the corner 10th’s BBQ — Restaurant in Long Beach

To start with, I’ve eaten here since the beginning, back when it was just a blank storefront run by the owner and his dad. I only ordered for events or on really good days, and usually I ordered alot at a time. I just never got around to sitting down and writing until now. With that out of the way, I have to say that the quality of the food has consistently gone downhill. It may not be obvious month to month, but when you’ve been there from the start, you notice the lack of care once the owner stopped doing the smoking himself. That’s not to say the current crew is bad, but this kind of culinary discipline requires passion, and the absence of it shows in the dry meat. Let’s get the basics out of the way on the stuff they have no control over. Parking is absolute trash in this neighborhood. Good luck. The price of meat overall has gone up, which drives the rest of the cost. Back to the quality. Speaking plainly, I think their brisket is dry and under seasoned. Their pulled pork is just there. Their beef ribs come with an extra charge and are overpriced. With every BBQ place, I judge it based on how they treat their standard items, brisket and pulled pork. The rest is bonus. As I said before, their brisket somehow gets drier every year. Even the cuts are inconsistent, one slice is lean, the next is mostly fat. I wonder if the overly sweet, borderline syrup, sauce is to cover up the dryness. Their pulled pork, on the other hand, is starting to resemble pork floss. At this rate, maybe by 2030 they’ll just sell that instead. I understand my criticism is harsh, but as one of the first few who admired this place, spoke highly of it to friends and family, and bought plenty here, I have to say ease up on the ornamental nonsense and get back to basics. Be the chief pitmaster again, or improve your crew’s skillset. Surely this isn’t an abandoned project you started with your dad, right? I mean, you’re asking customers to fork over 18 dollars for half a pound of brisket by itself, no side. Can you at least make that enjoyable, instead of leaving me wondering if I just paid for dry jerky? Why does a Sunday night only have two girls manning the prep and cashier, and two guys in the back cutting? I’ve seen plenty of DoorDash drivers sit there for over thirty minutes and outright cancel the order. I’d suggest switching to an order and pickup style to self-seating instead of having staff wait on table. It’d be more efficient. Why does your website still operate like garbage, have you never heard of UX design? Is it really that hard to pay someone to get it done properly? I’m not asking for much here. Overall, I give this place a fair three with a disappointed shake "you used to be good man, now it's just appearences. I hope you find...

I left before I ordered. I was getting side eyes from the person behind the counter. My kids recognized him because he resides where I used to live and his mother couldn't stand my kids therefore creating unnecessary drama, accusations, and blamed us for everything and anything. My kids aren't perfect and the same with any child in America or that lives. Regardless his mother's bias towards me and my family rubbed off on him professionally. I did not feel comfortable enough to place an order simply because of his interactions with other people and the way he presented himself to me and my kids. It's a small world, but when the looks are enough to drive you out of a place to eat because along with the uncertainty in treatment let alone handling food I would have eaten is alarming. When you can't leave personal life issues and bias the minute you walk into your place of employment- revisit your work ethics and motives behind why you do what you do instead of living in the shadows of someone else's values and beliefs. You may miss an opportunity of a lifetime casting a shadow imposed on you in your life and are unable to separate that whilst working. Honestly, I was disappointed with the treatment and lack thereof. No matter what that was unprofessional and for the ridiculously priced fastfoodish BBQ place, the cost benefit analysis worked amazingly well. To me and my family it was not worth the cost compared to the treatment and...

The food, the food, and thirdly; the Food. This should be 4 stars but I'm betting on this place making it to their first remodel. As is, the ambiance is a bit Spartan, or call it hole-in-the-wall chic if you must. But take-out is the name of the game for now. The bbq is very tasty, especially Tri-tip slow cooked, sliced thin on a huge bun (really big, like twice the size of most burgers) either house made or custom. Served cut in half, which is perfect for my lunch next day. So, 2 meals for under $10 is great. Comes with a side. They've got your usual Cole slaw, potato salad, green salad, etc. Plus Dirty Rice, amazing mac-n-cheese, and a couple of more I can't remember. The menu has all manner of bbq plates and plenty of non-bbq options as well. Nothing specifically vegetarian here, but if you like Cole slaw, and potato salad, mac-n-cheese, etc, you should be Ok. My vegetarian buddy loved the idea of 4 small portions, but that'd get me a little bored. But my friend is vegetarian, so he's used to boring food. All in all, the kind of place that is trying hard to make it through the 1st year curse. I hope so, cause these folks are working hard to make sure they do.

Back many times. Found this culinary masterpiece accidently. Pulled pork and Mac n cheese on a huge home baked bun, easily two meals. 2 very...