Six Los Angeles BBQ joints you need to know (plus top news, events, & more)
This week’s guest introduction is by Kevin Kelly, founder of the popular BBQ podcast and website Kevin’s BBQ Joints. Kelly has interviewed more than a hundred leaders and pitmasters in the BBQ world, and you can check out those interviews in podcast or YouTube form. In the article below, Kelly tells us about great barbecue joints in the Los Angeles area, where he lives.
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The Los Angeles BBQ scene is a bit of an enigma. From the sheer population size coupled with the growth in popularity of barbecue, especially Central Texas style BBQ, you’d assume there would be plenty of options. But that’s not the case.
While the pace of brick-and-mortar locations hasn’t exploded the way I had imagined it would, we do finally have legitimate options throughout the city for great barbecue at restaurants and, if you are willing to search it out, there are a good number of BBQ pop-ups and underground spots every weekend (and some weekdays).
Below is a list of four spots I have the confidence to recommend knowing they are truly trying to give you the best barbecue experience they can offer. I also included two extra spots that are worth mentioning in the conversation as they are notable in their own ways. These six spots will also give you a better sense of the evolving Los Angeles BBQ scene.
Moo’s Craft Barbecue is only open one day a week so make sure you come early.
Moo’s Craft Barbecue
Andrew and Michelle Munoz of Moo’s Craft Barbecue are a dynamic barbecue duo that have raised their game to levels we haven’t seen here before in Los Angeles. They are doing Central Texas style with a Los Angeles twist. From their scratch-made sausage (you have to try their riff on a chili relleno sausage called the ‘Verde’) to near perfect brisket, beef ribs, and pork ribs, to incredible sides that make the term side seem lacking in description, you cannot go wrong with anything you order from them. They are only open on Sundays at Smorgasburg LA in Downtown Los Angeles from 10 a.m. to 4 p.m. and I recommend you get there early because they do have a line from the get-go and they will sell out before 4 p.m.
You’ll never want to stop eating at SLAB Barbecue, especially the brisket.
SLAB Barbecue
If you follow Burt Bakman on social media (Trudy’s Underground Barbecue) you may get the impression that he himself is bigger than his barbecue, but that couldn’t be further from the truth. This man is dedicated to his craft and intensely focused on food, theory, and flavor. There was a time in Los Angeles, not too long ago, that you had to search out his BBQ from Studio City backyard to backyard. But now all you simply have to do is head over to his brick-and-mortar spot SLAB Barbecue, which is open seven days a week from 11 a.m. to deep into the evening. There you can have the brisket that made him famous, along with two different iterations of pork ribs, pulled pork, chicken, and a strong selection of sides. Any day is a good day at SLAB, but I recommend you go on Monday for the pastrami, which would make Norm Langer proud.
Maple Block has great meats and made-from-scratch sides.
Maple Block Meat Co.
You may have heard of Maple Block Meat Co. after Daniel Vaughn, Barbecue Editor for Texas Monthly, declared it to have the best brisket in California back in September of 2015. I’m not too keen on ranking anyone’s brisket as the best anywhere, but I am a huge fan of the restaurant that Spago alum Daniel Weinstock has created. At Maple Block, the meats are of course the star, but beyond that everything is made from scratch, from the sausage to pickles to the cold brew coffee to the fresh chocolate chip cookies. The joint is open seven days a week for lunch and dinner, plus parking is abundant, a rarity in Los Angeles.
Bludso’s barbecue has lots of heart and soul.
Bludso’s Bar & Que
Kevin Bludso is the godfather of Los Angeles barbecue. I have been eating Kevin’s food from his original restaurant in Compton since 2006 and quickly established an addiction for his masterful pork ribs, moist brisket, and spot-on collard greens. So when he unfortunately shuttered in 2016 I was pleasantly surprised to see him pop up in a new spot called Bludso’s Bar & Que on La Brea with the guys behind Golden State (James Starr and Jason Bernstein). Open for lunch and dinner, you can get the same food Kevin was serving in Compton, including rib tips and red hot links, along with a huge assortment of sandwiches, desserts, and a full bar with an impressive selection of scotch and bourbon. It’s worth following their social media too, as they have a good number of barbecue events.
Pecos Bill’s is a hole-in-the-wall that’s been serving ‘cue for 72 years.
