Maple Block Meat Co.
Smoked Sausage, Pimento Cheese Sandwich
Turkey, Brisket, Chicken, Beans, Greens
Brisket, Ribs, Pork, Slaw, Mac & Cheese
Wonder Bread, Challah, Pot of Pickles
Still considering myself a Barbecue novice despite making way through Texas, The Carolinas, Memphis and Georgia over the last three years it was with cautious optimism that I approached Culver City’s Maple Block Meat Company along with four friends and fortunate to arrive even before the parking lot opened it was immediately at 11a that doors unbolted, familiar wood smoke soon permeating the nostrils while sleek décor and beats from Tupac seemed as odd a choice as serving Challah, but “Hey, this is LA.”
Highly touted by friends, locals and media – including some of the most reputable in the Lone Star State – the menu at Maple Block features all the right parts and with daily specials complimenting a menu of meats, sides, and combos the process is streamlined to ordering at the counter before seating, table service fast to follow with the young woman working the register during our visit exceedingly sweet.
All wood tables and benches, the meats cut to order in plain view of the room, Maple Block invokes the use of smokers imported straight from Texas and with an undisclosed wood blend fueling controlled roasting temperatures all of the proteins feature a deeply set smoke ring while sauces including are mild with restrained sweetness, the Alabama White particularly impressive compared to versions offered elsewhere while the pulled pork took a somewhat North Carolina route with a light acidic zing.
Admirable in their adherence to crafting all but the Wonderbread in house, sides not particularly innovative but touching on all the usual suspects with quality ingredients prepared well, a daily special of smoked sausage proved thoroughly enjoyable with a robust spice profile while both chicken and turkey were about standard for smoked poultry, the later perhaps a bit drier than would be preferred by some.
Holding the “best for last” in terms of discussion, though it was without hesitation that all five of us tasted the Brisket the moment trays were sat down, suffice it to say that Texas Monthly’s Barbecue critic Daniel Vaughn did not mince words when naming the beef as best in California and nor should anyone else, the fat perfectly rendered allowing meat beneath a deep smoke ring to cut like butter with the edge of a plastic fork while the flavor was rich despite minimal seasoning, each bite slowly savored with a pot of pickles refreshing the palate and “dessert” offered in the form of housemade pimento cheese.
http://www.mapleblockmeat.com/
