Started as a backyard pop-up from husband-and-wife founders Andrew and Michelle Muñoz, Moo’s Craft Barbecue has staked its claim in the local scene by bringing an LA flare to classic Central Texas-style barbecue. It’s earned praise from the Michelin Guide, a James Beard Award nomination, and a spot on the LA Times’ 101 Best Restaurants list. Since opening their permanent spot in 2021, the duo has mastered the classics — brisket, ribs, and sausage — plus a creative mix of sides, including pork belly kimchi fried rice, crispy papas with country gravy, and more.

00:00 Intro: Moo’s Craft Barbecue Is Texas Meets LA
00:39 Korean Sticky Glazed Pork Belly Burnt Ends
01:32 Pork Belly Kimchi Fried Rice
02:58 Starting the Barbecue Chicken Quarter
04:39 Trimming Briskets
05:35 Cheeseburger Inspired by Leroy & Lewis
06:34 Cold-Smoking & Ice-Bathing Sausages
07:54 Saucing Barbecue Chicken Quarters
08:16 Checking in on Brisket Cook
08:54 Crew That Runs Moo’s Craft Barbecue
09:25 Crispy Papas With Country Gravy Side Dish
10:27 Wrapping Finished Briskets
11:09 Pulling Sausages & Chickens off Smokers
11:55 Doors Opening, Service Starts

Credits:
Producer/Director: Connor Reid
Senior Director of Photography: Murilo Ferreira
Camera: Murilo Ferreira, Tom Daly
Production Sound Mixer: Noah Kovalick
Editor: Howie Burbidge

Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Supervising Producer, Social Video: Jordan Shalhoub

For more episodes of ‘Smoke Point’, click here:
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