This Grill is the Secret behind Armenian BBQ 🔥
I’m Stephanie Izard, and today I’m learning the ancient art of the Mangal. 💨 I’m in the backyard of Chef Ara Zada to see how he uses open flames and glowing mesquite coals to create Khorovats—the legendary Armenian barbecue that’s a total staple in Los Angeles (the largest Armenian community outside of Armenia!). Ara shows me the "5-second rule" for testing heat and explains Achkee Chop—an intuitive way of cooking "by the eye" that makes measuring cups obsolete. We’re pitting Eastern spice rubs against Western marinades to see which one rules the flame. 🥩✨ In this episode: • Mastering the Mangal: Why this long, narrow grill is the ultimate tool for perfect skewers (and why you need a "dance with the coals"). • Lavash is Life: We use traditional flatbread as a kitchen towel, a blanket to keep meat warm, and finally, the perfect wrap. • The 950-Degree Gyro: I visit Picnic Sandwich, a one-woman street operation slinging "Queens-style" chicken parm gyros out of a portable pizza oven that hits nearly 1000 degrees! 🥪🔥 • Infrared Brazilian BBQ: We finish with Fernanda & Watson Martins to see how they’ve swapped charcoal for high-tech infrared heat to sear Picanha and bacon-wrapped chicken hearts in record time. 🇧🇷 From glowing backyard coals to street-side propane ovens, these cooks are proving that fire is the ultimate secret ingredient. Could you handle the heat of a 1000-degree oven? Let me know in the comments! 👇 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/qFWoijk LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
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