My Father's Barbeque
Barbecue restaurant · Carson ·
Texas & Alabama style BBQ, tender brisket, smoky ribs, mac
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22689033/my_fathers_bbq_smoker.JPG "My Father's Barbeque by Farley Elliott")
Texas & Alabama style BBQ, tender brisket, smoky ribs, mac
"This family-run Carson restaurant is the place for barbecue with heart. The center of My Father’s Barbeque is chef and pitmaster Shalamar Lane, who presides over a hulking bespoke smoker to make some of the city’s best ribs, hot links, smoked chicken, and more." - Mona Holmes, Matthew Kang
"Alabama and Texas might not meet on the map, but they do in a strip mall in Carson. My Father’s Barbecue has been around since 2014 and is home to our favorite BBQ in the South Bay. The brisket is meaty, sliced thin, and moist enough to have its own skincare regimen. The pork ribs come covered in a pungent, molasses-y bark. And you’d be messing up if you left without trying a chicken or pork link. The sausages are practically ready to burst on eye contact, and when they do snap in your teeth, you’re met with spice and funk that can only come from hours upon hours of careful pit-tending. " - Brant Cox, Kat Hong, Arden Shore
"This family-run Carson restaurant is the place for barbecue with heart. The center of My Father’s Barbeque has always been chef and pitmaster Shalamar Lane, who presides over a hulking bespoke smoker to make some of the city’s best ribs, hot links, smoked chicken, and more." - Farley Elliott
"Alabama and Texas might not meet on the map, but they do in a strip mall in Carson. My Father’s Barbecue has been around since 2014, but it only came onto our radar earlier this year when Eater spotlighted owner and pitmaster Shalamar Lane, who grew up assisting her father at backyard barbecues. Now that we’ve checked it out for ourselves, we’re here to report that we dropped a fork in awe after one bite of silky brown butter mac ’n cheese. And that was just the beginning. The brisket is meaty, sliced thin, and moist enough to have its own skincare regimen. The pork ribs come covered in a pungent, molasses-y bark. And you’d be messing up if you left without trying a chicken or pork link. The sausages are practically ready to burst on eye contact, and when they do snap in your teeth, you’re met with spice and funk that can only come from hours upon hours of careful pit-tending. This Alabama/Texas-style BBQ spot needs to be fast-tracked on every meat-eating Angeleno’s to-do list." - Arden Shore
"Shalamar Lane’s storefront in Carson, My Father's Barbeque, grew out of backyard tradition and years of catering—here I found a broad menu of slow-smoked meats and Southern comfort sides (potato salad with bacon, beans, collard greens, rice) where brisket is sliced thinner than in Texas and smeared with sauce, ribs come pink and smoky with just enough tug, and indulgent items like fries loaded with brisket and pulled pork sandwiches topped with macaroni and cheese are common; Lane, who cooks most of the meat herself, opened the place after passing an abandoned barbecue restaurant in 2014 and has since weathered pandemic slumps, secured a Kingsford-sponsored fellowship, and landed a stadium deal with the LA Galaxy to help stabilize business." - Farley Elliott
