HOME > Chowhound > Los Angeles Area >
Brewing beer, curing meat, or making cheese?
TELL US

The Crossing (Texas BBQ) - giving Bludso's some competition in the FUB sector

n
ns1 Oct 8, 2013 02:59 PM

http://la.eater.com/archives/2013/10/...

Interesting...need a hound to report back.

"At the moment, they're offering brisket cut and served by the pound ($6 for a 1/4 lb, $15 for a full pound), barbecue chicken, and baby back ribs."

  1. t
    TailbackU Oct 10, 2013 11:26 AM

    Back to the topic of the OP, has anyone been here yet? How is the BBQ?

    1. o
      Ogawak Oct 9, 2013 08:49 AM

      Minus points already for having baby back ribs and not pork ribs.

      12 Replies
      1. re: Ogawak
        t
        TailbackU Oct 9, 2013 10:27 AM

        do you mean spare ribs? because baby back ribs are pork ribs.

        1. re: TailbackU
          o
          Ogawak Oct 10, 2013 12:48 PM

          My understanding of pork ribs is that they generally come from larger, more mature pigs, whereas baby back are smaller and come from younger pigs. Big Mista, for instance, generally makes pork ribs and not baby back.

          1. re: Ogawak
            t
            TailbackU Oct 10, 2013 01:24 PM

            lol i've never heard that before and pretty sure it's wrong. Baby back ribs come from the top of the rib cage thus smaller than spare ribs, which come from the belly side of the rib cage. Both would be considered pork ribs.

            1. re: TailbackU
              d
              Dirtywextraolives Oct 10, 2013 01:26 PM

              Exactly, hence the name, baby back..... Spare ribs & baby backs are pig. Short ribs and beef back are cow.

              1. re: TailbackU
                o
                Ogawak Oct 10, 2013 01:51 PM

                Simple: Baby backs may be pork ribs, but pork ribs are not baby backs. Try some pork ribs at BIg Mistas or Bludso's. Definitely not baby back.

                1. re: Ogawak
                  t
                  TailbackU Oct 10, 2013 03:00 PM

                  lol maybe cause they serve spare ribs?

                  here, see for yourself:

                  http://www.amazingribs.com/recipes/po...

                  1. re: TailbackU
                    c
                    cfylong Oct 10, 2013 03:40 PM

                    Great article. More than I needed to know about pork. Thanks for sharing.

                    1. re: TailbackU
                      o
                      Ogawak Oct 10, 2013 04:18 PM

                      Thanks for the info. I didn't realize the pork ribs used by the best bbq'ers are technically spare ribs, because I've never seen them listed as spare ribs.

                      The bottom line of my original post is that the real bbq'ers use pork/spare ribs and not baby back.

                      1. re: Ogawak
                        b
                        bulavinaka Oct 10, 2013 08:10 PM

                        Curious as to why babybacks are forbidden.

                        1. re: bulavinaka
                          d
                          Dirtywextraolives Oct 10, 2013 08:47 PM

                          I doubt they could really hold up to the low & slow method that true BBQ enthusiasts embrace, as they are just not as fatty & full of connective tissue that needs that long cooking to break down as spare ribs are.

                          1. re: Dirtywextraolives
                            e
                            ebethsdad Oct 10, 2013 10:11 PM

                            As we are going into cooking - which the monitors will probably split off - babybacks do fine with long and slow. I have done them numerous times as Costco sells them for a great price, three in a package. I prefer St. Louis spareribs as TailbackU references in the Amazing Ribs article above, but babybacks cook up faster. If given the choice between babybacks and regular spareribs I would go with babybacks. As it is Smart and Final has a really good price on fresh St. Louis style spareribs so that is my preference.

                          2. re: bulavinaka
                            o
                            Ogawak Oct 10, 2013 10:40 PM

                            I understand the pork/spare ribs are preferred. I just know Big Mista's pork ribs are the best in town. sure would be curious what he and Kevin Bludso think about that matter.

            2. TonyC Oct 8, 2013 03:16 PM

              more appropriately, Horse Thief bbq (Meyer's Natural) & chicken (Mary's chicken, IIRC) both $12 per half pound
              http://www.yelp.com/biz_photos/horse-...

              16 Replies
              1. re: TonyC
                l
                linus Oct 8, 2013 03:25 PM

                but is it tasty?

                1. re: linus
                  TonyC Oct 8, 2013 03:33 PM

                  HT's brisket? Yes. Plus you feel good about not eating downer cows.

                  It's certainly not Delong prices but... you have to be old enough to have enjoyed that in A^2.

