Bludso's BBQ on Diners, Drive-Ins, and Dives

By Dru Chai

Uh oh. Hopefully, the Diners Drive-Ins and Dives curse doesn't hit my favorite BBQ spot in Southern California (aside from Phil's BBQ in San Diego). This past Monday, the long-time Food Network show visited Bludso's BBQ in Compton, CA. The bleached, spikey-haired host did his usual horrible job of trying to be funny with owner Kevin Bludso. When Kevin was taking out the ribs from the smoker, he said "wanna try some of this?"

To which Fieri sarcastically replied, "No I thought I'd just sit here and watch you bring them out." Okaaay. Make no mistake, the show is all about the restaurants, the people behind them, and their food. It is the only reason I've been watching the show since the beginning and has given me lots of ideas for my own home cooking recipes. The host thinks he's the star of the show, but we all know the truth and how everyone feels.

The usual shtick with the red convertible. You know you're in Compton, right?

Kevin is probably thinking, get too close or annoying and I will cut you

Among the highlights of the show, Kevin shares his recipe (I'm sure he left out a few secret ingredients) for his spicy BBQ sauce and rub, that he smokes with red oak and pecan wood at 250 degrees F for his ribs, what the "Compton trim" is (vs. the St. Louis trim), and his mom's collard greens recipe.

A couple of years ago when I started my low and slow BBQ journey, the spot that changed it all for me was Bludso's. Southern California obviously isn't known for good BBQ and is over-run with chained restaurants advertising "fall-off-the-bone" BBQ. Of course, Bludso's is different. I drove to Compton, demolished most of the BBQ in minutes, and was so excited that I wrote the blog post as soon as I washed my hands from that spicy BBQ sauce. It was my first introduction to Texas-style BBQ and I was hooked.

They do have its quirks, however. They slice their brisket with the grain, but it's still reasonably tender because it's sliced real thin. Usually brisket is sliced against the grain to prevent chewiness and it's how most people like to do it. By default, they like to slather the meat with their BBQ sauce, so if you're someone like me, be sure to ask for their sauce on the side. Although Bludso's is known for their brisket, it was their smoky black bark on their spare ribs that had me drooling for more.

I haven't returned to Bludso's since, as I've enjoyed my own backyard BBQ over the last couple of years. Earlier in the year, Bludso's Bar & Que opened up in West Hollywood, CA at the corner of Melrose and La Brea. I have yet to visit, but it's more of an "upscale" and larger version of the original location with much higher prices ($20/lb for brisket?!), indoor seating, and a bar. I've got bookmarks of LA-based BBQ restaurants to check out, so I'll be sure to add them to my list.

Bludso's Spicy BBQ Sauce Recipe - Ingredients

- Water, chopped onions, chopped garlic, tomato paste, chili powder, mustard powder, salt, granulated garlic, sage, dark brown sugar, crushed red pepper, black pepper, cayenne, cider vinegar, liquid smoke, worcestershire, soy sauce, molasses.

- Cook down for about 3 hours, let it sit overnight, then strain.

Bludso's BBQ Rub for Ribs - Ingredients

- Brown sugar, white sugar, seasoning salt, chili powder, granulated garlic, black pepper, cumin, cayenne, oregano, granulated onion.

Bludso's Collard Greens (Mom's Recipe) - Ingredients

- Water, chicken base, chopped garlic, chopped onions, chopped yellow peppers, smoked turkey necks
- Cook down for hour and a half, then add collard greens.
- Add crushed red pepper, onion powder, seasoning salt.
- Cook for about another hour until nice and tender.

Certified BBQ Judge? I Like The Sound of That!

Yup, I'm still here. I know it's been a while since I've posted on this blog, but honestly there just hasn't been anything interesting to write about. I'm not one to babble just for the sake of babbling. But I do want to give a huge thanks to those who have ordered from my little catering business on the side. You know how there's a lady that sells tamales at work? Well, I'm the dude that sells brisket at work. I've sold pulled pork, ribs, and chicken, but the brisket has been the hot seller by a landslide. Thus far, I've done about 30 orders and it's been a blast.

