— Katherine Collard

So yeah, I actually love to grill. Kind of just depends on the season. I definitely do it more when it's nice outside. I know I have a lot of friends that will grill during the wintertime. That's definitely not my thing. My grill stays completely covered in the winter, and I don't even touch it. But when I do, it can be a host of different things just depending on the season and what the event is. A lot of times we'll do backyard kind of barbecue things with different friends, and we'll do veggie burgers or veggie hot dogs. Sometimes we'll do the Impossible Brats, which is actually probably one of the few Impossible products that our family likes. Just because any of the other ones that are like the Impossible burgers and stuff like that are a little too close to meat-tasting for us. But the brats actually are quite good, and we'll do those with peppers and onions and stuff like that as well. But by and large, the majority of the stuff I do is going to be kind of mixed vegetables and tofu. So I'll do a marinade of tofu and then put tofu squares on it and heat those up, get the char marks on them. And the marinade really changes depending on what we're having. If we're doing something a little bit pardon me, Mediterranean, I might do something like a lemon sauce or something like that. So I'll just do a water, lemon, oregano kind of mixture with a little bit of salt and nutritional yeast and marinate it in that, and then put that onto the grill. And then, a lot of times I'll treat my grill kind of like a hibachi as well. So I'll do a marinade of shiitake mushrooms or mini oyster mushrooms, and I'll marinate those in a tamari mixture with maybe a vegan oyster sauce or fish sauce or something like that, all vegan fish sauce as well, too. But I'll usually marinate those kinds of things in a bit, and I'll put them onto a skewer that's been soaked in water for half a day, basically just to make sure they don't burn on the grill. And then skewer those in and put them in as well, too. Sometimes I'll do different greens on the grill. I usually will do those in a sauté pan and put those on the grill at the same time, just out of ease to be able to make it happen in there as well. But I also do other vegetables, like Brussels sprouts and corn and all kinds of things like that, too. I actually have a flat pan that actually goes on the grill pretty easy, so I can do things like asparagus, and they won't fall through, too. So yeah, kind of just depending on the weather and what's going on. I love to use the outdoor grill to be able to get things that, just a different flavor profile, get a little bit of char on it. I also use my grill for smoking, too. So, I'm fortunate enough to have a neighbor that is really good friends with an arborist, and he brings all kinds of different woods. So apple tree and hickory are some of those that I get a lot that I'll put into a little box, and cut them down to size, soak the wood, and put those into the grill, and I'll smoke things like tomatoes for salsa. It's probably one of my most favorite to do is smoked salsas, but I'll also do peppers, and I will sometimes do those for my hot sauces as well, too. So a wide variety of different grill things to be able to make those happen. And sauces really just depends on the meal and really what I'm looking to cater towards. But thanks for the question, Catherine.