Just by accident I found Clifton Gourmet Barb-B-Que at the farmer's market on Corinth Avenue in West Los Angeles. At first I stood in the front looking around but then found myself standing behind it all, up a few stairs. The smell of barbeque was wafting through the air. It smelled terrific, and my curiosity was peaked. I saw a man open the barbeque pit and begin to tend to the meat as I ran down the stairs to watch him. There was loud music being perfomed on a stage so it was hard to talk to whom I thought to be Clifton. As he turned and arranged the meat on the grill I could see how tender and moist the chicken was, with a newly carmelized glaze glistening on the skin. I told Clifton of my new found love of barbecue and how I most recently tried J R's on La Cienega Boulevard. Sealester on Compton Boulevard was the best and most memorable that I had tasted, including the side dishes. I mentioned that I saw him use French's sauce and asked if he mixes his sauce. He said "yes, but barbeque is not about the sauce but about the meat". I agreed. I told Clifton that I had a website about food and that I would write about his barbeque today even though I hadn't tried it yet. As his daughter brought me a pen Clifton handed me a rib. I could see by just looking at it that it was done to perfection. I took one nibble of the rib and told Clifton that this was now the best ribs that I have had. He reminded me that it was without the sauce. I said that the meat was moist, flavorful and carmelized. I told him that I heard that you know when the meat is done when you can pull it off the bone with some resistance. He agreed. This was the tastiest q that I've tasted, and without the sauce, imagine that! Clifton then said that the tri-tip is very good with some fat on it to give it good flavor. I wished that I had brought more money with me and said that I would be back next week for my barb-b-que. As I left I told him my name was Tina Turner and he laughed.