Edna Jane’s BBQ Brings a Taste of the Carolinas to a Hollywood Side Street

A staffer behind the counter at Slab Barbecue plunks down a mass wrapped in thick, crinkled butcher paper. He unwraps the package, his gloves now slick with grease, and lifts out a blackened lobe of brisket. Then, knife in hand, he poses a...

New restaurants don’t just open overnight. Most involve years of planning and months of consternation. Delays are inevitable. Permits take forever. So when the doors finally open it’s always a massive relief. But if you had told any prospective...

When Adrian Miller was writing his first, award-winning book “Soul Food: The Surprising Story of an American Cuisine One Plate at a Time,” he originally planned to include a chapter on barbecue. In soul food restaurants, barbecued pork is often an...

I’ve probably spent hundreds of dollars on various 25- and 50-cent cups of sauce at restaurants over the last decade. Show me a condiment and I’ll show you a dozen things to put it on. The door of my refrigerator is a tightly packed mixed bag of...

“Have you had Santa Maria-style barbecue before?” our waiter asked the newcomers who were seated at the table next to us at SeaSalt in Huntington Beach. The group of four shook their heads no. It wasn’t the first time he encountered newbies....