Amy ScattergoodNeed 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.”
hot links at Bludso's BBQ; Credit: Anne Fishbein
igniting the wood at Bludso's BBQ; Credit: Anne Fishbein
the Bludso BBQ family; Credit: Anne Fishbein
Bludso's BBQ; Credit: Anne Fishbein
the concentration of smoke dissipates once the smoker door opens at Bludso's BBQ; Credit: Anne Fishbein
Angus beef ribs at Bludso's BBQ; Credit: Anne Fishbein
Angus beef ribs at Bludso's BBQ; Credit: Anne Fishbein
beef brisket at Bludso's BBQ; Credit: Anne Fishbein
the woodpile at Bludso's BBQ; Credit: Anne Fishbein
Cook Jerrodd lighting his Tiparillo at Bludso's BBQ; Credit: Anne Fishbein
Bludso's BBQ self-proclaimed “Girls of the Pit” counter help (l to r) Kiescha and Ashleigh; Credit: Anne Fishbein
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