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Started By
Message
Why doesn't Louisiana have its own style of BBQ?
Posted on 7/15/14 at 9:13 pm
Posted on 7/15/14 at 9:13 pm
Texas, Carolina, Kansas City, just to name the obvious ones.
But why not Louisiana? With our love of cooking outdoors, our history of breaking down and cooking whole animals, and the various cultures that influence our cuisine, we should have made our mark on the BBQ world.
This thought popped in my head when I was in Port Allen today and I stopped at Couyon's. It was good (brisket was solid and so was the pulled pork - though portions were small). They advertise themselves as "Louisiana Style BBQ" but I didn't really see what they meant by that.
Is the blackening technique our spin on the BBQ flavor? Or BBQ shrimp?
I just don't know why someone hasn't capitalized on this and made it truly "Louisiana style."
How would you make it LA style? What would that mean to you?
But why not Louisiana? With our love of cooking outdoors, our history of breaking down and cooking whole animals, and the various cultures that influence our cuisine, we should have made our mark on the BBQ world.
This thought popped in my head when I was in Port Allen today and I stopped at Couyon's. It was good (brisket was solid and so was the pulled pork - though portions were small). They advertise themselves as "Louisiana Style BBQ" but I didn't really see what they meant by that.
Is the blackening technique our spin on the BBQ flavor? Or BBQ shrimp?
I just don't know why someone hasn't capitalized on this and made it truly "Louisiana style."
How would you make it LA style? What would that mean to you?
7
Posted on 7/15/14 at 9:16 pm to LSUZombie
We do. A cochon de lait. Where all parts of the pig are used.
Posted on 7/15/14 at 9:17 pm to glassman
quote:
We do. A cochon de lait.
this is what I was thinking
that is as close to a LA style of BBQ it is going to get IMO
Posted on 7/15/14 at 9:19 pm to Salmon
Back bone stew, blood sausage.. etc..
It makes others pale in comparison. A true celebration of the pig. We eat it all. Give me some brains and cheek meat.
It makes others pale in comparison. A true celebration of the pig. We eat it all. Give me some brains and cheek meat.
Posted on 7/15/14 at 9:20 pm to glassman
Hogshead cheese
Yum
Yum
Posted on 7/15/14 at 9:21 pm to Rouge
Bring it on. From the rooter to the tooter.
Hell, a smoke pig head's eyeballs are fricking awesome.
Hell, a smoke pig head's eyeballs are fricking awesome.
Posted on 7/15/14 at 9:22 pm to LSUZombie
Have you tried Pig Stand or Jack Miller's Sauces? Made Prudhomme's from La Kitchen? La has a unique style, it's just not spread state wide.
This post was edited on 7/15/14 at 9:24 pm
Posted on 7/15/14 at 9:22 pm to glassman
:drool :
Posted on 7/15/14 at 9:23 pm to OTIS2
HiHo BBQ is a Hammond tradition.
Posted on 7/15/14 at 9:26 pm to glassman
quote:Yep
We do. A cochon de lait. Where all parts of the pig are used.
Posted on 7/15/14 at 9:27 pm to abellsujr
quote:
HiHo BBQ is a Hammond tradition
Yup, and never caught on anywhere else in the state.
Posted on 7/15/14 at 9:27 pm to abellsujr
quote:
HiHo BBQ is a Hammond tradition.
Not real BBQ.
Cape... tail, brains, eyes don't care. All great.
Posted on 7/15/14 at 9:28 pm to TigerWise
Nope. I still love it, though.Posted on 7/15/14 at 9:29 pm to LSUZombie
quote:
Texas, Carolina, Kansas City.
I'm not a fan of Texas or Carolina BBQ. I think La is a mix of Memphis and KC.
It's hard for there to be La style since most of the ways are already covered....at least I think they are.
Couyons is ok.
Posted on 7/15/14 at 9:33 pm to glassman
Blood sausage :drool :. Love it. Ancora has some great blood sausage on their charcuterie plate.
Posted on 7/15/14 at 9:43 pm to ladytiger118
My version
Posted on 7/15/14 at 9:44 pm to LSUballs
Awesome pit and spread. 
Posted on 7/15/14 at 9:47 pm to LSUballs
I up voted. Looks great!
Not sure who down voted and why
Not sure who down voted and why
Posted on 7/15/14 at 9:49 pm to OTIS2
quote:
Have you tried Pig Stand or Jack Miller's Sauces? Made Prudhomme's from La Kitchen? La has a unique style, it's just not spread state wide.
It is hard to beat chicken or pork topped with a Jack Miller's sauce cut with some Pig Stand basting sauce. I even do this to my burgers from time to time.
Posted on 7/15/14 at 9:49 pm to OTIS2
Good food is good food IMO. And I like to eat.
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