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re: Louisiana BBQ
Posted on 2/9/18 at 1:54 pm to Emteein
Posted on 2/9/18 at 1:54 pm to Emteein
He was just throwing out regional bbq trends as an example. He didn't set out to list every single region of bbq.
The whole point of his post is to find out if Louisiana has a particular meat or style of BBQ.
The whole point of his post is to find out if Louisiana has a particular meat or style of BBQ.
This post was edited on 2/9/18 at 1:56 pm
3
Posted on 2/9/18 at 2:02 pm to Emteein
quote:He probably could have too, but it seems as if everyone got the point.
I could go on, but why bother.
Posted on 2/9/18 at 2:20 pm to TigerstuckinMS
Cut that Jack Millers by 50% with Steens syrup and slap that on some bbq chicken/pork
This post was edited on 2/9/18 at 2:21 pm
Posted on 2/9/18 at 2:34 pm to LSUballs
quote:
We do some good stuff with pork in the form of sausages,
Yeah, I know I'm biased, but sausage from south Louisiana is king.
Posted on 2/9/18 at 6:56 pm to colorchangintiger
You can find really good BBQ here but there isn't any one particular style.
I personally enjoy the smoker as much, if not more, than my grill.
I personally enjoy the smoker as much, if not more, than my grill.
Posted on 2/11/18 at 12:06 pm to mylsuhat
quote:
It's different because we break the pig down in different ways besides straight to the pit
Damn. That all looks good!
Posted on 2/11/18 at 12:07 pm to Saskwatch
quote:
The whole point of his post is to find out if Louisiana has a particular meat or style of BBQ.
Yeah this. He got it right.
Posted on 2/11/18 at 12:09 pm to Jibbajabba
quote:
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.
I've heard of some folks in South Illinois doing this as well. I've never had Jack Miller's but since this is about the 3rd time I've heard of it in the last couple of months, I'll have to see if I can order some and give it a go with some pork steaks.
Posted on 2/11/18 at 12:11 pm to AlwysATgr
quote:
Their smoked andouille is smoked meat crack.
Not sure how the TX joints smoke their sausage.
I'd bet probably not like that ;-) That sounds pretty damn good.
Posted on 2/11/18 at 12:12 pm to Emteein
quote:
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.
Just generalizations for the purpose of asking a question. And no evidently you are more BBQ savy than I am or anyone else for that matter.
Posted on 2/11/18 at 12:19 pm to ColoBama
I discredit any bbq jernt that doesn’t excel at baked beans. I’m talking Danken Trail style baked beans with burnt ends, bbq sauce, brown sugar, and exemplary effort in preparing the dish.
Throwing pork n beans in a pot is not baked beans.
Throwing pork n beans in a pot is not baked beans.
Posted on 2/11/18 at 5:18 pm to Saskwatch
I honestly didn’t really know what bbq was until I had texas bbq, specifically brisket. Everything I had in Louisiana before was sweet and smothered in sweet sauces, as well as the sweet beans. Don’t get me wrong, I loved it as a kid, but once I had some good smoked brisket in central Texas and pinto beans (savory), I can’t ever go back to the sweet bbq.
Posted on 2/11/18 at 5:32 pm to Saskwatch
quote:
He was just throwing out regional bbq trends as an example. He didn't set out to list every single region of bbq.
In all fairness, his examples were terrible.
Posted on 2/11/18 at 8:00 pm to SUB
quote:
I honestly didn’t really know what bbq was until I had texas bbq,
Same here. Love the simplicity of it and how sauces are so backgrounded.
Posted on 2/11/18 at 8:48 pm to ColoBama
I don't think Louisiana has a specific style of bbq per se. The state is so young into it that a definitive preference hasn't emerged yet. And honestly I don't expect it to ever get locked into a category. There's just tons and tons of talented chefs who can cook in whatever direction they want and have it come out exceptional. More than anything though, I think you can lean to the sweet side. Not Memphis or Mississippi sweet, but just a touch with a savory component.
Saw someone mention Jack Miller's earlier. That stuff is garbage. It's oily AF and you won't find it in ANY of the several bbq joints in the area. At least none I've been to...and I've been to tons of them.
Speaking of bbq joints, Big Mike just opened his second location. It's in Thibodaux and he should do very well once he figures out his cook quantities. A friend went the other night and they were out of brisket and pulled pork. So he ordered baby backs and said they were awesome.
Saw someone mention Jack Miller's earlier. That stuff is garbage. It's oily AF and you won't find it in ANY of the several bbq joints in the area. At least none I've been to...and I've been to tons of them.
Speaking of bbq joints, Big Mike just opened his second location. It's in Thibodaux and he should do very well once he figures out his cook quantities. A friend went the other night and they were out of brisket and pulled pork. So he ordered baby backs and said they were awesome.
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