Now that was a great vlog! Thank you for sharing your adventure. Hats off to getting an interview while they were doing business and hats off to him taking the time to chat with you and the great looking platter of great BBQ. Great guy for talking with you. Another favorite part was at 14:26 when you had your monologue about working the cook to the end then not really sitting down and enjoying your efforts while everything was fresh and hot and everyone was just sitting down together to enjoy what you worked so hard for them to enjoy. (I enjoy the cook more than the eat.) You shined a whole new light on walking away from my own pit area to enjoy someone else's pit. I have the same feeling after a long cook. WOW, you hit the nail right on the head. Love your cooks and vlogs. Cheers Jay :-) 🐖🐃🐔🤓
im in Michigan and i cook great RUclips changed everything!i watch over 10 different channel from east coast to west coast,get all different takes.so to me all depends on the cook! Jeremy your in my top 3 of favorites.your channel is the one i recommend when people ask me info and r serious about learning.thank you buddy!!
Dude you're awesome I don't know where you get the ideas for all your videos but I've been a subscriber for a while and I think you're awesome can you please try smoking fish
Hey that’s me in 1:02 😂 at this time I wasn’t following you 🤦🏽♂️I have been subscribed for a couple weeks know it all clicked and bam I was in the first minute. This means I need to start my own channel thanks for all the help and inspiration!!Wish I would of asked for a pic when I saw you lol keep up the great work bro!!
thanks Jeremy,this was one of the most enjoyable episodes(and i enjoy them all) i look forward to the development of BBQ here in SoCal and looking forward to playing my part and getting out there too.i am glad to see you doing what i cant in the meantime,the ol "makes you feel like you are there" vibe which you do well.
If you're ever in the South Bay area try Jay Bee's Bar-B-Q in Gardena. It's just east of the 110 and north of the 91. They're not open on Sundays though.
Best BBQ in So Cal is Heritage BBQ in San Juan Capistrano. If you come back for a visit you need to go there. Their food all around is amazing and they use huge offset smokers too. The owner is very cool too.
This weekend I smoked a 7.67 lb brisket, and it took 10 hours!! I was confused because this is the smallest/lightest brisket I've smoked, yet it's taken the longer. I've smoked a 12 lb brisket in 8 to 9 hrs. After the brisket stalled at 200°, which seemed forever, I decided to take the brisket out when the internal temp dropped to 199°. I have no idea why this brisket did this, but it's the 1st time my brisket have sat in the smoker for longer than 10 hours, and the 1st brisket I couldn't get to reach an internal temp of 203°. I also used butcher paper for the 1st time, but I don't think that was the reason, or maybe it was. Anyway, after all these, the brisket came out freaking amazing, and had a really great bark, the best bark any of my briskets had when using foil. So I'm a believer in butcher paper. Any who, I though I'd share my experience. Cheers...
If you are used to foiling then it will take longer than you are accustomed when you switch to paper, but the quality of the bark with paper vs foil is world's better imo so so definitely worth the extra time.
Might have to check this out. One of my best buds and I are constantly on the lookout for good BBQ in LA. But we have a crazy high bar, given our Kansas/KC roots. If the best of KC is a 100 for us, I think the best score we've given to any SoCal BBQ joint is 80-85. The one thing we've NEVER scored better than a 70 in LA? Burnt ends. Then again, even Texas guys only get a 95 on burnt ends. Anyway, love your channel and thanks for the video!
Nathan Koehler Brisket at franklin is simply the best I have ever had-technically perfect, perfect smoke, perfect bark, perfect moisture. A couple other places in Austin were amazing as well. If I gave franklin a score of 100 I would give this a 99.
I thought I was the only one that didn’t eat his own bbq after cooking for hours on my smoker! Love to find real deal bbq and eat theirs! I think working in it and smelling it for hours and hours does it to me!
I gave up on Smorgasburg. The idea there is to see if you can be a business. Doors open at 10AM. If you're not ready for business when the doors open you're in the wrong industry.
Matthew, I have smoked half salmons and it is awesome. I gifted it to family and neighbors. They are still talking about it and asking for more. It's salmon season in CA right now so I guess it's time. Maybe we can get Jeremy to smoke some online for us. Jay
Wow I thought there was something wrong with me. I que all day and by the time I'm done I don't feel like eating all that much. I think maybe that's why people who do it really appreciate having a great place to go just to simply enjoy someone else who does a fantastic job too.
Hi Jeremy, been watching your videos or a while now and learned A LOT about how to do proper BBQ. Which is gaining support in the UK finally. But for the love of God man, its pronounced 'Woster Sauce'. Not Woosestershire sauce,... Woster. :)
I’ve smoked many briskets but never tried sausage. I’ve known some that have tried but not as good as store bought. Anyone have a good recipe for beef sausage that is good?
