A Visit to Kevin's Texas-Inspired BBQ on Triple D

As I sat down at Kevin's Texas-inspired BBQ location, I couldn't help but think about all the amazing barbecue joints I've visited on Triple D over the years. But what really stood out was this particular spot, which served up a brisket that was nothing short of perfection. Paired with baked beans and mac and cheese, it was a match made in heaven. The flavors were rich and deep, with the smokiness of the brisket complemented by the tangy sweetness of the baked beans and creamy mac.

I had recently visited some barbecue joints in Texas, and I have to say that Kevin's was right up there with the best of them. A full rack of pork ribs, served with a side of greens and beans, was a highlight of my visit. The ribs were tender and juicy, with just the right amount of crispiness on the outside. It was clear that they had been smoked to perfection, and it showed in every bite.

But what really impressed me about Kevin's BBQ was their commitment to quality ingredients and traditional cooking methods. From the way they handled the meat, to the attention to detail in every aspect of the preparation process, it was clear that these guys were passionate about what they did. And it showed on every plate that came out of the kitchen.

As we chatted with Kevin, I couldn't help but notice the pride and passion that he brought to his work. From the way he talked about his grandmother's recipe for greens, to the love and care that went into making each dish, it was clear that this was more than just a business - it was a labor of love.

One of the standout dishes on our visit was the hot links, which Kevin made from scratch using a combination of beef chuck and Angus beef short ribs. The result was a tender, juicy sausage with a rich flavor and a satisfying snap when bitten into. It was clear that these were no ordinary hot links - every bite was infused with care and attention to detail.

But what really put Kevin's BBQ over the top was their commitment to consistency and quality control. From the way they handled the meat, to the attention to detail in every aspect of the preparation process, it was clear that these guys were dedicated to delivering only the best possible experience for their customers. And judging by the glowing reviews from our table, I'd say they definitely succeeded.

In conclusion, Kevin's Texas-inspired BBQ is a must-visit destination for anyone who loves good barbecue. From the tender, juicy brisket to the rich flavor of the hot links, every dish that comes out of this kitchen is a winner. And with their commitment to quality ingredients and traditional cooking methods, it's clear that these guys are serious about what they do - and it shows in every bite.

Compton Location

But Kevin's BBQ isn't just limited to one location - oh no! They have several locations throughout the country, including a spot at the Proud Bird by LAX. And with their commitment to quality and consistency, you can be sure that no matter which location you visit, you'll be in for a treat.

And if you're thinking of visiting Kevin's BBQ but aren't sure where to start, don't worry - they've got you covered! They offer a cookbook that includes all their recipes, as well as online shopping options so you can take a piece of Kevin's Texas-inspired BBQ home with you. Trust me, it's worth it.

Blood Souls BBQ

But Kevin's isn't just about one location - it's also about the story behind the business. You see, Blood Souls BBQ is more than just a restaurant - it's a labor of love for Kevin and his team. From their humble beginnings as a small restaurant to their current status as a barbecue destination, they've always kept things simple: quality ingredients, traditional cooking methods, and a commitment to consistency.

And with their cookbook and online shopping options, you can take a piece of that same passion and dedication home with you. Whether you're a barbecue aficionado or just looking for a new favorite spot, Blood Souls BBQ is definitely worth checking out.

Cooking the Greens

As we chatted with Kevin about his cooking process, I couldn't help but be impressed by his attention to detail. From the way he chopped the onions and garlic, to the love and care that went into making each dish, it was clear that this was more than just a business - it was an art form.

One of the standout dishes on our visit was the greens, which Kevin made using his grandmother's recipe. The result was a delicious, tangy side dish that added perfectly to the richness of the barbecue.

And with their commitment to quality ingredients and traditional cooking methods, you can be sure that every bite is infused with love and care. Whether you're a barbecue aficionado or just looking for a new favorite spot, Blood Souls BBQ is definitely worth checking out.

Hot Links

But what really put Kevin's BBQ over the top was their hot links - tender, juicy sausages made from scratch using a combination of beef chuck and Angus beef short ribs. The result was a flavor that was both rich and satisfying, with just the right amount of snap when bitten into.

And judging by the glowing reviews from our table, I'd say they definitely succeeded! Whether you're a barbecue aficionado or just looking for a new favorite spot, Kevin's BBQ is definitely worth checking out.

