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Top Ten Barbecue Joints to Try in New Orleans

WHERE TO EAT BARBECUE IN NEW ORLEANS: A GUIDE TO THE BEST JOINTS, PITMASTERS, PLATES, AND SIDES

Barbecue is the underdog of New Orleans cuisine. Hidden among the traditional Creole restaurants lie some of the most distinct barbecue joints in the Gulf South. Thanks to Creole and Cajun influence, everything in the Crescent City has a little extra spice, even the brisket. Decadent platters of smoked meat, coleslaw, and mac and cheese await those willing to get a little messy.

The Joint

One spot in New Orleans’ Bywater neighborhood has been smokin’ since 2012. According to national publications, the Food Network, and the locals, The Joint serves the best barbecue in the city. The custom-made rotisserie smoker is responsible for The Joint’s famous fall-off-the-bone pork ribs. Decadent sides, a slice of peanut butter pie, and a classic cocktail complete any plate.

Blue Oak BBQ

Blue Oak BBQ has an expansive indoor and outdoor space in Mid-City. High-quality smoked meats, tasty sides, and the signature fried chicken sandwich have generated a hefty local fanbase. The extensive beer menu and zesty sauces complement every item on the menu.

Walker’s Southern Style BBQ

Walker’s Southern Style BBQ in New Orleans East is home to Jazz Fest’s famous cochon de lait po’boy. The pork is pit-roasted until tender and served with a rich gravy. Another menu highlight is the Cochon Feast, which includes three pounds of smoked pork. The side options include baked beans, coleslaw, mustard greens, green beans, and potato salad.

The Backyard

The Backyard in New Orleans’ Lakeview neighborhood is the ideal outdoor hangout for barbecue lovers. Visitors will find brisket, chicken, turkey, pork, and vegetarian sandwiches alongside a variety of sharable sides on the menu. Everything pairs well with The Backyard’s impressive whiskey menu.

Cochon Butcher

Cochon Butcher is a casual joint in the Convention District that specializes in everything pork. All meat is fresh and sourced directly from local farms, making Cochon Butcher the pork pitmaster of New Orleans.

Cochon

In the Warehouse District, Cochon, Cochon Butcher’s counterpart, serves elevated smoked meats in a fine-dining setting. Chef Donald Link skillfully combines classic barbecue with traditional Cajun flavors. Every dish is made with fresh produce and meats locally sourced whenever possible.

Central City BBQ

Central City BBQ puts a modern twist on traditional barbecue dishes. Outside the French Quarter, the contemporary spot hosts award-winning smoked wings, brisket chili cheese fries, and pork belly burnt ends. The sweet corn spoon bread is undoubtedly the best side on the barbecue plate.

Bourbon and Bailey’s BBQ

Bourbon and Bailey’s BBQ serves its loyal customers a combination of surf and turf. The smoked ribs, pulled pork, and grilled oysters make a hearty barbecue plate. A side of fried corn and mac and cheese is a must.

The Ugly Dog Saloon

The Ugly Dog Saloon in the Warehouse District is a staple in New Orleans’ barbecue scene. Slow-cooked pulled pork and buffalo fried ribs are just two of the pitmasters’ specialties. The Ugly Dog Saloon has been perfecting its recipes since 1998 — the homemade potato salad and smoked alligator sausage prove it.

Frey Smoked Meat Company

Meat and milkshakes are an odd pairing, but Frey Smoked Meat Company in Mid-City makes it work. The massive milkshakes please diners of all ages, while the burgers and barbecue platters satisfy. Adults can get their milkshakes spiked or enjoy one of the many beers and whiskeys at the bar.

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