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re: Why doesn't Louisiana really have it's own barbecue culture?
Posted on 2/2/14 at 8:07 am to TigerWise
Posted on 2/2/14 at 8:07 am to TigerWise
quote:
Nola Smokehouse opening up on Jackson Ave is my favorite BBQ in town.
exactly where, sir?
quote:
12 Mile Limit does some awesome BBQ.
It's out of the comfort zone but I want to try this place. Good drinks, right?
0
Posted on 2/2/14 at 8:10 am to AlwysATgr
BBQ done right is hard to find. Brisket done right is even harder. If you smoke it too long, it gets dry and falls apart. The chains love to do this and then just smother it in sauce and claim it is BBQ.
If you list chain restaurants as your BBQ place, you really haven't had good bbq. I say the same about cajun food. I've really only found 1 place in dallas that does a reasonable roux based dish. I have to make my own cajun food with products from LA to get it right.
The good BBQ places in texas have huge lines and limited meat. There are only a couple in DFW that are worth a shite. The hill country has quite a few.
If the place makes their own sausage that is a big factor. Do they put the time and effort in or do they make roast beef and call it Q? Do they smoke the shite out of it and then after a few hours and then wrap it in foil (texas crutch?)
Do they boil meat? (dickey's or Sonny Bryans.. i forget which one does this.)
And to answer the question:
YES.. real bbq done with care and effort would do great down there. Why? Because good food always sells. The problem is, there are too many places that produce crap and pawn it off as good.
If you list chain restaurants as your BBQ place, you really haven't had good bbq. I say the same about cajun food. I've really only found 1 place in dallas that does a reasonable roux based dish. I have to make my own cajun food with products from LA to get it right.
The good BBQ places in texas have huge lines and limited meat. There are only a couple in DFW that are worth a shite. The hill country has quite a few.
If the place makes their own sausage that is a big factor. Do they put the time and effort in or do they make roast beef and call it Q? Do they smoke the shite out of it and then after a few hours and then wrap it in foil (texas crutch?)
Do they boil meat? (dickey's or Sonny Bryans.. i forget which one does this.)
And to answer the question:
YES.. real bbq done with care and effort would do great down there. Why? Because good food always sells. The problem is, there are too many places that produce crap and pawn it off as good.
Posted on 2/2/14 at 8:23 am to EmperorGout
[quote]sugary shite .... ketchup[/quote
lots of BBQ has neither. Perhaps branch out a bit.
lots of BBQ has neither. Perhaps branch out a bit.
Posted on 2/2/14 at 8:35 am to EmperorGout
quote:
BBQ is easily one of the worst things about southern culture and I'm actually a lil proud Louisiana has never embraced it.
HEY YAWL LETS OVERCOOK SOME shite AND SLATHER IT WITH SOME PANCAKE SYRUPY SWEET shite
Nothing like visiting my Texas relatives to be greeted with semi-burned shite covered in sugary sauce. Southern by the grace of God yawl
Sounds as if you've never eaten good barbecue.
Posted on 2/2/14 at 8:49 am to Sig
quote:
YES.. real bbq done with care and effort would do great down there. Why? Because good food always sells. The problem is, there are too many places that produce crap and pawn it off as good.
Truth, and it's not just BBQ, but food period, and why the whole concept of chain and most locals even equates to money first, food second, or maybe fifth after alcohol, ambiance (TVs, belly dancers with big boobies, and pretty decorations), and service.
Doing great food isn't magical. It's quite simple. Find a group who is passionate about food, and the product they put out with their name on it, and who care to invest in labor over short cuts, as well as how much they can make even at the risk to their food, and you'll find people who can quite easily execute anything they care to do, simply because they DESIRE to do it, and well. You will know who they are because they aren't the places who are known for one or two things on a menu, but everything you get there is spot on to very well done.
That being said, when the public doesn't demand it, or far worse, don't support those who have that mindset of food first, then they will never get it. Ever!!! And if they don't know first what they should expect, then they can never hope to take step one.
New Orleans for instance has a long tradition of great food and the people are accustomed to it, and so those who don't step up their game to put serious food out usually don't last very long before the people vote them out when it comes to food they have a set level of expectation in through familiarity and solid choices already well in place for a long time now. Other places without such a food culture, namely most everywhere else, have to start with much less to work with, but first things first, pick the lesser of the evils and support the hell out of those who do good food so as to send the message that they are done with settling for bullshite food.
Grilling meat and making it taste really amazing in people's mouths is not really difficult when you really truly give a shite about it over everything else. I'll take a freaking cramped shotgun restaurant with white walls, a hodgepodge of lawn chairs and picnic benches, and no service whatsoever that does amazing food over eye candy and sub par nonsense every single time.
Posted on 2/2/14 at 8:52 am to Mike da Tigah
quote:
Mike da Tigah
As soon as I saw this:
"Because good food always sells. The problem is, there are too many places that produce crap and pawn it off as good."
I thought, MdT will be excited about this.
Posted on 2/2/14 at 8:56 am to Tigertown in ATL
quote:
Why doesn't Louisiana really have it's own barbecue culture?
quote:
Mike da Tigah
As soon as I saw this:
"Because good food always sells. The problem is, there are too many places that produce crap and pawn it off as good."
I thought, MdT will be excited about this.
talking my language. Posted on 2/2/14 at 9:15 am to Mike da Tigah
Ive eaten in bbq restaurants all across the country with various levels of aclaim. Ive never went to one where someone at the table didnt think his bbq from his own backkyard was better.
