Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Feb 11, 2009 05:41 PM

BBQ at Atwater Village Farmer's Market

Anyone know anything about the BBQ seller at the Atwater Village Farmer's Market?
Sunday's 10am-2pm Wells Fargo Parking lot on Glendale Avenue.

Someone gave me some leftover pork ribs they got this weekend and they were better than the ribs at Philips BBQ. Good hickory smoke flavor and smoke ring and spicy (they sprinkled some kind of spice on the ribs). They were big ribs and tender. They were "dry" (no sauce on them) and unfortunately they didn't give me sauce, but they were fine without it.

Wells Fargo Bank Na: Atwater
3250 Glendale Blvd, Los Angeles, CA

  1. Click to Upload a photo (10 MB limit)
  1. OOH!! yes! I just saw them a couple of weeks back and have been meaning to check it out. it looks like the "real deal" for sure, and it smelled great! I was already stuffed with crepe, so I haven't tried it yet.

    A word of warning, booths tend to come and go at that market, so if you are curious, head over there asap.

    13 Replies
    1. re: annalulu

      It was the "real deal".
      Going to check it out this Sunday if the rain isn't too bad.

      1. re: monku

        this link might be of service to you. i cant guarantee this is the one, but its a lead.
        funny what links on foodblogs might bring you to.

        have to drive out there sunday to give it a try.

        1. re: LakerFan

          I don't think so. I checked out the picture of the ribs and they didn't look like the ribs I had.

          1. re: LakerFan

            This is the correct link. BigMista is my teammate on my competition BBQ team. Because I'm a biased insider, I can't comment on the food, just factual info.

            They're also vending at the Torrance, Watts, Lawndale and soon, the El Segundo farmer's markets.

            1. re: Professor Salt

              Professor, when is the BIG BBQ Blowout at your place. It has been what, 3 or 4 years that you have been competing. We Chowhounds need a sample, maybe a pot luck?

              1. re: Burger Boy

                LOL. My place is so small having a couple of people over would blow it out.

                BigMista is the only one of us on the team that's vending / catering, so the public can sample our team efforts at these farmers' markets. He is also the only guy from the So Cal competition circuit that vends on a regular schedule, so he represents more than just my team - he represents the BBQ that competition cooks make versus the stuff that most BBQ restaurants make.

                1. re: Professor Salt

                  i think i followed a link from another food blog to your blog Prof. Salt. and thats how i found the BigMista link. If he's part of your team, I'm anxious to try it.

                  1. re: Professor Salt

                    "... the BBQ that competition cooks make versus the stuff that most BBQ restaurants make."

                    Salt, can you give a couple of sentences describing the differences? I'm a lifelong BBQ lover, but, for some reason, I've never attended a competition.

                    1. re: sbritchky

                      The main difference is that competition cooks are aiming for 6 perfect portions of meat submitted in a box at a predetermined time. Contest cooks have a narrow target of "ideal" texture, flavor, and appearance to shoot for. Trained judges sample a panel of 6 teams' entries, and assign scores for appearance, taste, and texture. A good competitor will consistently nail all three criteria. It's what we practice every time we light the fires.

                      A restaurant cook has to deal with different pressures, but side by side comparisons to five other cooks at the same seating isn't one of them. Absent this head to head pressure, there's a whole lot less incentive for a restaurant cook to up his game. Mediocre BBQ restaurants can survive a long time because it may not be apparent to the customer how lackluster their food is.

                      There's also the matter of timing. A restaurant cook can only guess at the number of guests that might show up between lunch and dinner, and inside that very long window, the customer will get what they get. If you're lucky enough to arrive when the meat is perfect, bully for you. If you're too early or too late for that particular item's window of perfection, well, too bad.

                      For anyone curious about how BBQ contests work, and becoming a certified judge, there is a Kansas City Barbecue Society judging class coming up on March 21, 2009 in Anaheim.


                      1. re: Professor Salt

                        Thanks -- I've got to make a few competitions this year!

                2. re: Professor Salt

                  Professor Salt, would you know when they will be in El Segundo. I know that Market is Thursday afternoon, no mention on the website.. Thanks..

                  1. re: Foodandwine

                    i believe it mentioned 3pm to 7pm at el segundo's main street.

                    1. re: kevin

                      just went back to the Big Mista link and cannot see it.. Thanks I will check them out on Thursday..

