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Restaurants & Bars 2

Phillip's BBQ, Crenshaw and Adams

kevin | Feb 8, 200607:35 PM

Now once again this is bbq of the highest order. As I write this their is still smoke on my T-shirt, and residue of bbq sauce in my fingernails. (Luckily, this time I didn't get most of the bbq sauce on my shirt). This time I went whole hog although I didn't eat hog. What I got was the three-item combo here, which was all-beef affair, including beef ribs, sliced beef (for some reason they don't call it brisket here), and a beef hot link. Asked for hot sauce and macacroni salad, but they kind of messed that up. Actually it may have even been a happy mistake this time what with the mild sauce and all. I could taste some of the nuances in the beef ribs better, oh, man I love those carmelized bits at the ends of the ribs. The brisket was pretty good, with that famous smoke ring and it was tender way more tender than many a place in town (since it's more tender it also feels lighter for some obscure reason). The links were as good as ever with a nice astringency to the casing and nice snap, it was sliced lengthwise which works since no knives are on offer, just a plastic fork.

I started my little degustation on the counter outside and then grabbed a the sole, singular table once it was vacated. The plus side for this Phillip's BBQ location is that prized stone table.

Now on for one theory: I firmly believe that the deliciousness in a bbq joint is inversely proportional to the number of seats the place has. (For instance, as deliciousness goes up, seat number goes down). But this rule only applies to the Los Angeles County area. And a couple exceptions to this rule, which are possible, are church bbqs where they may feed hordes and some of those new-fangled bbq festivals (where everyone gets together from far off counties to display their wares).

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