I’m new to this bbq RUclips and from the la area just starting my channel off I’m trying to reach of 1k and we both have the same name keep up the good work
@@wanderwithkyle9313 he settled down into a brick and mortar location,but i heard he might still do pop ups or catering on his Pit,dont know how to find out though.Check out Ray's Texas BBQ,Bludso's,and Heritage BBQ when you can too
Michael McGinnis Tricky question. At slab, Burt is using a different kind of smoker (I think southern pride) so it’s impossible to produce the same flavor. When Burt busts out his 750 gallon offset, his stuff is darn near unbeatable, it’s right up there with Andrew. With that being said, for the kind of smoker they are using at slab, the food is unbelievably good. I was shocked the first time I went. Totally worth a visit there. Great guy and great food.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Now that was a great vlog! Thank you for sharing your adventure. Hats off to getting an interview while they were doing business and hats off to him taking the time to chat with you and the great looking platter of great BBQ. Great guy for talking with you. Another favorite part was at 14:26 when you had your monologue about working the cook to the end then not really sitting down and enjoying your efforts while everything was fresh and hot and everyone was just sitting down together to enjoy what you worked so hard for them to enjoy. (I enjoy the cook more than the eat.) You shined a whole new light on walking away from my own pit area to enjoy someone else's pit. I have the same feeling after a long cook.
WOW, you hit the nail right on the head.
Love your cooks and vlogs.
Cheers
Jay :-) 🐖🐃🐔🤓
im in Michigan and i cook great RUclips changed everything!i watch over 10 different channel from east coast to west coast,get all different takes.so to me all depends on the cook! Jeremy your in my top 3 of favorites.your channel is the one i recommend when people ask me info and r serious about learning.thank you buddy!!
Dude you're awesome I don't know where you get the ideas for all your videos but I've been a subscriber for a while and I think you're awesome can you please try smoking fish
Matthew Beck
It’s in the works!
Hey that’s me in 1:02 😂 at this time I wasn’t following you 🤦🏽♂️I have been subscribed for a couple weeks know it all clicked and bam I was in the first minute. This means I need to start my own channel thanks for all the help and inspiration!!Wish I would of asked for a pic when I saw you lol keep up the great work bro!!
Long time subscriber and you always come up with great vid! Your channel never gets old.
Love your videos man, you always explained everything so well I enjoy watching them,keep it up 👍
thanks Jeremy,this was one of the most enjoyable episodes(and i enjoy them all) i look forward to the development of BBQ here in SoCal and looking forward to playing my part and getting out there too.i am glad to see you doing what i cant in the meantime,the ol "makes you feel like you are there" vibe which you do well.
Pretty rare to find good bbq in LA, props to you sir!
Being from SCV, we will have to head down there and check this out. Looked like some legit BBQ. Great video.
Ray's Texas BBQ in H.P. and Bludso's in LBC are also great.i wont start with all the pop ups and the like,there is alot of good BBQ here in SoCal now
If you're ever in the South Bay area try Jay Bee's Bar-B-Q in Gardena. It's just east of the 110 and north of the 91. They're not open on Sundays though.
Bill Green
I don’t think I have ever been in that area but I’ll keep it in mind
I almost never make it to down to LA, but I have a friend who goes there pretty regularly and he loves BBQ, so I passed this on to him. Thank you sir.
Best BBQ in So Cal is Heritage BBQ in San Juan Capistrano. If you come back for a visit you need to go there. Their food all around is amazing and they use huge offset smokers too. The owner is very cool too.
Yes, Heritage BBQ is really good but it's in SOrange County.
This weekend I smoked a 7.67 lb brisket, and it took 10 hours!! I was confused because this is the smallest/lightest brisket I've smoked, yet it's taken the longer. I've smoked a 12 lb brisket in 8 to 9 hrs. After the brisket stalled at 200°, which seemed forever, I decided to take the brisket out when the internal temp dropped to 199°. I have no idea why this brisket did this, but it's the 1st time my brisket have sat in the smoker for longer than 10 hours, and the 1st brisket I couldn't get to reach an internal temp of 203°. I also used butcher paper for the 1st time, but I don't think that was the reason, or maybe it was. Anyway, after all these, the brisket came out freaking amazing, and had a really great bark, the best bark any of my briskets had when using foil. So I'm a believer in butcher paper. Any who, I though I'd share my experience. Cheers...
If you are used to foiling then it will take longer than you are accustomed when you switch to paper, but the quality of the bark with paper vs foil is world's better imo so so definitely worth the extra time.
Really enjoyed the review and BBQ today. Thanks for sharing with us.
Might have to check this out. One of my best buds and I are constantly on the lookout for good BBQ in LA. But we have a crazy high bar, given our Kansas/KC roots. If the best of KC is a 100 for us, I think the best score we've given to any SoCal BBQ joint is 80-85. The one thing we've NEVER scored better than a 70 in LA? Burnt ends. Then again, even Texas guys only get a 95 on burnt ends. Anyway, love your channel and thanks for the video!
