October | 2014 | Stoli The Foodie

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After cleaning my barbeque slathered fingers, I had to write about this BBQ haven. Southern California is not known for barbeque, most restaurants are chains claiming they serve “fall-off-the-bone” ribs, but Bludso’s is different and considered the best in slow-cooked meats.

Kevin Bludso, owner and pit-master at the original Compton location, has multi-generational Central Texas-style barbequing roots. In an effort to keep him out of trouble, Kevin’s mother sent him to spend summers with his grandmother in Texas where he worked at her restaurant. He learned all about the pit-master craft but swore he’d never get into the food service business. Bludso worked as a corrections officer for 11 years before he left to, following in his family’s footsteps, focus on a catering business he had on the side and eventually in 2008 open a restaurant in Compton (mostly a takeout window). Bludso has built quite the following and the restaurant was even featured on “Diners, Drive In’s and Dives,” sharing the coveted recipes for the spicy BBQ sauce and rub, his mom’s collard greens, and the “Compton Trim” (vs. St. Louis Trim). In collaboration with Jason Bernstein and James Starr, co-owners of burger mecca Golden State, last year Bludso opened a larger and more “upscale” West Hollywood location with steel picnic tables, a bar, dessert options, outdoor and indoor seating. The recipes are Bludso originals but the cooking and smoking are done by Noah Galuten, also from Golden State. The meats are priced by the pound and served on paper-lined sheet trays.