Smoking Up The Joint
New Orleans has only recently developed a barbecue culture. Although you always have been able to find restaurants offering barbecue, the home-grown version of it (Creole barbecue?) couldn't really be called barbecue at all. At amounted to slathering meat with barbecue sauce and baking or grilling it until it was tender. This left out the sine qua non of barbecue: smoke. No smoke, no barbecue, and the slower, the better. Here are some smokehouses that turn out good to excellent barbecue these days. We even have some variety in style, with representatives of Memphis, Texas, Kentucky, and Kansas City out there. Still nothing from the Carolinas yet--but we can dream.
Click on any of the restaurants listed below for a detailed, updated review.