Shift Meal: Black Cat BBQ | Ringer Food

Ringer Food

The Ringer

Society & Culture

4.5 • 1.5K Ratings

🗓️ 18 September 2024

⏱️ 33 minutes

🔗️ Recording | iTunes | RSS

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Summary

We’re on a journey to find out what L.A. barbecue is. Join host Danny Chau on our first stop with Phil Martin, the owner and pitmaster of Black Cat BBQ. Danny and Phil dig into some of Phil’s most iconic dishes, from Carolina pulled pork to prime beef brisket (0:16), while discussing how living across America inspired many of his recipes (03:10), the importance of whole-hog barbecue (16:57), and celebrity run-ins he’s had during his residency at the Beverly Hills Farmers' Market (26:45). Host: Danny Chau Guest: Phil Martin Producer: Aleya Zenieris Sound Engineers: Isaiah Blakely and Kevin Cureghian Camera Operators: Cory McConnell, John Richter, Chia Hao Tat, and Aleya Zenieris Editor: Matthew Ciampa Social Producer: Keith Fujimoto Show Art: David Shoemaker Supervising Producers: Cory McConnell and Juliet Litman Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Welcome to Shift Meal. My name is Danny Chow and I am a senior staff writer at the Ringer and we are here with Phil Martin of Black Cat Barbecue.
0:09.0	And you know what, I think it's time to clock out and eat. What, you know what I think it's time to clock out and eat what you know what ain't
0:15.3	nothing wrong with that so what do we have on the menu here well we'll start from
0:20.3	the beginning we have some Carolina pulled pork and then we've got
0:25.8	some prime beef brisket over here and then we've got some Carolina coleslaw which
0:31.7	is vinegar based. We've got some smoke brisket
0:36.6	chili. We've got some barbecue baked beans and we've got some pork spare ribs and some pickles and peppers.
0:47.0	A whole lot of pickles and peppers.
0:49.0	Yeah, I'm gonna fix myself a plate because I've been waiting all day for this.
0:52.8	Hey!
0:53.8	When you think of barbecue, Los Angeles is probably the last city that comes to mind.
1:00.8	But the city of Angels is in the midst of a smoky renaissance.
1:05.2	Hi, I'm Danny Chow, a James Beard Award nominated writer here at the Ringer, and this is
1:10.4	Shift Meal, where we're catching chefs and restaurant people off the clock to share stories and dishes that define this city's food landscape.
1:17.0	This time around, we're here to answer a not so simple question.
1:21.0	What is LA barbecue anyway? I ventured to four of the best spots in town to find my answer.
1:25.8	So let's clock out and shout down. Welcome to shift meal.
1:31.2	Do you have any preferences in terms of what sauce goes on?
1:35.0	Yeah, first sauce we have over here is the mustard sauce and so this is a copycat of a barbecue sauce that me and my family grew up on.
1:47.0	It's from Florence, South Carolina, Coleman's barbecue sauce.
1:51.0	And so this one goes really good on the pulled pork.
1:55.0	So we'll try a little bit of that.
	...

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