I recently tried a bunch of BBQ around town. Here is my short summary:
Best Brisket: Ugly Drum http://uglydrum.com/#about
It has the perfect smoke ring look, is still moist, and their homemade sauce was by far the best compliment to the meat of any I tried in the last month
Best Collards: Bludso's on La Brea. Cooked to be tender but still toothsome, which for some reason nobody else is capable of. And seasoned just enough to be delicious but still highlight the collard's flavor
Best Cornbread: Gus's in Pasadena. Brown edges, more flavor than all the others
Best Pulled Pork: Bludso's had the right smoke factor but it was dang dry. I know I'm from south carolina, where we mix our pulled pork up with mustard sauce, but dang this stuff was tasty but so dry you had to smother it in sauce or pickles. They did make outstanding pickles there too though, so that wasn't too bad
Horse Thieves at Grand Central Market: not flavorful brisket with dry, weak sauce; badly seasoned collards; decent cornbread, but a lil too sweet for my taste (pop a jalapeno or something in there bud); moist pulled pork but very little smoke flavor or flavor at all. Seemed like it was dabbed in water or something to keep it moist, weird.
Spring Street smokehouse, Downtown: nothing good in the above categories. the quality of meat they use must be awful. On a positive note, their grilled vegetables are one of the best sides in town: amazing rich grilly flavor. Too bad they have nothing for it to accompany.
Gus's collards were a little too salty, their ketchup based sauces too sugary, but they had a great NC style vinegar/pepper one. Brisket was slightly tough. Pork was well-smoked but dry. Seems like a common issue: how to get enough rich smoke flavor while still retaining moisture.
Updated 10 months ago | 26
Updated 1 year ago | 1
Updated 7 months ago | 4
Updated 1 year ago | 23
Updated 1 year ago | 7