Why LA’s "Danger Dog" is the Best Thing You’ll Ever Eat | BBQ: Smoke Out

In this episode of "Barbecue: Smoke Out," Kevin Bludso and Noah Galuten are bringing the ultimate flavor combination to the pit: a backyard cookout dedicated to their hometown of Los Angeles! They are breaking down two completely different ways to level up your burger game, recreating the absolute best street-side Pollo Asado, and frying up iconic late-night LA Danger Dogs right on the lake. First, Kevin goes the professional route by grinding a custom chuck-and-brisket blend with a touch of bacon, reverse-searing the patties with a 20-minute bath of post oak and pecan smoke before finishing them with a heavy char on the Santa Maria grill. Meanwhile, Noah targets the weekend warrior with a lightning-fast, 90-second backyard smash-style burger featuring a fresh 80-20 beef blend, melted smoked cheddar, crispy bacon, and a classic special sauce. For the main feast, the hosts fire up a whole butterflied Mexican street chicken slathered in a vibrant, crimson polo asado rub, and finish the night with sweet, charred Elote and bacon-wrapped hot dogs smothered in grilled peppers and onions. In this episode: • Smoked vs. Smashed: Watch Kevin's low-and-slow smoked steak burger go head-to-head with Noah's fast-casual 90-second slammer. • The "Fast Food" Divot: Noah’s simple shaping trick to prevent thick burger patties from buckling up on a hot grate. • Street Chicken Secrets: Kevin explains why spraying a whole bird with apple juice and cider vinegar too early will ruin your bark. • The Elote Enhancement: Why poaching fresh corn in a sweet butter-and-chicken-base bath protects its natural moisture before it hits the charcoal. • The Onion Steam Hack: Noah's technique for resting toasted hot dog buns directly on top of hot peppers and onions to achieve a perfect, pillow-soft texture.