Holy cow, a new barbecue in Redondo

I have spent a lot of time around people who enjoy food a lot and love arguing about it even more, and fans of barbecue are some of the most obsessive. They’ll quibble over the proper texture of the meat, components of the rub, appropriate level of smokiness, balance of sweetness, vinegar, and peppers in the sauce, and whether and when that sauce should be applied. Depending on your point of view this can be fascinating or tedious, as is often the case when informed and opinionated people discuss anything. Many of the differences they focus on are based on regional styles, and convincing someone who loves Texas barbecue (indirect heat, heavy smoke, spicy rub and sauce) of the superiority of Kansas City barbecue (charred at the edges, light smoke, sweeter sauce) is doomed. Beach city residents haven’t had much to argue about until recently. Manhattan and Hermosa don’t have any ‘que joints, so the choice was between chain operation Dickey’s and the family owned and very good Willingham’s. Those two got some competition as Holy Cow arrived in Riviera Village in a space that had previously been Crazy Fish, Pho Show, and several other ventures. I had been to the Holy Cow in Culver City…

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