The LAist BBQpedia: An In-Depth Guide To LA's Many Varieties of Barbecue And Where To Find Them — Vol. 1
It's hard to argue against a massive tub of pulled pork, sauce and a fork

About halfway through the episode of Chef's Table: BBQ about Tootsie Tomanetz of the legendary Snow's BBQ, Daniel Vaughn, Barbecue Editor at Texas Monthly, says, "In Texas barbecue, the pitmasters are willing to tell you everything that they do to the meat, and then they'll sit back and be like, 'Well, good luck.'" It's not the recipe that makes one brisket superior to another - it's technique. Timing, skill, intuition, repetition. All of that originates with the pitmaster and doing barbecue well is hard.

Ben Mesirow
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