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Best Barbecue 2018

Best Barbecue 2018

Summer is almost here and of course that means we’re craving some BBQ!  These are three of our favorite places!

Barrel and Ashes

11801 Ventura Blvd., Studio City.

Located in the former Studio City home to Spark Woodfire Grill. Chef Timothy Hollingsworth lived in Houston and Bandera, Texas. Hollingsworth, Rory Herrmann, and on-site chef Michael Kahikina all put their stamp on the smoker, which burns red and white oak. The meat comes from purveyors like Salmon Creek Farms (pulled pork and spare ribs), Mary’s free range (chicken) and Greater Omaha C.A.B. (Santa Maria tri-tip and brisket). Even beets get smoked at Barrel & Ashes, producing a brilliant salad with peaches, pistachios, burrata, and arugula.

Maple Block Meat Co.

3973 Sepulveda Blvd., Culver City

The sleek restaurant in Culver City sports a wood and steel design, with a black drum smoker parked in the lot, next to cords of peach wood. Sausage links are made in-house and chicken is Mary’s free range. Maple Block prides themselves on sliced brisket (request fatty cuts) and pork spare ribs. Highlights not available by the pound, plate, or sandwich, include dinnertime smoked chicken wings with fermented hot sauce, and fluffy buttermilk biscuits with whipped honey butter.

The Park’s Finest

1267 W. Temple St., Los Angeles

The focus of Johneric Concordia’s restaurant is clearly on Filipino-influenced barbecue. They smoke meats like chicken and sausage with alder and pecan wood out back. The Mount Malindang Pork Ribs & Riblets tout juicy, peppery hog meat. The ribs, named for an inactive volcano that anchors a mountain range, pairs well with a sweet house-made sauce crafted from tomato, pineapple and coconut oil. Ann’s Cornbread Bibingka, squares of sweet, kernel-studded rice cake, is another match.

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