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Winter Restaurant Guide 2016: Barbecue 

click to enlarge A platter of ribs and sausages comes with macaroni and cheese and potato salad at Dickey’s Barbecue.

Photo by Cheryl Gerber

A platter of ribs and sausages comes with macaroni and cheese and potato salad at Dickey’s Barbecue.

Abita Bar-B-Q
69399 Highway 59, Abita Springs, (985) 892-0205;
Smoked brisket is cooked overnight and served with barbecue sauce on the side. For a Thursday special, boudin dressing is made with smoked boudin, house-made smoked chicken stock and seasonings. Reservations accepted for large parties. Lunch Mon.-Sat., dinner Thu.-Sat. Credit cards. $

Black Label Icehouse
3000 Dryades St., (504) 875-2876;
The Cowboy from Hell sandwich features Texas-style smoked brisket, pickles, Vidalia onions and barbecue sauce on Texas toast. Crack poppers are jalapenos stuffed with cream cheese and candied bacon. No reservations. Lunch Sat.-Sun., dinner daily. Credit cards. $

Dickey's Barbecue Pit
6005 Jefferson Highway, Harahan, (504) 224-6810;
The meat selection includes smoked brisket, pulled pork, hickory-smoked ham, St. Louis ribs, cheddar sausage and Italian herb-marinated chicken. The Big Barbecue sandwich offers a choice of meat topped with pickles, onions and barbecue sauce. No reservations. Lunch and dinner daily. Credit cards. $

Hillbilly Bar-B-Q
2317 Hickory Ave., Harahan, (504) 738-1508;
Hickory wood from Kentucky is used to smoke dry-rubbed pork spare ribs, various types of sausage and pulled pork. Loaded baked potatoes can be topped with pork, beef, chicken or Hillbilly chili and cheese. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards and checks. $

The Joint
701 Mazant St., (504) 949-3232;
Barbecue options include brisket, pulled pork, ribs, chicken and sausage. For a Tuesday and Wednesday special, house-cured pastrami is dressed with coleslaw and mustard on rye bread. Brunswick stew features smoked chicken, lima beans, carrots, green beans, onions and corn. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

4200 Magazine St., (504) 301-2755;
The smoked beef bris- ket is served many ways: on a platter with choice of two sides, on a brioche bun, on French pistolette with pepper Jack and blue cheese, and in a quesadilla. The Smokeout burger is topped with smoked Gouda, lettuce, tomatoes, pickles and onions. Delivery available. No reservations. Lunch daily, dinner Mon.-Sat. Credit cards. $$

Sweet Daddy's BBQ
420 S. Tyler St., Covington, (985) 898-2166;
The pork taco special features two soft tacos dressed with chipotle mayonnaise, cheese and sour cream. Buffalo meat burgers are served on a Leidenheimer bun with two sides. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

Voodoo BBQ & Grill
The Graveyard platter includes two meats from choices of pulled pork, smoked brisket, smoked sausage and more, plus two sides and cornbread. Pulled pork fills a white or wheat bun and optional toppings include sweet and spicy pickles, coleslaw and onion strings. No reservations. Hours vary by location. Credit cards. $

African | American | Bar & Grill | Barbecue | Brewpub
Burgers | Cafe | Cajun | Caribbean/Cuban | Chinese
Coffee & Dessert | Contemporary | Creole | Deli | Diner
Filipino | Fondue | French | Greek | Indian/Pakistani | Irish
Italian | Japanese/Sushi | Juice Bar | Korean | Latin American
Louisiana Contemporary | Mediterranean/Middle Eastern | Mexican/Southwestern
Music and Food | Neighborhood | Pan-Asian | Pizza | Sandwiches & Po-boys
Seafood | Soul Food | Steakhouse | Tapas/Spanish | Thai | Vietnamese

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