Slab

Second visit to Slab, about five months after my first. Came back because that first trip stuck with me longer than I expected it to. Strip mall BBQ that actually delivers tends to do that.

Went with a group this time, which meant more plates on the table and more data points. We hit the brisket again — had to, that was the whole reason I came back — along with ribs, some sides, and whatever the counter person flagged as worth trying that day. I always ask. Usually tells you something about how a kitchen runs.

Here's where visit two gets interesting: the brisket was good, but it wasn't quite the same as June. First time the bark had this almost lacquered quality to it, deep and a little peppery. This time it was lighter, still moist, still respectable, but the crust didn't hit the same way. Could be timing, could be which end of the flat they pulled from. I've worked enough prep to know consistency is the real test, and this one flagged a small question mark for me.

The ribs were actually the surprise. Better than I remembered them being, which means either I underordered on the first visit or they've tightened something up. Pull was clean, smoke penetration was solid all the way through.

Sides held up. Mac was still doing what it was doing. Beans weren't an afterthought, which a lot of places get wrong.

Service was faster this time, or at least felt that way. Busy Saturday afternoon and they moved the line well.

Still a strong four out of five. The brisket variance keeps it from going higher until I see a third visit confirm which version is the real one. That's always the deciding round for me.

First time at Slab in Canoga Park and I'll be honest, I went in skeptical. Strip mall BBQ in the Valley has burned me before — pun intended. But a coworker kept pushing it so I finally made the drive out to Canoga Park.

Ordered a spread to get a real read on the place: brisket, ribs, at least one side situation, probably mac. I go wide on a first visit because I'm not trying to nail down a single dish, I'm trying to understand how a kitchen thinks. What's their fat trim like? Are they slicing to order or holding everything in a warmer? How's the bark holding up by the time it hits my tray?

What stood out immediately was the smoke. Not aggressive, not showing off — it actually integrated into the meat instead of sitting on top of it like a cologne. That tells me something about wood choice and time management in the pit. The brisket had some give to it without falling apart, which is harder to execute than most people realize. A lot of places chase that pull-apart texture and end up with something that tastes more steamed than smoked.

Sides were fine. Not the reason to come back.

Service moved efficiently. Nothing memorable in either direction.

Here's the thing though — I can't tell you if Slab is actually good yet. I can tell you the first visit didn't disappoint me, which is above average for Valley BBQ. But consistency is the whole game with smoked meat. You're dealing with variables that shift every single cook. I'll be back twice more before I have an opinion worth standing behind.

Receipt is filed. Date stamped. Let's see what visit two looks like.