Best Barbecue in New Orleans

The barbeque industry in New Orleans is flourishing. In the past, the closest thing to barbecue that could be obtained in neighbourhood restaurants was barbecue shrimp; otherwise, your best chance was to go for one of the outstanding sellers at municipal parades and second lines. In the last decade or so, that has changed in a big way, thanks in part to the annual Hogs For the Cause fundraising event, a crowd favorite that provides hundreds of variations on smoked pork and has helped inspire local purveyors. The nine pitmasters listed below have all contributed to the success of barbecue in New Orleans’ culinary landscape by providing smokey, pig-goodness.

Walker’s BBQ

Don’t forget the pork and other barbecue classics at this New Orleans East barbecue restaurant, which is widely known for serving its renowned cochon de lait poboy at Jazz Fest, Satchmo Fest, and other notable local events (even its website URL highlights the cochon de lait). Jonathan Walker, the pit manager, describes it as “New Orleans-style, baby.”

Nola Crawfish King Seafood & Barbecue

Boiling crawfish and barbeque are Chris “Shaggy” Davis’s two favourite culinary categories, and he offers both at Crawfish King. Most sandwiches are made with Leidenheimer rolls and have names like the Gentilly Reuben, which is made with house-smoked brisket pastrami, Swiss cheese, sauerkraut, and special sauce on marbled rye, and the Pit Boss, which is slow-smoked brisket with onions, pickles, and homemade barbecue sauce. Egg rolls are transformed into a crunchy vehicle for taste when they are stuffed with ingredients like smoked pork, mac & cheese, and special sauce, or ground brisket, cheese, and sliced jalapenos.

Blue Oak BBQ

With one of the most passionately devoted and extensive fan groups available, Blue Oak is unquestionably the hottest barbecue restaurant in New Orleans. In addition to their incredibly renowned fried chicken sandwich, the expansive Mid City facility provides a vibrant, energetic environment for high quality smoked meat platters, sandwiches, sausages, outstanding wings, and traditional sides. The daily deals are usually great, so be sure to check them out.

Frey Smoked Meat Co.

The name Frey Smoked Meat Co. comes from the great-great-grandpa of the business’s proprietor Ray Gruezke, a sausage manufacturer in the 19th century’s French Quarter. In addition to producing some of the best sausage, barbecue sandwiches, and platters in the city (try the St. Louis ribs), this Mid City barbecue joint also makes some of the best biscuits and cornbread around. It also serves a wide variety of snacks, from loaded brisket fries and four different kinds of mac and cheese to craft cocktails and enormous milkshakes.

Bourbon & Bailey’s BBQ

Since it first opened a few years ago, this welcoming barbecue restaurant on N. Claiborne has amassed a devoted following for its ribs, pulled pork, fried corn, and mac & cheese. Try the grilled oysters if you’re looking for seafood.

The Joint

This Bywater institution, one of the oldest and greatest in the city, is a real classic famed for its pork ribs, brisket, pulled pork, and locally produced chaurice sausage. The fact that the dining room is open brings excitement to the numerous admirers who can’t wait to dive into the best brisket burned ends and ribs in town. Slices of homemade pie? Please, yes. daily promotions on fruit daiquiris? Indeed.

Central City BBQ

This Central City restaurant, enclosed in a corrugated metal structure, debuted in late 2016 with three specially constructed cookers for smoking meats and a desire to push the envelope. One speciality is burnt ends, which may even be found on a salad, while another is the Hogs for the Cause award-winning smoked wings. Check out the pork pies, Brussels sprouts, and spoon bread as well.

Cochon Butcher

Swine is king at Cochon Butcher, where full-time butchers chop down 2,000 pounds of flesh internally each week, despite the fact that they specialise in much more than simply barbeque. For snout to tail meals and smoked meats, such as sauced BBQ pork Carolina style on a bun with slaw and a rotating smoked prime rib special served with Hasselback potatoes, the restaurant exclusively employs all-natural meats and entire pigs from nearby farms.


The barbecue shop in Belle Chasse, operated by New Orleanians Bobby Monsted III and Aaron Gelfand (who began as fishing guides, buddies, and backyard grillers), is designed to resemble a trading station in central Texas. It has long been a favourite with the community and food reviewers. This is where you can get Texas-style bbq (try the Texas brisket, which is moist and flavorful).

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