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
BBQ - EP - 123 - BBQ City Guide - Georgia - Jim Auchmutey - Author Smokelore
BBQ - EP - 122 - 10 Minutes With Dylan Taylor - Goldee's Barbecue - Fort Worth, TX
BBQ - EP - 121 - Laura Loomis - Two Bros BBQ in San Antonio, TX
BBQ - EP - 120 - 10 Minutes With Burt Bakman - SLAB Barbecue - Los Angeles
BBQ - EP - 119 - WAGYU vs. KOBE beef - WHAT is the DIFFERENCE?
BBQ - EP - 118 - Tyler Harp - Harp Barbecue - Raytown, Missouri
BBQ - EP - 117 - Steven Wayne Rossler Jr. - Rossler's BLUE CORD Barbecue - Killeen, TX
BBQ - EP - 116 - Mauro Chiefari - Franklin Barbecue - Austin, Texas
BBQ - EP - 115 - Chris Magallanes & Ernest Morales - Panther City BBQ - Fort Worth, TX
BBQ - EP - 114 - Leslie Roark Scott - Ubon’s Barbeque of Yazoo - Yazoo City, MS
BBQ - EP - 113 - Jimmy Daniel (JD) - Primitive Pits - Georgia
BBQ - EP - 112 - Michael Wyont - Flores Barbecue - Fort Worth, TX
BBQ - EP - 111 - Dennis Roach - El Cucaracho Smokers - Saginaw, Texas
BBQ - EP - 110 - Hugh Mangum - Mighty Quinn's BBQ - New York
BBQ - EP - 109 - Ken Goodman - Food & Music Photographer - NYC
BBQ - EP - 108 - Pat Martin - Martin's Bar-B-Que Joint - Tennessee
BBQ - EP - 107 - Daniel Castillo - Heritage Barbecue - Orange County, CA
BBQ - EP - 106 - Shedon Mason - Mason Barbecue - Great Falls, Montana
BBQ - EP - 105 - 10 Minutes With Leonard Botello IV - Truth BBQ
BBQ - EP - 104 - 10 Minutes With Matt Pittman - Meat Church BBQ
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