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- Pulled Pork
top seller; pork is spice rubbed then left overnight in fridge; smoked for 10-14 hrs @ 225-degrees basting w/ apple juice every hour; looks good - Ribs
St. Louis ribs (spareribs); smoked for 4-5 hrs @ 165-degrees basting w/ apple juice 20 minutes; toward the end ribs are topped w/ brown sugar and honey and re-smoked to create a glaze; lastly ribs are cut and grilled and topped w/ more honey
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4.5 out of 5
1231 ratings |
opened in a 1940s gas station; BBQ smoked in oak wood; place burnt down 2-weeks after filming...they re-built it since |
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- Boudin Fritters
appetizer; cajun sausage mixed w/ rice rolled & deep-fried - Grouper (Fish)
popular dish; pan-fried and served on carmelized onions and topped w/ homemade sauce
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3.5 out of 5
140 ratings |
[CLOSED]; since 2000; where the locals go |