BBQ gor a restaurant is incredibly difficult to get right. Its all about timing and tons of labor. Smoke a brisket for say 18 hours means you need people to eat it immediately when it is done. Since ppleat on their own schedule this makes timing a hazard.
Not to mention if you get something wrong, the product sucks. I think LA does have a pretty solid home bbq culture and in all honesty, that is better than restaurant bbq almost every time.
ETA: it also has a lot to do with they topography and lumber situation and that our smoked pork products tend to derive from the European culinary line. Also, besides oak trees and maybe pecan, we dont have much good lumber for smoking.
BBQ gor a restaurant is incredibly difficult to get right. Its all about timing and tons of labor. Smoke a brisket for say 18 hours means you need people to eat it immediately when it is done. Since ppleat on their own schedule this makes timing a hazard.
Not to mention if you get something wrong, the product sucks. I think LA does have a pretty solid home bbq culture and in all honesty, that is better than restaurant bbq almost every time.
ETA: it also has a lot to do with they topography and lumber situation and that our smoked pork products tend to derive from the European culinary line. Also, besides oak trees and maybe pecan, we dont have much good lumber for smoking.
This post was edited on 2/2/14 at 9:19 am
Posted on 2/2/14 at 9:30 am to Kadjin
Baton Rouge has a similar culture, especially on the West Side of the River. But that is not BBQ. I call that a Cajun Butcher. It can be BBQ'd but for the most part that food is baked and grilled.
Posted on 2/2/14 at 9:30 am to BlackenedOut
quote:
BlackenedOut
Thread hijack,
How are ya'll doing with teams signing up for Hogs?
My buddy that cooks was telling me about the team from Arkansas that showed up last year with the biggest damn pig anyone had ever seen. Everyone was amazed by the size of that thing.
Posted on 2/2/14 at 9:34 am to notiger1997
At capacity with 90 teams. Will probably go to 100 next year. May have a spot open up once the plot draft is over. Maybe a TD all star team?
Posted on 2/2/14 at 9:34 am to BlackenedOut
quote:
exactly where, sir
Corner of annunciation. Old chicken wing place.
quote:
bbq from his own backkyard was better.
Same thing could be said about boiled seafood, steaks, and hamburgers.
I think the bigger questions is why can't we have any good Mexican restaurants. I lived in TX and when I go back it's all about the Tex-mex and Mexican food. The BBQ doesn't blow me away and I can get my fix here in NOLA.
Posted on 2/2/14 at 10:20 am to AlwysATgr
quote:
If LA wanted to cultivate its own BBQ culture, it could approach it along two paths: 1) traditional Cajun spice or 2) sweet from all the sugar cane grown in LA (my preference).
Guys, Louisiana is known for a sweet and spicy sauce cooked with pecan and/or oak.Most think it started back during slavery like most regions.. They have their own culture and have been recognized for it. It's just been overshadowed by all of our other cooking.
Posted on 2/2/14 at 10:43 am to Draconian Sanctions
Cause we know how to BBQ our own shite
Posted on 2/2/14 at 11:02 am to BlackenedOut
quote:
At capacity with 90 teams
That's awesome.
I'm really looking forward to it this year since I missed last year.
Might even do the Friday night thing too.
Posted on 2/2/14 at 11:41 am to TigerWise
Valid point, although in general I think steaks in someone's backyard usually pale in comparison to a great cut of meat that a restaurant can source. What makes people say that is the price difference between a steak at home and one in a restaurant. Especially a steakhouse.
Im with you on Mexican. I wish people would stop opening small plates/bar food/burger joints and open a great Mexican place in the style of Frontera Grill.
Im with you on Mexican. I wish people would stop opening small plates/bar food/burger joints and open a great Mexican place in the style of Frontera Grill.
Posted on 2/2/14 at 11:48 am to BlackenedOut
quote:
Valid point, although in general I think steaks in someone's backyard usually pale in comparison to a great cut of meat that a restaurant can source. What makes people say that is the price difference between a steak at home and one in a restaurant. Especially a steakhouse
Depending on the restaurant and steak you compare here, it's a combination of a couple of factors at play, one being the grade, age, and cut of meat, and the other the temperature and equipment from a restaurant to a home set up, and sometimes it's the cook. Price is relative to purveyors price to the restaurant and the price you pay at the grocery store, but also service and margin has to be factored in at a restaurant.
Posted on 2/2/14 at 11:48 am to BlackenedOut
quote:
What makes people say that is the price difference between a steak at home and one in a restaurant. Especially a steakhouse.
Yep. $44 for a prime strip at Ruth's last weekend.
Only went because I had a gift card. I rarely ever go to high end steakhouses.
This post was edited on 2/2/14 at 12:13 pm
Posted on 2/2/14 at 5:03 pm to notiger1997
Krewe Crescent City BBQ opened in Denver today. I immediately thought of this thread and laughed when I heard a NOLA themed bbq joint exists here.
This post was edited on 2/2/14 at 5:06 pm
Posted on 2/2/14 at 7:42 pm to ColoradoAg03
No question BBQ is delicious, its great to have every now and then. But it is basically one dish, smoked meat. Period. It has no depth, it is a rural art not one practiced in many population centers.
Louisiana had a broad base of many cultures, each one bringing something to the table, literally. BBQ is one of the weakest seats at that proverbial table.
Louisiana had a broad base of many cultures, each one bringing something to the table, literally. BBQ is one of the weakest seats at that proverbial table.
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