Plant-based barbecue producer Barveque will expand its footprint and employee base in Cornelius, in the Lake Norman region near Charlotte, with what it’s calling “the world’s largest plant-based smokehouse.” How’s that for a new kind of pig pickin’?
The company disclosed the news earlier this week.
The approximately 10,000 square foot facility, to be named the Carolina Smokehouse, will open in July 2021, said the company. It plans to continue operating in its current facility that will eventually be turned into innovation space.
The company anticipates that it could produce 800,000 pounds of Barveque products as it scales up to meet surging demand.
“As we grow to keep up with demand for Barvecue products, we decided that it was time to expand production and lead the way in the plant-based barbecue market,” said Barveque founder and CEO Lee Cooper.
So, it's like grilled vegetables?
Kevin
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Backporch!
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From: Kevin Cleek
Sent: Friday, March 19, 2021 7:53 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] nummy nummy
Backporch!
On 03/19/2021 1:23 PM, Michael Morse wrote:
I live in western nc in franklin, they can keep the veggie bbq in the triangle with all the people that have moved from blue states that want to impose their values on us.
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If not, we obviously need it resurrected.
Kevin
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Me too. I like reading about food and eating it partially
because it is an escape from the ever-present politics that seems
to infect most areas of our current lives. What someone prefers to
eat has very little to do with their political beliefs. Remember
that Hitler was a vegetarian and he was about as far as one can
get from a left winger.
To get back on topic, last Saturday I smoked a brisket for a
friend's birthday. I haven't done one in awhile as it is way too
much for just my wife and me. This is true for most BBQ; I still
love it but it is too rich for our old innards and we can only eat
a small amount. Even one rack of ribs is too much. Anyway the
brisket was near perfect, one of the best I have done. I smoked it
in my FEC pellet cooker using mixed hardwood pellets and with a
smoker box filled with mesquite and pecan pellets. This gave it
just enough extra smoke to taste perfect. I smoked it to 165 then
transferred it to a covered pan added a cup of beef broth and
braised it to 205 degrees. It was perfectly tender but short of
the 'meat jello' stage.
This list is too quiet. I miss some of our old discussions. I
know that we have lost some of most vocal members and they were a
big part of our discussions.
Mike Chester
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John,
I don't believe that the comment was directed at you. It
appeared that you had posted the link to an article and an
anonymous list member posted the comment to your post. The
reaction was to his post which I perceived as from another list
member who would not sign the post is what I reacted to.
I tried to start a new thread by talking about a brisket, but
no one answered. I miss some of the spirited BBQ discussions
that we us
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For some unknown reason, only half of my previous message was
sent. That last sentence should have ended "used to have."
Unfortunately we lost several of our most vocal members and many
others have retreated into their own worlds. There are several
reasons which include the virus, the fact that toxic politics
seems to have invaded all aspects of our lives, and an irrational
fear that something said might be misinterpreted.
As to meat "replacements," I have tasted a few and they were OK
but really did not taste like meat to me. There are economic,
social, ethical, environmental, and health reasons to reduce our
consumption of meat but I am an old guy who has eaten this way for
over 70 years and I am healthy and too stubborn to change now.
Mike Chester
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I'm using Windows 7 Home Premium and I find it far superior to Apple's OS.
That used to be good for a few day's worth of discussion.
Kevin
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I am still on Bill's list though that also has been slow since
Bill's death.
The braising is essentially the same as foil wrapping the meat
after it has taken most of the smoke it can. I put the meat in a
pan add a small amount of (usually broth) cover and continue to
cook to the end temperature. This can be done in the smoker or
it can be moved into an oven since it is not getting any smoke
at this point anyway. This keeps the meat from drying out and
the juice that collects in the pan can be used as a jus over the
meat. The downside of this technique is that the bark is not as
crispy. This is more of a problem with pork butts than brisket
as by 160-165 it has developed some good bark.
By the way, I live 10 miles from Hell and I can state as a fact
that the road to Hell is paved with asphalt. Another interesting
fact is that the road to Hell is Darwin Rd. So, in this one
case, those that say if you follow Darwin, you will go to Hell
are correct. It is primarily a farm community but they do a
thriving business having winter weddings for those who have
said, "It will be a cold day in Hell when I get married." It
also freezes over every winter. I am not making these up; they
are true.
Mike
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I'm not BBQing much at all, but the electric LazyQ still works for smoking, which is what I primarily got it for. Now I'm doing cured and dried products, mostly. A good piece of meat can take 12-18 months or more, so it makes BBQ look like fast food. Here's some "money muscle" from the butt of Iberico pigs raised on pasture. It took about 7 months for them to get to this point, and I plan on keeping them maturing until about Christmas.
Kevin
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Technology has come a long ways. Get a freezer, refrigerator or
beverage cooler, electronic controllers for temperature and
humidity, hook them up with small dehumidifier and humidifier, a
Bluetooth data logger and you've got a "cellar." When the meat is
finished drying 3-6 months down the road, it's vacuum sealed and
refrigerated to allow enzyme action to continue to mature the
flavor, like fine wines improve with age. I made a little
beverage cooler into a box that can hold about 40 pounds. My
setup was about $200 all in.
Kevin
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On Mar 21, 2021, at 4:50 PM, 'kyelats' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:
I certainly would. I miss all of the old gang. Didn't think it had died, just maybe taking a looking nap
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