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re: what would you want out of the a good BBQ place in baton rouge.
Posted on 3/11/14 at 6:34 pm to kingbob
Posted on 3/11/14 at 6:34 pm to kingbob
Cant tell if you are being sarcastic but there is a machine that does this. Its the only way to do high quality, high volume bbq. Otherwise you need to be a destination spot where when you sell out, you're out. Those types of spots dont work in cities (generally) where higher rents require more revenue.
Or you could do whole hog and whole hog only, that holds up pretty well.
Or you could do whole hog and whole hog only, that holds up pretty well.
0
Posted on 3/11/14 at 6:36 pm to TigerWise
just drive to big jakes and enjoy
Posted on 3/11/14 at 6:43 pm to TigerWise
quote:
Dickeys sucks
Yeah they just opened one in Monroe. I've eaten there twice and there's nothing good about it other than the rolls. Not sure how a BBQ joint can put out nothing good except rolls but their rolls are special.
Posted on 3/11/14 at 7:09 pm to crimsonsaint
Have about thirty good on tap craft beers and rotate 50% regularly.
Do whole hog and shoulder clods or brisket. Keep it simple for the food. Don't try to cook all meats. And I've never once had a good piece of chicken at a BBQ joint..
Have a friendly banker.
Do whole hog and shoulder clods or brisket. Keep it simple for the food. Don't try to cook all meats. And I've never once had a good piece of chicken at a BBQ joint..
Have a friendly banker.
Posted on 3/11/14 at 8:21 pm to BLIZZAKE7
I agree that Rudy's would do awesome in BR.
The best BBQ that I have found in South LA is a place called Big Mikes BBQ in Houma.
If you are ever in the area the place is legit.
The best BBQ that I have found in South LA is a place called Big Mikes BBQ in Houma.
If you are ever in the area the place is legit.
Posted on 3/11/14 at 8:48 pm to hawkeye007
Big Jake's is pretty solid.
I've also heard good things on Big Mike's in Houma.
I can do VooDoo. The sides are pretty good.
I've also heard good things on Big Mike's in Houma.
I can do VooDoo. The sides are pretty good.
Posted on 3/12/14 at 12:22 am to Btrtigerfan
quote:I learned this living in Memphis. If you arrived at the restaurant when the food was at its peak you got great BBQ at just about all BBQ joints. If you arrived after the meats had been left sitting under heat lamps or in warmers you weren't going to get good BBQ no matter which BBQ joint you went to. So you have to learn to synch your food being finished cooking with your peak demand periods. It's not as easy as it sounds given the long BBQ process and unpredictability of patrons.
The only way to get this right is to slice it warm, and serve it immediately. Franklin BBQ does this. They serve it until it's gone. Keeping it in the cooler, or under a heat lamp is death to good BBQ.
Posted on 3/12/14 at 1:00 am to hawkeye007
Nothing is better than a great mac paired with a good peice of smoked meat.
Posted on 3/12/14 at 1:26 am to hawkeye007
Try Smoking Aces on Government. Old school "if we sell out, we're closed" joint. Solid product. BBQ in Baton Rouge is not dead my friend.
Posted on 3/12/14 at 8:52 am to Foodie225
i used to live on that side of town and enjoyed brothers bbq in the same location i live out in central now and work off the coursey so i just dont get that way that often. i like all the ideas and feedback. like i said this has always been a dream of mine and i hope to make it happen in the next 5 years.
Posted on 3/12/14 at 8:57 am to Foodie225
quote:
Try Smoking Aces on Government. Old school "if we sell out, we're closed" joint. Solid product. BBQ in Baton Rouge is not dead my friend.
i need to give them another try after continually shitting on them. It seems the opinions of many have changed on this place, and perhaps mine as well.
Posted on 3/12/14 at 11:38 am to hawkeye007
I would take a page from the places I've been to in Texas: order meat by the pound from a counter and serve it simply (white bread, onions, pickles). I think BR places get too caught up with side dishes and other things. It should be no frills. The emphasis should be on the meat.
Posted on 3/12/14 at 11:47 am to Who Me
I find Rudy's to be average chain BBQ...moist brisket is good , had some ribs there the other day that had no BBQ color could tell right away they where steamed/boiled and put on a grill to add some marks. And their sides are not very good.
Posted on 3/12/14 at 2:03 pm to hawkeye007
We need a Moe's BBQ. That would solve all matters
Posted on 3/12/14 at 2:06 pm to hawkeye007
Hi Ho in Hammond is legit
Posted on 3/12/14 at 3:21 pm to Draconian Sanctions
Dont even get me started on HI HO..the fact that they call that place bbq is just wrong.
Posted on 3/12/14 at 3:30 pm to hawkeye007
Get your local meat market to make you a special beef/pork sausage just for you.
Beer.
I love sides but they aren't the focus. The meat is.
Beer.
I love sides but they aren't the focus. The meat is.
This post was edited on 3/12/14 at 3:30 pm
Posted on 3/12/14 at 3:46 pm to eyepooted
I make my own sausage and i would just continue to do that. to tell the truth beer wasnt on my mind mainly due to i plan to start with a place that only does lunch. not to mention i have never walked into a bbq place based on the beer selection.
Posted on 3/12/14 at 3:47 pm to hawkeye007
quote:
I make my own sausage and i would just continue to do that. to tell the truth beer wasnt on my mind mainly due to i plan to start with a place that only does lunch. not to mention i have never walked into a bbq place based on the beer selection.
don't worry about the beer. focus on meats first. beer isn't a necessity in getting started.
Posted on 3/12/14 at 4:06 pm to hawkeye007
Deep South BBQ on Plank is worth returning to regularly.
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