Grady’s BBQ has closed until further notice
The Southern Smoke Foundation has donated more than $600,000 during the coronavirus pandemic
Barbecue joints from Los Angeles to Portland to Texas are having to adapt to a new model of doing business
Support Texas BBQ
Jon G’s Barbecue has an updated website ahead of their brick and mortar launch later this year
Wilber’s Barbecue continuing to get us primed
Tommy Tomlinson gets it
Bette Midler gets it
The Fusion BBQ Beer Fest claimed to be hosting an event at Dodger Stadium in June, only no one has heard of the organizers and there is a Dodger game that day
You say that South Carolina has 4 distinct barbecue regions? Not so fast my friend, says Robert Moss
More whole hog in Texas from Bryan Bingham of Bodacious BBQ in Longview, Russell Roegels with Roegels Barbecue in Houston, and Tyler Harp from Harp Barbecue in Kansas City
The 3rd annual BBQ Summit at the Lenoir County Cooperative Extension brought cook teams and judges from all over the state to Kinston last Saturday
Congrats to Vera’s Backyard Bar-B-Que of Brownsville, TX on being named an American Classic by the James Beard Foundation
Mighty Quinn’s BBQ will give sad Knicks fans good food options at the Garden
ICYMI, I wrote about barbecue on streaming TV for The Smoke Sheet in last week’s issue; read below
Link to Episode (Skip ahead to 32:29 to 38:00; expires 3/15/20)
Chef-turned-pitmaster Arthur Grigoryan fell in love with Texas barbecue after a visit to Franklin Barbecue with his girlfriend some years ago. Since then, he has been on a mission with III Mas BBQ (pronounced “3 Mas” and named after the working-class district where Grigoryan’s dad grew up and worked in the meat business in Yerevan, Armenia) to fuse flavors from his native Armenia in a series of monthly pop-ups in his parent’s backyard in Sherman Oaks, CA.
That means barbecue sauces made with pomegranate molasses and rubs for brisket and beef ribs that include Aleppo pepper, fenugreek, and paprika. Grigoryan even smokes the meat in his offset Yoder Smoker over different kinds f woods which include red oak and almond wood.
For more information: iiimasbbq.com
Full Episode Description: Host Marcus Samuelsson arrives in sunny Los Angeles to meet with Armenians influencing the city’s food scene. Armenian food is diaspora food — the community is widespread, building homes in countries like Turkey and Syria following the Armenian Genocide.
Link to Episode (Skip ahead to 32:29 to 38:00; expires 3/15/20)
Moo’s Craft Barbecue is one of a handful of places giving Los Angeles legitimate barbecue. Here’s their story from Food Insider.
Description: Moo’s Craft Barbecue was shut down because the owners were smoking meats in their home, but their fans have encouraged them to continue cooking their famous barbecue. Now, they work in a commercial pop-up kitchen churning out brisket, pork ribs, and beef ribs all over LA. To find out when Moo’s next pop-up is, visit: http://www.instagram.com/mooscraftbarbecue/