Posted by
Message
ColoBama
Alabama Fan
RMFT
Member since Dec 2016
3927 posts

Louisiana BBQ
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.


J Murdah
LSU Fan
Member since Jun 2008
34081 posts
 Online 

re: Louisiana BBQ
I guess a couchon de lait counts


SoFunnyItsNot
LSU Fan
Member since Mar 2013
2042 posts

re: Louisiana BBQ
what about Kansas City


Saskwatch
Ole Miss Fan
Member since Feb 2016
3694 posts

re: Louisiana BBQ
quote:

particular style that one could say comes from Louisiana?


Maybe smoked meats that have been stuffed first?


ColoBama
Alabama Fan
RMFT
Member since Dec 2016
3927 posts

re: Louisiana BBQ
quote:

Maybe smoked meats that have been stuffed first?



Any particular kind of meat? Is duck big there?


Replies (0)
Replies (0)
00
ColoBama
Alabama Fan
RMFT
Member since Dec 2016
3927 posts

re: Louisiana BBQ
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?


Replies (0)
Replies (0)
01
LSUballs
LSU Fan
RayVegas LA
Member since Feb 2008
30086 posts

re: Louisiana BBQ
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.


kingbob
LSU Fan
Sorrento, LA
Member since Nov 2010
42477 posts
 Online 

re: Louisiana BBQ
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.


Replies (0)
Replies (0)
30
t00f
New Orleans Saints Fan
Eating square cut pizza in the zone
Member since Jul 2016
17580 posts
 Online 

re: Louisiana BBQ
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.


Replies (0)
Replies (0)
42
mylsuhat
Chicago Cubs Fan
NOLA
Member since Mar 2008
43788 posts

re: Louisiana BBQ
quote:

The best food in Louisiana comes out of a pot.
:kige:
This post was edited on 2/9 at 10:39 am


Replies (0)
Replies (0)
01
gorillacoco
LSU Fan
Baton Rouge
Member since Oct 2009
5030 posts

re: Louisiana BBQ
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.


NEMizzou
Missouri Fan
Columbia MO
Member since Nov 2013
992 posts

re: Louisiana BBQ
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.


Jibbajabba
LSU Fan
Louisiana
Member since May 2011
2543 posts

re: Louisiana BBQ
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.


AlwysATgr
LSU Fan
Katy, TX
Member since Apr 2008
8291 posts

re: Louisiana BBQ
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.


Panny Crickets
LSU Fan
Fort Worth, TX
Member since Sep 2008
3665 posts

re: Louisiana BBQ
quote:

That being said, all styles of bbq are second best compared to the Georgia/Carolina mustard vinegar sauce on bbq pork butte


Image: https://media.giphy.com/media/l3q2FZFDqFmK8fkuA/giphy.gif


Replies (0)
Replies (0)
61
ragincajun03
LA-Lafayette Fan
Energy Capital of the World, TX
Member since Nov 2007
10780 posts

re: Louisiana BBQ
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.


Replies (0)
Replies (0)
20
TigerstuckinMS
LSU Fan
Member since Nov 2005
13471 posts

re: Louisiana BBQ
Image: https://i.pinimg.com/736x/94/e7/63/94e763715520a3577110cc99fd7dabb6--les-sauces-a-house.jpg


Slathered on pork steaks.

We're not real good at barbecue.
This post was edited on 2/9 at 12:39 pm


LSUballs
LSU Fan
RayVegas LA
Member since Feb 2008
30086 posts

re: Louisiana BBQ
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 at 1:05 pm


Replies (0)
Replies (0)
30
Emteein
LSU Fan
Baton Rouge
Member since Jun 2011
1856 posts

re: Louisiana BBQ
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.


first pageprev pagePage 1 of 2next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram