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MEAT
06-26-2010, 11:04 PM
I've been up and down the California coast for the last 20 years and no one can make decent BBQ out here.
Why is that?
Plus no one in Ca builds pits/smokers.
I guess I answered my own question...:bored:

I need to move back to Texas...geez

Harbormaster
06-26-2010, 11:12 PM
You need to find Bigmista. I've heard he cooks outrageous Q.

Oh, and if you can't find a California made pit, build a UDS.

Coby65
06-26-2010, 11:37 PM
yep moved out from GA and had to build a UDS.

I have not found anything in this area worth going back to so I just stay at home and play.

landarc
06-27-2010, 12:21 AM
I would not eat any BBQ in Monterey, but, there are some good places in CA. Not just Big Mista's, you just have to keep looking. You will not find any near Monterey, that place is a wasteland for any food with spice or strong taste. Head into the valley, you will find places there, as well as in L.A. and the Bay Area.

As an aside, unless you have closed your mind to what BBQ is, there are loads of places that feature Mexican and Cal-Mex styles of live fire cooking. Santa Maria is excellent as well.

ThomEmery
06-27-2010, 09:04 AM
Cook your own and it can be just as good if not better than Texas que

BBQ Grail
06-27-2010, 11:24 AM
There's good BBQ in California. You've obviously not eaten at the right places.

BTW: I've eaten some pretty crappy BBQ in Texas.

US-101 South
Hwy-46 East
I-5 South
I-10 East

HarryM
06-27-2010, 11:30 AM
I've never eaten there, but there is that Central Texas BBQ in Castroville, anybody ever tried it?

Mr Applejacks
06-28-2010, 01:46 AM
go to the cbbqa website several members own restaurants and they are top competitors.

OakPit
06-28-2010, 02:39 AM
There's good BBQ in California. You've obviously not eaten at the right places.

BTW: I've eaten some pretty crappy BBQ in Texas.

US-101 South
Hwy-46 East
I-5 South
I-10 East

Thanks Larry - He needs to get out of the fog in Monterey and do some driving...Jocko's in Nipomo, Big Mista, Phat Matts. you might also want to head to a Mansmith's BBQ in San Juan Bautista.

I agree, Monterey is NOT a BBQ community - I grew up there...however you are one valley away from some REAL Santa Maria stuff as he heads down Hwy 101.

California may not be Texas, but Texas is DEFINITELY not California.

SmokinAussie
06-28-2010, 06:16 AM
Man, I've been to 3 States in the USA.... Texas, California and New York...

Go figure... Phil's in NYC giving advice, and you guys comparing Texas and CA....

Well, my last visit to the US was in 2003... exclusively in NY and Long Island (Huntingdale). Before that I did a tour of El Paso ... (popped into Juarez for a day) and then back to Orange County.

I wish I'd known about real BBQ back then, but I was truly wandering around in the bushes lookin' for a match. I never had good BBQ in my entire time in the US because I didn't know what to look for. I never saw a trailer bbQ anywhere... Man I had a great time but I'm sure I missed out bigtime. The closest thing I got to Q was when I went to a place called CattleBaron in Tx. I had a steak drooping off both sides of the plate... and it was a BIG plate.... It was a great steak.

Anyway... what I'm thinking is that you guys have got it sooo goood! I wish I was there again.

Next time you go looking for restaurant Q... think about where you could take ME to show off true American Q!

Lists please.... I'm coming again one day!!!

Cheers!

Bill

OakPit
06-28-2010, 01:40 PM
Almost forgot...Brent Walton at QN4U - He's got a solid product in Clovis...

landarc
06-28-2010, 01:48 PM
Hey Bill, you find you way here and we can get you some Q. No lamb though.

I have heard bad things about the BBQ places in Castroville. One is more known for it's pizza than it's meat, the other is over-priced and meat has an odd taste. But, I have not been to either own, just rumor. My view is if you have not tried it, you have to keep an open mind.

C Rocke
06-28-2010, 03:23 PM
Brand new Medium Spicewine ready for you whenever you're ready...

kyle corn
06-28-2010, 11:06 PM
I've never had good Q in California but I rarely give any of it a shot because I know most of it will suck.

