Shift Meal: Moo’s Craft Barbecue | Ringer Food

Ringer Food

The Ringer

Society & Culture

4.5 • 1.5K Ratings

🗓️ 2 October 2024

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

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Summary

We’re on a journey to find out what L.A. barbecue is. Join host Danny Chau on our next stop with Michelle and Andrew Muñoz, the owners and pitmasters of Lincoln Heights’ beloved Moo’s. Danny, Michelle, and Andrew dig into some of Moo’s most iconic dishes, from its Texas-style smoked brisket to its Rampart chili burger (00:21), while they discuss their inspiration for adding their own take on Texas-style BBQ and bringing it to Los Angeles (01:50) and what it took to go from a backyard pop-up to a full brick-and-mortar while also raising a family during the pandemic (18:45). Host: Danny Chau Guests: Michelle and Andrew Muñoz Producer: Aleya Zenieris Sound Engineers: Isaiah Blakely and Kevin Cureghian Camera Operators: Chia Hao Tat, Victoria Valencia, John Richter, and Aleya Zenieris Editor: Matthew Ciampa Social Producer: Keith Fujimoto Show Art: David Shoemaker Supervising Producers: Cory McConnell and Juliet Litman Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Welcome to Shift Meel, my name is Danny Chow. I'm a senior staff writer here at the
0:03.8	Ringer and we are here in beautiful Moos craft barbecue with the two lovely faces of it,
0:10.1	Michelle Munoz and Andrew Munoz. I think it's a time to clock out and eat.
0:14.8	Yeah. Welcome, first of all. Thank you.
0:18.1	Welcome to Moo's. We have a nice barbecue spread here for you guys. So we have our brisket
0:22.1	right underneath. We have our pork spare
0:23.9	ribs our smoke turkey and then our housemaid sausage so Texas hotgut
0:28.9	our pork better this sausage which is five roasted bablana and wahaka cheese and then right in the back we have our
0:34.6	jedipeno cheddar followed by two burgers so we have our thick burger
0:39.6	and it's made with our brisket trim so it's essentially a thick smoked patty.
0:43.5	Same with the other burger that we call a rampart with which is our homage to like a
0:48.0	Tommy burger.
0:49.0	Oh yeah.
0:50.0	And then we have our pork valley burnt in the corner, all of our pickled items that we
0:54.0	pickle in-house. And then we have our Texas chili, esquietez, which is street corn,
0:59.5	chili beans, our mac and cheese, our slaw, and our potato salad.
1:03.3	All right, you want to start eating a little bit?
1:04.8	Yeah, let's grab some of this.
1:06.9	I let this get cold.
1:08.8	When you think of barbecue, Los Angeles is probably the last city that comes to mind.
1:14.6	But the city of Angels is in the midst of a smoky renaissance.
1:19.0	Hi, I'm Danny Chow, a James Beard Award nominated writer here at the ringer, and this is Shift Meal,
	...

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