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Oct 8, 2013 02:59 PM

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

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."

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  1. 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

      I'm actually not complaining about the prices.

      1. re: ns1

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

        1. re: linus

          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

            i just wanted to make a silly joke.

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

      2. re: linus

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

      3. more appropriately, Horse Thief bbq (Meyer's Natural) & chicken (Mary's chicken, IIRC) both $12 per half pound

        16 Replies
          1. re: linus

            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

              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

                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

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


                  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

                    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,

                    1. re: ebethsdad

                      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 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 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: TonyC

                      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:


                      1. re: annagranfors

                        <<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):

                        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

                          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

                        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:


                    3. re: TonyC

                      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


                        <<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

                          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

                            Go for the brisket stay for the ribs.

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

                      12 Replies
                      1. re: Ogawak

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

                        1. re: TailbackU

                          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

                            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

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

                              1. re: TailbackU

                                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

                                  lol maybe cause they serve spare ribs?

                                  here, see for yourself:


                                  1. re: TailbackU

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

                                    1. re: TailbackU

                                      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

                                        Curious as to why babybacks are forbidden.

                                        1. re: bulavinaka

                                          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

                                            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

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