Los Angeles not only the largest city in California, it is the second largest city in the United States. The estimated population in 2018 is close to four hundred thousand people. The Roman Catholic Archdiocese is considered to be the largest in the United States.
Barbecue food is not exclusive to the South. Los Angeles Hood Cleaning has picked three barbecue restaurants in Los Angeles to review.
Bludsos Bar & Que, located in the Fairfax area of Los Angeles, is the dream barbecue restaurant of Kevin Bludso. Kevin’s roots for barbeque go back five generations in Corsicana, Texas. Kevin was raised in Compton, California but lived in Corsicana in the summer. There he spent hours learning the art of slow-smoked meats by the side of his grandmother, Willie Mae Fields.
After spending fifteen years working for the L.A. Department of Corrections, Kevin could not resist the call of his family heritage, meat and smoke. In 2008, Kevin opened Bludso’s Bar & Cue in his hometown of Compton.
The demand of his barbecue has expanded to La Brea Boulevard with a sit-down bar and restaurant. He has even opened an outpost in Melbourne, Australia. They have racked up over one thousand internet reviews with a four and one-half star rating.
Boogie McGee’s Bayou Smoke House BBQ is located in a true urban area of Los Angeles at Wilshire Center. The owner is fondly referred to as the Beverly Hilllbilly as he was raised in Pass Christian, Mississippi. His childhood consisted of working in his family’s seafood business and was taught to cook by his Aunt Eunice.
When Hillbilly went to one of his high school reunions, he fell in love with a former classmate. He followed her to Los Angeles where she had been living since 1999. Hillbilly started throwing fourth of July barbecues that grew to over one hundred people. When he started throw summers end parties the light bulb went off and he decided he should open his Boogie McGee’s Bayou Smoke House BBQ.
Today, Hillbilly still serves some of the most amazing smoked meats in the area. One of the favorite of the patrons is his Aunt Eunice’s potato salad. They may have only ninety-six online posts but each one raves about how yummy the food is.
SLAB is a lifelong dream of an Israeli immigrant, Burt Bakman. A business trip to Texas turned into a passion for barbecue. Burt is a perfectionist and pledged to become one of the best pitmasters around.
He created Trudy’s Underground barbecue in the back yard of his home in San Fernando Valley. He utilized Instagram to market his amazing hot links, brisket and other amazing barbecued items. One if his fans was Brian Toll, who owns the h.wood Group that does nightlife venues, encouraged Burt to open his own barbecue restaurant.
They decided to partner and opened SLAB in 2015. They still ran the business out of his back yard but opened a stand-alone restaurant in 2018 on West Third Street. The critics have given them a four and one-half star rating on the web with over one hundred and fifty comments.
Connie Fent, the author of this article, owned a hood cleaning company in Sacramento, California. She is very knowledgeable in the hood cleaning industry. She performed an exit strategy with her hood cleaning company and now helps hood cleaning companies all over the United States become successful. She can be reached through her website https://hoodcleaningmarketing.com.