How Slab Barbecue Makes Smoked Brisket Burgers - Smoke Point
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- Опубликовано: 13 май 2022
- Burt Bakman at Slab Barbecue believes that LA’s barbecue scene is at its infancy, which is why he’s taken it upon his restaurant to catch the city up to the likes of Texas with dishes like brisket, half-pound brisket burgers, spare ribs, smoked Australian wagyu steak, and more.
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Credits:
Producer/Director: Connor Reid
Associate Producer: Julia Hess
Camera: Daniel Geneen, Jimmie Armentrout III
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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i love this channel because they actually put the spotlight on the chefs and the food instead of focusing more on the channel representative's 'reaction'
yeah you're right! i care way more about the story of a restaurant/owner than some influencer's opinion on some food
Ehhhhh, don’t give eater too much credit. Their actual journalism is laughably bad. Wish they held their website’s articles to the same standards as their RUclips channel.
Well said
F***ing aye, man. Nothing makes me stop watching faster than watching some idiot I neither know nor car about stuffing their dumb face and making stupid noises.
Ironically that was their method before, but then from all the hate they got, they stopped with the hosts. Nick Solares, Serina, and the blond chick are a few in mind that got the most hate.
“I don’t see why LA can’t have a big bbq culture”
1 minute later
“We are only able to have a tiny smoker because that is all the municipality allows”
i dont know why that municipality doesnt allow them to have a bigger smoker. Like surley they got more problems to deal with.
We also made the first BBQ of the year😍 IT was delicious!! ruclips.net/user/shorts42NBjA9ABJc?feature=share
I was literally about to type the same exact thing. It's hilarious how people in their state cannot understand why things are better in Texas.
The dude is serving fries with a Wagyu steak... If that's the type of culinary inspiration out in LA there's not much hope.
@@billyredmon103 They only think Texas does better is abortion laws and energy grids that don’t work in the winter.
THANK YOU!!! Chef is so correct when he pointed out that "fall off the bone" is not something to brag about. It's true, all the fall off the bone ribs always have the texture of pudding and the flavor is from the sauce and not the meat. Overcooked. But if it has a little bit of a bite to it, THAT's when you get all the juices and fat mixed with the meat and it's so pleasing to the palette! This guy knows what's good!
Well I guess its a matter of opinion... I prefer them falling off but each their own.
@@joshualaird5303 preference, but doesn’t mean it isn’t over cooked. Jus like regular steaks you can get well done beef jerky or a nice medium rare.
I hate when ribs are "fall off the bone"! This guy is doing it right.
The dude talking about strong forearms at 7:05 and his mate trying not to laugh 🤣💀
Way too hungry to watch this now! Looks really great guys! Great show, you have a way with your crew and restaurant and it shows. Well done. :)
We also made the first BBQ of the year😍 IT was delicious!! ruclips.net/user/shorts42NBjA9ABJc?feature=share
I love Slabs burgers! I like how he said California can become its own bbq destination. As good as Slabs is the only places I've ever had Texas bbq is in Texas. Till then the only real TX bbq fixes I get is when visiting fam in Texas a few times a year. But California bbq is California bbq and there's nothing wrong with that.
There happens to be a joint in California that serves first class central Texas style BBQ. I hate to mention the name in a thread that is dedicated to Slabs.
It is located in south Orange County on Camino Capistrano. Check their hours before you plunge into the long drive. It will be worth the drive though. If you try it, I'd be curious to get your reaction.
lol 😂, anything California puts its stamp on usually involves avocado.
This guy started in his backyard. Now look at him, running his own restaurant, love to see it.
We also made the first BBQ of the year😍 IT was delicious!! ruclips.net/user/shorts42NBjA9ABJc?feature=share
He started in your mom's backyard
@@Bonzulac He started in your mom's bedroom.
I lived in Texas for 25 years….didn’t see a bad plate in this whole video!!! Props and love
Sucks to be you
You must have closed your eyes or left the room when we saw him ruin a Wagyu steak with a silly peppercorn sauce and BBQ rub
@@chrisklark4879 Never heard of steak frites?
@@chrisklark4879 this isn’t a steakhouse. It’s a bbq place. You’d expect him to do a BBQ spin on it, otherwise why are you ordering a wagyu steak at a BBQ place and not at a steakhouse restaurant?