I live in Riverside but I am constantly in LA or San Diego and all over So Cal, really. Where are the best joints? I will travel for some good food. I don't get up north at all but I am always willing to make a little weekend trek.

ThomEmery
06-28-2010, 11:17 PM
Kyle go to a competition
We will be cooking in Vista July 31

JiveTurkey
06-28-2010, 11:19 PM
CA just doesn't have the bbq culture that some states have. But a lot of people in CA are transplants from all over the US so when they smell good que they go nuts, takes em back home. Recently I helped a team vend a comp in small town south of San Jose and we sold out in less than 2 hours. I work in SF and when I heat up my leftovers from the weekend people are always coming by my cube to see what I made. Now I have to bring extra all time to share.

There is a country music/bbq fest next month in SF, Zac Brown Band headlining. I have a feeling the cookers won't be the only smoke filling the air. :-P

p.s. try Great American BBQ in Alameda.

kyle corn
06-28-2010, 11:40 PM
Kyle go to a competition
We will be cooking in Vista July 31

I really do need to check out a competition some time. All of the best Q I've had was back home in Texas at cookouts and restaraunts. I'd love to experience a comp.

Is this the specific event you're talking about? I just did a quick google search for "bbq competition vista, ca July 31" and this was the first thing that popped up.

http://www.vvba.org/rodrun.html

ThomEmery
06-29-2010, 12:12 AM
I really do need to check out a competition some time. All of the best Q I've had was back home in Texas at cookouts and restaraunts. I'd love to experience a comp.

Is this the specific event you're talking about? I just did a quick google search for "bbq competition vista, ca July 31" and this was the first thing that popped up.

http://www.vvba.org/rodrun.html

Yes I will be there cooking as When Pigs Fly
Come on over

schellter
06-29-2010, 12:24 AM
Does anyone besides the judges have an opportunity to taste the Q at an event like this one?

Thanks

big brother smoke
06-29-2010, 12:30 AM
Burb, I eat good Q in California weekly!

Kettledog
06-29-2010, 04:20 PM
I've never eaten there, but there is that Central Texas BBQ in Castroville, anybody ever tried it?

I did the Central Texan in Castroville, they even catered a company lunch at a place I worked at in Salinas. It was OK, I wouldn't go out of my way for it again.

I grew up in Monterey,worked at a place that tried to do BBQ downtown many years ago. Nice try but it failed, nobody knew the difference between Memphis and KC. I live in Napa now and there's a place here that got voted best BBQ west of the Mississippi in some magazine. What a joke, I think they got it because of their sauce. I make sauces for a living and I throw away better sauces than theirs.

landarc
06-29-2010, 05:17 PM
I second Great American BBQ in Alameda, Harry does a great job there and is a big supporter of BBQ in California.

I know the Napa place you refer to, not sure who voted for them or how you can make that judgment. It certainly would not be my choice.

Professor Salt
06-29-2010, 05:47 PM
CA just doesn't have the bbq culture that some states have. But a lot of people in CA are transplants from all over the US so when they smell good que they go nuts, takes em back home.


Actually California has several BBQ traditions that aren't found elsewhere. The kind of tri tip smoke-grilled in the Central Valley region is a modern one and obviously still very popular across the state.
The Basque earth pit barbecue near Bakersfield is centered on mutton and very localized to that area. You can still find public parks with brick pits built into the ground that people use for parties.

There's an even older earth pit beef barbecue that the Californio rancheros used to practice in the 18th century. A little writeup here: http://professorsalt.com/2007/07/24/how-i-know-my-bbq-from-a-hole-in-the-ground/

leanza
06-29-2010, 06:36 PM
I cant understand it. BBQ here is outstanding. Only problem we really have is the cooking wood supply, is near non existent. But, we here in Cali. have first rate BBQ. We are ingenious in that we have developed excellent natural gas cooking skills. We just turn up that gas flame and the char gives great down home BBQ flavor. You can even reproduce a great wofting aroma with enough flame ....Family, friends and neighbors love it.

