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Started By
Message
Why Isn't Louisiana A BBQ State?
Posted on 5/22/15 at 11:47 am
Posted on 5/22/15 at 11:47 am
Louisiana excels in lots of food stuff but not BBQ. Why?
12
Posted on 5/22/15 at 11:49 am to beejon
Because it never was a large trade center or farming area for beef or pork
Posted on 5/22/15 at 11:50 am to beejon
Because you need a huge pit to bbq crawfish.
Posted on 5/22/15 at 11:52 am to beejon
Rednecks can't afford big green eggs to get 800 degree fire necessary for proper bbq
Posted on 5/22/15 at 11:54 am to beejon
What about Podnuh's, bruh?
Posted on 5/22/15 at 11:57 am to TheChosenOne
quote:
What about Podnuh's, bruh?
That's usually what I settle for. But it's not great BBQ.
Posted on 5/22/15 at 11:59 am to beejon
I think we have the best bbq around. in my opinion, a bbq is only as good as the rice dressing. and no one can do it like us. that's for sure. 
Posted on 5/22/15 at 12:00 pm to beejon
shite white boy, you got Danken Train at your finger tips. It's top notch Q.
This post was edited on 5/22/15 at 12:33 pm
Posted on 5/22/15 at 12:00 pm to Dooshay
quote:
Rednecks can't afford big green eggs to get 800 degree fire necessary for proper bbq
This makes no frickin sense. I should be accustomed by now
Posted on 5/22/15 at 12:00 pm to Dooshay
quote:
Rednecks can't afford big green eggs to get 800 degree fire necessary for proper bbq
/thread
Posted on 5/22/15 at 12:02 pm to LSUballs
Honestly, I like Podnuh's better.
This post was edited on 5/22/15 at 12:03 pm
Posted on 5/22/15 at 12:13 pm to beejon
Damn, I thought Podnuh's closed.
Posted on 5/22/15 at 12:19 pm to beejon
The black eyed peas fall through the grate.
Posted on 5/22/15 at 12:40 pm to beejon
I remember BBQs in the 1950s at city park in New Iberia. The pits were huge. They looked like open rail cars. They were made of iron. The fuel was pecan logs....at least a hundred logs came into play. The logs and pits were started at 8 a.m. for a 3 p.m. dinner. Only the men were there in the morning. The women and younger kids came closer to noon.
The smoke wafted over the cattle barn roof. Beer cans were put into oil barrels that had been cut in half and packed with ice. Each barrel had a can opener attached with a piece of string.
The meat of choice was chicken leg quarters. Less so was sausage. Don't recall any beef. Not sure why. But those were the days.
The smoke wafted over the cattle barn roof. Beer cans were put into oil barrels that had been cut in half and packed with ice. Each barrel had a can opener attached with a piece of string.
The meat of choice was chicken leg quarters. Less so was sausage. Don't recall any beef. Not sure why. But those were the days.
Posted on 5/22/15 at 12:41 pm to beejon
quote:
Louisiana excels in lots of food stuff but not BBQ. Why?
I've wondered the same thing...I think it just has to do with history and traditions. I don't expect there to be lots of good Mexican restaurants in Monatana, nor would I expect lots of good cajun restaurants in California. People tend to cook what they know. Texans know BBQ. Louisianian's (south) know cajun food.
Posted on 5/22/15 at 12:48 pm to Degas
quote:
The black eyed peas fall through the grate.
Dammit. I was going to say the rice wont stay on the grate.
Posted on 5/22/15 at 12:50 pm to SUB
Mainly its because of heritage. As we all know, there are two main branches of Louisiana cooking: cajun and creole. From Cajun cuisine we get whole hog via boucherie, sausage making, or cochon de lait and not bbq. And creole cooking, which developed largely in urban environment and was based on European and African cooking techniques, was more refined and so cooking bbq would have been foreign.
At least that is my theory.
At least that is my theory.
Posted on 5/22/15 at 12:51 pm to BlackenedOut
quote:
cochon de lait
meah......that's bbq'ing.
Posted on 5/22/15 at 3:05 pm to LoneStarTiger
quote:
Because it never was a large trade center or farming area for beef or pork
trade, yes. farming, ehhh, not everywhere can be Texas. Interesting to think about though. Why/how did Memphis or the Carolinas become BBQ meccas? KC was a meat hub, so I get that. Further, why didn't Chicago become a great BBQ town? Or California?
This post was edited on 5/22/15 at 3:07 pm
Posted on 5/22/15 at 3:13 pm to colorchangintiger
quote:
Why/how did Memphis or the Carolinas become BBQ meccas?
Lots and lots of pig farming. That's why they are known for cooking pork
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