Chris Blatchford, Salt Lake City's first vegan pitmaster, makes meat-free barbecue that he says even meat-eaters can love.
Chris Blatchford uses one of his five backyard smokers to prepare his wood-fired rolls before welcoming customers for his weekly vegan barbecue pickup orders at his house in the Avenues, on Friday, March 25, 2022.He has five smokers in his backyard, and a 4,000 square-foot garden that he’s about to expand by another 2,000 square feet. During the summer, the garden overflows with tomatoes and peppers and other vegetables that go into his barbecue and hot sauces. And his proteins.
Blatchford experimented with so many iterations his wife eventually refused to taste-test for him, because she was so sick of eating vegan barbecue. Blatchford also offers vegan smoked and crispy wings, smoked jackfruit and tempeh burnt ends, and a grab-and-go case with packaged vegan proteins, which are slightly different than his ready-to-eat barbecue offerings.
Chris Blatchford who started Blatch’s Backyard BBQ out of his home last year during the height of the pandemic, uncovers his vegan specialties including Korean BBQ strips, raspberry jalapeño tempeh, slow smoked jackfruit and seitan brisket while preparing for his weekly pickup orders on Friday, March 25, 2022.He also considers himself a farm-to-table operation, with the farm being his backyard in Salt Lake City’s Avenues neighborhood.
Blatch’s most popular side, all year round, Blatchford said, is his wood-fired rolls. He spritzes them with apple juice during the baking process to keep them from drying out. He consistently sells between 30 dozen and 40 dozen a week, he said, adding that some customers order a half-pound of barbecue and three dozen rolls.
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