barbecue http://wwno.org en Where Y'Eat: A New Look For New Orleans Barbecue http://wwno.org/post/where-yeat-new-look-new-orleans-barbecue <p><em>There is a growing number of options for New Orleans barbecue fanatics, and, at new shop in particular, a distinctly local view at the smoker. </em></p><p><span style="line-height: 1.5;">It can be a tricky business to declare something a "golden age" while you’re right in the midst of it. That sort of analysis is usually better left to hindsight. But still, for barbecue fanatics, there has probably never been a better time to be alive and eating in New Orleans than right now.</span></p> Thu, 05 Jun 2014 21:33:00 +0000 Ian McNulty 62026 at http://wwno.org Crawfish & Barbecue: Staples At Spring Gatherings http://wwno.org/post/crawfish-barbecue-staples-spring-gatherings <p><span style="line-height: 1.5;">&nbsp;&nbsp;</span><span style="line-height: 1.5;">&nbsp;&nbsp;</span></p><p><span style="line-height: 1.5;">Getting together with family and friends is something </span>Louisianians<span style="line-height: 1.5;"> do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on <em>Louisiana Eats!</em> we're going around the state to investigate two primary foods that feed the masses this time of year.</span></p><p>Sam Irwin grew up in crawfish country, so <a href="http://site.samirwin.net/menu.html" target="_blank">his fascination with our state's freshwater crustacean</a> seems natural. Sam's the first of many guests to discuss the crawfish, as well as <a href="http://mudbugmadness.com/festival-info/" target="_blank">Chris Jay</a> and <a href="http://nolavie.com/author/scottgold/" target="_blank">Scott Gold</a>, who join the conversation with their own advice about the mudbug.</p><p>Then we'll turn to members of <a href="http://www.southernfoodways.org/about-us/history-founders/" target="_blank">the Southern Foodways Alliance</a> for some insights into barbecue. Chef Drew Robinson talks about <a href="http://www.jimnnicks.com/community/fatback-collective/" target="_blank">running a barbecue joint with over 30 locations</a>, and John T. Edge discusses the peace-making capabilities of a great smoked pig. &nbsp;</p><p> Sat, 12 Apr 2014 10:00:00 +0000 Poppy Tooker 58362 at http://wwno.org Where Y'Eat: Smoke, and No Mirrors, at The Joint http://wwno.org/post/where-yeat-smoke-and-no-mirrors-joint <h2><em>The address may be a bit different, but the smoke signals at a Bywater barbecue destination make it clear the soul is the same. </em></h2><p> Thu, 27 Sep 2012 21:16:06 +0000 Ian McNulty 20773 at http://wwno.org Where Y'Eat: A Barbecue Neutral Ground http://wwno.org/post/where-yeat-barbecue-neutral-ground <p><em>As interest in barbecue billows around New Orleans, the city is seeing a a wide range of regional styles take root and meld with local traditions. </em></p><p> Thu, 05 Apr 2012 21:08:53 +0000 Ian McNulty 8078 at http://wwno.org Where Y'Eat: Barbecue Boom Time http://wwno.org/post/where-yeat-barbecue-boom-time <p><em>The reputation New Orleans enjoys for great food has long carried the asterisk that this just isn&rsquo;t a barbecue town. But things may be starting to change.</em></p><p> Thu, 22 Mar 2012 09:00:35 +0000 Ian McNulty 7342 at http://wwno.org