I drool every time I look at this picture

Dirty Smoke BBQ brisket is always a favorite

If you've been a reader of this BBQ blog, you'll know that I'm constantly trying to learn new things. There are so many great BBQ websites out there that give you how-to instructions, videos, and all types of info. Of course, that isn't my goal here. Although, I don't want to be seen as a BBQ expert, I'll still share my experiences (good or bad). As we kick off the new year, I want to make an effort to chronicle more BBQ experiences outside of the backyard -- whether it's writing about restaurants, products, or events.

So what's first up this year? Back in June '11, I wrote about wanting to attend a certified BBQ class. Well, that time has arrived. I just signed up for not just one, but TWO certified BBQ judging classes on February 25 in San Diego. It's part of a BBQ convention organized by the NBBQA (National BBQ Association). If you're new to the BBQ world, there are quite a few acronym-loving BBQ organizations out there. It can be hard to remember and keep track of them all. One of the classes is by the MBN (Memphis BBQ Network) and other is by KCBS (Kansas City BBQ Society).

So what's the difference between the 2 classes? Well, they both judge different meat categories. KCBS is the most popular one that sanctions a lot of competitions and probably most people know about -- they judge ribs, chicken, pork shoulder, and brisket. The MBN judges whole hog and pork shoulder only. I could write more, but Professor Salt from the Grill Marks blog over at OC Weekly explains it in more detail. Of course, all this BBQ fun doesn't come cheap. Each class costs $90. But once I become certified, hopefully I'll more than make up for it by eating lots of "free" BBQ at competitions. Oh and yeah, that BBQ competition knowledge will help too.

Review: Bludso's BBQ in Compton, CA

"A Lil Taste of Texas."

The words hand painted on the wall within Bludso's BBQ says so little, yet says so much. Other than a few hours of layover at DFW, I had never visited Texas in the truest BBQ sense of the word. As if the aroma of BBQ smoke wafting through the air wasn't enough, it made me feel at ease. In my eyes, this was going to be some legit Texas-style BBQ.

A Lil Taste of Texas

A half hour drive away was all it took to be transported to the city of Compton and onto the front steps of Bludso's. The location isn't exactly "Straight Outta Compton" by Ice Cube, but more like hey, it's a quick getaway to the freeway part of Compton. This was no hole in the wall. This was a shack, a "B-B-Q Shack" to be exact. If only all shacks smelled this good.

For a mere $28.50, the Texas Sampler includes a bit of everything on the menu -- brisket, pulled pork, rib tips, ribs, chicken, and two different types of sausage. I went with the hot BBQ sauce on the side, and picked the potato salad and the mac 'n cheese. Bludso's even throws in slices of white bread, for good measure. The styrofoam box was literally bursting at the wrap seams, and I felt like a plastic surgeon unwrapping a patient's face after reconstructive surgery.

Plastic wrapped, handle with care

Yeah, we happy

With the box finally opened, it was straight out of the scene in Pulp Fiction where Vincent opens up the suitcase for the first time, and a bright gold shine illuminates through. Vincent just stands there for a few moments, admires what he sees, and takes a long drag of his cigarette before Jules interrupts his thoughts and says "we happy?" Yeah, we happy.

As fellow blogger Foodoofus and I tore through everything like a rabid, 2-man wolf pack, my favorites began to shine through -- the brisket and the spare ribs. The much talked about brisket lived up to its reputation. In my early career smoking BBQ meats, I've had the most experience with brisket, and I'm always looking to smoke a more tender, juicier brisket. Bludso's version was thinly sliced and was bursting with juices. The ribs had a nice bark, and the meat had just enough of that addictive smoky favor. The meat was tender, but none of that overcooked, mushy mess that plague many BBQ joints. The meat still clung onto the bone, letting your teeth rip off all the porky goodness.

For the sides, my favorite was the potato salad. Bludso's version of the potato salad had more of a creamy consistency, which was a perfect contrast to the hot BBQ sauce. The sauce had a nice, spicy kick, but was neither vinegary or sugary. The slices of white bread might throw off some people -- but do as do in Texas, a la Smitty's Market. It's the perfect vehicle to sop up the meat juices and the BBQ sauce. My quest for great BBQ in the LA/OC area is taking a turn for the better, and Bludso's BBQ is surely leading the pack.

BBQ plate of goodness

Mac 'n cheese, potato salad

Use that white bread to your advantage