                  1. re: TonyC
                    l
                    linus Oct 8, 2013 04:52 PM

                    oh, i'm old.

                    i've always thought one advantage some of the fancy nyc bbq places have over tejas is they use a better quality, happier cow.

                    1. re: TonyC
                      e
                      ebethsdad Oct 8, 2013 04:59 PM

                      Did that...before the Soybean Cellar phase. It was so good. Nothing like a late night trip to Delong's. The white bread came in handy to soak up the sauce.

                      1. re: TonyC
                        annagranfors Oct 8, 2013 10:54 PM

                        So here I am, innocently reading about yet another probably okay-but-nothing-to-write-home-about LA BBQ joint when...

                        DELONG'S??!!

                        I had to look at the top of the board to make sure it was the LA page...

                        Oh, my god, DeLong's...when I lived like four blocks away from there, I was in artery-hardening heaven. I'd get off my nightshift at University Cellar's record store, and go get–YES!–a BBQ pork sandwich on Meijer's Thrifty Acres cheapest white bread! Granted, it being A2 in the seventies, I'd had a bit of appetite stimulant on the way over, but OHMYGOD they were soooo good that I'd usually finish the first and go back for a second before closing time.

                        They had tons of other great stuff, but it was those sandwiches...what were they, a buck and a half?...that I remember and crave to this day.

                        RIP DeLong's, Parthenon gyros sandwiches, and hurry back Krazy Jim's! (I can't effing BELIEVE the nerve of the U of M to tear down that landmark...which I used to live two doors down from, a few years earlier.)

                        *snif*...oh, and the long-gone Central Cafe's wildly inaccurate-but-awesome huevos rancheros...WAAAH!!

                        Soybean Cellar. Oh sweet christ...they wound up becoming Seva Longevity Cookery (!), and my veggie friend used to drag me there, until I developed a taste for their enchiladas–again, self-respecting Mexican food fans would spit on them, but they weren't bad...

                        Please continue...Frank's on Maynard (ohmygod their "Frosty's" Sandwich)? Eden Foods next door? The "fragels" (deep fried cinnamon bagels) at the Bagel Factory? Friggin' PIZZA BOB'S??!

                        ***

                        Ahem. Yes, I'll have to try The Crossing.

                        ***

                        (More A2 expats REPRESENT!!!)

                        1. re: annagranfors
                          e
                          ebethsdad Oct 9, 2013 09:12 AM

                          I cooked at Eden's for a year - my vegetarian phase. Went to Krazy Jim's last spring for a farewell triple cheese Blimpy on an onion roll. Loved fragels. Lucky Jim's fish and chips?!! Grilled cinnamon roll from Red's Rite Spot? Pizza and subs from Dominick's - and after the Vietnamese diaspora wonderful spring rolls.

                          Obligatory LA Chow content...why is the locavore scene so much better in Michigan than it is here? The butcher in Kerrytown Markets has locally raised organic ribeye for around 10/lb. What compares here? Lindy and Grundy for 27/lb? The Produce Station has local cheeses, beers, produce, jams, bread, and, of course, produce in season for much less than we pay here.

                          anngranfors here is where I spent my first seven years - may have something to do with why the locavore situation is so good there, http://quod.lib.umich.edu/cgi/i/image...

                          1. re: ebethsdad
                            annagranfors Oct 9, 2013 10:55 PM

                            Dude. I *so* envy you your last original Blimpyburger, which was my favorite, too, though I'd usually throw an egg on top. Here's hoping the new location's half as good...it should be, if they kept the grills, but nothing beats the raw funk of the original location/surly counterpeople. And Dominick's! Loved the pizza (especially after a bottle of sangria!), but *really* miss a dish they made ca. 1975, when they tried going upscale on the second floor..."fettucine al burro". I've never found anything quite like it again...some dishes with the same name bore no relation...it was like a cacio e pepe, but even better...

                            I never made it to Red's (and from all descriptions, more's the pity), but as I said, perversely loved Frank's "Frosty" Sandwich, which moved in after Red moved out.

                            Re: Saline...that was my first adult apartment (ca. 1974, with three other people)...Valley Center, just west of the Saline River. But the drive to my work at Recordland in Briarwood on wintry days got me back into A2 proper tootsweet.

                            Oh, and I used to love Eden's veggie sandwiches, too...sprouts all over the place, wonderful cheeses...nom nom nom!

                            ***

                            But *ahem*, yes, I shall certainly try this "Crossing" place. :)

                          2. re: annagranfors
                            b
                            barryc Oct 11, 2013 12:51 AM

                            fragels!

