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."
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