Equipment:
You will need a stovetop smoker for authentic barbecue (or make your own) (I have a small electric burner that I plug in outside, using an extension cord, then place the stovetop smoker on the burner. You do not want smoke in your house or apartment).
Wood chips for the smoker (I used applewood 2 parts, a small amount of mesquite, then hickory 1 part)
Tongs to pick up the barbecue from the foil after smoking
Small bowl for making the rub mixture
Foil for wrapping barbecue
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| best texture and bite |
Ingredients
- 2 TBL paprika
- 1 tsp salt
- 2 tablespoons sugar
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 tsp. black pepper
- pinch of cayenne pepper, or more if you want lots of heat
- 1 pound of : fresh yuba or beyond meat protein strips http://beyondmeat.com, a vegan company so far. You can use frozen vegan mock strips, but always check ingredients, they change often, or frozen gardein beef tips, (vegan as of this post) or, fresh seitan, sliced into strips, or purchased seitan.drizzle of oil2 TBL cider vinegar or vegan whiskyvegan barbecue sauce (or make your own, many recipes on the web)
Yuba is glutenfree Method:- if using yuba, beyond meat or seitan: defrost, slice into long thin strips and coat with a drizzle of oil and rubbing mixture
- If using Mock frozen meat: place directly into smoker frozen and drizzle oil and rubbing mixture on top
- set-up your smoker, mixing the wood chips, then using foil on top of the tray with holes poked through the foil using a fork
- add the pound of the item you are using to the hole poked foil and smoke on medium for around 6 minutes
- take cover off smoker and apply a very thin coat of barbecue sauce and the vinegar or whisky evenly over the yuba or mocks
- turn heat to high to get smoking again, then turn down to low and smoke another 5-6 minutes
- turn heat off and let sit in the smoke for around 5 more minutes
- Serve on its own or on a bun with cornbread, coleslaw, potato salad, macaroni salad, mac n cheez or fries