Pecos Bill’s BBQ
This serious hole-in-the-wall in Glendale has been serving beef, pork, turkey, and ham sandwiches that are dirt cheap, messy, and delicious for 72 years. Hours are funky so check online before heading over. Check out my visit to Pecos Bill’s BBQ from earlier this year.
Adam Perry Lang’s new barbecue joint in LA has attracted attention for its ribs and brisket.
APL BBQ
Adam Perry Lang is no newcomer to barbecue and his recently opened spot APL BBQ that is just south of Hollywood and Vine showcases his take of brisket, pork ribs, and pulled pork. It’s open Tuesday through Saturday from 11:30 to 3 p.m. only, so be prepared.
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All of these joints are worth your time to check out if you live near LA or are visiting the city. If you want to be more adventurous, check out my weekly list of BBQ pop-ups in and around Los Angeles.
Kevin Kelly
Founder, Kevin’s BBQ Joints
Here are the top recent barbecue news stories from around the country:
Ed Mitchell, one of the best-known pitmasters in the South, plans to open a new Raleigh restaurant in the spring. (Photo by Southern Foodways Alliance / Flickr)
Ed Mitchell, one of the most famous pitmasters from North Carolina, is preparing to open a new restaurant in Raleigh, where he’ll be teaming up with Carolina Ale House owners LM Restaurants, the News & Observer reports. Mitchell and LM Restaurants said the new project will focus on North Carolina’s barbecue history and that the new joint should open in spring 2020.
Terry Black’s Barbecue, a beloved and well-rated Austin joint, has opened a new location in the Deep Ellum neighborhood of Dallas. The Dallas News has profiled the new joint, which has five 1,000 gallon smokers that are ready to serve up tons of high-quality smoked meats.
Sad news for the Kansas City BBQ scene: Arthur Bryant’s has closed its location at the Legends Outlet in Kansas. The storied original location at 18th and Brooklyn Avenue in downtown Kansas City will remain open.
If you’re looking for good barbecue in St. Louis, an exciting new option has popped up with J's Tex-Mex & Barbecue. Owners Mike and Liz Randolph were inspired by travels through Texas and the menu includes Texas-style barbecue tacos, pulled pork nachos, brisket chimichangas, and chicharrons with barbecue rub, the Riverfront Times reports.
J.C. Reid of the Houston Chronicle writes about pitmasters offering up “signature dishes” to help them stand out in a new column. Some examples include the reuben-style sandwich at Roegels Barbecue Co. in Houston and the Kansas City-style brisket burnt ends from BBQ Godfather in Magnolia.
If you’re looking for brisket in Fort Worth, Texas, the Star-Telegram has outlined several great places to eat it, including Heim Barbecue, Cousin’s Bar-B-Q, and more.
National restaurant industry magazine StarChefs has named several Houston-area barbecue leaders on its list of 2019 Houston Rising Stars. These include “Patrick Feges and Erin Smith of Feges BBQ, for giving back through industry events and being pillars of the Houston food community” and more.
InsideHook has profiled Fat Stack Smokers, a Los Angeles-based company with a “cult-like following that supplies some of the country’s best barbecue restaurants with custom Texas-style barbecue pits.”
Finally, in a bit of sad news, Ronald “Rocky” Danner, a long-time member of the national barbecue community, passed away last Thursday at the age of 81. Danner was a staff writer for the National Barbecue News, a Master Barbecue Judge for the Kansas City Barbeque Society (KCBS) and the Memphis In May annual competitions, and much more. Our hearts go out to his family.
Here are BBQ shows, podcasts, or books you should check out this week:
Santa Maria-style barbecue is a little different from what we typically think of but it’s still very tasty.
Watch: Santa Maria BBQ: Why Garlic Rubs & Red Oak Make Great Flavor — Zagat Documentaries
The sight of grilling over an open flame and scent of red oak has made Santa Maria-style barbecue a favorite for road trips. But what is it about beef tri-tips and garlic rubs that's helped this alternative style of barbecue thrive? Zagat visited a selection of three Santa Maria area barbecue spots to hear from the men and women responsible for continuing the legacy of this west coast tradition. Watch here.
