ll post the new recipe midweek.
If you joined in, please post a comment so we can see your version!
