- 318 Restaurant Week: "Tattoos, Taceauxs and Tequila" at Parish Taceaux Tuesday, Nov. 1, 6 p.m.
- 318 Restaurant Week: Dry-Aged Steak Night at The Petroleum Club Thursday, Nov. 3, 6:30 p.m.
- The State Fair of Louisiana Oct. 27-Nov. 13
- A Better Shreveport
- Beard & Barrel
- Debbie Hollis: Art, Politics and Equal Rights in Louisiana
- Endless Bliss Blog
- Focused Linz
- Go Greenly
- Heliopolis SBC
- Kathryn Usher's American South iPhoneography
- Kristine Carrier's My Forever Right Now
- KSCL 91.3 FM
- Louisiana Eats! with Poppy Tooker
- Loving This Life Jada
- Moonbot Studios
- Port City Food
- Sarah to Shreveport
- Shreveport Songs
- Speederson: Bikes. Beer. Bald. Beard. Beer.
- The Sci-Port Blogger
- Twang Darkly
Stick to Your Ribs: Silver Star Smokehouse in Bossier City
Positioned, as we are, at the Texas-Louisiana border, Shreveport-Bossier had better offer some outstanding barbeque. Texans are undoubtedly our most frequent visitors, and they certainly know their way around a rib plate. So it is something of a curiosity that Shreveport-Bossier really has no established king of pitmasters, no go-to barbeque joint of record. If pressed to list my favorite spots for barbeque, the places I’d list range from the nearly un-Google-able Big D’s (“Secret Sopping Sauce!”) to Silver Star Smokehouse and Saloon in Bossier City.
Silver Star is located off of an extension road near Harrah’s Louisiana Downs, at 1201 Dixie Overland Road. I’d suggest that you get things started with their Texas Toothpicks appetizer: thinly-sliced, fried strips of sweet onions and mild jalapeno. A mixed platter with three meats will run you $15.99, a two-meat combo platter is $11.99. The ribs here (see a photo) are pretty spectacular; dry-rub style with a slightly sweet flavor. My orders have come out tender and smoked pink, with a kiss of hickory taste. On my most recent visit, everything was great – from the service to the sweet tea. Most of the customers around me at lunch were guys, and most were having steaks. There’s homemade peach and blueberry cobbler for dessert, but I’ve yet to leave room for dessert here.
What about you folks reading this post? Got a favorite barbeque spot? It can be a smoky shack or a white-tablecloth steakhouse. Whose ribs tickle your ribs? Drop us a line in the comments and let us know.