10 California Grilling Spots Only Locals Know About This Labor Day

California summers are perfect for fire-kissed flavors, and some grilling spots are local secrets that make every Labor Day special.

From sizzling steaks and juicy burgers to perfectly charred vegetables, these hidden gems serve up meals worth seeking out.

Locals know where to find the best smoke, seasoning, and atmosphere, making each visit memorable.

Discover these tucked-away grilling havens and experience California cuisine the way insiders enjoy it, full of flavor and fun.

1. Bludso’s BBQ: Smoky Heaven in Compton

Texas-style brisket that’ll make you weep tears of joy awaits at this unassuming Compton joint.

Owner Kevin Bludso learned his craft from his grandmother in Texas before blessing Los Angeles with his smoky magic.

The no-frills interior might fool you, but locals know to order the rib tips and collard greens.

Weekend lines form early, so arrive before noon or prepare to wait with the neighborhood regulars who’ve kept this spot sacred for years.

2. Maple Block Meat Co.: Culver City’s Wood-Fired Wonder

Forget what you think you know about LA barbecue. Hidden behind an unassuming storefront in Culver City, Maple Block smokes everything over California white oak in their custom-built smoker.

Film industry folks regularly sneak away from nearby studios for their legendary brisket sandwich. The homemade pickle plate cuts through the richness perfectly.

Sunday afternoons feature live bluegrass that pairs beautifully with their smoked peach cobbler – a combo that’ll make you question all other desserts.

3. Moo’s Craft Barbecue: East LA’s Backyard BBQ Revolution

What started as a passion project in Andrew and Michelle Muñoz’s backyard has transformed into LA’s most exciting Texas-style BBQ sensation.

Their massive beef ribs sell out within hours – locals set phone alarms just to make the pre-order window! The house-made chorizo links blend Mexican flavors with Texas technique.

Smart visitors know to grab a jar of their pequin chili sauce to take home. Weekends feature DJ sets and craft beer collabs that turn lunch into an all-day party with East LA’s coolest crowd.

4. Heritage Barbecue: San Juan Capistrano’s Smoke Palace

Owner Daniel Castillo ditched his corporate job to pursue BBQ perfection, and Orange County is forever grateful.

The line forms at dawn outside this San Juan Capistrano smokehouse where 1000-gallon offset smokers work overtime.

Locals bring beach chairs and coolers while waiting for the signature beef cheek pastrami.

The house-made kimchi adds a Korean twist that keeps the menu fresh. Pro move: order online Thursday at exactly 5pm when weekend pre-orders open – they’re gone within minutes.

5. Ray’s BBQ: Huntington Park’s Brisket Revelation

Ray’s origin story is pure California magic – owner Rene “Ray” Ramirez taught himself Texas BBQ by watching YouTube videos! Now his Huntington Park joint draws BBQ pilgrims from across SoCal.

The brisket bark achieves a perfect pepper-crusted exterior that locals photograph before devouring. Families crowd the picnic tables on weekends, sharing massive trays of meat.

Visit on Thursdays for their only-in-LA special: smoked brisket tacos with handmade tortillas that brilliantly bridge Texan and Mexican traditions.

6. 4505 Burgers & BBQ: San Francisco’s Meat Maestros

Butcher-turned-pitmaster Ryan Farr created this Mission District institution where whole-animal butchery meets perfect smoke.

The “Best Damn Cheeseburger” lives up to its name, but insiders know the smoked chicken is the sleeper hit. Fog rolls over the outdoor patio while locals huddle around fire pits sipping bourbon.

Their chicharrones have a cult following – even vegetarians sneak them! Saturday special: dinosaur-sized beef ribs that require two hands and zero shame to properly devour.

7. Grand Ole BBQ y Asado: San Diego’s Argentine-Texan Fusion

Owner Andy Harris combines Texas post oak smoking techniques with Argentine open-fire grilling in this North Park gem.

The Sunday asado experience features whole animals cooking on custom-built crosses – a spectacle worth the trip alone! Surfboards lean against the fence while locals play cornhole and sip local IPAs.

Their beef tri-tip with chimichurri creates flavor explosions that have earned a dedicated following. Arrive early for the smoked beef tallow potatoes that regularly sell out by 1pm.

8. Smoking Pig BBQ: Silicon Valley’s Secret Meat Sanctuary

Tech executives shed their hoodies and rub elbows with bikers at this San Jose smoke shack.

Founded by Paul Reddick, who left tech to pursue his BBQ passion, the place embraces its roadhouse vibe with neon signs and blues music.

Locals swear by the burnt ends – caramelized brisket cubes that disappear minutes after coming out of the smoker.

Their Carolina-style pulled pork converts even die-hard Texas BBQ purists. Tuesday’s all-you-can-eat rib night draws a line of regulars who’ve been keeping this secret from their vegetarian coworkers for years.

9. Hitching Post II: Buellton’s Oak-Fired Legend

Before “Sideways” made it famous, locals treasured this Santa Ynez Valley institution where beef is grilled over red oak flames.

The Ostini family has perfected their technique since 1952, creating a uniquely Californian style of BBQ. Winemakers gather at the bar discussing harvests while grillmasters work in the open kitchen.

Their Santa Maria tri-tip is the gold standard, served with pinquito beans. Savvy visitors order the off-menu “Chef’s Choice” – whatever the pitmaster thinks is perfect that day, paired with their house Pinot Noir.

10. Jocko’s Steakhouse: Nipomo’s Time-Warp Grill

Walking into Jocko’s feels like stepping back to 1950s California. This family-owned Nipomo institution has been grilling over native red oak since before most trendy BBQ spots were even conceived.

Ranchers and surfers share massive Spencer steaks at wood-paneled booths. Their two-inch thick pork chops have a smoky crust that’s impossible to replicate at home.

Reservations are mandatory – locals book their special occasion tables months in advance, ordering the off-menu bull’s eye steak that regulars know to request by name.