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Food & Drink

GoNOLA Tops: Barbecue in New Orleans

The top barbecue restaurants in New Orleans span several neighborhoods and regional styles.

A platter from Blue Oak BBQ with the house spicy green onion sausage, brisket, chicken, cole slaw, mac and cheese, and some addictive fried brussels sprouts.

If you find yourself in New Orleans and the smell of smoke wafts over you — hickory, pecan, apple wood, or mesquite, perhaps — by all means stop, pull over, grab a seat, order, and chow down.

Barbecue is a national obsession, with many styles and practitioners perfecting their slow-cooked craft. New Orleans is no different with representing the regional variations of the cuisine, including some classically New Orleans spins on smoked meats and sides. Now, it’s entering something of a slow-smoked renaissance after being the quiet, unobtrusive and unfussy casual cuisine that grew up to become more than just a tailgate day foodstuff. We’ve even got a major festival devoted to the altar of smoked meats (plus a healthy side of live music): Hogs for the Cause happens in City Pork, I mean, City Park annually at the end of March.

Below, find our top five favorite places to enjoy barbecue in New Orleans. Bring your appetite, and loosen those belts, as there’s no such thing as a small plate of food at any of these joints!

McClure’s Barbecue

Inside NOLA Brewing, 3001 Tchoupitoulas St.

A platter with smoked chicken and brisket with baked beans, mac and cheese from McClure’s BBQ, inside NOLA Brewing on Tchoupitoulas Street.

New Orleans’ newest barbecue upstart has everybody talking. Proprietor Neil McClure’s project while managing Dante’s Kitchen quickly evolved into a popular brick and mortar restaurant that opened on Magazine Street in 2013 (since closed), and now can be found at the NOLA Brewing Co. Brewery on Tchoupitoulas Street in the Irish Channel neighborhood of Uptown. It’s open for lunch and dinner daily except Tuesdays.

McClure’s love for the barbecue craft is evident with his perfected meats and sides. Brisket that is nothing short of addictive, smoked chicken that falls off the bone, and mild, Louisiana Chaurice sausage flavored with red pepper are just a few of the regular offerings. A big draw is his variety of house-made sauces that will please any palate including traditional Kansas City- and Memphis-style red sauces, chili sauce gives real heat to the NOLA East sauce, and mustardy Alabama sauce with a healthy dash of black peppercorns.

McClure’s Barbecue is located inside the Taproom at NOLA Brewing on Tchoupitoulas Street in the Irish Channel neighborhood Uptown. You’ll find more than two dozen beer selections from the local microbrewery, including many that can only be found in the taproom. Great beer pairs well with delicious barbecue.

The Joint

701 Mazant St., Bywater

This Bywater institution was a game-changer for the barbecue scene in New Orleans. Owners Pete and Jenny Breen opened their restaurant in 2004 and since then have been on the local radar — and on Top 10 lists from national publications and featured on popular television shows. One bite into a side of ribs, and you’ll understand why. The dry-rubbed ribs don’t need much barbecue sauce. Their exceptional sides and desserts also must be sampled, including macaroni and cheese, the side salad with savory smoked tomato dressing, and peanut butter pie. After moving to a larger location in Bywater in 2012, The Joint can now feed many more hungry fans. Bonus: it’s one of the few barbecue spots with a full bar, and a good one at that. Listen to the GoNOLA Radio episode with The Joint owners Pete and Jenny Breen.

Barbecue from The Joint. (Photo: Cheryl Gerber)

Blue Oak BBQ

900 North Carrollton Ave.

Barbecue al fresco at Blue Oak BBQ on the North Carrollton Avenue Streetcar line in Mid-City. It’s all about the location at Blue Oak: you can see City Park from the front of the restaurant.
Blue Oak has recently moved into its own space, after several years inside of the Mid-City music club Chickie Wah-Wah.