Listen: Interview with Blood Bros BBQ — Kevin’s BBQ Joints
This week’s guest author has interviewed many of the most interesting people in barbecue. In this recent episode, Kevin interviews Robin Wong, Terry Wong, and Quy Hoang of Blood Bros. BBQ, just outside of Houston. Kevin gets their backstories, including growing up together, owning and working at a karaoke nightclub called Glitter, and more, which somehow led to them opening a barbecue joint together. They also talk about unique menu items such as brisket fried rice, smoked turkey banh mi, Thai peanut butter sticky ribs, and much more. Listen to the episode here.
Read: American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond — Greg Mrvich
American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments ― and of course, sauces ― from all over the United States. From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America’s barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country. Buy it here.
On top of great BBQ to eat, the North Texas Fair will also have fun rodeo action to watch.
December 6-8: North Texas Fair & Rodeo BBQ Cookoff — Denton, Texas
The 3rd Annual North Texas Fair & Rodeo BBQ Cookoff, benefiting the North Texas Fair Association Scholarship and the Robert Bell Memorial Scholarship, will include an SCA Steak Cookoff, High School "HSBBQ" Cookoff, IBCA Barbecue Cookoff, CASI Chili Cookoff, games, and much more. More info here.
December 10-22: Stiles Switch’s 12 Days of Smoked Meats 2019 — Austin, Texas
Stiles Switch BBQ hosts a yearly event where they have 12 days of mouth-watering specials around the holidays. Each day they do a crazy special and sometimes bring in guest pitmasters and chefs to help. This year’s menu features smoked chicken fried beef rib, smoked duck confit, brisket meatloaf, smoked tomahawk ribeye, pulled pork tortas, and more. More info here.
December 27-28: Arizona National BBQ Stampede — Phoenix, Arizona
The Arizona National BBQ Stampede is a special event brought to you by the Arizona National Livestock Show in collaboration with the Kansas City Barbeque Society (KCBS). Teams will be able to enter the competition to earn points at the first event of the KCBS competition season. More info here.
January 1: Fired Up Florida Kosher BBQ Battle — Boca Raton, Florida
The Jay Feder Jewelers Fired Up Kosher BBQ Battle and Festival will be held on January 1st, 2019 at the South County Regional Park in Boca Raton, Florida from 1:00-5:00 pm. The event will include a barbecue competition, food for sale, and family activities. Proceeds will help support Hadar High School for Girls. More info here.
January 17-18: Slab-O-Rama Barbeque Challenge — Bullhead City, Arizona
The 6th annual Slab-O-Rama is a large KCBS-sanctioned competition that will invite teams to compete in eight categories over two days. Outside of the competition, there will be something for everyone including a winter beer garden, vendors, live music, line dancing, a Bloody Mary bar, and more. More info here.
January 18: Beer, Bourbon, & BBQ Festival — Brooklyn, New York
The 10th Annual Beer Bourbon & BBQ Festival is leaving Manhattan after a decade and heading to Brooklyn. A ticket buys you access to tasting great local barbecue from NYC, hot sauce samples, and tons of spirits and craft beers. The event’s signature “Beast Cage” will be back too with exotic smoked meats, including alligator, lamb, bison, longhorn rounds, and much more. The Smoke Sheet’s Sean Ludwig will be at the event, so if you go, be sure to say hello. More info here.
February 27-29, 2020: Houston Livestock Show and Rodeo Bar-B-Que Contest — Houston, Texas
More than 250 teams, led by barbecue aficionados, compete in the World's Championship Bar-B-Que Contest. While most team tents are invitation-only, visitors can enjoy several public venues, including The Garden, Rockin' Bar-B-Que Saloon, and the Chuck Wagon. Activities include live music, rides, games, and more and visitors will receive a complimentary sliced brisket plate with chips and beans. More info here.
See the full Smoke Sheet events calendar online here.
Susie Bulloch of Hey Grill Hey outlines a simple way to prepare and smoke a pork butt.
How to Smoke a Pork Butt by Hey Grill Hey
In this Recipe of the Week, Hey Grill Hey shows off a simple smoked pulled pork recipe that only requires a few pantry ingredients and a smoker to achieve melt-in-your-mouth strands of tender pulled pork. Also, heads up that the video description includes a few more details that will help you create a perfect smoked pork butt/shoulder. View the recipe here.
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