The west coast barbecue scene has really evolved since I started this interview project over three years ago. Cooks up and down the coast are smoking brisket, pulled pork, pastrami, porkstrami, ribs, beef, ribs, and scratch-made sausages low and slow in offset smokers built either in Texas, Georgia, or California. On top of that they adding incredible sides that not only compliment the meat, but are perfect as a meal unto itself.
I’ve had the pleasure(and honor) of having the chance to sit down with those paving the way and working hard to bring quality and consistent barbecue to the west coast. I also have a wish list of people to talk to so please check back often as this will be updated.
These are essentially in order from south to north AND I have added my chat with Chef Johnny Ray Zone from Howlin’ Rays to the mix because his restaurant has changed the way Los Angeles views the chicken sandwich and it has garnered lines that rival top BBQ spots across the country(pre-COVID) AND every BBQ person I know loves his food.
Below you can find 13 of these innovators and good humans I spoke with:
- Danny and Brenda Castillo – Heritage Barbecue – San Juan Capistrano, CA
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