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Meat & BBQ Supplies

Twofer | Oct 21, 200205:34 PM

I just tried my hand at Santa Maria style barbeque. Santa Maria style is simple, consisting of Red Oak for smoking, salt, pepper, garlic, and meat. The Hitching Post in Casmalia is the epitome of the style.
I had good results using hickory smoking chips and a Weber grill, yet I want to do better.
Salt, pepper, and garlic are easy to find, and I’m working on a real smoker.
Does anyone have good local sources for consumer size portions of red oak or red oak charcoal? (A cord would be a bit much.)
Suggestions on other woods for smoking meats are welcome, too (Mesquite is common, but too sweet for my taste)
What have been 'hound's opinions on sources for beef and meats in general? Where can I get
Has anyone found that mail order houses (Omaha Steaks, et al) provide especially flavorful and/or tender steaks? Are they better than local sources?
How about local commercial sources? I’ve heard good things about Harvey’s Gus Meats. Are they accessible to consumers?
The Carnivorous Half.

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