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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.
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The pork ribs [half $14] are rubbed and then smoked with red oak and pecan wood for several hours at 250 degrees F, creating a desirable smoky-spicy crust. The rub consists of brown sugar, white sugar, seasoning salt, chili powder, granulated garlic, black pepper, cumin, cayenne, oregano, and granulated onion. The ribs are juicy and flavorful; the meat falls off the bone with minimal effort. Not pictured are the rib tips [1/2lb $9], a meaty, smoke-infused and savory alternative to the spare ribs.
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Bludso’s is known for brisket — thinly sliced and cut with the grain. This is unique as most brisket is usually sliced against the grain to prevent chewiness, but it’s still very tender with a nice blend of beefy and smoky flavor. There is a lean option and, regardless of which you choose, it falls apart with light use of your hands or utensils and will land you in BBQ heaven when dipped in the spicy sauce. The hot links [$4 each] are made in-house and juicy with an underlying current of heat.
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But I must ask, what would smoked meats be without SIDES? Alas, the question requires no response as Bludso’s has all the traditional sides available [small or large, ranging $4-$7]: mac & cheese, coleslaw, potato salad, baked beans, collard greens, pickles, and cornbread. The baked beans are tangy, smoky and sweet with a nice caramelization. The collard greens are definitely the highlight of all the sides, cooked to tender perfection, showing off salty and savory notes from the smoked turkey necks. It’s his mom’s recipe: water, chicken base, chopped garlic, chopped onions, chopped yellow peppers, smoked turkey necks; cook down the broth base for hour and a half, then add collard greens; add crushed red pepper, seasoning salt and cook for another hour until nice and tender. Hands down these are the best collard greens around. The macaroni and cheese is simple and made with hearty cheese. The coleslaw is another winner with bright, crunchy vegetables and just the right amount of mayo, which is a preparation hard to come by.
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Bludso’s Bar & Que
609 N La Brea Ave
Los Angeles, CA90036
on-Fri 11:30am – 3pm ; 5pm-10pm
Saturday 12pm-10pm
Sunday 12pm-8pm
Compton, CA 90221
(310) 637 – 1342
Tu-Thurs 11am – 8pm
Fri-Sat 11am – 9pm
Sunday 12:30pm – 7pm
Stoli The Foodie 