With her plans for a vegan barbecue restaurant in Greenwich Village on hold since last year, Kerry Fitzmaurice pivoted and put her expertise in a bottle, introducing Pure Grit BBQ: The BBQ Kit, designed specifically for vegetables and plant-based proteins instead of the usual meats. It’s a mild, vinegar-based sauce, with a tomato and pepper component designed, as she puts it, so “it doesn’t overpower vegetables.” You can also use it as a salad dressing with sturdy ingredients like kale. And if you’d like more fire, there is a hot sauce, too.
Pure Grit BBQ sauces, $36 for two of the barbecue and one hot sauce, or one of each plus a spice rub, puregritbbq.com; $16 a bottle from sylvesterandco.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
