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Restaurants & Bars 6

Harvey's Guss meats (in response to Chino Wayne)(long)

Twofer | Oct 29, 200210:22 PM

Dear Mr. Chino Wayne,
As per your request, I am responding in regards to a recent visit to Harvey’s Guss meats and the meals that resulted therefrom.
As alluded to in a previous post by the vegetable preferring Twofer, I contacted Mr. Guss at his establishment, and placed an order for a couple of New York Strips, and a tri-tip "for barbeque, with the fat left on.”
As indicated by the Vegetable preferring Twofer, Mr. Guss was in prime form, and had some choice words for said Twofer.
The New York strips were grilled on a hibachi type grill so the flavor would stand on its own merit. They were wonderful cuts of meat with exemplary flavor that demonstrated why Harvey’s Guss Meats supplies many fine restaurants in the Los Angeles area. Locally grown vegetables, an inexpensive Merlot and our homemade bread completed the excellent repast.
The presence of a fine tri-tip in the refrigerator and the desire to allow it to live up (cook up?) to its full potential spurred a quest; a quest for the right smoker.
Somewhere in central Los Angeles there is at least one, if not more than one place where people who understand meat and welding torches fabricate smokers that are functional and individual. Theses are places which have no advertisements, no web sites, and no overhead. We went on a quest for one of these places. We prowled central L.A. looking for fabricator shops or vacant lots full of black steel barbeques. We stopped for soul food at M&M where the Halloween costumes were as interesting as the food. Alas and alack; no handmade barbeques. In retrospect, I gather there was some manner of sporting event going on during the afternoon, and potential vendors were unavailable.
Disappointed, we acquired a smoker at Home Despot (I think of it as a learning tool), we were finally able to do justice to Mr. Guss’ fine tri-tip. With a simple garlic, salt, and pepper rub and a quantity of mesquite, the tri-tip was nurtured, and guided to the right place.
Temperature control was not as precise as I would have liked, but after 3+ hours of smoking, carnivore nirvana was reached. In the last half hour, some fresh Santa Monica Farmer’s Market sweet corn and patty pan squash were smoked alongside the roast.
Served with a good Trappist Ale, a meal was presented that had both the carnivorous twofer and the vegetable preferring one smiling. The scent of smoked meat inspired our canine and feline companions to acknowledge that we were, indeed, their best friends.
The Carnivorous One

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