Louisiana Eats!
5:00 am
Sat April 12, 2014

Crawfish & Barbecue: Staples At Spring Gatherings

Credit Inna Astakhova / Shutterstock


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Getting together with family and friends is something Louisianians do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on Louisiana Eats! we're going around the state to investigate two primary foods that feed the masses this time of year.

Sam Irwin grew up in crawfish country, so his fascination with our state's freshwater crustacean seems natural. Sam's the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug.

Then we'll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace-making capabilities of a great smoked pig.  

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4:16 pm
Thu September 27, 2012

Where Y'Eat: Smoke, and No Mirrors, at The Joint

Smoked ribs at the Joint.
Ian McNulty

The address may be a bit different, but the smoke signals at a Bywater barbecue destination make it clear the soul is the same.

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4:08 pm
Thu April 5, 2012

Where Y'Eat: A Barbecue Neutral Ground

The sauce selection at McClure's BBQ represents the wide regional range of barbecue traditions now taking root.
Ian McNulty WWNO

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.

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4:00 am
Thu March 22, 2012

Where Y'Eat: Barbecue Boom Time

The reputation New Orleans enjoys for great food has long carried the asterisk that this just isn’t a barbecue town. But things may be starting to change.

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