"WEBVTTKind: captionsLanguage: enso you're looking for a killer barbecue joint how do you find it well you can read about it friend can tell you about it you could watch some crazy show about a dude driving all over the country trying grap food or you could sniff it out that's why I drive a convertible and that's what's led me here to Compton to check out some killer barbecue that was back in 2013 and while the nose still knows the eyes tell a different story because this barbecue spot that was once filling the compt in air with their signature smoker smell is now spreading the aroma all over La at blood four rack of pork ribs lsos is so great because they serve the best barbecue brisket with baked beans and mac and cheese the barbecue is a good mix of California and Texas half a chicken mac and cheese collard greens saw it on Triple D a few years back Kevin's got a big personality and it comes across in his food for sure how you enjoying the food that's California Native and pitmas Kevin bledo who learned everything he knows about barbecue from his Texan grandmother granny had a little small shack in cors count Texas every summer my mother and father would send me down there smoked ham Ox Granny's gravy on there what year was it 2013 13 baby yeah did you think this is where it was going to end up you never know do your barbecue just don't do no bad barbecue slab a rib sauce on the side the ribs are good and it's just consistently good all the time it's a good-looking ribon to me that's kind of like uh pork uh skirt steak you're talking about fat and muscle but huge flavor so give me the rundown okay little brown sugar white sugar seasoning salt chili powder chili powder granulated garlic coar black pepper okay cumin cayenne pepper oregano okay gr onion all right got to mix that up and we going to rub it down you're going to let it set up for 24 hours in the cooler for 24 hours to go man temperature are we running 250 250 for how long about 3 and 1/2 4 hours I tell you what this is a righteous rib all that flavor just coming out of that bone onto that Pork Man all this your grandma's recipe I love it give me 2 lbs of the LA rib tips for the Triple D Nation I've had the ribs plenty of times but I also love them in rib tip form all right walk me through what what's what's new so this is our uh rib tip now rib tips were a famous thing back in the day yes still are they're smoked then fried then we sauce them up just like a buffalo wing course I like to just mustard them down as a binder all we season these with is garlic salt and coarse black pepper so we're about to put these in the smoker at about 250 with poak and pecan they smoke for 2 hours we let our wood do all the work you know cuz you want the smoke so now we got our rib Tiff smoked we're about to cut them up and fry them up put some of our homemade sauce on them little hot sauce little barbecue sauce a little garlic and a few other things get a nice coat on them order up here's the thing I love about I love my wings really well done I don't want them to be fatty and chewy and gooey I want them to have some crisp to them that's what's Happening Here you've smoked them the the flavor's going all the way through and then you're rehydrating them with this buffalo sauce so you get all the texture all the smoke all the flavor they're fun to eat that's delicious la ri tips with baked beans they smoke them Slow and Low right they're always tender juicy lean and with that hot sauce I thought it had a really good kick but it wasn't too spicy I found the LA tips order up can I buy this by the pound you can buy that however you want it Buy the Pound buy the bucket buy the pickup truck however you want it buy the pickup truck back up in there and coming up there's plenty more to load up on if it snaps you know it's real that's right did you hear that that's the sound of Real Deal barbecue in the house shut the front door oh I'm coming back for more I can't count the number of barbecue joints I've hit up on Triple D over the years but what I can count are the ones that have stood out I might just have to try just one more piece what you thing man and Kevin's Texas inspired C created barbecue is one I can't easily forget brisket with baked beans and mac and cheese I've recently had some barbecue in Texas and this is just like right up there with that full rack of pork ribs got the greens and the beans on the side it's been smoked correctly it's perfect 2013 we're at the first location Compton location Compton location it is legit as they come but if they don't want to come all the way down to Compton you going to open up in La you said you taking this to Hollywood and I said yeah we're open up on uh M rosean laa you're messing with me no not at all this guy can go International the bomb we still have the one in Australia we still have the one in Hollywood and we're still I'm hang on let me just pick that up the Australia drop that you just gave the one in Australia Pi it up from Down Under we have a location at the Proud Bird by LAX and uh we're actually about to open up a new location in Santa Monica it's been so fun to watch blood Souls grow from the small restaurant to having something nice and big like this it's always the same it is nothing else it is consistent now we're making color greens Grandma's recipe again no this my mom's right here really mom's recipe chicken base chopped garlic chopped onions chopped yellow peppers smoked turkey necks smoked turkey necks we let it cook down for about an hour and a half now what are we doing