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re: Why doesn't Louisiana really have it's own barbecue culture?
Posted on 2/2/14 at 8:22 pm to Draconian Sanctions
Posted on 2/2/14 at 8:22 pm to Draconian Sanctions
I've had good southern style pork bbq in NOLA. Can't recall the joint. But I'm no expert in the subject.
A salt lick cenTex style place would do well given how much my La. friends drool over it when they're here.
A salt lick cenTex style place would do well given how much my La. friends drool over it when they're here.
0
Posted on 2/2/14 at 9:00 pm to andouille
quote:
But it is basically one dish, smoked meat.
While there's a lot of truth in this there is some variety in BBQ - chicken/turkey, ribs, pork shoulders, beef brisket, and sausage. No to mention some variety in woods used (I prefer pecan for pork and chicken and oak for beef), rubs, and sauces.
I like TX BBQ but would gladly give it up to return to my LA seafood roots.
Posted on 2/2/14 at 9:07 pm to Draconian Sanctions
I don't get people who love BBQ. Especially the majority of places you see around the south who serve it. They take an inferior protein and doctor it up with a bunch of bullshite to hide the fact that you're cooking with low grade product then you charge out the arse for it.
This post was edited on 2/2/14 at 9:19 pm
Posted on 2/2/14 at 9:08 pm to Sig
quote:
BBQ done right is hard to find. Brisket done right is even harder. If you smoke it too long, it gets dry and falls apart. The chains love to do this and then just smother it in sauce and claim it is BBQ.
If you list chain restaurants as your BBQ place, you really haven't had good bbq. I say the same about cajun food. I've really only found 1 place in dallas that does a reasonable roux based dish. I have to make my own cajun food with products from LA to get it right.
The good BBQ places in texas have huge lines and limited meat. There are only a couple in DFW that are worth a shite. The hill country has quite a few.
If the place makes their own sausage that is a big factor. Do they put the time and effort in or do they make roast beef and call it Q? Do they smoke the shite out of it and then after a few hours and then wrap it in foil (texas crutch?)
Do they boil meat? (dickey's or Sonny Bryans.. i forget which one does this.)
And to answer the question:
YES.. real bbq done with care and effort would do great down there. Why? Because good food always sells. The problem is, there are too many places that produce crap and pawn it off as good.
As a BBQ connoisseur, this is right. But, BBQ is pork, not beef. I will say though, a brisket smoked right is one of the finest things you can eat. The only problem is most are over cooked like sig stated. Also, no sauce is needed for great BBQ. Don't know if I could live in a place with shitty BBQ
Posted on 2/3/14 at 6:08 am to AUCE05
quote:
As a BBQ connoisseur, this is right. But, BBQ is pork, not beef.
Texas says hello Mr. Connoisseur
Posted on 2/3/14 at 6:35 am to Topwater Trout
quote:
TJ Ribs is as good as any of them
tj ribs is fricking awful.
Posted on 2/3/14 at 11:47 am to Draconian Sanctions
I lived in Memphis, and I ate at all of the renowned barbecue restaurants many times. I can say that I had great barbecue at all of them, and I had disappointing barbecue at all of them. It was always a case of when the food I was served had finished cooking. If the food was fresh from the pit, it was wonderful. If it was not fresh from the pit, it could be not so wonderful.
My point is that it is not as easy to operate a successful barbecue restaurant as you might think. The time window when your product is great versus ordinary is not long. Managing your rate of production to anticipate demand is not easy. If it was, there would be many more successful barbecue restaurants.
My point is that it is not as easy to operate a successful barbecue restaurant as you might think. The time window when your product is great versus ordinary is not long. Managing your rate of production to anticipate demand is not easy. If it was, there would be many more successful barbecue restaurants.
Posted on 2/3/14 at 1:33 pm to Rohan2Reed
quote:
I don't get people who love BBQ. Especially the majority of places you see around the south who serve it. They take an inferior protein and doctor it up with a bunch of bull shite to hide the fact that you're cooking with low grade product then you charge out the arse for it.
Posted on 2/3/14 at 1:45 pm to Draconian Sanctions
What's wrong with Voodoo? Awards are overrated..
Posted on 2/3/14 at 1:49 pm to RidiculousHype
What awards ?
