Richmond, Texas — Only his story is better than Ara Malekian’s barbecue.
“We all have our story and journey. My stuff took me all over the world and it took me to Texas. As you can say, It fits me really well, “Marekian said.
He certainly looks part of Texas. From his hat and mustache to a special cigar made just for him. He withdrew it. But it is his flesh mastery that really completes the package.
“Barbecues are very simple, but the simplest ones are usually the hardest to do well,” Malekian said.
Simple is a great way to describe a great barbecue, but Ara is by no means simple.
“I’m me. I don’t pretend I’m not myself,” he said.
From Grandma’s kitchen …
“Grandma taught me how to make a fried egg. I’ve been crazy about it ever since,” Marekian said.
To boarding school …
“My dad worked in Shah, Iran in the 1960s and 70s. He worked there until he was 6 years old when he was sent to a boarding school in Switzerland.”
To Los Angeles.
“I did two jobs in the first year and lived outside the VW van to save money. I spent a year in LA,” he said.
A man who started by washing dishes, carrots and peeling potatoes has become known all over the world.
“When I was in LA, I was the Corporate Executive Chef of Wolfgang Puck,” Malekian said.
Now he is happy to set fire at night, work and cook great food as well as great barbecue.
“I’m all about cooking and spending time. For me, that’s the love I put in my food. When someone tastes it, it appears in the end result,” says Malekian. I did.
Malekian does not apologize for both barbecue and life, but pays close attention.
“It’s a love story. It’s my love story with Texas barbecue,” he said.
Texas BBQ Story: Harlem Road Texas BBQ
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