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Deep Beef




Charles Perry, L.A. Times food writer and President of the Culinary Historians of Southern California, lifts a hunk of beef from the pit in which it's been cooking for half a day.
Charles Perry, L.A. Times food writer and President of the Culinary Historians of Southern California, lifts a hunk of beef from the pit in which it's been cooking for half a day.
John Rabe

L.A. Times food writer Charles Perry takes us to an old-fashioned pit barbecue, born when California cattle barons were shipping hides back East and meat was pennies a pound.