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2013 Winter Restaurant Guide: Barbecue

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Barbecue

ABITA BAR-B-Q
69399 Hwy. 59, Abita Springs, (985) 892-0205
Slow-cooked meats such as chicken and pulled pork can be ordered on a bun, in a po-boy or as part of a combination platter. House-made boudin dressing, coleslaw and turnip greens are popular side items. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards. $

BOO KOO BBQ Finn McCool's, 3701 Banks St., (504) 265-8997; www.bookoobbq.com
The Cajun banh mi is filled with smoked pulled pork and boudin topped with pickled carrot and daikon radishes. Da Mutha Load nachos feature barbecued pulled pork, brisket, smoked chicken, boudin, cheddar cheese, sour cream and jalapenos. No reservations. Lunch and dinner daily, late-night Thu.-Sat. Credit cards. $

CORKY'S RIBS & BAR-B-Q
4243 Veterans Memorial Blvd., Metairie, (504) 887-5000; www.corkysbarbq.com
The pulled pork shoulder is slow-smoked for 12 to 14 hours and topped with Corky's special sauce. Memphis-style ribs come wet (slathered in barbecue sauce), dry (topped with Corky's dry shake) or both. No reservations. Lunch and dinner daily. Credit cards. $

FAT HEN GROCERY 7457 St. Charles Ave., (504) 266-2921; www.fathengrocery.com
The slow-smoked Texas-style beef brisket is served with two sides and a cheddar biscuit. Crispy Mississippi catfish is served with pimento cheese grits and Creole tartar sauce. Reservations recommended . Breakfast, lunch and dinner daily. Credit cards. $$

Barbecue competition veterans Billy Rhodes and Karen Martin serve ribs, pork, brisket, chicken and more at Hickory Prime BBQ. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Barbecue competition veterans Billy Rhodes and Karen Martin serve ribs, pork, brisket, chicken and more at Hickory Prime BBQ.

HICKORY PRIME BBQ
6001 France Road, (757) 277-8507; www.hickoryprimebbq.com
The menu includes Texas-style brisket, smoked chicken, steamed crab legs, ribs, raw oysters and more. The pulled pork platter features pork cooked for 12 hours over hickory and white oak and it comes with two sides. No reservations. Lunch and dinner daily. Credit cards. $$

HILLBILLY BAR-B-Q
2317 Hickory Ave., Harahan, (504) 738-1508; www.hillbillybbq.com
The pork and beef combo platter includes pork shoulder, beef brisket and two side items. Pork spare ribs come with your choice of two sides. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards and checks. $

HURRICANE BBQ & SEAFOOD CO.
4011 Airline Drive, Metairie, (504) 315-4227; www.hurricanebbq.com
Hurricane BBQ is known for its pulled pork and jambalaya. Side items include Italian-cut green beans, twice-baked potatoes and fresh-sliced onion rings battered and cooked to order. Reservations accepted for large parties. Lunch daily, dinner Mon.-Sat. Credit cards. $

THE JOINT 701 Mazant St., (504) 949-3232; www.alwayssmokin.com
The sausage plate features three links of locally made, smoked chaurice sausage seasoned with garlic and jalapenos and served with a choice of two sides. The dinner salad is a mix of organic greens dressed with house-made smoked-tomato and onion dressing and topped with pulled pork, chopped brisket or smoked chicken. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

SAUCY'S
4200 Magazine St., (504) 301-2755; www.saucysnola.com
This barbecue joint offers three-pound racks of St. Louis ribs served with a choice of sauce. The cochon blue sandwich features slow-smoked pulled pork topped with blue cheese dressing and mozzarella on a toasted sesame seed egg bun. Reservations accepted for large parties. Lunch daily, dinner Mon.-Sat. Credit cards. $

SHANE'S RIB SHACK
1855 Barataria Blvd., Suite E, Marrero, (504) 341-2226; www.shanesribshack.com
The Shack sampler includes a quarter-rack of ribs, two chicken tenders and either a half-pound of pork or barbecue chicken, plus two sides and Texas toast. Ribs are available by the half or full rack and come with two sides and Texas toast. Lunch and dinner daily. Credit cards. $

SQUEAL BAR-B-Q
8400 Oak St., (504) 302-7370; www.squeal-nola.com
Smoked pork cakes made with onions, peppers and cream cheese are panko-crusted and fried then topped with sour cream-based white barbecue sauce and pico de gallo. The oven-baked Squeal pie features pulled pork and Squeal sauce layered with corn macque choux and andouille mashed potatoes and is topped with cheddar cheese. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

SWEET DADDY'S BBQ
420 S. Tyler St., Covington, (985) 898-2166; www.sweetdaddysbarbq.com
Pecan-smoked pork comes with a choice of two side items. The popular two-meat combo platter includes a choice of two sides. No reservations. Lunch and dinner Mon.-Sat. Credit cards and checks. $

UGLY DOG SALOON
401 Andrew Higgins Drive, (504) 569-8459; www.uglydogsaloon.net
Barbecue brisket is cooked for 12 hours over oak wood and is served with a bag of chips. Order an Idaho baked potato stuffed with brisket or pork as an entree or loaded with your choice of toppings as a side dish. No reservations. Lunch and dinner daily. Credit cards. $

VOODOO BBQ & GRILL Citywide; www.voodoobbqandgrill.com
Pulled pork is cooked for 14 hours over oak and pecan wood and served with a choice of two sides and garlic-buttered Texas toast. For a side, corn pudding is a cornbread souffle baked with whole sweet corn. No reservations. Hours vary by location. Credit cards. $

 

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