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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!
TRY IT AT HOME
ARDBEG VEGAN SOUR
60ml Ardbeg Ten Years Old
20ml lemon juice
10ml Maraschino
5ml maple
1 dash Celery Bitters
1 oz Aguafaba (chickpea brine)
