Table Of Content
Gyu-Kaku offers a wide range of meats including the best-seller Harami Skirt Steak in Miso Marinade and Prime Kalbi Short Rib in Tare Sweet Soy Marinade. Hanu’s trick might be the banchan robots roaming the space, but the restaurant placed on the ground floor of one of LA’s larger spas serves some of the neighborhood’s best Korean barbecue menus. The smallest combination feeds potentially four people, and comes with an impressive array of jun, or fried vegetables and fish filets, and even galbijjim as a part of the package. The included galbijjim isn’t world-beating, but it’s nice to have on the table. Servers grill better-than-average meat (don’t expect Park’s or Chosun-level) but the whole table filled with dozens of different bites is what makes Hanu a fun meal.
Eater LA
Behind glass, you’ll find a photo of the pitmaster with his grandmother, who taught him to smoke meat at her stand in Corsicana, Texas. Pork spare ribs are available by the slab or ½ Slab with either mild or hot sauce. The ribs are rubbed with brown sugar, salt, pepper garlic and “a few more secrets” before getting smoked “low and slow” for four hours. The process results in a pronounced outer bark, and meat that’s quite tender.
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His off-set smoker, small selling trailer, and a few open-air tables are all it takes to turn out some of LA’s most tender rib tips — and don’t sleep on the beef ribs, either. Burt Bakman and his Slab team serve up some of LA’s top barbecue, starting from a trailer in a backyard and moving on to become a top player in the smoked meat scene. Stop by for Monday pastrami, all-the-time brisket, smoked chicken, and ribs two ways. There are big expansion plans too, starting with the Valley and Pasadena. When Akira Back, who has multiple restaurants in Asia and Las Vegas, opened a steakhouse in LA, the original idea was to do a sort of Korean fusion with a focus on grilled beef. Now it’s an unabashed high-end Korean barbecue, with banchan and requisite side dishes that give it a complete Koreatown-style experience, only more west.
Hambone's BBQ and Po'Boy Sandwiches
The space is spare, with only four tables, tan walls with a steer skull, Texas license plates, an American flag, and painted Texas road map, including Route 66. Johneric Concordia and his longtime friends started by cooking backyard feasts and eventually earned enough money from catering jobs to open a basic but fun BBQ restaurant parallel to the 101, near Historic Filipinotown. The crew’s Filipino heritage and passion for barbecue meld beautifully on the high-value menu, which centers on meats smoked with both alder and pecan woods.
Yerim Korean BBQ
The homes, which are mostly makeshift structures made out of different materials like tents and tarps, were created by homeless people. "He has lights, a stove, refrigerator for food, it's in good condition," said another man who lives in the community.
For a glimpse of simple, high quality barbecue done with love (and for the local community) head up to Swinging Door. Lightly charred ribs, fatty brisket, and more come off a unique two-forked off-set smoker, and big take-home platters are always available. A big chain in Asia, Magal BBQ continues to prepare some of the best mid-range Korean barbecue in town, featuring flavorful off-cuts and non-primal selections that still offer plenty in the way of flavor. At this point, there’s no better old-school Korean barbecue spot in Los Angeles. One of Koreatown’s most reliable barbecue spots, Yangmani has an expansive outdoor tented area for quality beef, pork, and offal cuts that younger diners tend to prefer in the neighborhood.
518 Smokehouse, serving BBQ, opens in Chapin SC Columbia Business postandcourier.com - The Post and Courier
518 Smokehouse, serving BBQ, opens in Chapin SC Columbia Business postandcourier.com.
Posted: Mon, 18 Mar 2024 07:00:00 GMT [source]
Park's BBQ
Sherman Oaks’s Boneyard Bistro has grown over the years to become a kind of timeless gastropub, a place for fried chicken sandwiches, Southern-leaning brunch, and steady drinks to match. But don’t forget about the place’s barbecue backbone, because owner and chef Aaron Robins still knows how to turn out a mean rack of ribs. This weekly Simi Valley sensation is part pop-up, part restaurant, part meme-generating Instagram sensation.
The Memphis Grill
Find pitmaster Chad Phuong around greater Long Beach, popping up weekly at various breweries. On Monday, Bass delivered her State of the City address, which included a call for "the most fortunate Angelenos'' to participate in a capital campaign to speed creation of affordable housing for people experiencing homelessness. Phil Martin doesn’t try to do anything other than what he thinks he can excel at.
Since the end of 2014, he’s run Ray’s BBQ in Huntington Park’s St. George Plaza. The space features orange and wood panel walls, durable grey picnic table seating, a pink pig out front, and a logo of a maniacal pig holding cutlery amidst flames. Rosy baby back ribs are hit with a brown sugar based rub, smoked for about three hours over oak, and glazed with a tomato-based Kansas City BBQ sauce seasoned with brown sugar, garlic, and Worcestershire. Today’s scene is all about growth and personality, as newcomers mix with longtime barbecue restaurants across the region to create an eclectic, unique moment for smoked meat. Pitmasters are turning to family recipes from across the diaspora for inspiration, while the term “barbecue restaurant” grows to include pop-ups, backyard hangouts, garage setups, and just about everything in between.
It’s a beguilingly simple concept for this longtime under-the-radar vendor, who can be found weekly at the Beverly Hills Farmers Market in addition to occasional brewery pop-ups. Martin’s ribs are among the best in town, though his sides like greens and cornbread are essential for really experiencing the full Black Cat experience. One man created an entire house along the parkway with its own front door and electricity. Some of our Angus Beef is aged for 21 days to increase tenderness and increase a rich flavor. Moo’s Craft Barbecue began life as an East LA backyard pop-up before becoming a staple tenant at Smorgasburg LA.
This is a classic spot for saucy ribs, rib tips, chicken links, and more. For a taste of Tennessee-specific barbecue, get to the Memphis Grill in North Hollywood. The pandemic-era restaurant has been turning out some surprising meats over the past year-plus, and has big plans to not only grow its menu but also its restaurant, so keep an eye on them for more. The so-called Cambodian Cowboy is an outright Long Beach sensation, marrying the flavors of his home country with the perspectives of Texas and the produce of California. It’s a heady blend that makes for some of Southern California’s most delicious and unique meals — think tri-tip bánh mì and heavily-spiced ribs.
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