Thank you Mad Scientist BBQ for this video. It’s exciting and makes me want to try BBQ something new like sausage or BBQ Sauce
Very exciting to see a Los Angeles BBQ video
Great video and thanks for posting! I didn't even know about Smorgasburg. Going soon. As an aside, Dude, wash your ride! Lol
Love the videos! You give great advice and help make the experience awesome. Keep up the great work and advice.
Squantoryan 9
Thanks!
Hipster white BBQ. Bludsos and Phillips etc are where it's at.
WTF198 eh, I’m guessing you’ve never been. This is better and he’s not white. Doesn’t matter. Try it. Simply superior to the places you mentioned.
Sparks and Smoke BBQ Takeout in Reno, NV has INSANELY great brisket!! The owner Troy knows what he’s doing!
Thanks for the Vlog and review.
Have you tried LA secret BBQ Spot Burt Bakmen/Bakman?
As far as this bbq goes, how would you rank this in comparison to franklins?
Nathan Koehler
Brisket at franklin is simply the best I have ever had-technically perfect, perfect smoke, perfect bark, perfect moisture. A couple other places in Austin were amazing as well. If I gave franklin a score of 100 I would give this a 99.
Excellent I got to check it out 😇 Thank You So Much 😊
I thought I was the only one that didn’t eat his own bbq after cooking for hours on my smoker! Love to find real deal bbq and eat theirs!
I think working in it and smelling it for hours and hours does it to me!
Lol same. I rarely eat my own
♡'ly video indeed as always.... thanks!
Not sure LA would be the first place I’d look for barbecue. Looks good.
Any chance we can get the recipe for that beef sausage? Looks awesome.
Jeff LaPorte
You and I are both hoping for that recipe to get leaked
Love the videos...you look like clark kent in the glasses...
I gave up on Smorgasburg. The idea there is to see if you can be a business. Doors open at 10AM. If you're not ready for business when the doors open you're in the wrong industry.
Don't sleep on Rosie's BBQ. If you go down there tell Dee JP says hi.
I'm with you on not being able to really enjoy BBQ after a long smoke. Looked like a great joint to buy some Q!
-Jonathan
Matthew,
I have smoked half salmons and it is awesome. I gifted it to family and neighbors. They are still talking about it and asking for more. It's salmon season in CA right now so I guess it's time. Maybe we can get Jeremy to smoke some online for us.
Jay
gotta hit up Erik at Ugly Drum when you are there next. Best Pastrami Brisket in LA and beyond.
gary menes you are right on that 1 if you like bbq I’m just starting take a look at my channel
This was a great vid, I have been following your vids for several months now and just wondering have you ever done a whole hog cook?
Great video
What kind of wood is Moo using?
This guy does it right
Wow I thought there was something wrong with me. I que all day and by the time I'm done I don't feel like eating all that much. I think maybe that's why people who do it really appreciate having a great place to go just to simply enjoy someone else who does a fantastic job too.
Hi Jeremy, been watching your videos or a while now and learned A LOT about how to do proper BBQ. Which is gaining support in the UK finally. But for the love of God man, its pronounced 'Woster Sauce'. Not Woosestershire sauce,... Woster. :)
I’ve smoked many briskets but never tried sausage. I’ve known some that have tried but not as good as store bought. Anyone have a good recipe for beef sausage that is good?
I’m new to this bbq RUclips and from the la area just starting my channel off I’m trying to reach of 1k and we both have the same name keep up the good work
Is that smoke in your eye Jeremy? Naw, I’m just thinking about my smoker man.
Can you try Turdy's BBQ?
hmmm that makes it sound gross.well Trudy's is no more,now Bakman is at Slab in Mid City or somewhere
BushiBato ohh okay I thought Turdy's still on going
@@wanderwithkyle9313 he settled down into a brick and mortar location,but i heard he might still do pop ups or catering on his Pit,dont know how to find out though.Check out Ray's Texas BBQ,Bludso's,and Heritage BBQ when you can too
This spot is literally in front of my dads work lol
Heritage BBQ
Why "Mad Scientist" ?
Just curious
I didn't think Moos was all that.... Not trying to run them down.....
Better than Slab?
Michael McGinnis
Tricky question. At slab, Burt is using a different kind of smoker (I think southern pride) so it’s impossible to produce the same flavor. When Burt busts out his 750 gallon offset, his stuff is darn near unbeatable, it’s right up there with Andrew. With that being said, for the kind of smoker they are using at slab, the food is unbelievably good. I was shocked the first time I went. Totally worth a visit there. Great guy and great food.
Where is that place
leonardo flores
Downtown la
@@MadScientistBBQ thanks a lot
Learn the terminology... Fatty side of a full packer brisket... "The Brisket Point"... Lean side of a full packer brisket... "The Brisket Flat"...
Oh I thought it was going to be LA not L.A.
hey dudez
Mm Mm sweet yummy get in my belly BBQ
Looks like the best bbq is not in Austin!
It's in San Antonio that's y
L
P
Crispy bacon is gross. chewy bacon better.