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"Essayer saucisses poblano aussi"
@smoothiedevase
"One of the best barbecue places in LA"
@jtower14
"Bib Gourmand 2024 #9 Best Restaurant by LA Time in 2023 High school sweethearts Andrew and Michelle Muñoz are living a dream come true. What started out as a backyard hobby smoking meats on weekends has transformed into a full-fledged restaurant in Lincoln Heights. Longtime fans will be happy to know that the handsome space, equipped with a bar packed with craft beer, hasn't affected what the Muñozs' do best. Smoky, salt-and-pepper-crusted brisket and snappy, spicy sausages packed with cheddar and jalapeños pay homage to the barbecue traditions of Austin, Texas. Sides like Mexican street corn or tres leches bread pudding are a nod to their heritage. Altogether, this is the kino of food that demands a post-meal nap. And just as it was in the beginning, there is always a line stretching out the front door."
@nchavotier
"Amazing looking BBQ inspired by central Texas "
@evanmpeacock
"Mexican twist on Texas bbq"
@ryanrvaughn
"Lincoln Heights Barbecue $$ Take out “Texas style barbecue,” read the window signs by the entrance to Andrew and Michelle Muñoz’s Lincoln Heights restaurant. Those three words only tell the beginning of the story. Forays into barbecue during business trips to Dallas over the last decade sparked Andrew’s interest in smoking meats. In his East Los Angeles backyard, he taught himself to emulate the slowly blackened brisket, caked in coarse pepper and salt, that epitomizes Central Texas barbecue — a once-obscure art that is a global obsession in the new millennium. In 2017 he grew his hobby into an underground pop-up. Matched with Michelle’s sides (creamy, punchy esquites; beans seasoned with stray bits of brisket) and the sausages she perfected using flavor boosts like roasted poblanos and queso Oaxaca, Moo’s Craft Barbecue made a commotion. Their restaurant, with a bar that focuses on local craft beers, opened last year. The line from the ordering counter usually stretches through the dining room and out the door. So yes, Andrew rightly acknowledges the Lone Star roots of his craftsmanship. He renders brisket nearly to pudding; the meat on his pork ribs, with their barky crust, nicely tugs back a little. But their efforts are not solely about homage. They’ll glaze pork belly burnt ends with gochujang as a special, and the tres leches strawberry bread pudding served on the weekends sells out fast. The thick, campfire-scented burgers have their own cult. On the shoulders of Mexican and Indigenous pit-cooking traditions and the Black barbecuers who arrived in Southern California as part of the Great Migration, the Muñozes are setting the tone for a new school of Los Angeles barbecue."
@ashigu
"Moo’s Craft Barbecue began life as an East LA backyard pop-up before becoming a staple tenant at Smorgasburg LA. Now the family-run setup operates a restaurant of its own, further east in Lincoln Heights. Moo’s serves some of the most impressive brisket and links in LA, if not America, with LA-specific sides like esquites to match."
@cassidymartin
"great looking bbq, may be on pricey side according to reddit"
@Joyboy