If you’ve seen the price of brisket lately, you know that operating a barbecue joint is an expensive proposition. As a result, it’s becoming more common to find genuinely great barbecue being served from a truck or trailer. In Jonesboro, there’s Bad Wolf BBQ. There are probably hundreds of barbecue …
Some folks call it “soul food”, others call it “country cooking”. Popular local food authority Chef Hardette Harris, creator of the Official Meal of North Louisiana, just calls it “what we eat around here”. Whatever you call the kind of cooking that’s given the world smothered pork chops, beef tips …
Update: Flying Pig BBQ has apparently closed up shop as of June 2018, per the Facebook post here. Carolyn Huggins Simmons, the proprietor of Flying Pig BBQ (1173 Louisiana Ave., Shreveport), understands how contemporary barbecue should look. Scroll through Texas Monthly‘s list of the Top 50 Barbecue Joints in Texas …
A relative newcomer to Shreveport-Bossier’s food scene, Rib Tip Express (2112 S. Market St., Shreveport) is a no-frills, drive-through ‘cue joint serving rib tips, brisket, Maxwell Street-style Polish sausages and more. If you manage to miss the phrase “Chicago Style BBQ,” which is written all over the small, colorful building, …
Barbecue is a controversial topic in Shreveport-Bossier. Locals have their favorite places, ranging from sprawling, well-known restaurants to tiny rib shacks behind service stations. And I’ve enjoyed meals at many of our local barbecue joints. But it’s an undeniable fact that many of the folks who pour into Shreveport-Bossier each …
Housed in a weathered, old wooden building that once served as a country schoolhouse, Shank Cat’s Bar-B-Que sits just a stone’s throw off of I-49 in Frierson, Louisiana. The business is named for the original proprietor, Carrie “Shank Cat” Scott, who passed away in 1995 at the age of 85. …
Several of my friends and I have an ongoing argument about a popular fast food menu item. For the sake of not being sued out of existence, I’ll call it the “O’Rib Sandwich.” Everyone gets excited when the O’Rib “comes back,” but it seems to “come back” about six times …
