In the morning, I fasted. Well past lunchtime, too. My target was the 2009 Los Angeles Barbecue Festival; my goal a bit of conspicuous consumption. As I drove the 10 westbound to Santa Monica, my morning's sacrifice started taking its vengeance on me; the passing freeway fast food signs never looked so inviting.
And my hunger took a turn for the worse once I took the 4th St. exit. It seemed the city streets had been taken over with rolling barbecue smoke. You could smell it in the parking lots and see it on the faces of the people, as they rotated, one foot swung after the other, back to their cars from a day spent near the pier with old friends: Pulled pork, brisket, ribs, baked beans…
Obviously, I had lost my mind. Once I reached the parking lot below the Santa Monica Pier, I pulled up at the first booth I found, Southside Market and BBQ from Elgin Texas. Their hot sausage was fresh and made with care, but it was a mere appetizer - 10 other barbecue pitmasters encircled the grounds, a great wagon chain making camp for the weekend.
(A brief note - as our annual Best of LA issue is around the corner with the definitive local BBQ pick, I decided to focus my effort and appetite on the out-of-towners.)
After being briefly distracted by Saturday's entertainment, a Beatles cover band called Ticket to Ride (who called a brief intermission to change outfits from the mod 'I Want To Hold Your Hand'-era suits to psych 'Get Back'-era neon marching band uniforms), and a stop at the beer tent to get, what else, a Bud, I decided to ask for some advice. My Granddaddy, a South Carolina native, always used to say that you could pick a good barbecue joint if you spotted some off-duty cop cars in the parking lot. In keeping with this tradition, I asked three of Santa Monica's finest which BBQ was their favorite. They all answered in unison: "L.C.'s."
Boy, were they right. If you have been quietly ambivalent about the recent falling-off-the-bone trend in ribs, take heart - there are still a few places where meaty ribs still exist. Kansas City, to name one. Guided by their namesake figurehead, L.C.'s cooks ribs with such a tough, smoky flavor that I was stuck finishing a half rack outside their tent, blocking traffic. I couldn't be bothered with finding a chair. And the sauce! As I was walking away (my mind made up, the king crowned) one of the younger L.C.'s pitmasters caught up with me to find out where I lived. "West Hollywood," I said. "We aim to have a place near you soon." It sounded too good to be true.
A few quick notes: The best pulled pork I have ever had outside the Mason-Dixon has to be from Butch's Smack Your Lips BBQ. Vegetarians could be told they were eating pillows (or maybe fluffy clouds) and they wouldn't know the difference. Absolutely sublime. But, superlatives aside, the longest line of the day had to be at the Peach Cobbler tent, proving once and for all that there is always room for dessert.
My lone suggestion for improvement: The people who put on the festival, local impresarios drink.eat.play, also run the annual Los Angeles Beer Fest, which took place a couple of months ago. Combo plate next year? We can only hope…
Originally in Los Angeles Magazine
After being briefly distracted by Saturday's entertainment, a Beatles cover band called Ticket to Ride (who called a brief intermission to change outfits from the mod 'I Want To Hold Your Hand'-era suits to psych 'Get Back'-era neon marching band uniforms), and a stop at the beer tent to get, what else, a Bud, I decided to ask for some advice. My Granddaddy, a South Carolina native, always used to say that you could pick a good barbecue joint if you spotted some off-duty cop cars in the parking lot. In keeping with this tradition, I asked three of Santa Monica's finest which BBQ was their favorite. They all answered in unison: "L.C.'s."
Boy, were they right. If you have been quietly ambivalent about the recent falling-off-the-bone trend in ribs, take heart - there are still a few places where meaty ribs still exist. Kansas City, to name one. Guided by their namesake figurehead, L.C.'s cooks ribs with such a tough, smoky flavor that I was stuck finishing a half rack outside their tent, blocking traffic. I couldn't be bothered with finding a chair. And the sauce! As I was walking away (my mind made up, the king crowned) one of the younger L.C.'s pitmasters caught up with me to find out where I lived. "West Hollywood," I said. "We aim to have a place near you soon." It sounded too good to be true.
A few quick notes: The best pulled pork I have ever had outside the Mason-Dixon has to be from Butch's Smack Your Lips BBQ. Vegetarians could be told they were eating pillows (or maybe fluffy clouds) and they wouldn't know the difference. Absolutely sublime. But, superlatives aside, the longest line of the day had to be at the Peach Cobbler tent, proving once and for all that there is always room for dessert.
My lone suggestion for improvement: The people who put on the festival, local impresarios drink.eat.play, also run the annual Los Angeles Beer Fest, which took place a couple of months ago. Combo plate next year? We can only hope…
Originally in Los Angeles Magazine


