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Podcasts Off-Ramp
Deep Beef
Off-Ramp with John Rabe Hero Image
(
Dan Carino
)
Jun 7, 2008
Deep Beef
L.A. Times food writer Charles Perry takes us to an old fashioned pit barbecue, born when California cattle barons were shipping hides back East and meat was pennies a pound.
Charles Perry, L.A. Times food writer and President of the Culinary Historians of Southern California, lifts a hunk of beef from the pit in which it's been cooking for half a day.
Charles Perry, L.A. Times food writer and President of the Culinary Historians of Southern California, lifts a hunk of beef from the pit in which it's been cooking for half a day.
(
John Rabe
)

L.A. Times food writer Charles Perry takes us to an old fashioned pit barbecue, born when California cattle barons were shipping hides back East and meat was pennies a pound.

L.A. Times food writer Charles Perry takes us to an old fashioned pit barbecue, born when California cattle barons were shipping hides back East and meat was pennies a pound.