New Orleans doesn't have the rich barbecue history that a city like Memphis or St. Louis has. What it does have are world class chefs turned smokers that are building their own barbecue legacy from the ground up.
Local chefs are top notch innovators and they put these skills to good use when working with the spices and sauces that tempt BBQ aficionados. Ribs, pulled pork, pork belly and brisket are some of the city's top offerings. It's not uncommon to be walking down a street and see a restaurant smoking a pig on their side yard spit for all to see and smell. No secrets here, except for the dry rub recipe applied to the swine before the sun rose.
The "low and slow" approach to meat preparation started to gain traction here maybe a decade or so ago, adapting methods that historic barbecue towns follow but with a bit of a New Orleans twist. Locals and frequent visitors to the city have approved, and the barbecue scene continues to sizzle.
New Orleans may be unlike any other U.S. city, in the South or otherwise, but visitors hungry for Southern style barbecue have been heard. Check out the best places to sample Big Easy smoked meat platters and savory sides.
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