@@savvysearch well number one I wouldn't order that because again as I've said several times that barbecue joint is just ruining a good piece of meat now again this is just my opinion I'm not right or wrong just my opinion it's not fact or set in stone
Those burgers looked next level!
“We’re not married to one thing”
I kept explaining that to the judge but he wouldn’t have it
Underrated comment😂
i’m from texas and am really into bbq. one thing we don’t do is use a lot of sauce because our mentality is that if you need sauce, it tastes bad. but man that food looks good and the sauce will bring an entirely different flavor profile that i actually really want to try. if i ever go to cali, i’m definitely gonna see if i can pick some bbq up from this place
Man, I love this guy
What I loved so much when I was living in Texas is you literally can stop and a family owned gas station that sells some of the best brisket you've ever had. It's everywhere and it's always on point. I think it's one of the 10 commandments of Texas thou shalt not sell sub-par brisket.
That's why everyone in TexASS is seriously obese.
Those smoked burgers are something else. 😍
Lot of love and thought goes into his food.
your meat cutter/trimmer/food preppers and dish boy is always the hardest workers.. always appreciate and acknowledge those before anyone. They are the one that keeps your place running...picking up after everyone shiet.. I always show appreciations to those when I tip.. It ain't the bartender or waitress..
This looks 🔥🔥🔥
Shout out to rafa and Joel, without guys like them, kitchens won't run!
Great attitude from a cool dude, top of my list to try
Great vid. Loved it. Slab is the real deal!
That sounds amazing
Its Looks Great Thank you so much
The reverse sear for the burgers and Australian Wagyu is great
looking good man!
LOVE that Steak idea. Usually ANY place known for doing good Steak ONLY offers enormous sizes and only for 1 person. So if you're not starving you'll just get something else.
Serving one large piece of high quality Steak that's pre-cut and intended to be shared is so clever.
Burt stay crushing it
Yes!!!!! Finally some one said "Fall off the bone is over cooked" I believe in a little bite too!
Thanks for the video, almost made me forget that I am starving
You don’t need to go to Texas to enjoy authentic southern bbq cuisine !Great video
Cheers from San Diego California
That seems yummy and I want to try it as a newbie who got his first smoker. I need a clicken glaze recipe tho. Would appreciate one if you got any favorite :)
We also made the first BBQ of the year😍 IT was delicious!! ruclips.net/user/shorts42NBjA9ABJc?feature=share
Had to find out what that sauce was on the burger (despite this New Yorker's almost zero chance of ever eating it), so I looked up their menu. Garlic cheese. Yum
Wish you all the best. The steak looks awesome. I don’t need Japanese A5…give me that Aussie wagyu any day. Good enough for me
You don't even need that. I buy thick cut prime ribeye out of the grocery store. Smoke them to 130 with salt and pepper. Put them in hot cast iron for a quick sear and color. Tab of butter on top as it rests. Best steak I've ever eaten. No restaurant makes one even close to being that good.
@@garygsp3 Eating a proper Australian wagyu ribeye is like eating the perfect fatty bite of prime ribeye, but every bite is like that.
The owner is one of those people I wish was my uncle..such a cool person with magical food
HERCS BARBECUE is amazing texas style bbq in Los Angeles. Definitely worth a try when you can find them.
“He does massages on the side, he does bar mitzvahs, weddings…”
😂😂😂😂 that cracked me up
Brisket fan since 1974!!!!
I'd eat that steak! Great stuff Burt - keep it coming!
how can you make such a great looking steak and then are unable to make good fries.....
Absolutely Amazing 👏👏👏🌷🌷🌷
Bbq during the day, steakhouse at night. Two experiences. Very cool idea.
California has Santa Maria BBQ. So good
One of my fav places
A very satisfying video.
4:10 very nice transition well done
Looking good!
I wholeheartedly agree with his comment about "fall off the bone" ribs
That burger looks fire. I’m from texas so I don’t necessarily agree with saucing everything, we tend to not do that. I think you’re making good food tho and that’s what it’s all about.
