In this episode I catch up with Michelle and Andrew Munoz from Moo's Craft Barbecue in Los Angeles, California(Smokey the french bulldog and their son Diego make special appearances and they are sitting in front of their new Harper Barbecue backyard pit).
See all things Moo's Craft Barbecue here: https://www.mooscraftbarbecue.com
Place your online orders here: https://www.mooscraftbarbecue.com/online-ordering
Follow Moo's Craft Barbecue on Instagram here: https://www.instagram.com/mooscraftbarbecue
Check them out on Facebook here: https://www.facebook.com/mooscraftbarbecue
We talk in depth about what life is like for them right now, what it's been life since Smorgasburg(http://la.smorgasburg.com) was shut down due to the pandemic and how they have pivoted a few times to make things work. They are doing strictly online orders now with curbside pickup outside of their kitchen in DTLA. The experience is completely contactless(you text when you arrive in your car and they put it either in your trunk or backseat). Pickup between 11-2. They are also able to experiment more now that they aren't on the Smorgasburg schedule(they were cooking A LOT of food for each weekend). We talk too about their plans for a brick and mortar in the near future. They want to do it with offset cookers though and have hope because of what Danny and Brenda at Heritage Barbecue have been able to do in San Juan Capistrano with their two offsets.
Online ordering menu:
Meats by the pound which currently includes: Creekstone prime brisket, Duroc spare ribs, Duroc pulled pork, 4 packs of jalapeño cheddar sausages(with rotating special ones), and whole smoke chickens.
Plates - Texas Trinity(which includes approximately .3 lbs of brisket, 2 ribs, sausage and your choice of two small sides.(beans, mac, or slaw))
Sides: They are currently offering beans, mac n cheese, potato salad, & cole slaw.
Weekly Special - This week beef rib or smoked beef cheek
Dessert - Key Lime Pies Extras / pickles or pickled onions / 2 different bbq sauces
Rebecca King - The Bad Jew - Interview
Nick Solares - Meat Life - From Behind the BBQ Front Lines
Tyler Harp - Harp Barbecue - Behind the BBQ Front Lines
Simon Majumdar - Eat My Globe Podcast - 10 Minutes With Interview
Ali Khan | Host of Cheap Eats | Cooking Channel
Charlie McKenna - Lillie's Q - Chicago, IL - From Behind the BBQ Front Lines
Blake Stoker - Blake's BBQ - Martin, Tennessee | From Behind the BBQ Front Lines
Danny and Brenda from Heritage Barbecue Need Your Assistance
Scott Fogle - Alice's Restaurant at Treaty Oak Distilling
Tootsie Tomanetz | Snow's BBQ | Lexington, TX - From Behind the BBQ Front Lines
Lane Milne - Goldee's Bar-B-Q - Fort Worth, Texas - Interview
Robin Wong - Blood Bros. BBQ - Houston, TX - From Behind the BBQ Front Lines with
Jeremiah Doughty - From Field To Plate - Interview
Aaron Siegel - Home Team BBQ - From Behind The BBQ Front Lines
BBQ - EP - 195 - Michael Fulmer - Houston BBQ Festival
BBQ - EP - 194 - Ryan Newland - Backline Fabrication - Austin, Texas
BBQ - EP - 193 - 10 Minutes with J.C. Reid - Barbecue Columnist - Houston Chronicle
BBQ - EP - 192 - Chef Chris Shepherd - Southern Smoke Foundation - Behind the BBQ Front Lines
BBQ - EP - 191 - 10 Minutes With AJ Ramirez - AJ's Custom Cookers - SAGINAW, TEXAS
BBQ - EP - 190- John Troxell - Visual Artist
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