Comments on: Barbecue Los Angeles

By: tim

tim — Fri, 06 Nov 2009 17:52:13 +0000

where in la can you get south carolina style bar b q with the mustard style bar b q sauce? can’t find a restaurant anywhere that has it

By: Compton Rib-A-Thon: Philips, Jay Bee’s, Nate’s Bludso’s & Chuch! | sinosoul.com

Wed, 25 Feb 2009 08:08:04 +0000

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By: Jerry

Jerry — Sun, 07 Sep 2008 05:33:29 +0000

Baby Blues was great until a cook from south of the border began to make everthing too spicy.- Thousand Oaks Meat Locker is good and low cost. They grill and some smoke, over wood.- The Swinging Door is now outstanding but located on Vanowen and Vineland and no AC DURING THE SUMMER. They smoke bbq all meats for at least 5-9 hrs.- Ranchhouse in VN. is barly ok. No smoke.- Hogley Wog. is ok if you just want alot of meat. Meat is cooked in an oven; no smoke or wood or charcoal. But if your hungry, it is tasty.-Bear Pit, ok ; only go if in the area; has good and bad days. They bbq with some smoke. Avoid brisket and tri-tip, too dry. -Grandpa Fred, unfriendly employees. Food so,so.- Willy’s, in Agoura, smokes all meat for a looong time. This place is the best of all the places I’ve been to. Or, if your home on a Sat or Sun, smoke two or three pork butts (shoulder) tritip or brisket at 200-250 degrees for 8-11hrs with pear wood to smoke with a charcoal starter. Wrap all meat the last two-three hours in foil.

By: Jerry

Jerry — Sun, 07 Sep 2008 05:28:25 +0000

Baby Blues was great until a cook from south of the border began to make everthing too spicy.- Thousand Oaks Meat Locker is good and low cost. They grill and some smoke, over wood.- The Swinging Door is now outstanding but located on Vanowen and Vineland and no AC DURING THE SUMMER. They smoke bbq all meats for at least 5-9 hrs.- Ranchhouse in VN. is barly ok. No smoke.- Hogley Wog. is ok if you just want alot of meat. Meat is cooked in an oven; no smoke or wood or charcoal. But if your hungry, it is tasty.-Bear Pit, ok ; only go if in the area; has good and bad days. They bbq with some smoke. Avoid brisket and tri-tip, too dry. -Grandpa Fred, unfriendly employees. Food so,so.- Willy’s, in Agoura, smokes all meat for a looong time. This place is the best of all the places I’ve been to. Or, if your home on a Sat or Sun smoke two or three pork butts (shoulder) tritip or brisket at 200-250 degrees for 8-11hrs with pear wood to smoke with a charcoal starter. Wrap all meat the last two-three hours in foil. I wouldnt sell mine for $200, but I do my neighbors.

By: rawhide

rawhide — Sun, 01 Jun 2008 23:42:26 +0000

Hey check out Baby Blues BBQ over in Venice. It’s Fantastic.

By: Jim

Jim — Wed, 05 Dec 2007 21:22:53 +0000

Burrell’s in Santa Ana rocks. Down home feel, located right in the middle of a residential neighorhood. The outside dining area is really cool with the shade trees and fountains made from old barrels. Had the chopped pork shoulder with the spicy sauce and some great slaw. MMMMMMM. Will definitely be going back.

Jim

By: Sarah

Sarah — Mon, 28 May 2007 22:32:23 +0000

You should review Lucky Devils they just started offering BBQ. They have the best beer selection in all of LA. They include a belgium beer in there BBQ sauce. Its awesome. Great look, Great taste! 6613 Hollywood Blvd. at Cherokee

By: Truman

Truman — Tue, 15 May 2007 18:37:46 +0000

Regarding the question about Flames in Northridge, this place is worth a try. Not as authentic or as old as some of the others in the valley, but the baby back ribs are tender and juicy and the sauce is decent. They don’t have brisket, but they make shredded chicken, tri-tip and pulled pork sandwiches that are almost perfect for my taste. They’ve had some off-days but they beat Rosie’s and Gandpa Fred’s hands-down.

By: Paul mcneil

Paul mcneil — Wed, 04 Apr 2007 15:47:33 +0000

i’ve seen a few people on this blog mention the pit on vermont in south Los Angeles,I work at U.S.C like i have for the past 17 years and also for the past 17 years i’ve been faithfully traveling way down to woody’s on slauson and crenshaw..I did not know i had a great bbq restraunt just 5 mins from my job..I must admit its some of the best if not thee best bbq i’ve had in L.A.,I had the ribs and brisket combo it was fabulous,the ribs had a very nice smoke to them execelent flavor and the brisket was as tender as baby’s *&%$,,,they even gave me a homemade beef link that they make on sight it was excellent.They said they been there since 1958 but they closed last year for remodeling and family issues but they now its all good with the family they told me the mississippi side and the texas side of the family came together to save the pit…i’m glad they did look out woody’s and phillips i love u both but the Pit is back and gas is high

By: Ray L.

Ray L. — Wed, 04 Apr 2007 00:51:15 +0000

I second the review of Bodacious by Mike W. Been going there since it was on Avalon (?) near Ikea off the 405. The absolutely best chopped brisket sandwiches. Great spicey BBQ sauce. I really missed the place after it burned down but it reopened at the same location – University and Avalon I believe. Looked it up – 637 E University Dr. Carson. Great beans also and slices of cheap white bread with the hot links.