After operating for several years inside the Mid-City music club Chickie Wah-Wah, Blue Oak BBQ recently moved into a modern, light-filled space with an ample outdoor patio on North Carrollton Avenue in Mid-City near Toups’ Meatery and Pandora’s Snowballs just steps from City Park and the New Orleans Museum of Art. Try the spicy green onion sausage, the killer brisket, and don’t miss the mac and cheese. Bonus: a well-stocked bar.

A platter from Blue Oak BBQ with the house spicy green onion sausage, brisket, chicken, cole slaw, mac and cheese, and some addictive fried brussels sprouts.

Ms. Hyster’s BBQ

2000 South Claiborne Ave.

Barbecue is soul food. Nowhere else in New Orleans is that more apparent than at Central City stalwart Ms. Hyster’s. Pulling up a chair at Ms. Hyster’s is like eating at your Mississippi grandmother’s house. Wet, tomato-sauced ribs, barbecued chicken, and sides like yams and meaty ham hocks, and crowder peas with cornbread that will trigger sensory memories of simpler times. Do not skip dessert: homemade sour cream pound cake and traditional chocolate cake, or bread pudding. Barbecue is by nature inexpensive and a good value; Ms. Hyster’s will not break the bank.

Walker’s BBQ

10828 Hayne Blvd., New Orleans East

The famous Cochon de Lait Po-Boy from Walker’s BBQ, maybe the most popular food item at Jazz Fest (and French Quarter Fest) can be had the other ten months of the year: they close annually in April through the end of spring festival season and reopen in summer.

This is the place for cochon de lait — specifically the cochon de lait po-boy, one of the most popular items every year at the New Orleans Jazz & Heritage Festival. It can be found most other days of the year (Wednesday through Saturday) outside of spring festival season at this classic New Orleans East/Lakefront joint. The cochon de lait is a 12-hour, slow-smoked suckling pig butt/shoulder covered in spicy slaw and served on crackly, crispy French bread from their New Orleans East neighbors Dong Phuong Bakery. This juicy meat needs the bread, and if you’ve ever had this awesome sandwich, you’ll understand why you could (and should) enjoy it outside of the confines of Jazz Fest.

Central City BBQ.

Central City BBQ

1201 S Rampart St.

This new spot boasts major square footage and a serious chef at the helm. Aaron Burgau (of Patois and Truburger fame) plays pitmaster here, riffing on traditional barbecue with flavorful additions like umami pickles and horseradish creme. All the favorites are here — ribs, brisket, barbecue chicken, pulled pork — as are distinctly Louisiana flavors like smoked boudin.

The Coffee & Donuts shake at Frey Smoked Meat Co.

Frey Smoked Meat Co. 

4141 Bienville St. 

This Mid-City spot honors an established Louisiana meatpacking company, L.A. Frey & Sons, that started in 1865 and operated locally for 120 years. Frey Smoked Meat Co. hones in on that history through its meat-centric menu: try the Bar-b-Cuban sandwich or the pork belly poppers, or opt for classic barbecue like St. Louis ribs and pulled pork. Frey caused a stir during Mardi Gras for its absurdly decadent king cake milkshake — though you can’t get the Carnival version, definitely save room for their Coffee & Donuts shake.

St. Roch Market. (Photo: Rebecca Ratliff)

Brugger’s Barbecue

2381 St. Claude Ave

Texas-style barbecue with an emphasis on brisket and ribs is the specialty at this spot inside St. Roch Market. Pitmaster Damian Brugger – who previously pleased crowds with barbecue popups at Barrel Proof and Ms. Mae’s — is planning a standalone location soon.

All photos by Paul Broussard unless otherwise noted

Paul Broussard is a native New Orleanian, photographer, writer, and culture junkie. He regularly photographs for Visit New Orleans, Zatarain’s, and other great New Orleans brands, and his photography and writings have appeared in several national and international publications including Bon Appetit magazine and The Times-Picayune. He is the co-host of the long-running Stage & Screen radio on WTUL 91.5 FM.

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