Nestled within a nondescript strip mall in Silver Lake is a culinary gem that has, until recently, remained unnoticed by many Los Angeles foodies. This unassuming eatery, known as the Barb’s Q Shop, is a small barbeque restaurant owned by Thai immigrant Chuck Charnichart.
Creating magic with smoke and spices
Tucked between a 7-Eleven and a dive bar, Barb’s Q stands out with its vibrant signage and tempting aroma of smoking meats. The magic begins when Charnichart applies his unique blend of spices to the meats, before slow-smoking them over California oak. The ribs are a particular crowd-pleaser, with their blackened bark giving way to tender meat that falls right off the bone. But the star of the show is the brisket, smoked low and slow for 12 hours until it reaches a level of textural perfection that has to be tasted to be believed.
The secret ingredient
What sets Barb’s Q apart, however, is Charnichart’s choice of spices, heavily influenced by his Thai heritage. Alongside the more traditional Maldon salt and black pepper, you’ll find a few surprises like coriander, Makrut lime leaves and even lemongrass. These flavours work together to create a unique profile, resulting in a barbeque experience unlike anything else in LA.
The tale of Barb’s Q Shop
The story of Barb’s Q is as extraordinary as its food. Charnichart, a former employee of the Los Angeles Department of Water and Power, was inspired to open a barbeque joint after organizing successful office cookouts. His humble food cart evolved into a weekend pop-up inside a Thai Town karaoke bar, before culminating in the brick-and-mortar location in Silver Lake. Throughout this journey, the constant has been Charnichart’s dedication to perfecting his craft and his desire to share the best of his culinary creations with the world.
A testament to hard work and dedication
Today, a visit to Barb’s Q is a testament to Charnichart’s hard work and culinary expertise. Each item on the menu, from the mac n cheese laced with Thai chillies to the pulled pork sandwich served on a soft and slightly sweet brioche bun, is a labor of love. And it’s this love for food, barbecue, and the union of cultures, that keeps people coming back for more.
Barb’s Q serves as a wonderful reminder of the fascinating ways in which food can bring us together, transcending cultural and geographical boundaries. Just like Chuck Charnichart, we shouldn’t be afraid to experiment with different ingredients and cooking methods. Perhaps, the next time we are in our kitchens, we could be inspired to push boundaries and create something uniquely our own, just like the master of smoke and spices himself.
Kate Robinson is a culinary writer and food critic with a deep passion for gastronomy and a keen palate that appreciates flavors from around the world. At 31 years old, Kate’s background is as rich and diverse as her taste in food. Holding a Bachelor’s degree in Culinary Arts from the Culinary Institute of America, she has worked in various roles within the food industry, from a line cook in bustling New York City restaurants to a food stylist for culinary magazines.
Her transition into writing was driven by a desire to share her love for food and cooking with a wider audience. Now, as a prominent contributor to a leading online food and gastronomy news platform, Kate explores a wide array of topics, including restaurant reviews, recipe development, and the latest trends in food and dining.
Kate’s writing is distinguished by her ability to transport readers to the heart of the dining experience, whether she’s describing the subtle notes of a rare wine or the vibrant atmosphere of a street food market in Southeast Asia. Her reviews are honest and insightful, offering readers a comprehensive guide to the world’s culinary delights.
Beyond reviews, Kate is passionate about sustainable eating practices and often features articles on farm-to-table dining, organic farming, and ethical food sourcing. Her features on international cuisines and culinary traditions aim not only to educate her audience but also to inspire them to explore new flavors and cooking techniques.
Kate’s engaging writing style, combined with her extensive knowledge of the culinary world, has made her a favorite among food lovers. Whether her readers are experienced chefs or home cooks looking to broaden their culinary horizons, Kate provides valuable insights and inspiration to elevate their food experiences.
In addition to her writing, Kate regularly hosts online cooking classes and workshops, where she shares her expertise and enthusiasm for cooking with participants eager to learn. Her commitment to exploring and celebrating the world of food has established her as a respected voice in the gastronomy category, inspiring a deeper appreciation for the art and culture of food.
