TX

Friday Find: Armenian-influenced Texas barbecue on “No Passport Required”

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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)

Linkdown: 2/19/20

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https://twitter.com/soulphoodie/status/1227277880482258945

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https://twitter.com/williebyrd/status/1229064673716097024

Legalize Barbecue

Linkdown: 1/29/20

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Linkdown: 1/22/20

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Not all heroes wear capes

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Grohl: I’m an East Coast guy. I grew up in Virginia, so my favorite barbecue is North Carolina barbecue. It is whole-hog pork, salted, over hickory wood and when it comes off you pull it, chop it and put a North Carolina vinegar sauce on it which is vinegar, black pepper and hot sauce and that’s it, really. You put that on a white bun with coleslaw and that’s my favorite.

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GULP