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 The Joint
The Joint
Photo: Nikki Mayeux

New Orleans Magazine's Best Barbecue Picks, Mapped

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The Joint
| Photo: Nikki Mayeux

This month New Orleans Magazine delves into the wonderful world of 'hipster barbecue' and, well, not-so-hipster barbecue, with food writer Sara Roahen's extensive guide to The Best Barbecue in New Orleans. Roahen spent months researching (ie. gorging herself on sexy smoked meats) over two-dozen barbecue restaurants and divides her favorites into categories such as Best Ribs, Best Sauces, Best Desserts, Best Sides, and Best White Bread Alternatives. Rob Bechtold's impeccable pop-up NOLA Smokehouse takes the Overall Win.

Roahen notes the emergence of younger pitmasters, who are "elevating the quality of smoked meats in New Orleans" with a "craftsman's zeal" (noting McClure's, Squeal, and Shortall's)? and food historian Rien Fertel calls this modern movement "hipster barbecue." In any respect, they're pushing New Orleans to finally have a decent (and competitive) barbecue scene, one that covers all regions, and that's pretty sweet. Here, Eater NOLA has rounded up Roahen's top barbecue picks in map form. Without further adieu... here's where to eat barbecue in New Orleans right now.


Even more notable barbecue from Roahen's article:

· Black Label Barbecue
· Boucherie
· Ugly Dog Saloon
· Blue Hickory
· BBQ N Some
· Whole Hog Cafe
· Voodoo Barbecue
· Sweet Daddy's Barbecue
· Saucy's
· Ted's Smokehouse
· Corkys

· The Best Barbecue in New Orleans [NewOrleansMag]
· All ZOMGBBQ! [-ENOLA-]

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Nola Smokehouse

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"Overall Best Barbecue" in New Olreans, Roahen proclaims of Rob Bechtold's roving pop up, NOLA Smokehouse: "heaps of glistening pulled pork, equally unctuous beef brisket, strongly smoked pork ribs paved with a caramelized layer of rub and coal-black burnt brisket ends threaded with ribbons of melting fat." He pops up at The Pit Stop on Mon/Wed, but check Facebook for updates.

McClure's Barbecue

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Runner up for Best Pork: "The 'pulled' pork appears to be pulled, tugged and roughly chopped, according to what different sections of the shoulder demand. Each portion contains a few welcome bits of candy-like char." Also a favorite for sauce selection, sides, and local products.
Best Fine Dining: "The restaurant’s signature cochon de lait – an homage to the southwest Louisiana custom of cooking a whole pig outdoors over a raging wood fire – still reigns supreme in the New Orleans barbecue sweepstakes."

Walker's BBQ

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This New Orleans East (and Cochon du Lait Jazz Fest vendor) favorite gets Best Pork and Best Sauce: "gorgeous, fat-moistened, multi-textured, moderately smoked portions of pig that do the animal’s sacrifice justice every time." Pitmaster Johnathan Walker calls their sauce "New Orleans-style, baby.”

The Joint

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Reasons to go to this Bywater barbecue dreamland? "Dreamy peanut butter cream pie," locally made chaurice, and the dry-rubbed brisket of "unusual tenderness," not to mention all the kitschy art and outdoor seating area.

Ms. Hyster's

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The Best Ribs in New Orleans, according to Roahen, are found at this Central City haunt: "tooth-tender, sheathed in a chewy caramel char and smothered in a tomato-based sauce with a latent kick of heat." Though not always available when you want them to be. They also make "cupcake sweet" cornbread.

Shortall's in Twelve Mile Limit

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A top pick for brisket: "This is more like your Illinois grandma’s brisket and gravy." Also a good spot for inexpensive craft cocktails, smoked sausage covered in a glaze of maple syrup and stout beer, and for dessert...Debbie Does Doberge cake... inside the unassuming Twelve Mile Limit.

Hillbilly Bar-B-Q

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Runner-up for Best Ribs, plus amazing Boudin and sides. Here, pitmaster Larry Wyatt’s tosses the Boudin on the grate for a cripsy finish, plus the "hobo taters" are the best "warm, eggy potato salad" you ever had.

Boo Koo BBQ

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A "boneless barbecue short rib sandwich?" Yes, at this Finn McCool's pop up, sandwiches are the name of the game: "Built upon a soft, brioche-like bun and served with crisp, skin-on french fries for a nominal charge, the sandwich validated my insurrection."

Squeal BBQ

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For "legitimate" barbecue nachos, head to this Oak Street staple: "pulled pork, black beans, crisp tortilla chips and slices of fresh jalapeño communed beneath an even melt of cheddar cheese."

