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re: Can anyone update me on the barbecue scene in Baton Rouge?
Posted on 3/16/26 at 9:42 am to tewino
Posted on 3/16/26 at 9:42 am to tewino
The BBQ scene is very lackluster in Baton Rouge.
That being said, it seems that the most popular places are Smoke Bayou, Salt Pepper Oak, Offset, Hannah Q, and Sonny's. To each their own with these. None of them resemble Central Texas BBQ in my eyes but are still *decent* BBQ places.
If you want some good hardcore with a little Louisiana twist BBQ... go to Gonzo's in Luling. It is by far the best BBQ that I have had in Louisiana. I asked Daniel Vaughn what his favorite BBQ place was in Louisiana at an event in Lockhart, Tx last year. While he declined to specifically say Gonzo's, it was the only place he referenced.
Another place I want to try is Notorious P.I.G. in Madisonville. Ive heard it come up a few times before.
That being said, it seems that the most popular places are Smoke Bayou, Salt Pepper Oak, Offset, Hannah Q, and Sonny's. To each their own with these. None of them resemble Central Texas BBQ in my eyes but are still *decent* BBQ places.
If you want some good hardcore with a little Louisiana twist BBQ... go to Gonzo's in Luling. It is by far the best BBQ that I have had in Louisiana. I asked Daniel Vaughn what his favorite BBQ place was in Louisiana at an event in Lockhart, Tx last year. While he declined to specifically say Gonzo's, it was the only place he referenced.
Another place I want to try is Notorious P.I.G. in Madisonville. Ive heard it come up a few times before.
2
Posted on 3/16/26 at 9:47 am to bearded grandpa
quote:
That sonny's would even be mentioned in terms of being the best is the point.
Just because some rando mentioned Sonny's as the best doesn't reflect on the actual good BBQ places in the city.
quote:
BR bbq scene is horrid. its a really LOW bar to become the best here. That is a FACT
It's not horrid. It's just not Texas or a region known for BBQ. Salt Pepper Oak and Offset are more than fine enough for Baton Rouge and places one can get really good BBQ done right.
That's a FACT.
Posted on 3/16/26 at 10:31 am to LSUZombie
Both those spots are good when they are at their best, just seems BR struggles to output their best day to day and week to week. Consistency is a big challenge here and I just don't get it. Understood it is a tough model to execute, but after some experience these places should frankly be better day to day.
Posted on 3/16/26 at 12:01 pm to Prosecuted Collins
You are asking BR proper or BR area?
I have not seen Cou'yon's in Port Allen mentioned. Moist brisket and turkey both on point.
I have not seen Cou'yon's in Port Allen mentioned. Moist brisket and turkey both on point.
Posted on 3/16/26 at 12:22 pm to Roy Curado
quote:
Notorious P.I.G. in Madisonville
Good stuff
Posted on 3/16/26 at 12:33 pm to Prosecuted Collins
quote:
Consistency is a big challenge here and I just don't get it. Understood it is a tough model to execute, but after some experience these places should frankly be better day to day.
Agree. I have an offset smoker and I can do brisket pretty damn good now. Smoked a 15 lb packer yesterday. Salt and Corse pepper...smoke it at 250 until it gets to 165-170 wrap and pull at 203-205. Resting is one of the most important parts of a good brisket. I have let one rest in my BBQ blanket for 6 hrs before. I do at least a 2 hr rest minimum.
Posted on 3/16/26 at 1:00 pm to lsufan1971
cool
now do 20 briskets at the same time and they need to be ready for lunch service tomorrow plus you need to make all the sides, all the pork chicken and sausage, schedule your staff and keep the books
now do 20 briskets at the same time and they need to be ready for lunch service tomorrow
plus you need to make all the sides, all the pork chicken and sausage, schedule your staff and keep the booksPosted on 3/16/26 at 1:35 pm to Prosecuted Collins
quote:
Roux Barbeque & Envies Smokehouse are the best in town
This guy gets it.
Posted on 3/16/26 at 1:54 pm to cgrand
quote:
now do 20 briskets at the same time and they need to be ready for lunch service tomorrow
The more popular places in TX do 100 a day 3 days a week. Those big 250-500 gallon smokers are much easier to regulate temps on than a backyard setup. Those places are also getting top shelf cuts from places like CreekStone. They don’t have to do a whole lot of trimming and their briskets are the pick of the litter.
Posted on 3/16/26 at 2:50 pm to lsufan1971
They still trim a good bit, More that you think they would.
Posted on 3/16/26 at 2:59 pm to EDDIE61112
What they do better than Baton Rouge is maintaining margins, because they are using every bit of that trim in some form or fashion. And they aren't just reusing it, they are turning it into something great (tallow for wrapping, integrating trimmings in sides, etc).
They also excel at holding brisket without drying out and managing volume fluctuations day to day. I had high hopes for Offset as I thought I remember one of those guys went work in Hill Country for a bit at a destination Q joint, but I haven't seen a line there in quite some time and that can't be good for production or the business overall.
They also excel at holding brisket without drying out and managing volume fluctuations day to day. I had high hopes for Offset as I thought I remember one of those guys went work in Hill Country for a bit at a destination Q joint, but I haven't seen a line there in quite some time and that can't be good for production or the business overall.
Posted on 3/16/26 at 3:04 pm to tewino
quote:
My frame of reference for comparison is Central Texas barbecue
Is that what most BBQ is in Baton Rouge? Texas style?
Posted on 3/16/26 at 3:21 pm to jchamil
quote:
Is that what most BBQ is in Baton Rouge? Texas style?
Mid tier texas gas station bbq.
Posted on 3/16/26 at 3:22 pm to bearded grandpa
Low tier tourist BBQ more like it.
Posted on 3/17/26 at 12:16 pm to bearded grandpa
quote:
That sonny's would even be mentioned in terms of being the best is the point.
BR bbq scene is horrid. its a really LOW bar to become the best here. That is a FACT
People routinely claim Superior is the best Mexican food in town. People are fricking stupid
Posted on 3/17/26 at 4:10 pm to tewino
All the meats I’ve had at Offset have been good to great. Brisket was off on one visit but it’s usually solid. I really like their jalapeño cheddar sausage.
I’ve liked SPO the few times I’ve been but didn’t think the meats were as good as Offset. SPO did have much better sides though
I’ve liked SPO the few times I’ve been but didn’t think the meats were as good as Offset. SPO did have much better sides though
This post was edited on 3/18/26 at 2:36 pm
Posted on 3/18/26 at 5:29 am to J Murdah
quote:
Offset smoker (govt st) - very good brisket and turkey.
Some of the best I've had anywhere.
Posted on 3/18/26 at 5:50 am to biglosdaddy
quote:
Cou'yon's in Port Allen mentioned. Moist brisket and turkey both on point.
This I agree with this. Cant go wrong with the Moist Brisket or the Lean Brisket. Sides are really good also.
Posted on 3/19/26 at 12:21 pm to lsufan1971
quote:
Resting is one of the most important parts of a good brisket.
mythPosted on 3/19/26 at 12:55 pm to Joshjrn
quote:shiny!
People routinely claim Superior is the best Mexican food in town. People are fricking stupid
Take out money, name a better Tex-mex place.
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