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Louisiana BBQ
Posted on 2/9/18 at 9:53 am
Posted on 2/9/18 at 9:53 am
Every place has their thing.
Alabama ribs and chicken
Georgia ribs are almost mush but still good
Texas (say no more)
South Carolina mustard base whole hog
North Carolina slaw and bbq sammich
Hell, even Colorado has lamb.
But, if I may ask, do you guys have a particular style that one could say comes from Louisiana? Doesn't have to be exclusive necessarily but I'm just curious.
Alabama ribs and chicken
Georgia ribs are almost mush but still good
Texas (say no more)
South Carolina mustard base whole hog
North Carolina slaw and bbq sammich
Hell, even Colorado has lamb.
But, if I may ask, do you guys have a particular style that one could say comes from Louisiana? Doesn't have to be exclusive necessarily but I'm just curious.
12
Posted on 2/9/18 at 9:55 am to ColoBama
I guess a couchon de lait counts
Posted on 2/9/18 at 9:56 am to ColoBama
what about Kansas City
Posted on 2/9/18 at 9:57 am to ColoBama
quote:
particular style that one could say comes from Louisiana?
Maybe smoked meats that have been stuffed first?
Posted on 2/9/18 at 10:01 am to Saskwatch
quote:
Maybe smoked meats that have been stuffed first?
Any particular kind of meat? Is duck big there?
Posted on 2/9/18 at 10:03 am to SoFunnyItsNot
quote:
what about Kansas City
Beef? I wonder since you guys are close to Texas if brisket is bigger in La. than most other southern states?
Posted on 2/9/18 at 10:10 am to ColoBama
We do some good stuff with pork in the form of sausages, but not really BBQ. The best food in Louisiana comes out of a pot.
Posted on 2/9/18 at 10:15 am to ColoBama
Louisiana has tasso pork, couchon de lais, boucherie, smoked boudin, smoked sausage, andouiie, hog maw, etc.
However, Louisiana BBQ you can buy in a store or restaurant has always been lacking relative to our peers in Texas, Memphis, and St. Louis.
However, Louisiana BBQ you can buy in a store or restaurant has always been lacking relative to our peers in Texas, Memphis, and St. Louis.
Posted on 2/9/18 at 10:20 am to ColoBama
La, at least New Orleans does not have their own style if you want to use the label BBQ.
If you want to remove BBQ, then we have some of the best smoked sausages in the country hands down.
If you want to remove BBQ, then we have some of the best smoked sausages in the country hands down.
Posted on 2/9/18 at 10:38 am to LSUballs
quote::kige:
The best food in Louisiana comes out of a pot.
This post was edited on 2/9/18 at 10:39 am
Posted on 2/9/18 at 10:39 am to ColoBama
It's not always labeled as BBQ but a Cochon de Lait is what you're looking for.
As far as meat goes, most Louisiana smoked meats are pork based. There are a thousand different smoked meat dishes, some of them are world renowned (Jamabalaya or Gumbo being the obvious answers, both of which get a ton of their flavor from smoked meats and sausages). Whether you want to call any of the dishes or ingredients "BBQ" is up to you, but most people don't.
As far as meat goes, most Louisiana smoked meats are pork based. There are a thousand different smoked meat dishes, some of them are world renowned (Jamabalaya or Gumbo being the obvious answers, both of which get a ton of their flavor from smoked meats and sausages). Whether you want to call any of the dishes or ingredients "BBQ" is up to you, but most people don't.
Posted on 2/9/18 at 10:52 am to gorillacoco
It's different because we break the pig down in different ways besides straight to the pit
Posted on 2/9/18 at 11:02 am to SoFunnyItsNot
quote:
what about Kansas City
I would say KC is burnt ends specifically and beef generally, and St. Louis (even though you didn't ask) is pork generally, and pork steaks and St. Louis style ribs specifically.
Posted on 2/9/18 at 11:17 am to NEMizzou
I would add that if a restaurant would open that specialized in pork steaks smothered with jack millers or pig stand, it would do ok. Not great, but ok. There is a fair amount of people that love the sauce and probably an equal amount that hate it. I would argue that it is a distinct style of “bbq” that is unique to Louisiana.
That being said, all styles of bbq are second best compared to the Georgia/Carolina mustard vinegar sauce on bbq pork butte.
That being said, all styles of bbq are second best compared to the Georgia/Carolina mustard vinegar sauce on bbq pork butte.
Posted on 2/9/18 at 12:04 pm to ColoBama
LA "cold-smokes" sausage that's mostly used in other dishes. A good example, even a great example, would be Rabideauxs in Iowa, LA. Their smoked andouille is smoked meat crack.
Not sure how the TX joints smoke their sausage.
Not sure how the TX joints smoke their sausage.
Posted on 2/9/18 at 12:05 pm to Jibbajabba
quote:
That being said, all styles of bbq are second best compared to the Georgia/Carolina mustard vinegar sauce on bbq pork butte
Posted on 2/9/18 at 12:10 pm to ColoBama
Smoked sausage to use in various dishes.
I’ve looked all over Texas and through parts of Alabama for good sausage to go into a gumbo or pot of red beans. None of those searches has produced sausage that can give my entire pot that nice, smokey goodness smell and flavor like Peto’s (Roanoke), Rita (Basile/Iota), or Rod’s (Church Point).
I’ll also add that I’m a fan of the smokey flavor of the beef jerky from places like Rita’s and Bergeron’s.
I’ve looked all over Texas and through parts of Alabama for good sausage to go into a gumbo or pot of red beans. None of those searches has produced sausage that can give my entire pot that nice, smokey goodness smell and flavor like Peto’s (Roanoke), Rita (Basile/Iota), or Rod’s (Church Point).
I’ll also add that I’m a fan of the smokey flavor of the beef jerky from places like Rita’s and Bergeron’s.
Posted on 2/9/18 at 12:38 pm to ColoBama
Slathered on pork steaks.
We're not real good at barbecue.
This post was edited on 2/9/18 at 12:39 pm
Posted on 2/9/18 at 1:04 pm to J Murdah
quote:
I guess a couchon de lait counts
Couchon de lait isn't a cooking style though. It's just little suckling pig.
This post was edited on 2/9/18 at 1:05 pm
Posted on 2/9/18 at 1:40 pm to ColoBama
quote:
Every place has their thing.
Alabama ribs and chicken
Georgia ribs are almost mush but still good
Texas (say no more)
South Carolina mustard base whole hog
North Carolina slaw and bbq sammich
You don't know much bout BBQ do you? To say north carolina is just slaw and bbq sandwich, is flat out ignorant and in parts of NC you'd be checking a baw's knuckles before you finished saying sammich.
NC has two distinct styles centered around their sauces, among other less famous regional tastes. 1. is the eastern vinegar based sauce, no tomato/ketchup, more of a peppery sauce and they use whole hog. 2. is the lexington/piedmont style sauce which introduces ketchup to a vinegar base, tangy kind of sweet. they use mostly shoulder/boston butt.
You don't mention Alabama's mayo based sauce, which IMO is weird, but its a big thing there.
I'm assuming you really don't know anything about Texas BBQ, since you didn't say anything.
No Mention of Memphis or Kansas City styles.
No mention of Kentucky and Mutton.
No Mention of California Tri tip.
I could go on, but why bother.
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