we going to add our CS this is going to cook down to we're going to add seasonings right now crushed red pepper onion powder seasonings up how long are we going to let these go uh about an hour how we looking we good well you getting me with some extra turkey neck in there oh yeah shut the front door oh they're tender a little bit spicy they're rich great broth with them not too salty that's just a right balance man thanks man awesome great greens glad you Lu Kev great greens man what are we making next by hot links pick them up love the hot links they're homemade and they just have a lot of love in them homemade Texas links Texas Red Hots got it with the beef no pork I mean walk me through the process on this this is a staple at blood Souls Texas they call them red hot and people love them we use beef chuck for our links and we also use Angus beef short ribs so we going to grind this up 70% Chuck 30% fat so now we're going to had our seasoning kosher salt pink urine salt sodium phosphate Spanish paprika and our special secret uh chili spice granulated garlic crushed red peppers brown sugar oregano of course black pepper and some fresh garlic now we mix this up we going to go to the stuffer and make our Texas hotlinks and then they go right to the smoker for 2 hours nice and plump I'm about to cut this up right now baby take your time baby all right Kevin I'm not saying this just CU it's you if it snaps you know it's real that's right if you say it's a hot link that's a hot link but it's not such a hot link that people are not going to appreciate it yes you don't want it to burn your lips you want to be able to eat it and keep eating it like you doing my favorite part about it is besides the great flavor and the snap is that texture the texture of the meat inside of it delicious you did not disappoint Texas hot link with mac and cheese there were so hot it doesn't taste like a sausage I've ever had before they were amazing how are the hot links they spicy enough for you the beef hotlinks are excellent they got to kick to it I love my spice got a hot links and a rib tips up table five please the barbecue here is so good like juicy tender the sauce you can't go wrong you can buy the barbecue sauces to take home it's awesome look at this give me the rundown man you have taken this to the next level you got rubs you got sauces you got the cookbook what happened well you know I always I keep it 100 I always remember one thing you told me and you said man take advantage of this situation and I was like what you mean that you said rubs sauce and you said that years ago and that's what we did people can buy this online online yeah already com in a restaurant yeah yeah I was so happy when you came out with the cookbook and I ain't done yet no it doesn't look like it eso you're looking for a killer barbecue joint how do you find it well you can read about it friend can tell you about it you could watch some crazy show about a dude driving all over the country trying grap food or you could sniff it out that's why I drive a convertible and that's what's led me here to Compton to check out some killer barbecue that was back in 2013 and while the nose still knows the eyes tell a different story because this barbecue spot that was once filling the compt in air with their signature smoker smell is now spreading the aroma all over La at blood four rack of pork ribs lsos is so great because they serve the best barbecue brisket with baked beans and mac and cheese the barbecue is a good mix of California and Texas half a chicken mac and cheese collard greens saw it on Triple D a few years back Kevin's got a big personality and it comes across in his food for sure how you enjoying the food that's California Native and pitmas Kevin bledo who learned everything he knows about barbecue from his Texan grandmother granny had a little small shack in cors count Texas every summer my mother and father would send me down there smoked ham Ox Granny's gravy on there what year was it 2013 13 baby yeah did you think this is where it was going to end up you never know do your barbecue just don't do no bad barbecue slab a rib sauce on the side the ribs are good and it's just consistently good all the time it's a good-looking ribon to me that's kind of like uh pork uh skirt steak you're talking about fat and muscle but huge flavor so give me the rundown okay little brown sugar white sugar seasoning salt chili powder chili powder granulated garlic coar black pepper okay cumin cayenne pepper oregano okay gr onion all right got to mix that up and we going to rub it down you're going to let it set up for 24 hours in the cooler for 24 hours to go man temperature are we running 250 250 for how long about 3 and 1/2 4 hours I tell you what this is a righteous rib all that flavor just coming out of that bone onto that Pork Man all this your grandma's recipe I love it give me 2 lbs of the LA rib tips for the Triple D Nation I've had the ribs plenty of times but I also love them in rib tip form all right walk me through what what's what's new so this is our uh rib tip now rib tips were a famous thing back in the day yes still are they're smoked then fried then we sauce them up just like a buffalo wing course I like to just mustard them down as a binder all we season these with is garlic salt and coarse black pepper so we're about to put these in the smoker at about 250 with poak and pecan they smoke for 2 hours we let our wood do all the work you know cuz you want the smoke so now we got our rib Tiff smoked we're about to cut them