Whiskey Flats BBQ

How Whiskey Flats BBQ Won Over a Skeptic’s Palate

By ShuRhonda Bradley, Columnist

As my dog’s head hung out the window while I drove down Pacific Avenue, she and I were enjoying the coastal breeze and the warm rays of the sun. A captivating aroma flowed through the air, drawing me towards its origin. With my keen nose for barbecue, I followed the scent until I stumbled upon a gem.

I first heard about Whiskey Flats BBQ through DoorDash, but doubts about the authenticity of their barbecue lingered in my mind. Traditionally, the best barbecue comes from the Midwest and the South because of the use of hickory wood. However, as soon as I set foot on the location, the aroma of smoked meat and the warm greetings from the servers dispelled my uncertainties. The staff at Whiskey Flats even welcomed my dog, Lily, adding to the inviting atmosphere. Lily and I were drawn to the patio area. I felt as if I was sitting at a picnic table at my parents’ house waiting for the barbecue to come off the grill. 

I was giddy like a kid in a candy store. I got the pulled pork sandwich, anticipating the sweet savory goodness with the smoked hickory wood scent. I shared my excitement with my server who then corrected me. Whiskey Flats BBQ uses almond wood to smoke their meat, promising a barbecue experience unique to California. Imagine my surprise.

As I learned more about the use of almond wood, I discovered its remarkable ability to add subtle flavor to the meats when smoking or grilling. Unlike hickory or mesquite, which can sometimes overwhelm with their intensity, almond wood offers a more delicate smokiness that perfectly enhances the natural flavors of the meat without overpowering it. This approach to smoking sets Whiskey Flats BBQ apart, allowing the essence of the barbecue to shine through in every bite.

Whiskey Flat BBQ pitmaster skills were on full display in that pulled pork sandwich I ordered. The smokiness of the almond wood perfectly complemented the juicy pulled pork and barbecue sauce. It was a perfect fusion of barbecue traditions, where the mild and clean flavors of California met the rich heritage of barbecue.  

But it wasn’t just the main dishes that captivated me. Whiskey Flats’ jalapeno mac and cheese paired with the pulled pork was an exceptional union. While their new location on Gaffey offers the same outstanding barbecue, the charm of their original spot on Pacific Avenue encapsulates the essence of a sunny day barbecue experience with family and friends. The Whiskey Flats BBQ team provided a sense of community and hospitality that represents the barbecue history.  

Barbecue’s rich history, deeply rooted in American culinary traditions, has long been a source of comfort and celebration. Originating from the indigenous cooking methods of Native Americans, barbecue evolved over centuries, influenced by African, European and Caribbean culinary practices. It became a symbol of community gatherings, where friends and family would come together to share stories, laughter and delicious food.

Whiskey Flats BBQ has long achieved IYKYK (if you know, you know) status among San Pedro’s barbecue snobs. Their almond wood-smoked meats are complemented by their barbecue sauces. Each flavor is a testament to the passion and dedication of the team at Whiskey Flats BBQ. So don’t hesitate to try — your taste buds will thank you for it.

Whiskey Flats BBQ

Price point: $10 to $20

424-457-2776

530 S. Gaffey St., San Pedro