Haltech
06-29-2010, 06:52 PM
There is some sorry ass bbq in San Diego... Which is why, im taking over. I spent many years on the Central Coast in the 90s and have first hand experience with Santa Maria Tri-Tip... I have cultivated my own, dubbed San Diego Tri Tip and a lot of people are digging it.

Ca is very umm, open minded and trendy. This is why, Que isnt as popular here. People rather eat Giraffe tongue because some LA french restaurant sells it for $140 a plate.

leanza
06-29-2010, 06:58 PM
There is some sorry ass bbq in San Diego... Which is why, im taking over. cultivated my own, dubbed San Diego Tri Tip and a lot of people are digging it.

Ca is very umm, open minded and trendy. Que isnt as popular here. People rather eat Giraffe tongue because some LA french restaurant sells it for $140 a plate.

Preach it bro. Dont forget the pate' of hummingbird tongue.

HarryM
06-29-2010, 07:34 PM
Probably the "busy busy" lifestyle people adopt here, applies to food that takes a long time to make. I love Santa Maria tri-tip, I've had really great luck with the last couple of times I've done a tri-tip roast, extremely juicy and tender. I usually do: sear on the grill, oven till 140 internal, rest in foil for 10 minutes. I might try a reverse sear next time. I just need to get a decent electronic meat thermometer to use on the 'que then can do it all on there, I'm paranoid about ruining a nice cut of meat and feel compelled to know the temps, noobie weakness I suppose.

ThomEmery
06-29-2010, 07:35 PM
Does anyone besides the judges have an opportunity to taste the Q at an event like this one?

Thanks

Yes when the promoter puts together a taste of bbq element
You can try most teams que

Jay Bird
06-29-2010, 07:56 PM
I've never eaten there, but there is that Central Texas BBQ in Castroville, anybody ever tried it?

When we lived in S.F. we would always stop there when in the neighborhood. Was 15 years ago so can't speak for present quality.

Haltech
06-29-2010, 08:12 PM
Probably the "busy busy" lifestyle people adopt here, applies to food that takes a long time to make. I love Santa Maria tri-tip, I've had really great luck with the last couple of times I've done a tri-tip roast, extremely juicy and tender. I usually do: sear on the grill, oven till 140 internal, rest in foil for 10 minutes. I might try a reverse sear next time. I just need to get a decent electronic meat thermometer to use on the 'que then can do it all on there, I'm paranoid about ruining a nice cut of meat and feel compelled to know the temps, noobie weakness I suppose.

You need to invest in a thermapen, seriously... best $90 you will ever spend for gathering quick temps. Also, a few Maverick wireless units will help you tremendously for keeping an eye on that meat without having to open any doors. I got 6 probes and 3 units that ive picked up on Amazon(mavericks) for pittens.

I smoke my tri-tip real low for a few hours. Around 130ish, i pull and reverse sear on the grill. Let it rest for 20 mins and slice.

Haltech
06-29-2010, 08:12 PM
Preach it bro. Dont forget the pate' of hummingbird tongue.

I think you are onto something, lol.

landarc
06-29-2010, 10:48 PM
I happen to go d great giraffe tongue, 225F over bubinga wood, 6 to 7 hours, peel and slice. Most tender thing you ever ate.

landarc
06-29-2010, 10:53 PM
Professor Salt, excellent write-up on the Norteno tradition of cooking.

In all seriousness, the biggest problem facing a CA bbq joint is keeping the meat servable against a market that does not put a premium on smoked meats. Most of the places I eat at regularly have to carefully consider how to cook everyday to keep meat fresh. Some do not, they regularly cook and vacuum pack their meats to avoid losing meat to overhead. It is a real challenge to build enough market, especially since right now, there are loads of BBQ places opening up over the past 5 years that all bite into the market.

Blackened
06-29-2010, 11:03 PM
Burb, I eat good Q in California weekly!

Same here!

Chuckwagonbbqco
06-29-2010, 11:33 PM
I eat wonderful BBQ daily

We could argue Texas VS California in many areas.

Anyone that rationalizes that there is no good BBQ in a whole state-is probably not worth arguing with.

