It begins deep in the heart of Texas, where Burt Bakman, an Israeli immigrant, found his calling to be a pitmaster. A quick business trip to the Lone Star State instead turned into a chance exploration of barbecue at its source, fostering a lifelong obsession in him to perfect the craft. Not a man to settle for second-best, Bakman determined to become one of the "greats" at smoking meat.
Years later, that determination paid off.
As the mastermind behind Trudy's Underground barbecue in Los Angeles, Bakman built a reputation from his skill at the smoker and an obsessive Instagram following among LA's notoriously fickle foodies. From the small backyard of his home in the San Fernando Valley, Bakman has been quietly serving up smoked brisket, hot links, and other barbecue essentials to diners who have no qualms calling his meats the finest that Southern California has to offer.