In this episode, Brandon, Alton and special guest Kevin Bludso explore Smoke and Ash, a Texas barbecue and Ethiopian fusion restaurant in Arlington, Texas. They discuss the unique dishes offered, including samosas made with smoked brisket and nachos with ginger chips. The conversation delves into the flavor profiles of lamb and barbecue, cooking techniques, and personal experiences with food. The episode concludes with a discussion of desserts and beverages, highlighting the restaurant's offerings and the hosts' overall impressions. In this engaging conversation, the speakers delve into the world of barbecue and Ethiopian cuisine, exploring the fusion of flavors and cultural influences. They share personal anecdotes about their culinary journeys, discuss the intricacies of cooking techniques, and reflect on the importance of community and social aspects in dining. The conversation also touches on future aspirations, including writing a cookbook and expanding their culinary ventures.
Chapters
00:00 Introduction to Smoke and Ash
03:00 Exploring Unique Dishes: Samosas and Nachos
05:59 The Flavor Profile of Lamb and Barbecue
12:11 Cooking Techniques and Personal Experiences
17:04 Desserts and Beverages: A Sweet Ending
21:01 Final Thoughts and Restaurant Insights
22:01 Introduction and Personal Anecdotes
23:00 Barbecue Flavors and Cultural Fusion
25:23 The Journey of Starting a Business
26:16 Brisket Perfection and Cooking Techniques
28:44 Exploring Lamb and Unique Dishes
30:49 Innovative Dishes and Flavor Profiles
34:26 Unexpected Culinary Discoveries
35:30 Writing a Cookbook and Culinary Aspirations
38:24 Future Plans and Expansion Ideas
45:29 Understanding Ethiopian Cuisine and Its Social Aspects
49:01 Conclusion and Gratitude
patreon.com/BlackSmokeBarbecue
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