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Started By
Message
Why doesn't Louisiana really have it's own barbecue culture?
Posted on 2/1/14 at 3:22 pm
Posted on 2/1/14 at 3:22 pm
Would a legit barbecue place in BR or NOLA do well? I'm talking award winning, not Voodoo or TJ's or something like that.
This post was edited on 2/1/14 at 3:24 pm
30
Posted on 2/1/14 at 3:23 pm to Draconian Sanctions
Bc we have cajun food
Posted on 2/1/14 at 3:25 pm to Draconian Sanctions
I've said this for a few years now. I think a place like coopers in either br or Nola would do very well.
Posted on 2/1/14 at 3:25 pm to jimbeam
and the second part of my question?
Posted on 2/1/14 at 3:26 pm to Draconian Sanctions
The Joint is pretty good.
Posted on 2/1/14 at 3:28 pm to Draconian Sanctions
I did BBQ in Prairieville, it did pretty good. Then I went and got a real job.
Posted on 2/1/14 at 3:28 pm to Draconian Sanctions
Because we a seafood culture that cannot be topped by any state! I'd rather have seafood culture over Bbq any day. Being able to eat a fresh shrimp poboy tops eating Bbq any day. You don't appreciate it unless you live somewhere else!
Posted on 2/1/14 at 3:28 pm to Draconian Sanctions
quote:
Would a legit barbecue place in BR or NOLA do well?
I would be down for this, I love voodoo, but I see what you mean about a signature, award winning joint. What characteristics would you apply to "Louisiana BBQ"?
Posted on 2/1/14 at 3:28 pm to tiger chaser
quote:
Because we a seafood culture that cannot be topped by any state! I'd rather have seafood culture over Bbq any day. Being able to eat a fresh shrimp poboy tops eating Bbq any day
Why can't Louisiana have both?
Posted on 2/1/14 at 3:29 pm to GEAUXmedic
quote:
What characteristics would you apply to "Louisiana BBQ"?
That's a good question, I don't really know. It would have to be invented.
Posted on 2/1/14 at 3:31 pm to GEAUXmedic
quote:
What characteristics would you apply to "Louisiana BBQ"?
Put it on French bread.
Posted on 2/1/14 at 3:32 pm to Draconian Sanctions
I make a rub of dried onions, dried bell peppers, dried celery, salt, garlic powder, cayenne, brown sugar, and thyme. its pretty legit.
Posted on 2/1/14 at 3:32 pm to Draconian Sanctions
I'll bite (no pun) on an answer: won't work because we are right on the "pork vs. beef" BBQ dividing line.
Posted on 2/1/14 at 3:32 pm to DoctorTechnical
quote:
I'll bite (no pun) on an answer: won't work because we are right on the "pork vs. beef" BBQ dividing line.
that's an interesting thought, could do both.
Posted on 2/1/14 at 3:35 pm to Draconian Sanctions
Because BBQ sucks
Posted on 2/1/14 at 3:35 pm to Draconian Sanctions
You could do both.
And chicken also.
And chicken also.
Posted on 2/1/14 at 3:36 pm to DoctorTechnical
Big Mike's BBQ in Houma is pretty damn legit. If I lived there, I'd visit once a week. Only ate there once, but I was impressed.
Posted on 2/1/14 at 3:36 pm to BlackleafBaller
Put it on french bread with some rice and onions
Posted on 2/1/14 at 3:38 pm to Draconian Sanctions
That BBQ place that just opened up right next to George's is pretty good.
Posted on 2/1/14 at 3:38 pm to DownshiftAndFloorIt
I would take great BBQ over great seafood any day of the week. FACT!
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