Bludso's BBQ

Anyone can grill and smoke meat but it takes someone with knowledge to barbecue. I love barbecue. I love it as a noun, a verb or an adjective. I love that you can spell it BBQ or bar-b-q. I love that it’s like a chameleon in that when cooked over wood, charcoal, pellets, gas or even electric heat it takes on all those different flavors. BBQ is a method of cooking meat low and slow. There are no short cuts and with all that said, Bludso’s does just that. I have had the experience of eating there and I have to say it took me back home to West Texas. You see, we Texans pride ourselves on our brisket and when I saw it on the menu I thought to myself, “Ok, I need to see that red ring. I want to be able to see that the smokiness has permeated throughout the meat.” I had so many questions in my head that I was sure they would fail my test. Thankfully, they rose to the occasion as the brisket had just the right smokiness. It was not dry and I was glad to see that they do not inject their meats. Oh, by the way, I shouldn’t have worried because there was the red ring in all its tasty glory.













My next dish was the meaty and juicy rib tips which I gnawed down to the cartilage. My family would have been proud. In speaking with Kevin Bludso, the recipe to his great cooking comes from his grandma and his many visit and time spent in Corsicana, Texas. He has stayed true to her recipes as everything is made fresh and there is nothing made from a box or can. He makes all of these items fresh daily: sausage, brisket, beef ribs, pork ribs, pork links, four cheese macaroni, collard greens, cornbread, banana pudding and red velvet cake as these are just a few of the items that are on the menu.
Today was a all about the meat day for me so I wanted nothing but that, I wanted to be able to savor each and every piece without any kind of sauce at first.


Another showcase item was the deep fried turkey in talking with Kevin you can purchase deep fried Turkey all throughout the year. If you have never had one I urge you to try.




Then next up was the banana pudding and if you have ever been to a bbq in Texas someone is either making or bringing the pudding and yes it has to have vanilla wafers, not the same if you change it, if it's not broken no need to fix it.




One rule in barbecuing is there has to be love in the food. The love factor has to be in there because if it’s not the food isn’t the same and I can say Bludso’s definitely puts the love in their food.

Bludso's
811 S Long Beach Blvd
Compton, CA 90221
(310) 637-1342

Xiǎolóngbāo Crawl.

Xiǎolóngbāo means "little basket bun". It’s a soup dumpling from the Southern provinces of China. The skin is smooth and somewhat translucent, rather than dumplings most are accustomed which are white and fluffy.They are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings, as well as other possibilities.

I had the pleasure to do a xiǎolóngbāo (XLB) crawl and to my delight it was awesome. Our first stop was Mama Lu's in Monterey Park. From there we walked to Giang Nan, Dean Sin World and FC Shanghai. We had a party of 8 which is a nice number of people when eating XLB but in our case since this was a crawl it meant we would only be ordering a sampling of the pork and crab at all four stops. This way we could experience the way each place makes their XLB.

First Stop: Mama Lu’s. Let me tell you, all eight of us were starving in anticipation of having good XLB and Mama Lu’s delivered. The dumplings were put into the steamed bamboo baskets, and before long they were brought to our table. The pork flavor dumplings and the crab were richly comforting in their own broth. When eating XLB it’s nice to take a bite and sip out the broth. Don’t forget to drizzle it with chiankiang vinegar and slivers of ginger which was provide upon ordering. They were so good that I wanted to stay seated and enjoy the wonderful rich flavors that Mama Lu’s has but we had a plan and we were going to stick to it.

Mama Lu's

153 E Garvey Avenue

Monterey Park, CA 91755

(626) 307-5700

Second Stop: Dean Sin World. This is a small place with limited seating but it has the best XLB by far. They are open 6 days a week, 8 am – 6pm, closed on Monday. This place was so accommodating and the friendliness of the place was off-the-charts. When we explained to the owner that we would only be sampling and that we had two more places to go to she brought out two types of baked buns(dianxin) to try. There was a red bean and a cabbage (sauerkraut) and while these were good we were on a mission and did not want to deviate from our goal and taint our palate. But, we also couldn’t be rude so we ate them. Finally, the star of the show arrived as nice basket of steamed pork dumplings. They looked quite plain, but as soon as you bite into one, you awaken the flavors in the slick broth and the nice texture of the pork filling. Within seconds, your mouth was happy and you knew this was the place to beat. The standard had been set.

Third stop:Giang Nan. This is a bigger place but it was the least understanding. When we explained that we needed a table for eight and that we would only be doing a tasting it did not go over well. We asked for two orders (8 in each basket) of the seafood XLB because they only had one kind. Since the XLB seemed to be getting better as the day went we were expecting it to be just as good if not better. When the first basket arrived our disappointment began. The fillings were very fishy and some had no flavor. It was like no two dumplings were the same.At that point we didn’t even want our next order but before we could say anything it came out and no one wanted to touch it.

