Linkdown: 6/24/20

RIP Wink’s Barbeque in Salisbury

Big Al’s BBQ in Raleigh is refusing to adhere to social distancing mandates from the Governor; come on people do your part

Picnic, Lewis Barbecue, and Southern Smoke BBQ all get quoted in this article on potential changes in the food supply chain in a post-COVID world

Sneak peek at the refreshed Wilber’s

Last week’s Smoke Sheet caught up with Brandon Simpson of Jazzy B’s BBQ food truck in Kansas City

In Armenia, their traditional barbecue is mainly pork ribs and chops and the meat is cooked on a “mangal” during a “khorovat”

Excellent advice

Cheerwine Lager from New Sarum Brewing sold out in 3 hours last Friday

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

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:

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)