I refuse to have a battle of wits with an unarmed person.

Star-B-Que
06-29-2010, 11:43 PM
We found a good BBQ place in Temecula a few months ago. They even built their own smoker. It's called A Touch of Soul. Just south of Old Town. The address is
28970 Front Street Old Town Temecula.

JiveTurkey
06-30-2010, 12:02 AM
Actually California has several BBQ traditions that aren't found elsewhere. The kind of tri tip smoke-grilled in the Central Valley region is a modern one and obviously still very popular across the state.
The Basque earth pit barbecue near Bakersfield is centered on mutton and very localized to that area. You can still find public parks with brick pits built into the ground that people use for parties.

There's an even older earth pit beef barbecue that the Californio rancheros used to practice in the 18th century. A little writeup here: http://professorsalt.com/2007/07/24/how-i-know-my-bbq-from-a-hole-in-the-ground/


I agree there is a lot of BBQ tradition in CA that gets overlooked by all of the other distractions that CA seems to offer the rest of the country. When people think CA they think palm trees and movie stars. I used to live in Colorado and people think all CA is is L.A.. We have tons of BBQ tradition here, mention tri tip and my mouth waters. I was just in Santa Maria over the weekend for a comp, lots of BBQ in that town. I know where to retire to someday. Sadly it's the culture that has choked out the tradition. Convenient and organic rule the day out here. Except at my house!

BTW as I was typing this Travel channel just showed a place in Buellton, Ca that serves some pretty good que according to the show. Same place that was in the movie Sideways. Look up "The Hitching Post".

"I'M NOT DRINKING FARKING MERLOT!" Great movie.

Odin the Dog
06-30-2010, 12:03 AM
Or you could always use the finger doneness check. I bypass the thermometer for steaks and tri-tips. Poke it and when it feels right, eat it. I use the reverse sear for my tri-tips as well.

JiveTurkey
06-30-2010, 12:09 AM
Poke it and when it feels right, eat it.

You're talking about tri tip right?

Ah great now I have to update my signature...

big matt
06-30-2010, 12:38 AM
I've never had good Q in California but I rarely give any of it a shot because I know most of it will suck.

I live in Riverside but I am constantly in LA or San Diego and all over So Cal, really. Where are the best joints? I will travel for some good food. I don't get up north at all but I am always willing to make a little weekend trek.
Some of the best I've had has been at Bobby Ray's in San Bernardino on Baseline..it's in the ghetto but it's pretty dam good for California..if you go you have to try the boudin..killer!

big matt
06-30-2010, 12:40 AM
I agree there is a lot of BBQ tradition in CA that gets overlooked by all of the other distractions that CA seems to offer the rest of the country. When people think CA they think palm trees and movie stars. I used to live in Colorado and people think all CA is is L.A.. We have tons of BBQ tradition here, mention tri tip and my mouth waters. I was just in Santa Maria over the weekend for a comp, lots of BBQ in that town. I know where to retire to someday. Sadly it's the culture that has choked out the tradition. Convenient and organic rule the day out here. Except at my house!

BTW as I was typing this Travel channel just showed a place in Buellton, Ca that serves some pretty good que according to the show. Same place that was in the movie Sideways. Look up "The Hitching Post".

"I'M NOT DRINKING FARKING MERLOT!" Great movie.Jason It was great meeting you and Reynaldo this weekend..congrats on the walks you took!

dannypat21
06-30-2010, 02:06 AM
Some of the best I've had has been at Bobby Ray's in San Bernardino on Baseline..it's in the ghetto but it's pretty dam good for California..if you go you have to try the boudin..killer!

Is that the spot with a big stick burner in the front parking lot????

big matt
06-30-2010, 02:44 AM
Danny yeah that's it..the old man just retired a few years back now his son is running it..I've been cookin to much of my own to want to drive out there but his stuff is good..I go for the three meat,chopped beef,ribs and the sausage..it's boudin he gets shipped from Texas and it's great

Bigmista
06-30-2010, 11:50 AM
Best Barbecue
Sunshine on a gloomy day
Comments (1) By Jonathan Gold Thursday, Jun 24 2010
Dear Mr. Gold:

So okay, not to be like everybody else who does this, but ... it's my wife's birthday, and we gotta get a big bunch of barbecue — Southern American, not Southern Korean — for a group of about 10. There are a lot of barbecue restaurants out there. Phillips? Uncle Andre's? The fiesta is in Laurel Canyon. Perplexed.