Good show. Good stuff
I love these videos ,i can watch these for hours and i fall in love with cooking even more with each video !🫶🏼
I love cooking i love the whole life style as a chef myself,and every time i watch these happy beautiful videos all i can think of how many times i was so pissed off screaming,getting a “stroke”cursing the guest who is coming in with a hundred changes and food allergies but still sends the food back once in a while but i still fu**ing love working in a kitchen ,even tho it’s not all rainbow and sunshine all the time 😃🫶🏼
I'm married to food. Especially to those that's looked like yours! So tempting and makes people hungry.
You know when you got chefs like Rafa the foods going to be great
California Tri-Tip BBQ is a thing right? I remember seeing a video on it but don't remember how close to LA it was.
"There is no reason Califirnia can't have its own bbq region"
2 minutes later: "Our municipality only allows us one small smoker, its this or no bbq"
well....I'd say there's your reason
thats only in LA though not the entire state
This place looked great. Where’s the location?
It’s on 3rd St in LA
You know the food is worth when he got the crocs on💪
Thems the new age dad sandals
Nothing but TEXAS BBQ FOR ME 😂😂😂💯♥️
TexASS BBQ is why everyone in TexASS is so obese,
Those ribs were sparkly🤤
Borgers. This was very intimate, hooked.
Looks good
The OZ wagyu steak, which I have had many times living here in Asia does not need that pepper sauce which mask the beauty. 🥩Let the meat shine. 🚀
I live in Aus but it's so inferior to Japanese wagyu. I even prefer American Angus I had when I was living in Asia, and travelling the USA.
@@SmellsLikeNirvanna Great comment. There are some American Angus, but not all, which I prefer over any Wagyu. Japanese A5 is good when cooked in strips
or slices, thus maximizing sear surface, and allowing more of the fat to render and more flavor from Maillard reaction. That is how they do it in most circumstances in Japan. They are also good to be consumed in smaller quantities unlike a Prime Angus. However Australian Wagyu can be better than some American Wagyu. One has got to find the proper cooking technique.
No prime+ steak “needs” a sauce, but it adds another layer of flavor which can be enjoyable
@@ianirving8494 Guy is just a snob. Best to ignore him
It’s a BBQ joint. They need to do a BBQ spin. This isn’t a steakhouse.
The LA bbq scene is defined by places like woodys, rib town bbq, bludsos, and etc. black people came from the south and brought the bbq to la and through out california. The food reflects multiple regions including thier own vaquero style on the santa maria.
Not too sure what eater was going for here….
Eater lacks good content after COVID destroyed the restaurant industry.
I enjoy seeing other Jews take some of the meats they grew up with and doing a 180 into the barbecue scene. Food looks good there.
@@dstyer6128 Next time I go to Slab, I will try the Pastrami. I agree with you, we need some sort of BBQ revolution in L.A.
@@CoolJay77 the pastrami sandwich on Monday’s is great
Easier to sell a Jewish guy doing his impression of Texas style bbq in cali to eater's audience lol.
that burger looks F-ing amazing
first smash burger saturation for LA, now we’re about to be hit with the smoked burger trend
*smoked burgers are fire though lol*
I don’t get it. Historically, California all ready has its own bbq. Santa Maria Tri-tip. Better to expound that than to try to replicate Texas bbq in CA.
CA has its own bbq? Nobody outside of CA knows. He’s paying homage to TX bbq because TX bbq is king
Real cooking going on here. 👍🏾
The side prices are insane!
Its california ... What else would you expect
LA has a MUCH higher cost of living than anywhere in TexASS does. Why? because the weather is awesome here, the beaches rule, the endless amusement parks are awesome and it's one of the only places on Earth where you can swim in the beach and go skiing in the same day in the wintertime. Can't do that in TexASS because it's too hot and far too flat and BORING.
Ill be eating here soon
7:04 AYOOO why he do that after getting his forearm complimented
I understand your issue with the local ordnance about not allowing you a big smoker! You should look into a Rational icombi oven with the smoker box attachment! I could not run my catering business with out it !
The problem is virtue signaling apartment dwelling greeny hipster SJWs and the peon local politicians that pander to them.
Rational is outstanding, except that the smoker box uses wood chips, such as Slabs uses. For commercial use, there are charcoal pits that one can add wood chunks such as Vault Smokers by Pitmaker. The next step up are those which accept logs such as Southern Pride and Ole Hickory Pits. Those are being used at many California BBQ joints. What is difficult to get approval on are offset smokers that are almost exclusively used at renowned Central Texas BBQ joints. Bakman used to
do pop up BBQ on offset smokers.