Posted on 2/3/14 at 2:08 pm to RhodeIslandRed
quote:
I hate t bo the one to tell you but East Coast seafood beats anything out of the Gulf of Mexico and it isn't even close.
Posted on 2/3/14 at 2:13 pm to dyslexic
Porkys?
Posted on 2/3/14 at 2:14 pm to Rohan2Reed
You saying using commodity meats or " cheap cuts"? re: "inferior protein, low grade product"
Posted on 2/3/14 at 2:32 pm to Rohan2Reed
quote:
They take an inferior protein and doctor it up with a bunch of bullshite to hide the fact that you're cooking with low grade product then you charge out the arse for it.
Why is this a reason to not like barbecue? I would imagine that this is the case for a plethora of region-specific dishes and cuisines. I don't see Texans smoking beef any different than people in Louisiana boiling crawfish, having cochon de lait, mixing pork parts with rice to make boudin, or cooking a duck and andouille (which is cheap pork parts and fat) gumbo.
And just like barbecue, I've had some great versions of all the the aforementioned dishes and some absolutely terrible versions in homes and restaurants alike. I've cooked all of the above as well, and all require some sort of skill and knowlege, including barbecue.
Posted on 2/3/14 at 4:44 pm to Woody
quote:
They take an inferior protein and doctor it up with a bunch of bull shite to hide the fact that you're cooking with low grade product then you charge out the arse for it.
quote:
Why is this a reason to not like barbecue? I would imagine that this is the case for a plethora of region-specific dishes and cuisines. I don't see Texans smoking beef any different than people in Louisiana boiling crawfish, having cochon de lait, mixing pork parts with rice to make boudin, or cooking a duck and andouille (which is cheap pork parts and fat) gumbo.
And just like barbecue, I've had some great versions of all the the aforementioned dishes and some absolutely terrible versions in homes and restaurants alike. I've cooked all of the above as well, and all require some sort of skill and knowlege, including barbecue.
+1. Louisiana, out of all states, is notorious for this.
While the food is good, take an outsiders view of it.
Crawfish? Come on - they swim around in drainage ditches and mud. They taste like utter garbage if not seasoned properly. So boil them in a bunch of seasoning.
Boudin? Ground up pork bits seasoned with rice, onion, green pepper and other seasonings
Cracklin? Skin and pork fat that is fried and then seasoned
Red beans and rice w/ sausage - It's just that. Beans and rice that has been seasoned with andouille sausage.
This post was edited on 2/3/14 at 4:45 pm
Posted on 2/3/14 at 7:27 pm to TigerWise
quote:
What awards ?
I don't know, I was just going off the OP saying LA needs award winning BBQ, thereby insinuating that Voodoo isn't good b/c it doesn't win awards.
Posted on 2/3/14 at 7:33 pm to RidiculousHype
quote:
hereby insinuating that Voodoo isn't good b/c it doesn't win awards.
Dude. Voodoo is not good.
Posted on 2/3/14 at 8:07 pm to Forkbeard3777
quote:
While the food is good, take an outsiders view of it.
Outsiders views are steeped in more ignorance than insiders.
They think Cajun food comes from New Orleans, and besides their high end restaurants and foodie scenes most don't know jack shirt about either, their whole concept of curing and smoking meat and sausage is weak as shite overall, but nothing compared to their ignorance in sound technique and most importantly seasoning, which they interpret to mean peppers rather than seasoning with herbs and spices.
Louisiana's been doing bad arse food for a hell of a lot longer than most everywhere in this country because it's the emphasis placed upon it from the Louisiana French culture which was birthed here by the French themselves, first in New Orleans by the French, and then in Acadiana by the French immigrants from Nova Scotia which brought us more of our staples.
The biggest trouble with the outsider's point of view is that it is rooted in ignorance and silly perceptions that just aren't true most of the time, and by people who hail from peoples and cultures that don't put nearly as much of an importance on food as this culture does. Most come from those who were too busy trying to conquer the world than feed themselves properly and with flavor.
Posted on 2/3/14 at 9:36 pm to Woody
Very well put. In louisiana we survive on taking a product and doctoring it up to excess. To chastise BBQ for doing the same thing is silly.
Posted on 2/3/14 at 10:56 pm to Mike da Tigah
quote:
which they interpret to mean peppers
Well said Mike da Tigah - so many people outside LA associate "Cajun" cooking with nothing more than lots of cayenne and Tobasco.
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