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A well balanced and layered all-purpose sauce, Southern Belles Original Belle will suit you well in almost any grilling or barbecue scenario. A well balanced and layered all-purpose sauce, Southern Belles Original Belle will suit you well in almost any grilling or barbecue scenario. Jacqueline's grandmother didn't quite get the teriyaki sauce right, but along the way she ended up creating a delicious barbecue sauce that was passed down through the generations and would become the foundation of the Southern Belles brand. There's enough layers of spices to make each bit interesting, and just the right heat at the end to garner head nods from heat lovers, but not enough to turn off folks who don't like spicy food.

After done smashing, I placed all the potatoes in a large bowl and tossed them with olive and seasoned lightly with salt and pepper Beyond the excellent textures that were happening with the smashed potatoes, I think what really tied everything together were the scallions and watercress, adding the right complimentary oniony and fresh components to make the entire salad taste whole. Transfer potatoes to a large bowl, add in oil and season with salt and pepper to taste. Place potatoes back in large bowl, add in dressing, and toss to coat.

I focused on the burger side of that this time around, but I wasn't feeling fulfilled with going with the classics and ended up creating a menu of all different burger varieties, none of which utilized a standard bun. I normally enjoy it with hand pulled noodles, but it was great in burger-style too, stuffed into Chinese-style buns I also made from scratch the day of the Meatwave. While I stuck to the excellent beef burgers during my times at Sparrow, I knew the veggie burgers were beloved, and because the burger was documented in Diners, Drive-ins, and Dives, I was able to come up with an approximation of their recipe that grilled up well and was super flavorful and satisfying. This Meatwave was held on St. Patrick's Day, and while I thought about doing a menu themed to the holiday for a minute, I gave up the idea, but held onto a notion of making a potato salad that I thought would be appropriate if I went the festive route.

As my vegetarian Meatwave constituency continues to grow and I'm finding myself crafting more and more meatless recipes, I'm becoming more in tune to what I personally like about veggie recipes, and that's not trying to make something taste like meat, but make it taste like what it is—vegetables. The Sparrow bakes their burgers before they hit the flat top, so I tried to replicate that on the grill using a two-zone fire, where all the coals are on one side of the charcoal grate, and first roasting the burgers before searing them. The sweet and spicy sauce and lightly bitter bite of the frisée were also great compliments to the flavors going on in the patty, while the pita felt like a fitting change of pace from a bun—further reminding you this wasn't trying to be a fake version of what's mostly commonly a beef dish, but something unique and true to its own make-up, which is what makes me personally love this veggie burger more than most. Place mashed potatoes, mushrooms, carrot, zucchini, barley, brown rice, corn, peas, bread crumbs, egg, scallions, bell pepper, salt, and pepper in a large bowl and, using your hands, mix ingredients until well combined.