Anyone been to Slab in Austin? That place makes the best sandwiches.
Amazing! All that meat, the scents go through the screen. You agree that you have the best job ever?
You have smell-a-vision??
Where did you find it?? 😂
Is this the same Slab BBQ that just opened on Brodie Lane in ATX? They’ve been in a trailer for a long time, love to know !
No it's not. Makes you wonder what they were thinking when they chose same name as the already established Slab BBQ in Austin Tx.
10:15 "finish them on the grill".. puts one in pan :D Anyways. Would love to taste!
Very good fud felicitation chef
The thing that sucks is that here in Australia.. we export most of our good beef to other countries and we’re left with a small portion of decent beef that is way over priced.
Ain’t that the truth it’s such a bloody joke
@@RadicalTurbine 💯 brother
Johnnys seasoning for the win!!!!!
Finished on the grill?
That bulk forearm from practice 😂😂😂
The way he said “liberal amount of mustard”….ole boy f’d up.
A good cut of meat only needs salt and pepper. You dont want to smoke wagyu either in my opinion.. sear it in high heat then oven to a med rare. No sauce either. Just my opinion
This man said the grill
prep cook's name is Vadez? that a typo?
Slab folks need to run around Chicago and Memphis AND South Carolina to find out what BBQ is at its finest!!!
🍔 Yummy!!
This dude is brilliant. Making his BBQ joint more of a steakhouse at night? Absolutely brilliant. I'd rather eat this guy's food than 90% of artsy fartsy Michelin star fine dining.
Him - "we're not married to one THING"
His wife - 'and I took that personally'
The Tone Vays of bbq
smoked steaks and burgers are the way.
I'll bet that chicken would be perfect with Alabama white BBQ sauce.
Black people in Los Angeles have been doing bbq for years. I don’t know what this guy is talking it’s in it’s infancy.
God forbid someone has a different experience than the one you know.
If they fall from the bone they are over cooked ? I dont think so bro. you setled with that because your oven dosnt give you the air circulation, smoke and temnperature necessary.
I feel like that burger pattie is closer to 75/25 lol
man didnt even pull the membranes off those ribs...
I'm not sure what temp they're cooking at but you don't have to pull membranes if you do it "right". I never pull membranes from my ribs, esp on spare ribs there's a lot of fat (flavor) behind it that you lose. Check out Chuds Bbq's spare rib video!
Most top BBQ joints inTexas don't pull the membrane either. It is too time consuming, and it does not make a huge difference. However I do pull them when
cooking at home.
smokin'
Using prime grade ingredients with questionable cooking techniques doesn't seem like a recipe for success. A good number of Texas BBQ places use choice briskets but because their technique is so good, the end result is amazing.
I just don't see them making much a name when it comes to there smoker being the size of a normal oven.
I agree that even Snow''s uses select grade at times. However, could you please specificand elaborate on some of the techniques that you are referring to?
@@rjptrucking4598 Harry Soo, one of the great BBQ champions , has a moto, "It is never about the pit but always about the pitmater." However better cooking tools can help. Using wood chips alone is not an ideal situation. Bakman used to do pop up BBQ on offset smokers. He has got to work within the limitations imposed on him by the government.
@@CoolJay77 There are several examples in the comments section here but a few are: pan-fat frying the smoked burger, which will give a crust but probably lose a decent amount of the smoke flavor into the cooking fat. Absence of a smoke ring or significant bark on the brisket, which says meat didn't spend enough time in the smoker. Absence of a nice crust on the Wagyu steak. The food may all taste good but feels like they're not the optimal versions of what they could be.
@@jimshorts86 you live in Texas don't you.
Velveeta has a darker yellow than the cheese that they used
California BBQ is not really BBQ. But much love to yall from Dallas Texas!
It do hit different wen you popping shi
im a texan and ill tell ya, these guys know what they are doing, and they arent totally neurotic like frankilin's bbq
How is Franklin's BBQ neurotic?. Their briskets are second to none. I have had it but check out on RUclips BBQ aficionados, I only see raves and no disapointments.
whwn its fall off the bone is over cooked?? im confused