Smokin'-&-Grillin-with-AB
In this episode of Real Talk, Kevin Bludso, the owner of Bludso's BBQ, shares his journey to success by starting as a DJ and caterer while fighting a wrongful termination case. Bludso emphasized the importance of preserving the pit and focusing on the craft of barbecue, rather than solely on competitors. He notes the significance of a good cut of meat and a proper trim for the perfect brisket. Bludso expressed his desire to promote the art of barbecue rather than a specific product while giving shout-outs to Kingsford Reserve's mentorship program. Finally, the video concludes with Bludso admiring the gentlemen's passions and projects in the community.
In this section, the hosts of Real Talk interview Kevin Bludso, the owner of Bludso's BBQ, and ask him about how he started his empire in Compton. Bludso discusses how his grandmother in Texas taught him how to cook and how he fell back on catering and DJing while fighting a wrongful termination case. Through dedication and perseverance, he was able to build a successful business that now has multiple locations, including one in Australia. Bludso also praises Kingsford Reserve for their year-long program that mentors barbecue enthusiasts in both the craft and the business aspects of running a successful barbecue joint.
In this section, Kevin Bludso talks about the importance of promoting the art of barbecue rather than specific products, and how he learned the value of mastering his own craft opposed to focusing on his competitors. He also shares his belief that there is enough room for everyone in the food industry, especially in the community where good food is scarce and stigmatized. Bludso stresses the importance of focusing on oneself and his customers rather than getting caught up in negative opinions and haters, indicating that the presence of haters is often a good sign that one is doing something right.
In this section, Kevin Bludso, owner of Bludso's BBQ, talks about the importance of staying focused and not worrying about what people say. He also emphasizes the importance of preserving the pit and shares some tips for cooking the perfect brisket, stressing the significance of a good cut of meat and a proper trim. Bludso and his fellow pitmaster also highlight the artistry in barbecue and the passion required to perfect it.
In this section, the conversation centers around brisket preferences, specifically how much it should be trimmed before being cooked. Kevin Bludso reveals that if he's cooking for retail purposes, he doesn't trim the brisket and aims for a 13 to 15-pound weight. However, he prefers using 10 to 12-pound briskets for competition as he can control them better, but in a restaurant setting, he needs a bit of leeway as he trains people while cooking the meat. He mentions that everyone has their own take on brisket, but all agree that it is truly a delicacy. Finally, he notes that nothing goes to waste in his business, as the trimmings are repurposed into tallow.
In this section, the video concludes with Kevin Bludso expressing his desire to walk with the two gentlemen and explore the community while praising their passion and the great things they are doing on the West Coast, including being on television. The video ends with a reminder to like, subscribe, and spread the word about the Grilling TV network.
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