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Photo Gallery: Monet's Briskets at Bludso's

Need a visual aid for your print edition? Jonathan Gold visits Bludso's BBQ in Compton. ("The intensely smoky pork ribs, ever so slightly on the flabby side, are cooked so long that, like Gaul, they divide into three parts if you attempt to wave them about.'') Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Monet's Briskets: Bludso's."

A view in to the smoker at Bludso's BBQ

Anne FishbeinA view in to the smoker at Bludso's BBQ

hot links at Bludso's BBQ

Anne Fishbeinhot links at Bludso's BBQ

igniting the wood at Bludso's BBQ

Anne Fishbeinigniting the wood at Bludso's BBQ

the Bludso BBQ family

Anne Fishbeinthe Bludso BBQ family

Bludso's BBQ

Anne FishbeinBludso's BBQ

the concentration of smoke dissipates once the smoker door opens at Bludso's BBQ

Anne Fishbeinthe concentration of smoke dissipates once the smoker door opens at Bludso's BBQ

Angus beef ribs at Bludso's BBQ

Anne FishbeinAngus beef ribs at Bludso's BBQ

Angus beef ribs at Bludso's BBQ

Anne FishbeinAngus beef ribs at Bludso's BBQ

beef brisket at Bludso's BBQ

Anne Fishbeinbeef brisket at Bludso's BBQ

the woodpile at Bludso's BBQ

Anne Fishbeinthe woodpile at Bludso's BBQ

Cook Jerrodd lighting his Tiparillo at Bludso's BBQ

Anne FishbeinCook Jerrodd lighting his Tiparillo at Bludso's BBQ

Bludso's BBQ self-proclaimed "Girls of the Pit" counter help (l to r) Kiescha and Ashleigh

Anne FishbeinBludso's BBQ self-proclaimed "Girls of the Pit" counter help (l to r) Kiescha and Ashleigh