Brisket, Friendships, and Fire: My SoCal BBQ Adventure Pt 1
At the end of January, with the new year settling in and the hum of travel picking up again, I found myself on an early flight from Atlanta to Ontario, California. As soon as we touched down, Correy and I dropped our luggage at the Delta Ontario Hotel, only to discover an unexpected twist—right across the street, a horror movie convention was in full swing. A fittingly eerie start to the trip, though our mission had nothing to do with ghosts or gore. We were here for barbecue.
Los Angeles has long been a proving ground for some of the country’s best culinary talent, and few have carved out a name quite like Moo’s Craft Barbecue. Owned by Andrew and Michelle Muñoz, Moo’s has grown from a backyard pop-up into one of the most celebrated barbecue joints in the country. Their accolades are too many to count, and for good reason. The menu stays true to the fundamentals of Texas-style barbecue but is emboldened with a distinct Los Angeles attitude—rich flavors, meticulous technique, and a deep respect for the craft.
We arrived hungry and ordered with intent. I went straight for the El Trio—brisket, pork ribs, and sausage, with the verde sausage being a standout must-try. Every bite was as expected: bold, tender, and perfectly balanced. Then came the real challenge—defending my portion of the potato salad from Correy, who clearly had the same appreciation for its creamy, crisp bite. There’s an off-menu move that deserves to be in every pitmaster’s playbook: take a few slices of pork belly, lay them on a piece of potato bread, add a scoop of potato salad, a few pickles, and prepare for your taste buds to send you a thank-you letter. Before heading out, Adrian, Moo’s pitmaster, stopped by to say hello. It had been a few months since we’d last crossed paths, so we caught up on past memories, upcoming events, and the ever-evolving world of barbecue. Conversations like these are what make these trips more than just about the food—it’s about the people behind the pits, the ones who dedicate their lives to perfecting their craft.
With plates cleared and appetites more than satisfied, we stepped next door for a quick espresso at Tiara Marie before heading to Upland, California, to visit Kings Meat and Barbecue Supply Co. for the first time. This new shop, founded by Jeremiah, Willy, and Eduardo, is more than just a barbecue supply store—it’s a full-scale butcher shop and one-stop haven for anyone serious about live-fire cooking. You can walk in, pick out a smoker or grill, grab the perfect cut of meat, stock up on seasonings from names like Mel Chmilar Jr. aka Darkside of The Grill, Al Frugoni, and Grillin’ With Dad, and be fully equipped to turn out an unforgettable meal.
When we arrived, Willy welcomed us with open arms and took us on a full tour of the space. The shelves were lined with familiar faces and trusted brands, an intentional curation of the best tools and ingredients the barbecue world has to offer. There’s something special about walking into a shop that isn’t just selling products but is actively shaping a community. It was clear that KMBSC wasn’t just built for business—it was built for pitmasters, backyard warriors, and anyone who finds peace standing over fire and steel.
As the evening set in, we gathered at State, a local spot, for a pre-welcome dinner with some of the incredible talent arriving the next day. The conversations flowed as easily as the drinks, and every plate that hit the table felt like an extension of the stories being shared—techniques honed over years, flavors built from tradition, and the mutual understanding that barbecue is never just about the food. It’s about the people who make it, the places it takes you, and the moments that stay with you long after the last bite.
The trip had only just begun, but already, it felt like more than just a visit. It was a reminder of why we do what we do—to chase the smoke, to build connections, and to celebrate the craft that brings us all together.
Go follow and support the guys: Kings Meet BBQ Supply Co
Go follow and Moo’s: Moo’s Craft Barbecue