          2. The original comment has been removed
            1. I just wanted to give a shout of thanks for the head's up! I went to the farmer's market this morning, bought some asparagus, fruit, eggs, etc. but I was really there for the bbq.

              I brought my husband, and we shared the brisket, ribs, pulled pork sandwich, baked beans, collard greens, and a slice of pecan pound cake. I loved the brisket, and wished the pulled pork sandwich had better bread to go with it. I liked the cake enough to make a mental note to try more of their desserts, and I'll be back next week.


              4 Replies
              1. re: cjla

                Got a rack of dry ribs with plenty of sauce on the side, $18 no sales tax. Eating them sparingly, might be the best you can get in LA.

                Also a slice of red velvet cake ($4) as a chaser.

                1. re: monku

                  so it's only sundays at the atwater village market?

                  also, do they beef ribs and brisket, lastly is it wet or dry sauced/


                  1. re: kevin

                    The brisket is dry rubbed, no sauce on the meat. The pork ribs are rubbed and a light layer of sauce cooked on at the end. BBQ sauce is served on the side, so you can taste the flavor of the meat itself.

                    AFAIK, BigMista does not serve beef ribs.

                    1. re: kevin

                      Yes to brisket, no to beef ribs.

                      I'm not sure what wet/dry sauce means. It's served dry, with little dixie plastic cups of bbq sauce on the side. (To keep things in foodie terms, the cups are the size of the Zankou garlic paste.)

                      I didn't click on the link, but typed in bigmista' bbq into google, and their website came up right away. This is from the bottom of the page of their vending menu.

                      SUNDAYS 10:00-2:00
                      Atwater Village (Wells Fargo Parking Lot)
                      3250 Glendale Boulevard

                      TUESDAYS – 8:00-1:00
                      Torrance 2200 Crenshaw Boulevard
                      (Charles H. Wilson Park)

                      WEDNESDAY - 2:00-7:00
                      Lawndale (in front of Civic Center building)
                      147th & Hawhtorne Blvd

                      THURSDAY – 3:00-7:00
                      El Segundo
                      Main Street & Pine Avenue

                      SATURDAYS - 10:00-2:00
                      Watts (parking lot in front of park)
                      103rd & Central Ave. - Ted Watkins Park

                2. I went this afternoon too, but we got there kind of late and they were out of everything but the brisket. Fine brisket it was, too. I admit I am no BBQ expert, but it was certainly the best I have ever had. Next time we will go earlier... I do like me my pig.

                  7 Replies
                  1. re: OCchowman

                    I got there just before 10:00. I like that they take out the whole slab and cut it in front of you. Sometimes when I go to BBQ places and order a rack I feel like they short change me on a rib or two. Now I don't have to go out of my way to Phillips BBQ.

                    1. re: OCchowman

                      I got there at 1:00 PM and they were out of all their meats (he says crying)!!!

                      1. re: sel

                        I made sure to get there by 11:00 at the latest today. Their ribs are just amazing. And the whole crew is so friendly. I'll be hard-pressed to stay away from them and their goodness next week!

                        1. re: caveatempty

                          Yes, I got another rack of ribs this morning at 10:00am right when they opened. I told the lady only expect me every 2 weeks. Also a $4 slice of their red velvet cake, again. *(they have $2 slices too).

                          1. re: monku

                            is there a name to this joint or a catering phone number. too bad next sunday, i have plans and then it's off to the jgold food fest for a lot of eats. but this cue stand if it's the real deal sounds beyond awesome.



                              1. re: kevin

                                All the info is in the first response by LakerFan above.


                      2. how did i not hear about this just a stones throw from my house!!!! well, i'll tell you where i'll be next sunday morning!!!

                        anyone know how long they've been going to the atwater market? i haven't noticed them before, but i haven't gone to that market in a few months...

                        4 Replies
                        1. re: HerbyN

                          Stones throw away and you can't smell the smoke?

                          1. re: monku

                            well... maybe a couple of stones throws... my arm isn't what it used to be (or my nose, obviously!)... : )

                          2. re: HerbyN

                            If you throw stones at them, they won't let you eat their BBQ.

                            1. re: HerbyN

                              They started selling at the Atwater Village FM in January 2009. They've only started vending at the farmer's markets in the last five months. They're now at five FM's during the week and business is good enough that Neil quit his day job as a banker to vend BBQ full time.