Since Holy Cow BBQ opened last September across the street from Brentwood Country Mart, the neighborhood has embraced the authentic eatery and there are already plenty of regulars lining up for “slow, smoked goodness” in the form of baby back ribs, brisket, pulled pork, and tri tip along with all the fixins’.
There have been several star sightings – everyone from Steven Spielberg and Harrison Ford to Reese Witherspoon and Owen Wilson who popped in during a recent friends and family night.
The man behind the menu is Glenn Walton, consulting chef at Holy Cow BBQ, a graduate of the Texas Culinary Academy in Austin.
Walton began his BBQ career at Tillman’s Roadhouse in Fort Worth working the wood fire grill and smoker.
Later at Smoke in Dallas and Lonesome Dove in Fort Worth, he perfected his BBQ skills and learned the Southern art of pickling a variety of vegetables.
Before moving to the west coast, he worked at Danny Meyer’s North End Grill in New York City where he mastered cooking techniques for charcoal-fired Josper ovens and over wood fire grills.
At Holy Cow BBQ, he said it’s the restaurant’s foundation of “getting some smoke into everything they do” and focusing on feeding all BBQ appetites, from the die-hard carnivore to the vegan.
“I love to see all of the different types and styles of BBQ here in Los Angeles – I think staying true to who you are makes you authentic,” Walton said.
Walton said his love of BBQ first began with all things “fire,” which he added got him into a lot of trouble as a child.
“It’s the most important ingredient I cook with,” he said.
Among the menu highlights is the house brisket (Texas), tri-tip (Santa Maria), pulled pork (Carolina), and baby back ribs (Memphis, Kansas City) to specialties like the Prairie Dog (Louisiana Hot Link) and El Jefe (L.A.’s own).
Sides include deep fried corn bread, kettle beans, creamed greens, mac & cheese, sweet potato, farm greens and veggies, roasted corn chowder, and Brentwood vegan chili.
As for Walton’s favorite dish and what he enjoys most about Holy Cow BBQ, he said it is freedom to merge a few different styles of owner Rob Serritella’s California style with his Texas roots.
As for his favorite menu item?
“I really like the El Jefe – it really shows my love of pork,” he said. “That smoked ham along with the pulled pork is killer. We added our stout mustard and some home-made pickles and put it between a nice crusty roll.”
The future of Holy Cow BBQ is far from going up in smoke.
“We tested our new Beef Ribs last weekend, we have just launched delivery and catering, and we are building our second location in Culver City,” he said.
The delivery area, which includes Brentwood, Santa Monica, and parts of Pacific Palisades and West Los Angeles began this year (a delivery map is available online).
Holy Cow BBQ delivers seven days a week during its regular business hours.
Customers can order online directly from its website, Facebook page, or by downloading its app (Android or Apple). Customers can get it by texting “cow” to 33733. Customers also have the option of calling the restaurant directly and placing their orders.
In addition to its staple items, recently added items include corn on the cob, BBQ Chop (a salad), Southern Chicken (a salad), Loaded Tots, and Chocolate Bread Pudding.
Holy Cow is located at 264 26th Street (across from Brentwood Country Mart), Santa Monica. It is open Sunday through Thursday from 11:30am to 9pm (or until they run out) and Friday and Saturday from 11:30 am to 10 pm (or until they run out).
For more information, call 310.883.6269 or visit www.holycowbbq.com.
