Chef Adam Cole’s Maple Block is a tribute to the craftsmanship of butchering, smoking and grilling meat. The Culver City, Calif. restaurant pays respect to the deep-rooted traditions of American barbecue with its next-level three meat plate, which is a combination of sliced brisket, pork spare ribs and smoked sausage links. The brisket is smoked for nearly 16 hours (and the pork spare ribs for four) with local peach wood logs. Not to be outdone, the sides are: braised greens (collards, mustard greens, smoked hock), ranch beans (pintos, toasted chilies, brisket bark), and mac and cheese.
You Haven't Seen Good Barbecue Until You See This Majestic Three-Meat Plate
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