—Matt, Los Feliz

Dear Matt:

Do I ever get tired of barbecue questions? No. Do I ever get tired of barbecue? No. Do I ever feel like giving alternative advice, suggesting you pick up Thai barbecued chickens at Sapp Coffeeshop, an armful of barbecued goat ribs at Phong Dinh or a sackful of barbecued quail at Marouch? Sure, all the time.

If you want to have a real party, you could ditch your friends, take your wife to Boneyard Bistro and hoist a bottle of Turley Zinfandel — or at least you could in a month or two, when the restaurant emerges from renovations.

But if your notion of great barbecue runs toward the traditional one, and I rather suspect it does, you are undoubtedly looking at one of the big four: Woody's on Slauson; the superb spareribs at Phillip's in Leimert Park; the mind-blowing Texas-style beef at Bludso's in Compton; and of course Bigmista's Barbecue, whose smoked brisket, tri-tip and ribs are like edible sunshine on a gloomy June day.

During the week, Bigmista sets up his grills at the farmers markets in Torrance and El Segundo, but as a Los Feliz denizen, you'll probably want to drop by his Sunday-morning residency at the Atwater farmers market. E-mail a couple of days in advance if you plan to pick up more than an order or two — the pig candy and the brisket sell out in a flash.


I'm just sayin'.

schellter
06-30-2010, 12:54 PM
Best Barbecue
Sunshine on a gloomy day
Comments (1) By Jonathan Gold Thursday, Jun 24 2010
Dear Mr. Gold:

So okay, not to be like everybody else who does this, but ... it's my wife's birthday, and we gotta get a big bunch of barbecue — Southern American, not Southern Korean — for a group of about 10. There are a lot of barbecue restaurants out there. Phillips? Uncle Andre's? The fiesta is in Laurel Canyon. Perplexed.

—Matt, Los Feliz

Dear Matt:

Do I ever get tired of barbecue questions? No. Do I ever get tired of barbecue? No. Do I ever feel like giving alternative advice, suggesting you pick up Thai barbecued chickens at Sapp Coffeeshop, an armful of barbecued goat ribs at Phong Dinh or a sackful of barbecued quail at Marouch? Sure, all the time.

If you want to have a real party, you could ditch your friends, take your wife to Boneyard Bistro and hoist a bottle of Turley Zinfandel — or at least you could in a month or two, when the restaurant emerges from renovations.

But if your notion of great barbecue runs toward the traditional one, and I rather suspect it does, you are undoubtedly looking at one of the big four: Woody's on Slauson; the superb spareribs at Phillip's in Leimert Park; the mind-blowing Texas-style beef at Bludso's in Compton; and of course Bigmista's Barbecue, whose smoked brisket, tri-tip and ribs are like edible sunshine on a gloomy June day.

During the week, Bigmista sets up his grills at the farmers markets in Torrance and El Segundo, but as a Los Feliz denizen, you'll probably want to drop by his Sunday-morning residency at the Atwater farmers market. E-mail a couple of days in advance if you plan to pick up more than an order or two — the pig candy and the brisket sell out in a flash.


I'm just sayin'.

High praise from Jonathan Gold the LA Times food writer who won the pullet surprise a few years ago.

darthtrader
06-30-2010, 01:45 PM
I've been up and down the California coast for the last 20 years and no one can make decent BBQ out here.
Why is that?
Plus no one in Ca builds pits/smokers.
I guess I answered my own question...:bored:

I need to move back to Texas...geez

Ever looked for Q in Long Beach? To find good Q in Cali, you must be willing to go to sketchy areas of Oakland, Long Beach and South Central. I, myself, have accepted the fact that I'm not going to find good Q without having to worry about gang colors, so I just signed up here and learned how to make it.