Fourth stop: FC Shanghai. This is a nice sized place with pink décor but because the mood had changed from our third experience we were not happy crawlers anymore. Nevertheless, the staff was friendly and the dumplings were good.

What I learned from this experience is that xiǎolóngbāo for breakfast or lunch is a casual and often chaotic affair. You have to try different places to get the full experience of what a dumpling should taste like. If trying an XLB crawl limit yourself to a group of four people because of all the confusion when a group of eight sits to a table and the staff is expecting a sizeable order. The whole experience cost $11 per person and that was including tax and tip.

The Mudbug has arrived…

The Boiling Crab
742 W Valley Blvd
Alhambra, CA




While it’s anything but fancy, a crawfish boil is one of the cornerstones of Louisiana culture. The preparation itself is amazingly simple: crawfish cooked with a few vegetables. Crawfish only provide a small-sized morsel of tail meat, so the key to a well-fed crawfish crowd is high volume. Five pounds of boiled crawfish and shrimp constitutes an average serving for even a ravenous eater.This was my experience here at the Boiling Crab in Alhambra as our party arrived at 11:30 am to beat the rush and secure a table. The atmosphere is simple with wooden chairs and tables and shrimp nets decorating the bar. We ordered a few pounds of crawfish and shrimp and you need to pick your sauce between the Garlic Butter, Rajun Cajun, Lemon Pepper or all of the above called “The Whole Sha-bang” which is what we ordered mild. With our order came a few pieces of sausage and two corn on the cobs mixed in. Our order was brought out in steamed baggies and placed on the butcher paper. There are no utensils and everyone eats with their hands as they spill the whole mess onto the butcher paper-covered table. When the food hits the table you just start eating, picking up a steaming crawfish ripping it into two pieces. Strip the shell from the tail end, bite off the exposed meat and inhale deeply through the head cavity. Then throw your shells in the bucket. Repeat those steps as needed and don’t worry because a roll of paper towels and bibs are provided at each table. The bibs are a definite necessity and we brought along our own handwipes. The sauce is what makes this boil as it’s so mouth-watering and totally addicting. I've been to a lot of "Crawfish" restaurants in Texas and Louisiana and this is definitely comparable. The lines during weekends support this claim. A warning: get there early or be prepared to wait in line for hours.


The Boiling Crab
742 W Valley Blvd
Alhambra, CA

Feng Mao Mutton Kebab

Do-it-yourself dining? You be the judge.




















Have you ever been in a situation that you thought was a cool idea and it seemed OK in the moment however once it was over you said to yourself “What the @#LL was that?” Well, that’s how my dining experience was at Feng Mao Mutton Kebab. Each table of four is equipped with a charcoal grill.









Upon arriving we immediately were served boiled peanuts, Kimchi and pickled cucumber.


It started out as a good concept but it died pretty fast. The kebabs came out within minutes starting with the mutton which, I have to admit were good. Then the meat kebabs came out but as we were cooking both they seemed to have the same taste. After a few minutes I couldn’t tell one from the other. Next were the chicken wings along with the chicken kebabs that had no seasoning.

The only flavoring they provided was the petri dish of Feng Mao spices.

The Soungi Mushroom were plain and when grilled became cardboard like.

I suspect it was because there was no kind of lubrication brushed on. Before I got there I was excited to read that there would be a basket full of garlic and shallots but the shallots were nowhere to be seen. I was able to grill the garlic which was really good. This is a great novelty place and the concept seems unique but don’t let that fool you. Our clothes and hair wound up smelling like smoke and our table was a mess. The metal skewers were never picked up and there was no place to put them so they kept cluttering the table. Also, we had a party of 8 but in order for everyone to experience the D.I.Y grilling we had to split up in two tables because one side of the table was not fitted with a grill. I totally understand the D.I.Y kebab concept but at the very least the service should be excellent because we are not only the customers but also the chefs as well. It’s not as if they have to worry about a busy kitchen in the back. We had to keep flagging down our server to refill the water and provide more napkins. From now on, if I have to cook my own meals, I’ll do it at home and save the gas and mileage on the car. When I had read a review about Feng Mao Mutton kebabs I was excited and eager to try because I had never experienced cuisine from Jilin Province which borders the north-eastern part of China with Korea to the south and the Soviet Union to the east. After, my meal I can’t say that I experienced anything unique. It tasted like any other kebabs that I’ve had in the past which really made it disappointing

3901 W Olympic Blvd
Los Angeles, CA 90019
(323) 935-1099