As artists the team at Split Arrow have worked many art booths & artist markets. And there's one thing we see every artist struggle with. How to get your art seen!
Our answer is what if you don't need to be seen to sell prints. What if you could smell the artwork and draw crowds with your art's delicious aura.
This idea lead us to collaborate with a Southern Backyard BBQ Pit Master [beavertail bbq]. We chose to team up with somebody who believes everybody is welcome at the table. When it comes to good food & good backyard vibes, the only ones excluded are the ones who refuse to lend a hand & help their fellow humans.
"a Real BBQ is about respect, gratitude, and honoring our neighbors." - Beavertail BBQ
So, what does Southern BBQ and printing have to do with art sales?
We believe art and food have a lot in common. Both can feed one's soul.
Split Arrow & Beavertail BBQ coming together is a whole new way to create your work. By not only making artwork but adding scent can spark new emotions in your buyers. Everybody has this distant memory of fresh cut grass, the grill going, friends and family chattering, yard games, and fireworks. We think the center of that is the food. Food bringing everybody together to create memories. But adding those feelings to art has been limited by visual imagery for too long.
Now what if your print emit that feeling of connection, family, & good times? Adding more fans, more connections, and of course, more print sales!
Get your smoked art prints from now until the end of summer. Order your smoked Art prints now!
How we do it?
We smoke your prints low and slow under 180 degrees for 45 minutes over pecan hardwood pellets on a freshly clean Traeger pellet grill. This method and grill choice allows us to control the level of heat & smell to get the best results for your artwork.
You've made it this far.
Here's our Vegan Cast Iron Jalapeño Cornbread Recipe
1c yellow cornmeal
1c ap flour
2/3c sugar
1tsp kosher salt
1tsp baking soda
1tbs baking powder
Vegan 'butter milk' (1.25c nondairy milk+1.75 Tbs acv)
egg replacer equivalent for 2 whole large eggs - bob's red mill is great)
4tbs melted butter (vegan)
.25c neutral oil
1-2 jalapeños [finely chopped, with 6 thin slices saved for garnish]
Mix all dry ingredients together
Make buttermilk and set aside
Make Vegan Egg and set aside
Melt butter & set aside
Preheat cast iron for 15min at 425°F
Remove cast iron from heat & grease w/ Vegetable shortening
Quickly add buttermilk, butter, & vegan egg to dry ingredients.
Fold in as least moves as possible to incorporate ingredients.
Fold in finely chopped jalapeños in 2-3 folds.
Pour batter into 10" cast iron quickly [use silicone spatula to transfer all the batter]
Add some sliced jalapeños to top of cornbread for decoration if wanted.
Return to heat source [grill, smoker, or oven]
425*f
Bake in grill for 20-25m till golden brown
cool for 20-25min in cast iron then remove from skillet to slice.
Top with salted sorghum butter when serving
• few table spoons of vegan butter
• Kosher salt to taste
• half the butter amount in sorghum syrup
• rough mix with fork