Blue Oak in Chickie Wah Wah

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Now open inside Chickie Wah Wah, the Blue Oak pop up (formely in Grits) is known for their chicken: "smoked wings come in six varieties, including 'Naked'" and "spicy Thai-style Rooster sauce."

Bar-B-Q Kings

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This Gentilly favorite "is the only place on the tour where I encountered beef ribs, the mammoth bones of which always elicit Fred Flintstone references. The pitmaster also smokes tilapia fillets," writes Roahen.

Hickory Prime BBQ

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This barbecue joint overlooking Navigational Canal at Pontchartrain Landing has a swimming pool, y'all. Like, a swimming pool that's open for customer use. There's also "a cabana-style bar" making this Roahen's top choice for ambience. Plus, they have a cobbler that will blow your mind.

Nola Smokehouse

"Overall Best Barbecue" in New Olreans, Roahen proclaims of Rob Bechtold's roving pop up, NOLA Smokehouse: "heaps of glistening pulled pork, equally unctuous beef brisket, strongly smoked pork ribs paved with a caramelized layer of rub and coal-black burnt brisket ends threaded with ribbons of melting fat." He pops up at The Pit Stop on Mon/Wed, but check Facebook for updates.

McClure's Barbecue

Runner up for Best Pork: "The 'pulled' pork appears to be pulled, tugged and roughly chopped, according to what different sections of the shoulder demand. Each portion contains a few welcome bits of candy-like char." Also a favorite for sauce selection, sides, and local products.

Cochon

Best Fine Dining: "The restaurant’s signature cochon de lait – an homage to the southwest Louisiana custom of cooking a whole pig outdoors over a raging wood fire – still reigns supreme in the New Orleans barbecue sweepstakes."

Walker's BBQ

This New Orleans East (and Cochon du Lait Jazz Fest vendor) favorite gets Best Pork and Best Sauce: "gorgeous, fat-moistened, multi-textured, moderately smoked portions of pig that do the animal’s sacrifice justice every time." Pitmaster Johnathan Walker calls their sauce "New Orleans-style, baby.”

The Joint

Reasons to go to this Bywater barbecue dreamland? "Dreamy peanut butter cream pie," locally made chaurice, and the dry-rubbed brisket of "unusual tenderness," not to mention all the kitschy art and outdoor seating area.

Ms. Hyster's

The Best Ribs in New Orleans, according to Roahen, are found at this Central City haunt: "tooth-tender, sheathed in a chewy caramel char and smothered in a tomato-based sauce with a latent kick of heat." Though not always available when you want them to be. They also make "cupcake sweet" cornbread.

Shortall's in Twelve Mile Limit

A top pick for brisket: "This is more like your Illinois grandma’s brisket and gravy." Also a good spot for inexpensive craft cocktails, smoked sausage covered in a glaze of maple syrup and stout beer, and for dessert...Debbie Does Doberge cake... inside the unassuming Twelve Mile Limit.

Hillbilly Bar-B-Q

Runner-up for Best Ribs, plus amazing Boudin and sides. Here, pitmaster Larry Wyatt’s tosses the Boudin on the grate for a cripsy finish, plus the "hobo taters" are the best "warm, eggy potato salad" you ever had.

Boo Koo BBQ

A "boneless barbecue short rib sandwich?" Yes, at this Finn McCool's pop up, sandwiches are the name of the game: "Built upon a soft, brioche-like bun and served with crisp, skin-on french fries for a nominal charge, the sandwich validated my insurrection."

Squeal BBQ

For "legitimate" barbecue nachos, head to this Oak Street staple: "pulled pork, black beans, crisp tortilla chips and slices of fresh jalapeño communed beneath an even melt of cheddar cheese."

Blue Oak in Chickie Wah Wah

Now open inside Chickie Wah Wah, the Blue Oak pop up (formely in Grits) is known for their chicken: "smoked wings come in six varieties, including 'Naked'" and "spicy Thai-style Rooster sauce."

Bar-B-Q Kings

This Gentilly favorite "is the only place on the tour where I encountered beef ribs, the mammoth bones of which always elicit Fred Flintstone references. The pitmaster also smokes tilapia fillets," writes Roahen.

Hickory Prime BBQ

This barbecue joint overlooking Navigational Canal at Pontchartrain Landing has a swimming pool, y'all. Like, a swimming pool that's open for customer use. There's also "a cabana-style bar" making this Roahen's top choice for ambience. Plus, they have a cobbler that will blow your mind.

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