Friday Find: “How Slab Barbecue Makes Smoked Brisket Burgers”

Monk: Burt Bakman’s half-pound brisket burgers are finished in a pan and topped simply with melted cheese. And wow, they look ridiculous.

Description: Burt Bakman at Slab Barbecue believes that LA’s barbecue scene is at its infancy, which is why he’s taken it upon his restaurant to catch the city up to the likes of Texas with dishes like brisket, half-pound brisket burgers, spare ribs, smoked Australian wagyu steak, and more.

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Credits: Producer/Director: Connor Reid
Associate Producer: Julia Hess
Camera: Daniel Geneen, Jimmie Armentrout III
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone