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Started By
Message
Does Louisiana have a style of BBQ sauce?
Posted on 4/24/20 at 1:33 am
Posted on 4/24/20 at 1:33 am
Every other southern and midwest state has a variation of BBQ and sauce. Kansas City, Memphis, Texas, North Carolina (both eastern and western) all have unique sauces.
18
Posted on 4/24/20 at 1:33 am to jimmyb1234
IDK what you mean by style, but I'm partial to Jack Miller's. YUM!
Posted on 4/24/20 at 1:34 am to jimmyb1234
Posted on 4/24/20 at 1:34 am to jimmyb1234
Jack Miller’s
Posted on 4/24/20 at 1:34 am to jimmyb1234
Friend,
No. And that is because New Orleans does not waste its time with BBQ. If you'd like to know more about New Orleans's history of BBQ, perhaps read TulaneLSU's Top 10 BBQ restaurants in the NOLA Metro on the Food Board.
Yours,
TulaneLSU
No. And that is because New Orleans does not waste its time with BBQ. If you'd like to know more about New Orleans's history of BBQ, perhaps read TulaneLSU's Top 10 BBQ restaurants in the NOLA Metro on the Food Board.
Yours,
TulaneLSU
Posted on 4/24/20 at 1:43 am to TulaneLSU
Good deal! One thing I'm tired of are all those syrupy, molasses based BBQ's. North Carolina originated the BBQ and their sauces are made with simple apple vinegar, hot spices, a bit of sugar and cayenne.
Posted on 4/24/20 at 1:43 am to jimmyb1234
Maybe BBQ shrimp. Louisiana isn’t really known for BBQ otherwise
Posted on 4/24/20 at 1:46 am to Celery
That's true, but Louisiana is world renown for great food, great people, and a festive spirit. Plus the couchon. So there ought to be a Louisiana BBQ sauce.
Posted on 4/24/20 at 1:47 am to jimmyb1234
We don’t need BBQ sauce to make our food taste good.
But I’d go with a mustardy, vinegary, peppery one that utilized sugar cane and sassafras if I was making one
But I’d go with a mustardy, vinegary, peppery one that utilized sugar cane and sassafras if I was making one
Posted on 4/24/20 at 1:49 am to fr33manator
That sounds pretty good. A bit like Cakalacki sauce from South Carolina.
Posted on 4/24/20 at 2:11 am to jimmyb1234
Ever heard of gumbo mud?
Posted on 4/24/20 at 2:20 am to jimmyb1234
I use Kraft original as a base and make my sauce according to what I'm cooking and how I want it to taste - usually a bit spicy yet understated.
A tiny bit of Walkerswood jerk seasoning never disappoints.
A tiny bit of Walkerswood jerk seasoning never disappoints.
Posted on 4/24/20 at 2:22 am to TulaneLSU
quote:
No. And that is because New Orleans does not waste its time with BBQ.
Well good thing NOLA isn't the only place in Louisiana. I guess Louisiana also doesn't do smoked meats because NOLA doesn't waste it's time with that either?
Jack Millers and Pig Stand come to mind. Not sure that there is anything unique about those, but there isn't much on the store shelves that's similar.
Louisiana may not be known for BBQ (simply because cajun and creole are more synonymous because of the culture), but that doesn't mean you can't find good BBQ in the state. Hell, Ville Platte has a Smoked Meat Festival and is known as the Smoked Meat Capital of the World.
This post was edited on 4/24/20 at 2:26 am
Posted on 4/24/20 at 2:26 am to jimmyb1234
Well shite, might have to try it at the next cookoff
Posted on 4/24/20 at 2:38 am to fr33manator
Jack Miller sets the pace.
Kermit Miller ( present day owner and son of founder ) told me that he and his cousin would peel a stake body truck of onions before going to school.
The smells coming out of that building when they are cooking are great.
Kermit Miller ( present day owner and son of founder ) told me that he and his cousin would peel a stake body truck of onions before going to school.
The smells coming out of that building when they are cooking are great.
Posted on 4/24/20 at 4:18 am to Bigfishchoupique
Jack Miller & Pigstand are really good on chicken.
And if ever want to BBQ a “ghetto ribeye”, make sure you have some Jack Miller.
Just typing this makes me want to visit Ville Platte ASAP.
And if ever want to BBQ a “ghetto ribeye”, make sure you have some Jack Miller.
Just typing this makes me want to visit Ville Platte ASAP.
Posted on 4/24/20 at 4:21 am to jimmyb1234
quote:
A bit like Cakalacki sauce from South Carolina.
I wouldn’t feed a starving, dying dog that South Carolina garbage. I’d rather it starve to death than have to taste it.
Posted on 4/24/20 at 5:13 am to jimmyb1234
My wife is from Chicago and when we visited family in La, my uncle brought out the Pig Stand and now my wife it hooked.
Chicken, hamburgers, shrimp, she puts it on everything.
Chicken, hamburgers, shrimp, she puts it on everything.
Posted on 4/24/20 at 6:01 am to jimmyb1234
Jack Miller's, Ville Platte.
Posted on 4/24/20 at 6:30 am to stelly1025
quote:My grandfather use to make a sauce very similar to this back in the 50's in Jennings, La. He sold it in my great uncle's store also in Jennings.
Jack Miller's, Ville Platte.
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