up and fry them up put some of our homemade sauce on them little hot sauce little barbecue sauce a little garlic and a few other things get a nice coat on them order up here's the thing I love about I love my wings really well done I don't want them to be fatty and chewy and gooey I want them to have some crisp to them that's what's Happening Here you've smoked them the the flavor's going all the way through and then you're rehydrating them with this buffalo sauce so you get all the texture all the smoke all the flavor they're fun to eat that's delicious la ri tips with baked beans they smoke them Slow and Low right they're always tender juicy lean and with that hot sauce I thought it had a really good kick but it wasn't too spicy I found the LA tips order up can I buy this by the pound you can buy that however you want it Buy the Pound buy the bucket buy the pickup truck however you want it buy the pickup truck back up in there and coming up there's plenty more to load up on if it snaps you know it's real that's right did you hear that that's the sound of Real Deal barbecue in the house shut the front door oh I'm coming back for more I can't count the number of barbecue joints I've hit up on Triple D over the years but what I can count are the ones that have stood out I might just have to try just one more piece what you thing man and Kevin's Texas inspired C created barbecue is one I can't easily forget brisket with baked beans and mac and cheese I've recently had some barbecue in Texas and this is just like right up there with that full rack of pork ribs got the greens and the beans on the side it's been smoked correctly it's perfect 2013 we're at the first location Compton location Compton location it is legit as they come but if they don't want to come all the way down to Compton you going to open up in La you said you taking this to Hollywood and I said yeah we're open up on uh M rosean laa you're messing with me no not at all this guy can go International the bomb we still have the one in Australia we still have the one in Hollywood and we're still I'm hang on let me just pick that up the Australia drop that you just gave the one in Australia Pi it up from Down Under we have a location at the Proud Bird by LAX and uh we're actually about to open up a new location in Santa Monica it's been so fun to watch blood Souls grow from the small restaurant to having something nice and big like this it's always the same it is nothing else it is consistent now we're making color greens Grandma's recipe again no this my mom's right here really mom's recipe chicken base chopped garlic chopped onions chopped yellow peppers smoked turkey necks smoked turkey necks we let it cook down for about an hour and a half now what are we doing we going to add our CS this is going to cook down to we're going to add seasonings right now crushed red pepper onion powder seasonings up how long are we going to let these go uh about an hour how we looking we good well you getting me with some extra turkey neck in there oh yeah shut the front door oh they're tender a little bit spicy they're rich great broth with them not too salty that's just a right balance man thanks man awesome great greens glad you Lu Kev great greens man what are we making next by hot links pick them up love the hot links they're homemade and they just have a lot of love in them homemade Texas links Texas Red Hots got it with the beef no pork I mean walk me through the process on this this is a staple at blood Souls Texas they call them red hot and people love them we use beef chuck for our links and we also use Angus beef short ribs so we going to grind this up 70% Chuck 30% fat so now we're going to had our seasoning kosher salt pink urine salt sodium phosphate Spanish paprika and our special secret uh chili spice granulated garlic crushed red peppers brown sugar oregano of course black pepper and some fresh garlic now we mix this up we going to go to the stuffer and make our Texas hotlinks and then they go right to the smoker for 2 hours nice and plump I'm about to cut this up right now baby take your time baby all right Kevin I'm not saying this just CU it's you if it snaps you know it's real that's right if you say it's a hot link that's a hot link but it's not such a hot link that people are not going to appreciate it yes you don't want it to burn your lips you want to be able to eat it and keep eating it like you doing my favorite part about it is besides the great flavor and the snap is that texture the texture of the meat inside of it delicious you did not disappoint Texas hot link with mac and cheese there were so hot it doesn't taste like a sausage I've ever had before they were amazing how are the hot links they spicy enough for you the beef hotlinks are excellent they got to kick to it I love my spice got a hot links and a rib tips up table five please the barbecue here is so good like juicy tender the sauce you can't go wrong you can buy the barbecue sauces to take home it's awesome look at this give me the rundown man you have taken this to the next level you got rubs you got sauces you got the cookbook what happened well you know I always I keep it 100 I always remember one thing you told me and you said man take advantage of this situation and I was like what you mean that you said rubs sauce and you said that years ago and that's what we did people can buy this online online yeah already com in a restaurant yeah yeah I was so happy when you came out with the cookbook and I ain't done yet no it doesn't look like it e\n"