With a message on their website, Longhorn’s BBQ of Castaic has announced that they are closing, and with that, the SCV loses its lone authentic barbecue restaurant. I’m going to miss them dearly.
With a Mexican eatery in Newhall teasing that they will start serving authentic Texas barbecue “soon” and a new placed called the “Q Spot” is gearing up in the former space of the drive-through coffee shop near Costco, it seemed that we were about to enter a barbecue renaissance in the SCV.
For a town that likes to proclaim its love of barbecue, for most that means “food with barbecue sauce”. We flock to places like Rattlers, Stonefire and Wood Ranch, but purists will tell you that these places don’t serve real barbecue. They’re right.
Authentic barbecue has had a tough go in the SCV. Most places don’t last very long. I’m reminded of the short-lived BBQ Club on the corner of Soledad and Bouquet that served delicious Louisiana barbecue and fried chicken. Rayfield’s Ribs on Sierra and Soledad was my favorite. It tasted like some backyard Texas barbecue that was passed on from generation to generation. By all appearances, they actually did cook in a backyard somewhere, as there was no pit on sight, but the food was undoubtedly authentic.
Even Dickey’s, the Texas-based chain, served something that on a good day would be considered both authentic and delicious. It usually was neither, and both SCV locations closed before they could remove their “Grand Opening” banners. T-Bo’s on Soledad made a splash when they opened, but never found its voice, so to speak. Too expensive, and frankly, not all that tasty.
For a time, a Famous Dave’s BBQ was expected in the former Applebee’s on Valencia Blvd., but that never came to be.
Longhorn’s had its faults, but it did a lot of things right. The space felt like something right out of central Texas and they quickly formed a cult following. They never managed to make much progress on their sides or their chicken – weaknesses from day one. But everything else was great. They managed to stick around much longer than most and even expanded to include a location inside of Magic Mountain, where they remain.
Ultimately, it was a victim to its location – a sprawling strip mall in the Castaic industrial center (errr…Valencia Commerce Center) that still has many unfilled spaces, several years in. They had a busy lunch hour and a following from a nearby church, but the bad economy led to lots of nearby office vacancies and delayed housing developments. Even with the Cross-Valley Connector, it was a long drive for almost everyone in the valley. The center was a ghost town on the weekends, so much so that the Jack-in-the-Box would sometimes close before its posted hours. Recently, the nearby drive-through coffee shop closed as well.
But beyond that, I think there is a cultural disconnect that makes it difficult for authentic barbecue to thrive in the SCV. Local patrons are often put off by things that are commonplace in barbecue-friendly areas: the slice of Wonder bread, the sauce held in Crock-Pots, day-to-day inconsistencies in texture and taste, the visible fat in the brisket or pulled pork and the occasional unavailability of a meat or two. Elsewhere, that just goes with the territory, but too many locals find it unacceptable. Worse still, we’re spoiled by the consistency of the assembly-line faux-Q that SCV is famous for.
Longhorn’s hopes to re-open in a more central location soon. We’ve heard that before, but hopefully this will pan out. Meanwhile, barbecue fans are holding their breath in anticipation of the new options coming this summer.
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Was never that impressed with Longhorns to be honest, mix that in with a terrible location and the writing was on the wall. I get what you are saying about authentic BBQ, and I appreciate those places that do it well, but I think some of the things you are giving them a pass on as being side notes of authentic BBQ were really just mediocre prep. The lousy sides were definitely an example, no matter how good the meat is at a BBQ place, if the sides suck it is a negative.
The example I give, always, is that the best barbecue restaurant in the world (IMO), Smitty’s in Lockheart, TX offers no sides at all.
I would like to try it some time if it’s that good that you don’t even need sides
Again, had that been my only complaint about Longhorns it would be one thing, but it wasn’t. The 4 times I ate there (I literally live around the corner and try to give really local businesses a shot) I was not the least bit impressed with the meat that I had on ANY of the occasions. Also I think it would preferable to have no sides rather than crappy sides, at least then you are acknowledging that you are staying away from that which you are no good at. Serving crappy food with your main staple can’t be anything but a negative IMO. Also I am with you on the wonder bread, that is the way to go with BBQ (Although I will readily admit to loving the rolls at wood ranch).
Does Woodranch do BBQ? ;.)
I’ve never eaten there but did some work in their kitchen once. They have a lot of stainless steel smokers for low and slow cooking. The Mrs. and I don’t get out much but this is a place i’d like to try.
