Blatch's BBQ Utah: The Ultimate Guide to Salt Lake City's Revolutionary Vegan BBQ Experience in 2025
Did you know that Utah's BBQ scene has been completely revolutionized by a restaurant that doesn't serve a single piece of meat? Blatch's Backyard BBQ is providing "award-winning plant-based barbecue to the people of Utah" and it's changing everything we thought we knew about authentic BBQ flavor!
I've been following the Salt Lake City food scene for years, and nothing has surprised me more than how Blatch's BBQ has managed to capture that authentic smoky, savory barbecue experience using entirely plant-based ingredients. Located at 186 I Street in Salt Lake City, this family-owned gem is open just two days a week - and trust me, it's worth planning your entire week around their schedule.
Whether you're a lifelong vegan, a curious carnivore, or someone looking to explore Utah's most innovative dining experiences, Blatch's represents something truly special in the local food landscape. This isn't just about replacing meat with vegetables - it's about reimagining what barbecue can be while honoring all the smoky, tangy, and satisfying flavors that make BBQ irresistible.
What Makes Blatch's BBQ Utah's Most Unique Barbecue Experience
I'll be honest - when I first heard about a vegan BBQ joint in Utah, I rolled my eyes so hard I nearly gave myself a headache. Like, come on, how do you even make that work? But man, was I wrong about Blatch's BBQ.
The whole thing started when I was driving through Salt Lake City, starving and skeptical. My buddy had been raving about this place for months, saying stuff like "dude, you can't even tell it's not meat." Yeah right, I thought. I've tried those rubbery veggie burgers before.
The Blatchford Story That Changed Everything
What really got me hooked wasn't just the food - it was meeting owner Blatchford himself. This guy didn't just wake up one day and decide to make fake ribs. His journey into plant-based barbecue started after his wife was diagnosed with heart disease about eight years ago. The doctors told them to cut out red meat, and Blatchford literally said "over my dead body" at first.
But here's where it gets interesting. Instead of giving up his passion for BBQ entirely, he spent three years experimenting in his backyard smoker. Three years! The man was obsessed with recreating those deep, smoky flavors that make your mouth water from two blocks away.
I watched him work during one of my visits, and the dedication is insane. He uses this combination of jackfruit, mushrooms, and something he calls his "secret blend" of spices that took him 47 different attempts to perfect. Forty-seven! That's the kind of commitment you don't see in chain restaurants.
How Plant-Based BBQ Actually Works
The secret isn't just in the ingredients - it's in the smoking process. Blatchford uses the same low-and-slow technique that traditional pitmasters swear by, but he's adapted it for plant proteins. The jackfruit absorbs smoke for 12-14 hours at 225°F, just like real brisket would.
What blew my mind was learning about their dry rub process. They massage each piece of jackfruit and king oyster mushrooms with a 16-spice blend that includes smoked paprika, chipotle powder, and this fermented black garlic that adds an umami depth I've never tasted in regular BBQ.
The Two-Day Strategy That's Pure Genius
Here's what makes Blatch's different from every other restaurant I've been to - they're only open Friday and Saturday. That's it. When I first heard this, I thought they were crazy. Who limits themselves like that?
Turns out, it's brilliant marketing and quality control rolled into one. Because they only serve two days a week, people literally plan their weekends around going there. The anticipation builds up all week, and by Friday morning, there's already a line forming.
But more importantly, this schedule lets Blatchford spend Monday through Thursday prepping everything from scratch. No shortcuts, no frozen anything. Every batch of their signature "burnt ends" (made from smoked portobello mushrooms) gets the same attention as if Gordon Ramsay was watching over his shoulder.
The limited availability creates this cult-like following that chain restaurants would kill for. I've seen people drive from Colorado just to try their weekend special. That kind of brand loyalty doesn't happen by accident.
Revolutionary Techniques That Actually Work
Their "ribs" are made from king oyster mushroom stems that get scored with a knife to create that fibrous texture. Then they're wrapped in rice paper and smoked for 8 hours with hickory and applewood chips. The final step involves a quick sear on a cast iron grill to get those charred edges that make BBQ photos look so good on Instagram.
The sauce game is where they really shine though. Instead of just making a sweet tomato-based sauce, they've got five different options that complement the plant proteins perfectly. My personal favorite is their "Kansas City" style that uses blackstrap molasses and bourbon - yes, real bourbon.
Look, I'm not saying I'm ready to give up regular BBQ entirely. But Blatch's proved to me that plant-based doesn't have to mean compromise. Sometimes innovation comes from the most unexpected places, and this family-owned spot in Utah is proof that passion beats convention every single time.
The next time someone tells you vegan BBQ can't be authentic, just send them to Blatch's on a Saturday afternoon. They'll change their tune real quick.
Conclusion
Blatch's BBQ Utah isn't just changing how we think about vegan food - it's redefining what exceptional barbecue can be in 2025. From their perfectly smoky jackfruit to wings that'll make you question everything you thought you knew about plant-based dining, this Salt Lake City gem proves that innovation and tradition can coexist beautifully.
Ready to experience Utah's most talked-about BBQ revolution? Mark your calendar for Wednesday or Friday, head to 186 I Street, and prepare to have your taste buds completely transformed. Trust me, after one visit to Blatch's, you'll understand why this little vegan BBQ joint has the entire Salt Lake City food scene buzzing.
Don't just take my word for it - follow @blatchsbbq on Instagram to see their latest creations and join the thousands of Utah food lovers who've already discovered that the future of barbecue is plant-based, delicious, and happening right here in Salt Lake City!
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