Saucy Secrets

But the number of U.S. vegetarians, about 11 million, has almost quadrupled over the past decade. Can the same flavor intensity be applied to imitation meats, made from things like soy or veggie patties?
Yeah, well, I've never tried any of those fake meats. But I wouldn't see why not. It's got the same texture and the same qualities as meat. I don't know about flavor profiles but I know the texture profiles. It would definitely work. I've seen some of those fake hamburgers that grill up nice and look great.

Sauces, I have heard, are key. Impart some sauce wisdom.
Any sauce you buy, I would add honey and brown sugar, unless you get one that's already sweet. Here's a recipe: take one cup hickory sauce, one cup of honey, and a cup of brown sugar. Then take a half stick of butter and mix it all with one cup vinegar-based barbeque sauce. That'll give it a little bite. Heat it all up until your butter gets creamy. You're ready to rock and roll.

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