The New Orleans barbecue scene is booming. It wasn’t so long ago that the closest thing to barbecue found in local restaurants were New Orleans-style barbecue shrimp; otherwise your best bet was seeking out one of the excellent vendors at city second lines and parades. 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 below pitmasters have helped solidify barbecue’s place in New Orleans’s food culture, all offering smoky, piggy goodness.
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