Meat

The folks at Cordon's Smokehouse & Grill are smoking purists. Their barbecue philosophy is not about sticky sauces or high-heat grill marks. It's about high-quality meats and fish smoked slowly over hard wood, seasoned by the best blend of rub spices. The meat this technique renders meanders into jerky territory, where the edges are crispy and the flavor of the meat itself reigns supreme. It is tender all the way to the bone, though not what you'd call super juicy. The offset smoker sits just outside the front door of the little cafe (which is attached to the beloved Cordon's Ranch Market)

DAVID SILVA Shortly after I broke up with my girlfriend, Angel, I took a job as a clerk at a health food store in Costa Mesa. The job paid slightly above minimum wage, and my weekly hours were always kept slightly below the number at which the owners would have to provide me benefits. But the store was just a couple of blocks from my apartment and offered me a big employee discount inside its full-service restaurant, so I was happy. I've never been a big fan of health food, and never less so than when I was in my early 20s. Raised in a Puerto Rican household, I found the very thought of putting anything in my body that wasn't fried, pork-based or heavily salted almost offensive.

Gov. Arnold Schwarzenegger on Tuesday signed a bill into law that aims to cut down on the sale of contaminated meat, elating human officials and the bill’s author — Assemblyman Paul Krekorian. Krekorian proposed the bill after a Humane Society video surfaced in January showing workers at a Chino-based slaughterhouse using forklifts to pick up and roll animals too weak to stand and forcing sick or weak cows to stand by repeatedly prodding them with sharp electric volts.

GLENDALE — Some cooks have their own secret ingredients and techniques to cooking the right batch of chili, while others depend on pure luck. Burbank resident Kevin Christensen relies on both. Christensen entered his chili recipe, which he changes a bit every year, into the Glendale Elks annual Chili Cook-off and Salsa Contest on Saturday at the Elks Lodge on Colorado Street. “I wouldn’t even say it’s really developed,” he said. “I just go by the seat of my pants every year until I find a winner.

Remember that commercial, featuring Clara Peller's plaintive query, "Where's the Beef"? Clara would have been in heaven, Brazilian-style, at Gauchos Village. This enormous all-you-can-eatery features swords filled with all things beef, as well as chicken, lamb and pork, carved to order. Vegetarians might want to take a pass, as meat certainly takes center stage in a constant parade of protein. Dining at this churrascaria (spit-roasted barbecue eatery) is quite an experience.

Without a doubt, barbecue is the national comfort food of the United States. Whether you are grilling hamburgers and hot dogs over a backyard charcoal grill or smoking baby backs in a smoker the size of an RV, barbecued meat, poultry, fish and vegetables are an American staple that dominates, especially during those hot summer months. Kansas City, Texas and North and South Carolina each claims to be the barbecue capital of the U.S. When you talk about barbecue, every place has its own distinct ideas and flavors, including Downtown Burbank.

Tucked away in a small corner between Glendale and Montrose, Schreiner's Fine Sausages is easily accessible to the regulars who know the establishment well. Just walking to the front entrance, my senses were assailed with the smoky aroma of specialty meats, promising more delights inside. Schreiner's has been in the area for more than 30 years and is like an old friend, always happy to see you — judging by the very friendly staff, dressed in dirndls, the traditional dresses worn in Austria and southern Germany, to match the atmosphere.

Janine Marnien From pulled pork to baby back ribs, restaurateurs at Gelsinger's Deli are confident menu changes coming in November -- like their chili -- will smoke the competition. The first week in November will mark the transformation from Gelsinger's Deli to Zeke's Smokehouse, a barbecue joint with authentic southern tastes, partner Leonard Schwartz said. "The guiding principle in the preparation of the menu was offering dishes with a regional American taste," he said.

A svelte brunette croons "Besame Mucho" to the small crowd, her smooth voice accompanied by a computer-driven soundtrack. The song runs seamlessly into the next, a dreamy Russian folk tune. She doesn't mind that no one applauds. She's creating atmosphere. More features create atmosphere at Old Village Restaurant: a wall mural of the Georgian countryside, the deep Slavic accents of the waitress and maitre d', footed cut-glass bowls, silver-plated utensils and linen tablecloths create a sense of place that belie the mini-mall parking lot outside.

The folks at Cordon's Smokehouse & Grill are smoking purists. Their barbecue philosophy is not about sticky sauces or high-heat grill marks. It's about high-quality meats and fish smoked slowly over hard wood, seasoned by the best blend of rub spices. The meat this technique renders meanders into jerky territory, where the edges are crispy and the flavor of the meat itself reigns supreme. It is tender all the way to the bone, though not what you'd call super juicy. The offset smoker sits just outside the front door of the little cafe (which is attached to the beloved Cordon's Ranch Market)

Clearly, the City Council was not pleased this week when confronted with the fact that Glendale’s water revenue transfers to the General Fund — a practice that stretches back a decade — might be against the law. That determination was made Tuesday by the city attorney, based primarily on a 2006 state court decision. The council’s pique is not surprising. Since 2000, the city has transferred nearly $35 million from Glendale Water & Power water revenues to support the General Fund, which pays for firefighters, police and other services — a provision written into the city’s Charter more than 60 years ago. Without that income, the city’s projected budget deficit of $10 million could deepen, although more money from electricity revenues — which aren’t covered by the court decision — could be theoretically tapped to make up some of the difference.

With all the Korean barbecue restaurants dotting Foothill Boulevard in La Crescenta, there's little reason to drive to Korea Town for your grilled meat cravings. Surajung Korean B.B.Q. is a top choice for decor and service, but it left me generally unimpressed in the food department. Surajung changed ownership about a year ago (it used to be called Surasang) so I was curious to check out the changes. My most salient memory of the old restaurant was their awful, chewy pork meat.

San Francisco Sub in Glendale might be the ?little sandwich shop that could.? Several factors during our visit indicated they are still working out the kinks but the signs are quite promising that they are moving in the right direction. The décor, ambience and layout of toppings are no different than any of the national sandwich chains but there?s a definite earnestness in their desire to please. They offer two sizes ($4.50 small and $6.50 large) for most of the sandwiches. They used to offer a size in between but that is now covered up on the menu board.

GLENDALE — Some cooks have their own secret ingredients and techniques to cooking the right batch of chili, while others depend on pure luck. Burbank resident Kevin Christensen relies on both. Christensen entered his chili recipe, which he changes a bit every year, into the Glendale Elks annual Chili Cook-off and Salsa Contest on Saturday at the Elks Lodge on Colorado Street. “I wouldn’t even say it’s really developed,” he said. “I just go by the seat of my pants every year until I find a winner.

Gov. Arnold Schwarzenegger on Tuesday signed a bill into law that aims to cut down on the sale of contaminated meat, elating human officials and the bill’s author — Assemblyman Paul Krekorian. Krekorian proposed the bill after a Humane Society video surfaced in January showing workers at a Chino-based slaughterhouse using forklifts to pick up and roll animals too weak to stand and forcing sick or weak cows to stand by repeatedly prodding them with sharp electric volts.