                          3. re: TonyC
                            annagranfors Oct 8, 2013 11:42 PM

                            For you, TonyC and ebethsdad...

                            (Courtesy of the online Ann Arbor District Library, which has TONS of great old photos.)

                            Oh, and also...check THIS out:

                            http://arborwiki.org/Ann_Arbor's...

                             
                            1. re: annagranfors
                              TonyC Oct 9, 2013 12:32 AM

                              <<For you, TonyC and ebethsdad...>>
                              and linus, and barryc.

                              Sub-thread started here by barryc (where Hungry Howies, China Gate, Zingerman, Pizza Bob, Spot's, Cottage Inn, and Dinersty are all mentioned): http://chowhound.chow.com/topics/8177...

                              TBH, I don't consider myself an A2 expat, but it is fun to see a bunch of anon Wolverines.

                              Obligatory LA chow content: where does one watch a Saturday game without crossing West of La Brea? I see Golden Road is unofficially a viewing location, and I _DID_ run into a guy w/ an M cap before the season started... but that seems pretty unreliable.

                              1. re: TonyC
                                b
                                barryc Oct 11, 2013 12:58 AM

                                ya got me. i used to go to domenicos in old town pasadena before they closed. watched the throttling of PSU in 97 there. PSU fans eventually cheered when PSU managed a first down.

                                i've put the question on on the FB UM club in LA page with nary a reply.

                            2. re: TonyC
                              The Chowhound Team Oct 10, 2013 12:15 PM

                              Folks, We'd like to reel this thread back to food you can eat in the L.A. region.

                              If you'd like to reminisce about Ann Arbor eats, please head over to the Great Lakes discussion board, here:

                              http://chowhound.chow.com/boards/72

                          4. re: TonyC
                            a
                            avar Oct 8, 2013 11:51 PM

                            Horse Thief bbq? are there any reports from Chowhounders about thier product? I sat at thier "park benches" briefly which was enough to send me away.

                            1. re: avar
                              TonyC Oct 9, 2013 12:39 AM

                              http://chowhound.chow.com/topics/911341

                              <<I sat at thier "park benches" briefly which was enough to send me away.>>

                              Not quite comprehending this. Did the homeless harass you, or... ? You could just take the "take-out" to go. It's no different than eating Bludso's in the car.

                              1. re: TonyC
                                a
                                avar Oct 9, 2013 12:22 PM

                                Hi tony, The Horse Thief bbq benches are very poorly designed and uncomfortable. Used to be a very pleasant outdoor eating place, not so much now. The Homeless have not harassed me at all during the 13 years I've lived downtown. I recall that one Chowhownd had commented on Homeless across Hill St. while at Grand Central was distirubing and suggested not going to grand Central. Never been my experience. As to Bludso's I like to eat at the table behind the store in preferance to the table across the parking lot. I'm too messy with BBQ to eat it in my car.
                                Hope some Chowhounds can speak to the food at Horse Thief bbq.

                                1. re: avar
                                  j
                                  Johnny L Oct 10, 2013 12:41 AM

                                  Go for the brisket stay for the ribs.

                          5. l
                            linus Oct 8, 2013 03:06 PM

                            aw, come on.

                            the brisket at kreuz in lockhart is 12 bucks a pound.
                            the brisket at franklin bbq in austin (y'know, where you get to wait eight hours to find out they've run out) is 17 bucks a pound.
                            at the luling city market the brisket is 15 bucks a pound.
                            hell, at bludso's in compton it's 15 bucks a pound.

                            you looked at real estate prices in atwater lately?

                            5 Replies
                            1. re: linus
                              n
                              ns1 Oct 8, 2013 03:22 PM

                              I'm actually not complaining about the prices.

                              1. re: ns1
                                l
                                linus Oct 8, 2013 03:24 PM

                                then what's...oh god, shoot me...your beef?

                                1. re: linus
                                  n
                                  ns1 Oct 8, 2013 03:26 PM

                                  I don't have one. It just seems to be like they're competing more with Bludso's La Brea vs Bludso's Compton.

                                  1. re: ns1
                                    l
                                    linus Oct 8, 2013 03:30 PM

                                    i just wanted to make a silly joke.

                                    as far as "competing" goes, eh, i just don't get it.

                              2. re: linus
                                c
                                Cubancoffee Oct 11, 2013 09:38 AM

                                Luling City Market: The real deal, but I couldn't afford to go there very often.

                              Show Hidden Posts