Hot and slow, warm and low, smoked or open air - so many factors go into making the perfect BBQ but once you think about it, the perfection is subjective. There are variations of barbecue depending on region though you may only be familiar with the ubiquitous Texan-style. When we learned that Silverlake (Los Angeles) recently became the home of Charcoal BBQ Bourbon and Beer in February, a barbecue spot that is based on Kansas City style, we were curious. What exactly does that mean? A talk with Chef Jeremy Zimmerman cleared the air about the technique, and a tasting by invitation placed that flavor profile onto the palate. Whereas Texas-style is direct heat through a pit with screen door resulting in the hottest section being the middle and the involvement of a spicy tomato-based sauce, Kansas City style involves an enclosed smoker with indirect flames and a dry rub start (and tomato-molasses sauce end!). The BBQ is different but still great in its own way, and during our visit, we got to explore what that panned out to be like as well as what other wonderful dishes Charcoal had to offer.