New vegan restaurant Grass VBQ Joint is slated to open in Atlanta in December. Chef Terry Sargent first opened the vegan barbecue concept as a local pop-up and will bring his 20 years of cooking experience to his first brick-and-mortar location. The menu features a variety of “sammiches,” including Clucker (chicken sandwich), Groveway (which features pulled jackfruit), Titustown (made with “veef” brisket), and Smoked Lobstah Roll, which are all served with a side of potato chips. Grass VBQ also offers vegan jerk wings, a sampler platter of its vegan meats served with sides of mac and cheese and stout baked beans, and a selection of desserts.
The eatery’s goal is to “provide traditional southern Q, without the guilt.” To that end, Grass VBQ cold-smokes its vegan meats for five hours using a blend of Georgia hickory, maple, and cherry wood; slow-simmers its Alabama White, Creole Mustard Gold, and Vidalia Onion sauces for several hours; and grills Georgia peaches to create its Bourbon Burnt Sugar Peach Crumble dessert.
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