RIP BBQ? I have BBQ once a week on my propane grill with my kirkland signature meats, my seasoning mix, and I live in the SCV. So how can BBQ be dead?
just kidding. Welcome to SCVTalk and a great debut.
Nice commentary amigo. I would add the following: fortunately or unfortunately, the best BBQ is that which you do yourself.
You hit the nail on the head with respect to the cultural disconnect. Most people that I’ve served my ribs to have never (EVAR) had real smoked ribs. They are usually blown away by the amount of flavor and by how juicy ribs can be when they aren’t incinerated to “fall off the bone” doneness.
You forgot to include your new signature line (so I’ll help you out): Grilling is something you do, BBQ is something you live.
Right on ScottE! I was about to add the same comments myself. If you want good cue you have to do it yourself and allow the time to put your love into it. And for true slow smoke cooking you just can’t do it on a gas grill.
My best restaurant experience was at a place in the Crenshaw district in a converted Taco Bell at the corner of Crenshaw Bl and 30th street. I don’t remember the name but you can see it on Google streetview. I stopped in for lunch and got the sampler plate. The cook works in the back at a variety of ugly smokers. This was the best restaurant cue I ever had. It sent me on the quest for the perfect home cued pork rib – I’m getting close. After trying there BBQ beans with pulled pork I now always add pulled pork shoulder (or carnitas in a pinch) to mine.
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Nice read Mike.
I feel like BBQ and Coffee at mikes house!
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
*cries*
Mi Ranchito Grill is open for business on Soledad (at the former Burger King site)….
when in doubt Dr. Hogley Wogley’s Tyler Texas BBQ in Panorama City right near Bob’s Classy Lady (or so I’ve heard) has great bbq!!!!
Also, I enjoy famous Dave’s in Palmdale near the Sonic….
Look out for Down Low, Too Slow!
Mike, great piece. Finally there is real food writing on SCVTalk!
Re Longhorn’s: I was not a BBQ fan and Longhorn’s didn’t turn me into one.
Bummer! This place was a favorite spot of mine, just around the corner from my office. I loved the brisket. You are spot on with the cultural differences, as I was a little thrown off by the slice of wonder bread.
I once had BBQ at a friend’s house in Saugus that was pretty much the best ever! So good!
The only place I can go to get comparable BBQ since then is Rattler’s. Trufax. Plus, they have those amazing rolls!
I miss The Pit. Anyone remember that place? Ah, the brisket.
Though it is not “true” BBQ, don’t forget Tony Roma’s (now Mimi’s Cafe) and the replacement that only last for a year or so.
An odd specimen always is the restaurant started by the ex-franchisee that closely resembles the franchise it replaced.
Good point, and good memory. I remember how the Tony Roma-replacement restaurant had almost the same type of offerings as Tony Roma’s did, but was not as good. If I remember the story right, the franchisee got into an argument with Tony Roma’s head office about their menu. That is all that I can remember. Can anyone remember the name of the Tony Roma-replacement restaurant?
Perhaps, like the Cowboy Festival, the City of Santa Clarita could organize a huge semi-annual barbecue festival, sort of like a chili cook-off.
Such an event would surely be a more popular use of taxpayers money than continuing to pay the top clowns in Santa Clarita’s Planning Department.
I have it on good authority that some of those top clowns appreciate BBQ, so I while I am pro-BBQ competition (Down Low, Too Slow!), I call for its cost to be on the backs of someone else.
I’m pro chili cook-off, too.
I’m pro eating either of them… or both.
I just had the pleasure of reading your article on the closing of ‘Longhorns.’
You are correct in your assessment of how SCV is void in its ability to truly appreciate authentic BBQ.
I have to travel to Los Angeles to get the real deal. I go to two places that most SCV residents would shun because of the neighborhood.
“Phillips BBQ” on Crenshaw Blvd and “Woodys” on Slauson.
No Garlic Bread, No Fried Onions …Just meat, potato salad, baked beans, cobblers, sweet potato pies, sliced cake and yes White sandwich bread.
Some make the mistake of confusing grilling with BBQ they are totally different. I come from St. Louis Mo, so forgive me if I know a little something about BBQ, I also have had Kansas City BBQ, and of course Texas each region has its own style and taste but nothing is as bad as these so called ” Faux- BBQ restaurants in SCV.
Garlic Bread with Barbecue that is a sacrilege.