How Slab Barbecue Makes Smoked Brisket Burgers - Smoke Point

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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[@spacebuns34]

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'

[@MrSupersahib]

yeah you're right! i care way more about the story of a restaurant/owner than some influencer's opinion on some food

[@natewhite6755]

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 KZbin channel.

[@benjaminhayward5921]

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.

[@mastercheif878]

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.

[@brandonwilcox3307]

@@mastercheif878 Nick was a lot for the average person to deal with. I enjoyed those videos back in the day but he wasn't the most likeable guy on camera.

[@BDero32]

“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”

[@youraveragecrustycontrolle2400]

i dont know why that municipality doesnt allow them to have a bigger smoker. Like surley they got more problems to deal with.

[@skulll640]

We also made the first BBQ of the year😍 IT was delicious!! kzbin.info42NBjA9ABJc?feature=share

[@billyredmon103]

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.

[@iam3ight33n]

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.

[@savvysearch]

@@billyredmon103 They only think Texas does better is abortion laws and energy grids that don’t work in the winter.

[@corgeousgeorge]

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!

[@joshualaird5303]

Well I guess its a matter of opinion... I prefer them falling off but each their own.

[@fernandosantiago1679]

@@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.

[@maxthompson3739]

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

[@amalgamate860]

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.

[@CoolJay77]

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.

[@fbksfrank4]

lol 😂, anything California puts its stamp on usually involves avocado.

[@michaelnewman3671]

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.

[@mikedavison1466]

That's why everyone in TexASS is seriously obese.

[@jlo2tefizay]

The dude talking about strong forearms at 7:05 and his mate trying not to laugh 🤣💀

[@rangered_64]

This guy started in his backyard. Now look at him, running his own restaurant, love to see it.

[@skulll640]

We also made the first BBQ of the year😍 IT was delicious!! kzbin.info42NBjA9ABJc?feature=share

[@Bonzulac]

He started in your mom's backyard

[@mikedavison1466]

@@Bonzulac He started in your mom's bedroom.

[@thewolfethatcould8878]

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. :)

[@skulll640]

We also made the first BBQ of the year😍 IT was delicious!! kzbin.info42NBjA9ABJc?feature=share

[@billiebleach7889]

“We’re not married to one thing” I kept explaining that to the judge but he wouldn’t have it

[@lumnous]

Underrated comment😂

[@yeahman1756]

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..

[@Waldenpunk]

I hate when ribs are "fall off the bone"! This guy is doing it right.

[@Tonyhouse1168]

I lived in Texas for 25 years….didn’t see a bad plate in this whole video!!! Props and love

[@I_dont_even_work_out]

Sucks to be you

[@chrisklark4879]

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

[@chrisp3139]

@@chrisklark4879 Never heard of steak frites?

[@savvysearch]

@@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?

[@chrisklark4879]

@@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

[@yolandawatson9949]

Yes!!!!! Finally some one said "Fall off the bone is over cooked" I believe in a little bite too!

[@MrNathancast]

Shout out to rafa and Joel, without guys like them, kitchens won't run!

[@RAPHYJOSEPH]

tks.

[@jonant8317]

"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

[@ernestogastelum9123]

thats only in LA though not the entire state

[@Fantasy23Legend]

Those burgers looked next level!

[@PaddyMcMe]

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.

[@elmediodia]

I wholeheartedly agree with his comment about "fall off the bone" ribs

[@SciencePeak]

4:10 very nice transition well done

[@ohmai3706]

Those smoked burgers are something else. 😍

[@markchristopher4165]

Man, I love this guy

[@NathanHarrison7]

Lot of love and thought goes into his food.

[@CaptainC0rrupt]

“He does massages on the side, he does bar mitzvahs, weddings…” 😂😂😂😂 that cracked me up

[@AsianFoodNerd]

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. 🚀

[@SmellsLikeNirvanna]

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.

[@CoolJay77]

​@@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.

[@ianirving8494]

No prime+ steak “needs” a sauce, but it adds another layer of flavor which can be enjoyable

[@plasmac9]

@@ianirving8494 Guy is just a snob. Best to ignore him

[@savvysearch]

It’s a BBQ joint. They need to do a BBQ spin. This isn’t a steakhouse.

[@redflamelcd]

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

[@garygsp3]

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.

[@SuWoopSparrow]

@@garygsp3 Eating a proper Australian wagyu ribeye is like eating the perfect fatty bite of prime ribeye, but every bite is like that.

