48 Hours with the Michelin Chef who Opened a BBQ Joint in LA

Byamazingfoodstv


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From Michelin restaurants to T.V., Logan Sandavol has done it all in the food world, but now at ZEF BBQ he’s mxing fine dining with traditional BBQ.

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ZEF BBQ Website:

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Music Credits (in order of appearance):

Most tracks were Created by @ChrisDoughtyMusic check him out here!

Chris Doughty Music – Keep it Moving
@ludandschlattsmusicalempor6746 – 10AM-PM
Super Dragon Ball Z – Kami’s Lookout
Kawai Sprite – Satin Panties (Instrumental)
Chris Doughty Music – Parapa Remix
Kawai Sprite – Breakfast (Pause Music)
Kawai Sprite – Bopeebo (Instrumental)
Kawai Sprite – Cocoa (Instrumental)
Digimon World OST – Gear Savanah (Night)
Digimon World OST – File City (Night)
Kawai Sprite – Gettin Freaky (Main Menu)
Chris Doughty Music – Cave Story (Remix)
@ludandschlattsmusicalempor6746 – The 25th Hour
Chris Doughty Music – Ants BBQ Theme Song
Digimon World OST – File City (Day)
Chris Doughty Music – Rapid Uncertainty
Chris Doughty Music – Emo Anime
Chris Doughty Music – Island Chill Song
Chris Doughty Music – Upbeat Island Jam
Chris Doughty Music – Upbeat Song
Chris Doughty Music – The Taste of Yugioh (Remix)
Chris Doughty Music – Everything Has Changed (Outro)

All other tracks were licensed through Epidemic Sound.

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Chapters:
0:00 Part 1
12:21 BetterHelp
14:47 Part 2

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#BBQSTORY #antsbbqcookout #BBQ

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44 Comments

  10. This guy was absolutely ROBBED in that Netflix BBQ Showdown. Those judges are 100% traditionalists which, mind you, isn't necessarily bad. My beef with that show is that BBQ is a cooking methodology and this guy was SO creative with what he made! The other guy was absolutely talented, no doubt, but he stuck to tried and true recipes for American BBQ that I could find in any major city.

  19. Curious how he keeps the tri tips after smoking them, said he roasts them day of service, so it's like a reverse sear with a day in between lol

    Heritage bbq said in your video there that they cold smoked their tri tips, then throw them over fire before service.

    I am happy with how my tri tip turns out, but if I make much more than say 20 or so it gets difficult to manage.

  23. Man those char siu colored burnt ends look absolutely divine, holy hell. This guys is an inspiration. As a cook for most of my working life, I have recently been dreaming and planning to open an operation very similar to what he's doing here. Was so cool to watch someone do basically exactly what I've been planning.

    Thanks for the amazing content, Bro! Hope you get as much excitement making it as I do watching it

  27. That's a lot of work for $1600 of revenue -hopefully not considering their entire revenue for the week. I applaud them for being self-sufficient. It seems to me they can greatly expand the operation to bring in better revenue a multitude of ways. Kudos!

  38. Weird how i often see americaan chefs going to the supermarket to get their food ahah

    In europe, those restaurants are seen as bad restaurants.

    Good restaurants have specific vegetable/meat/dairy supplier coming every day/week to supply.

    You get better price, better product

  43. Yeah I’m def never going to call this Texas style anything much less Texas bbq…I’m born and raised in Texas in a cattle family and bbq’d all my life was a bbq judge for 12 years…. I’m saying flat out …NO

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