Today we’d like to introduce you to Danny Gordon.
Danny, can you briefly walk us through your story – how you started and how you got to where you are today.
I started working at my Grandfather’s restaurant during the summer at age 13 washing dishes then eventually making pizzas in a brick oven which is where my infatuation with fire began. When I was 21, I left college and enrolled in culinary school where I met two friends, one from Texas who raved about Texas BBQ and how it was the best in the world, all I’d known was the Santa Maria style BBQ I’d grown up with. After culinary school, I moved to San Francisco to help open a Barbecue restaurant with my two friends from school. We spent the better part of a year traveling across the country studying and sampling (almost) all the BBQ America has to offer. From Aptos Street BBQ near Santa Cruz to Smitty’s Market in Lockhart, Texas to Pappy’s BBQ in St. Louis and of course, all the incredible BBQ joints in Austin, the mecca of American BBQ. That’s where I fell in love. Whenever I’d return from a trip, I would experiment with smoking pork butts, ribs on my Big Green Egg smoker.
Eventually, I worked my way up to cooking briskets inviting friends over to sample the fruits of my labor. Unfortunately, after months of hard work, we were unable to get our restaurant up and running but I had the bug. So, on somewhat of an impulse, I called Eric at FatStack Smokers and spent all of my savings on two massive offset smokers which I had never actually cooked on, packed my things and moved back home. A month later, I was pedaling BBQ out of my Mom’s backyard. I was cooking one or two briskets a week, pre-order only to mostly friends and family via Instagram. Eventually, two briskets turned into four and then eight, that’s when I knew it was time to scale up a bit and start transitioning into more public pop-ups. Now on any given weekend I’ll cook three to four hundred pounds of meat at a time.
Has it been a smooth road?
The journey is just beginning but I’m grateful to say that there have been no major obstacles to overcome. Of course, starting your own business isn’t an easy task and requires almost all your time and attention. I’m still learning every day but I’m very satisfied with where the business is and the rate at which it’s growing.
So, as you know, we’re impressed with Flatpoint Barbecue – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Flatpoint Barbecue is a concept specializing in Central Texas-style barbecue. What differentiates central Texas-style barbecue from others is the simplicity of the rub and the cooking method. All of our meats are seasoned with a blend of kosher salt and black pepper, that’s it. Everything is cooked on a traditionally designed offset style smoker using only red or white oak – no ovens, no gas, no timers just fire and feel. We take great pride in practicing the traditional cooking method and not cutting any corners. Our menu features smoked meats by the pound like brisket, pulled pork, pork spare ribs, and massive beef short ribs as well as staple sides like baked beans, coleslaw, potato salad, and mac and cheese. At pop-ups, we also serve a variety of sandwiches like The Flatpoint Special with sliced brisket, roasted garlic aioli, housemade pickles, and crispy fried shallots. To find out where we’ll be next, follow us on Instagram @flatpointbarbecue.
Let’s touch on your thoughts about our city – what do you like the most and least?
Los Angeles will always be my home. I love that you can have equally as satisfying a dining experience on the street corner as you would a sit-down restaurant. The culinary scene is young and welcoming and prides itself on its diversity and creativity and it seems the people are open to new concepts when presented to them. I’m honored to now be a part of it. The one thing I wish Angelenos would do is branch out and explore outside of their neighborhoods and experience everything this city has to offer.
Contact Info:
- Website: flatpointbarbecue.com
- Email: [email protected]
- Instagram: @flatpointbarbecue
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