[@abeldereje9846]

The owner is one of those people I wish was my uncle..such a cool person with magical food

[@ianirving8494]

Burt stay crushing it

[@billberger]

California has Santa Maria BBQ. So good

[@jp7489]

Brisket fan since 1974!!!!

[@JohnHausser]

You don’t need to go to Texas to enjoy authentic southern bbq cuisine !Great video Cheers from San Diego California

[@theoneandonlysoslappy]

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

[@pudanielson1]

The reverse sear for the burgers and Australian Wagyu is great

[@migueldorantes2649]

You know when you got chefs like Rafa the foods going to be great

[@RAPHYJOSEPH]

thanks.

[@JasonDSouza]

This is the first Eater video ive seen where the food is kinda questionable. Fries looked undercooked and no sear on the steak. Brisket also didn't have a great smoke ring and looked strangeley pink on the inside, almost like it was soaked in curing salt, normally more brown. Also that part about not being allowed to use a big smoker? What a strange regulation. Overall pretty weird.

[@52thephotoshop]

The lighting and colour correction of the footage really affects food videos a lot. This vid all the colours look very light.

[@georgewbushcenterforintell147]

In CA you can't bbq on certain days with wood or charcoal because there might be someone with breathing problems within the area .

[@Slightly-above-average]

Bro I’m with you

[@JogBird]

they said that they are experimenting w that dish

[@CVFMusic]

LA has air quality regulations because of pollution issues. As to the color, I think the color correction on this video is weird.

[@rickross199]

Rule number 1 in bbq. Don't listen to Texans babbling on about Texas. Do what you and your customers like.

[@ConorBerry]

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.

[@Joe-bj3yp]

CA has its own bbq? Nobody outside of CA knows. He’s paying homage to TX bbq because TX bbq is king

[@naytron1]

I'd eat that steak! Great stuff Burt - keep it coming!

[@haKe110]

how can you make such a great looking steak and then are unable to make good fries.....

[@LI-pm3mh]

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.

[@nickgold5823]

God forbid someone has a different experience than the one you know.

[@compacoffeeroasters]

Bbq during the day, steakhouse at night. Two experiences. Very cool idea.

[@wfodavid]

Great vid. Loved it. Slab is the real deal!

[@nunoalexandre2796]

Thanks for the video, almost made me forget that I am starving

[@thedeepdaerk]

Borgers. This was very intimate, hooked.

[@arshbehal6312]

A very satisfying video.

[@jimshorts86]

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.

[@rjptrucking4598]

I just don't see them making much a name when it comes to there smoker being the size of a normal oven.

[@CoolJay77]

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?

[@CoolJay77]

@@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.

[@jimshorts86]

@@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.

[@rickross199]

@@jimshorts86 you live in Texas don't you.

[@thisduderockz]

that burger looks F-ing amazing

[@78LedHead]

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.

[@kimbellabella348]

Nothing but TEXAS BBQ FOR ME 😂😂😂💯♥️

[@mikedavison1466]

TexASS BBQ is why everyone in TexASS is so obese,

[@mattypurcell]

Great attitude from a cool dude, top of my list to try

[@exodus146]

looking good man!

[@se1663]

Real cooking going on here. 👍🏾

[@DiamondLifer]

HERCS BARBECUE is amazing texas style bbq in Los Angeles. Definitely worth a try when you can find them.

[@NaProbablyNot]

This looks 🔥🔥🔥

[@musicplusink]

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

[@Saffrone221]

That sounds amazing

[@bigfishy7231]

Those ribs were sparkly🤤

[@nathanhoward9431]

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.

[@jatot1-ljl]

7:04 AYOOO why he do that after getting his forearm complimented

[@H0WIE]

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.

[@RadicalTurbine]

Ain’t that the truth it’s such a bloody joke

[@H0WIE]

@@RadicalTurbine 💯 brother

[@ManoVirag]

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 😃🫶🏼

[@doldier]

This place looked great. Where’s the location?

[@Odmandak]

It’s on 3rd St in LA

[@wpmer]

You know the food is worth when he got the crocs on💪 Thems the new age dad sandals

[@nickvincent7885]

The way he said “liberal amount of mustard”….ole boy f’d up.

[@SuperSchott]

The side prices are insane!

[@chriscomer1472]

Its california ... What else would you expect

[@mikedavison1466]

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.

[@Jackson-yt1pl]

Him - "we're not married to one THING" His wife - 'and I took that personally'

[@josephsm7723]

smoked steaks and burgers are the way.

[@JamahlAx]

Oh, he was HATING on TX BBQ.!😂😂

[@kijnek]

Looking good!

