That's nice! Feel like it's just
raining pastrami all over. [Narrator] Burt Bakman has been running Trudy's Underground
Barbecue out of backyards around Los Angeles since 2017. The operation had to be run underground due to various laws the
city had put in place. As demand grew, so did the business, and Burt has finally
opened a legit restaurant so everyone can enjoy his barbecue. INSIDER did a video on Burt
and his secret barbecue back in 2018, and now we're here to see how he's doing in this
new restaurant space. We opened in the end of November 2018, exactly two years after we thought we were gonna open originally. Opening was crazy. It was exciting. It was very emotional. You know, I realized
right before we opened that the backyard days are over, that it's now gonna be
a different experience for me and for everybody
else who's coming, and there's more pressure now than ever to deliver good
barbecue, right Mama? People no longer have to worry if they're at the right place or not. Now we're on 3rd Street,
bringing Texas barbecue to LA. I definitely miss being in the backyard. You know, it was a
different kind of party. My first day here, I thought I was pooped, I was done on our first
day, and then it hit me that we have to actually do
this again for the next day. So where in the backyards I would get a break of a week
or so, here there's no breaks. Also it's not just me. I
have a whole crew over here that I'm hoping will embrace
this state of mind of barbecue and will have the same vision
that I have, that we have, that will take us in the right direction. This is Red. Red is not only funny and super handsome, he's also available. Shut up you.
Get outta here! People have been by the backyard, and people have been by here. I think that the brisket
is very, very similar, and even some people
said that it's actually, they liked it even better here than they did in the backyard. The difference is that now our smokers are very efficient and precise. I wanna rub this all over myself. It's amazing. Mm. I can't describe the flavor. That's like the filet mignon of a rib. Unbelievable. Beautiful. We came all the way from London for this, and it's fantastic. We do competition barbecue
back in Australia, and it's becoming bigger
and bigger every year, which is great. We're out here on our honeymoon, and we thought we'd do a Texas road trip, but part of that, we
got word from back home to check out Slab, and we thought we'd make sure we put it on our itinerary. [Burt] You sit here at night cooking and looking for certain sweat on the meat, a certain color, certain
glisten, a certain fat drop. The barbecue will talk
to you if you listen. It's a state of mind. Barbecue's a state of mind. So I actually followed him on
Instagram for about a year, and then through Instagram I heard that he was opening up this place,
and I had to check it out. [Producer] What do you guys think? - Awesome.
- Great. - Really good.
- Slabalicious. [Burt] Again, barbecue
is not a competition. It is not a competition. You only compete with yourself. How's the coleslaw? What's going on? It's good. It's good? You should bring me a spoon to taste, no? Thank you, Chef. Not bad for an 8-year-old. [Producer] How do you think your dad did? This was what he made in the backyard, so. [Producer] Make you happy? It's the OG. [Producer] Burt, the restaurant's full. What do you think? It's pretty amazing, no? You know, you came to the backyard. The backyard was busy. Now we're at the restaurant on 3rd Street. We're busy here. We don't know what the future will bring. Maybe we'll be busy in other states, in other cities, in other countries. But it's amazing, it's great. This is exactly what barbecue is. The sun's out, music's playing, people are sitting, eating together. There's a barbecue spirit right here. Meet Burt Bakman. He found success at the
ripe old age of 193.
