Logan Cahoon grew up eating good BBQ in the south, but couldn’t shake the feeling that some of that magic was missing in the Los Angeles barbecue scene. After a brief run with an operation in his own backyard (a decidedly LA move; Slab started the same way), he’s in full force running the smoker at Meathead BBQ.
With meats sourced from Premier Meat Company, Meathead is dealing with the absolute highest-quality products before they even hit the smoker. From whole smoked chickens and beef ribs to tri tip and whole briskets—including a whopping $340 wagyu—, Meathead is committed to quality BBQ. The sides, of course, shouldn’t be ignored, so don’t sleep on the mac & cheese, charred garlic broccoli, or any of the others. Cahoon is right up there at the top of the LA BBQ game at Meathead, so what are you waiting for? Transport yourself straight to Austin and book Meathead BBQ to cater your next event.
Whole Wagyu Brisket — 8-10 lbs of AACO Wagyu beef brisket that melts like butter
The first time I sold barbecue I set up outside Gold’s Gym in Venice where all the meatheads work out. I called it Meathead Barbecue. It sold out in like two hours.
I grew up in the deep South raised on barbecue. When I moved to LA, I was extremely dissatisfied with the level of barbecue so I taught myself how to make it.
Yeah, it’s just, you know, passion met dissatisfaction. And I saw an opportunity to create something that’s unique and my own.
My dad. He said, “Logan, I was scared to start a business. I don’t care if you don’t sell anything. I just want you to go out and try it. Just go set up for one day.”
I’d say that’s definitely Father’s Day at the Santa Anita race track. It’s cool just to be able to serve barbecue to a bunch of families celebrating together.
I would say the Meathead Burger is by far my favorite dish. It’s a wagyu beef, sweet onion smash burger on a brioche bun. It’s delicious.
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