Maple Block Meat Co., Culver City

Tuesday, 10th, 2016
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Another relatively new eating establishment in Culver is Maple Block, which I finally got to try with some girl friends the other night. Barbecue is somewhat of a rare treat for me, definitely not a meal I eat regularly. I learned from watching shows like Mind of a Chef and reading Jim Gaffigan, that there are different styles of BBQ depending on the region. Each region has their own signature style. Maple Block serves wood-smoked meats, focusing on the technique of smoking and incorporating subtle flavor profiles into their BBQ. They serve the sauce on the side. I discovered that I’m more of a saucy type of BBQ eater and wasn’t in love with this drier, smoked style. Usually the sides that come with BBQ are just as if not more exciting than the meat. The sides we had were just okay. For some odd reason everything tasted better as leftovers the next night. Here is what we ate:

Market Greens – fennel, kalamata olive, orange vinaigrette. Served as a nice relief to the heavy food (which is why we ordered it) but nothing to write home about.
Buttermilk Biscuits – probably my favorite part of the meal. They’re fluffy, not too heavy, and the whipped honey butter on the side is money.
Mac & Cheese – between 3 ladies we only needed the half order, contrary to what the waitress said. We ended up with a full, which was way too much. The Mac & Cheese has a cheddar crumble on top but a strange, slightly sweet aftertaste. Not my favorite.
Beef Brisket – 1/2 pound. Decent brisket, it comes with 3 thick cuts. But not the best I’ve had.
Pork Spare Ribs – 1/2 rack. Definitely too much food for us, so I ate these the next day and they were okay. Again, not a huge fan of dry BBQ. Curious to hear from those who do, and if this place hits the spot and does it right.

A can of Hell or High Watermelon beer – can’t go wrong.

More BBQ eye candy from their Instagram.

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