Best BBQ

Some may prefer vinegary Carolina slaw or that sweet Kansas City sauce, but there is something about Texas-style beef barbecue -- the shameless amount of smoke, the blackened edges, that meaty to-the-bone core -- that makes sides and sauce a necessary afterthought. Texas transplant Kevin Bludso doesn't need to mess around with such frivolities at his namesake barbecue stand, either (at least on the beef side; go to Phillips' for your pork craving), though his sauce and sides do happen to be pretty great. You go to Compton for the brisket and beef ribs, naked and unadorned. You don't take an iPhone pic, Facebook message your friends or Tweet. You just eat. -Jenn Garbee

Source: LA Weekly

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