So if you are craving some ‘que but either can’t or don’t want meat, this substitute might work for you. I shortened a recipe from The Grit, the world renowned vegetarian restaurant in Athens, Georgia. This is the easy shortcut, slice 8 oz of tempeh into 2″ x 1/4″ strips, brown, brown, brown it in butter and olive oil, or if you are vegan skip the butter, use more oil! Then put the browned tempeh into a sauce pan, cover with your favorite bottled sauce, stir in a half cup of julienned carrots, and a couple tablespoons of minced green onion leaves (dark green parts only). Heat for 5 to 10 minutes, then take off the heat and let rest about 10 minutes before putting on a good toasted bun. Toasting is key. Tonight we used Stubbs Sweet Heat bbq sauce which frankly we did not love; the heat was out of balance with the rest of the good flavors in the sauce. Next time I’ll try another sauce and maybe some smoked sea salt while browning the tempeh. Give it a try, or keep it in your back pocket as an option for meatless friends at a summer bbq.