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Started By
Message
what would you want out of the a good BBQ place in baton rouge.
Posted on 3/11/14 at 3:02 pm
Posted on 3/11/14 at 3:02 pm
i have lived in baton rouge for 15 years. i have yet to find a bbq place that i would return to on a regular basis. my dream is to open a bbq place and i would like to hear the boards thoughts on what would make a great bbq place in town.
17
Posted on 3/11/14 at 3:04 pm to hawkeye007
actual on site smoked meats. legit ribs, pork, and brisket. must have good sauce. start there
The meat has to stand alone and have good smoke flavor.
examples The Joint in the New Orleans Bywater area, and Hill Billy BBQ in Harahan, LA
The meat has to stand alone and have good smoke flavor.
examples The Joint in the New Orleans Bywater area, and Hill Billy BBQ in Harahan, LA
This post was edited on 3/11/14 at 3:06 pm
Posted on 3/11/14 at 3:04 pm to hawkeye007
Good meats by themselves with the option of a vinegary sauce
Posted on 3/11/14 at 3:07 pm to hawkeye007
I think a Rudy's would do well in BR.
Posted on 3/11/14 at 3:07 pm to hawkeye007
I know this sounds obvious, but as much as love good bbq sauce, meat that you would love to eat even without the sauce.
Next though would be great sauce.
Homemade sides, especially slaw.
Fresh cut fries.
A sign that says "we proudly serve sweet tea."
Next though would be great sauce.
Homemade sides, especially slaw.
Fresh cut fries.
A sign that says "we proudly serve sweet tea."
Posted on 3/11/14 at 3:08 pm to hawkeye007
Good BBQ.
I live in Alabama and that is the only thing, food wise, that is better up here than in Louisiana.
Some amazing BBQ up here. I have a guy who smokes Boston Butts for customers and is better than any restaurant. The smoke gets all the way into the meat. So good. I am on his list and every time he does one he delivers it to my house.
Like I said, it is the one good thing about food up here.
That, and there are some fantastic meat and 3's.
I live in Alabama and that is the only thing, food wise, that is better up here than in Louisiana.
Some amazing BBQ up here. I have a guy who smokes Boston Butts for customers and is better than any restaurant. The smoke gets all the way into the meat. So good. I am on his list and every time he does one he delivers it to my house.
Like I said, it is the one good thing about food up here.
That, and there are some fantastic meat and 3's.
Posted on 3/11/14 at 3:09 pm to TigerWise
i make a hybrid vinegar sauce..tomato sauce based with molassis and apple cider vinegar. and as a kid that spent 20years in texas i believe all bbq should stand alone without sauce. sauce is an inhancer not a must on all meats.
Posted on 3/11/14 at 3:10 pm to hawkeye007
quote:
hybrid vinegar sauce..tomato sauce based with molassis and apple cider vinegar
add some heat and that is exactly what I like.
Posted on 3/11/14 at 3:11 pm to Tigertown in ATL
thats the problem i have when i hear a bbq joint has great sauce or killer sides..i ask about the meat and get no response..fail
Posted on 3/11/14 at 3:13 pm to Tigertown in ATL
oh its got some heat thats the coonass in me. i have a fresh groud pepper blend that i use.. thats my secret 4 different peppers freshly ground. if your not grinding your own pepper then your selling you rub and sauce short.
Posted on 3/11/14 at 3:18 pm to hawkeye007
BR needs a 4 rivers smoke house
Posted on 3/11/14 at 3:19 pm to hawkeye007
quote:
actual on site smoked meats. legit ribs, pork, and brisket. must have good sauce. start there
The meat has to stand alone and have good smoke flavor.
choice of BBQ sauce, carolina, memphis or texas
Posted on 3/11/14 at 3:20 pm to Tommy Patel
BR could use a dreamland bbq.....oh wait.
Posted on 3/11/14 at 3:21 pm to TigerWise
quote:
Posted by Message TigerWise what would you want out of the a good BBQ place in baton rouge. Good meats by themselves with the option of a vinegary sauce
This. I love eastern carolina style pulled pork.
Posted on 3/11/14 at 3:43 pm to hawkeye007
The biggest thing that's lacking is a consistent moist and smokey brisket. The Podnuh's on Florida gets it good sometimes, but other times it's really dry and bland. Sadly, the best brisket in the city right now goes to Whole Foods. Great ribs that aren't babyback with a solid dry rub option would also be paramount.
Sides I'd like to see:
fried okra
corn bread
BBQ pork and beans
sweet corn fritters
fried pickles
mac n cheese
a sweet and peppery potato salad
Sides I'd like to see:
fried okra
corn bread
BBQ pork and beans
sweet corn fritters
fried pickles
mac n cheese
a sweet and peppery potato salad
Posted on 3/11/14 at 5:06 pm to kingbob
quote:
The biggest thing that's lacking is a consistent moist and smokey brisket.
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 3/11/14 at 5:18 pm to hawkeye007
On top of everything else mentions, a good home style atmosphere. Nothing makes me want to go back to a restaurant more than the atmosphere and the people working there.
Posted on 3/11/14 at 5:30 pm to Btrtigerfan
quote:
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
What if there was some kind of device that could simultaneously keep the meat moist, keep the brisket warm, and have it easily dispensable.
Posted on 3/11/14 at 5:34 pm to BLIZZAKE7
quote:
I think a Rudy's would do well in BR.
Agree. I think there was another Texas chain, Dickey's, in Houma but it's the McDonald's of BBQ. not sure if still open.
Posted on 3/11/14 at 6:08 pm to TejasHorn
Rudy's moist brisket is awesome and their sauce is good too. Dickeys sucks we are getting one here. :yak:
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