[@sarperaydog1055]

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 :)

[@skulll640]

We also made the first BBQ of the year😍 IT was delicious!! kzbin.info42NBjA9ABJc?feature=share

[@micdogg187]

One of my fav places

[@monzon529]

Ill be eating here soon

[@gerardjohnson2106]

OKay for LA and "only" LA. Keep that (?BBQ?) on the left coast.

[@glennevitt5250]

Its Looks Great Thank you so much

[@DC-hd5bo]

Without my Paisanos your country doesn’t run

[@erikjacobson1089]

Johnnys seasoning for the win!!!!!

[@TheBrotherforest]

First eater video that did not make me crave the food. Don't know what it is but it all just seemed a tiny bit off and not at the level of the other BBQ joints.

[@YollowBoys]

Same

[@kylecollins6835]

Because its california 😂

[@1999deshan]

Same here

[@nicholaslandolina]

Looks good

[@askchrishetrades]

Good show. Good stuff

[@nazmeeramujahidsaleem9980]

Absolutely Amazing 👏👏👏🌷🌷🌷

[@phug0id]

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.

[@therealhellkitty5388]

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 !

[@shanebruegger5474]

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.

[@Diamondlocals123]

This man said the grill

[@nightowl1654]

California BBQ is not really BBQ. But much love to yall from Dallas Texas!

[@its3Dinmymind]

Finished on the grill?

[@capstar633]

Slab folks need to run around Chicago and Memphis AND South Carolina to find out what BBQ is at its finest!!!

[@robertnewell4054]

*California does have its own BBQ. It’s from the CenCal Coast Town of …. World Famous Santa Maria Tri•Tip. Open Pit cooked with Red Oak is the Traditional presentation*

[@CoolJay77]

Yes that is wonderful, but there are not many places in L.A. serving Santa Maria Tri-Tip. And most BBQ joints in Californis serving Texas style BBQ, do a poor job at that.

[@robertbass9032]

@@CoolJay77 Slight disagreement on that opening statement. In my 72 years living here in California, there are a bunch of places serving great Santa Maria Tri-Tip. Of course, for those in the know, historical Santa Maria BBQ is really not Tri-Tip but rather bottom sirloin cooked over a bed of coastal red oak embers.

[@CoolJay77]

@@robertbass9032 Could you possibly name one or two? I would like to visit. One that I've been to in Orange County is not busy, therefore the meat sits there and dries out. I think you have meant top sirloin. Tri-Tip is cut from bottom sirloin.

[@robertnewell4054]

@@robertbass9032 … You mean the Sirloin Knuckle WAS the tradition done by the Portuguese Cowboys

[@theweatherisaokay4964]

I'm married to food. Especially to those that's looked like yours! So tempting and makes people hungry.

[@EvanHT]

Sucks California is so shotty about red tape. Just constrains the talent and passion of folks like this

[@jt8251]

Los Angeles would be an amazing place if it wasn't in California.

[@jakerson181]

You'd be an amazing person if you weren't such a clueless clown.

[@rektl2036]

That bulk forearm from practice 😂😂😂

[@user-sq8ki8zi8u]

I feel like that burger pattie is closer to 75/25 lol

[@pandaboi225]

first smash burger saturation for LA, now we’re about to be hit with the smoked burger trend *smoked burgers are fire though lol*

[@familiadejesusgrupo6894]

Very good fud felicitation chef

[@onizuka72]

man didnt even pull the membranes off those ribs...

[@PaceYourself]

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!

[@CoolJay77]

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.

[@NoDoSwLa]

10:15 "finish them on the grill".. puts one in pan :D Anyways. Would love to taste!

[@lindberglol]

probably the first eater video where I've felt like they're just straight up wrong. this dude claims there is no bbq scene in LA? did he just move there? also why is he dousing good meat in mediocre sauces, very strange dude with a even stranger ideas.

[@chrisp3139]

it's called steak frites, it's not a new dish he came up with

[@rjptrucking4598]

Yupp no idea why they chose this guy or the restaurant. Doesn't seem right. If it's forced it's usually #2sh**t the food doesn't look good nor does the smoke ring. There's amazing BBQ out there and he isn't one of them

[@jasonw4025]

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 !

[@ducatipaso1386]

The problem is virtue signaling apartment dwelling greeny hipster SJWs and the peon local politicians that pander to them.

[@CoolJay77]

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.

[@abercheese70]

No need for pepper sauce with the steak. Just serve as seasoned with the fries!!!

[@Mysticnonsense]

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.

[@shibinho240]

Anyone been to Slab in Austin? That place makes the best sandwiches.