I had been meaning to stop by Spring Street Smoke House in Los Angeles (actually it’s right on the edge of Chinatown) for a long time now. Back in November of last year they catered an event at my parent’s house in the San Fernando Valley and we were all incredibly impressed.
So with this past Saturday free to go BBQ hunting, I headed over to see first hand what their joint was all about.
It’s a cozy place, with a bar to the left and some nice seating near the window. It does have the appearance inside of an older BBQ shack with heavy use of hand written chalk board menu boards. An immediate nice touch was that each table had a full loaf of Town Talk Regular White Bread on them.
Since I generally can’t contain myself we ordered a large mix of BBQ offerings:
Everything was superb. The ribs and brisket had just the right amount of smokiness and were equally moist and tender. I went for the beef hot link which was on the spicy side and was happy with the nice snap and juiciness. Our sides were a nice compliment and didn’t overpower any of the main BBQ entrees. They have two sauces, a spicy and a regular, which they serve warm. I liked them both, but preferred the spicy.
I asked if I could see their smoker and they gladly took me into the back. They use The Little Red Smokehouse from J & R Manufacturing and use primarily Hickory. If you’re interested, they smoke their pork for 16 hours, brisket for 12 hours, trip tip and ribs for 6 hours, chicken for 3 hours, and hot links for 1 hour.
They really do have an eclectic menu. I definitely want to come back to sample their Whole Smoked Chicken, Burnt Ends, Beef Ribs, Buffalo (North American Bison) Ribs, and of course their pulled pork. Overall I would give it a A- and would order the brisket (probably more of it) each time as it was that good.
You can find Spring Street Smoke House here:
They are open 7 days a week from 10:30 (M-F) and noon on the weekends.
Follow Spring Street Smoke House on twitter here