Put the “Fat” into “Fat Tuesday” with these badass BBQ joints and meat meccas.
Despite that Louisiana’s Cajun Country is home to the “boucherie”–the Frenchie-fried culinary term for butcheries and long-held festival-tradition of chewing the fat while bringing home a slab of freshly slaughtered pig at family roasts–New Orleans has never held a spot in the ranks of regional pit-mastery (Texas, Tennessee, the Carolinas, Kansas City, duh).
Not anymore. In only the past several years, estimable barbecue shacks and purist-leaning smoke-and-grill houses have popped up all over the city’s crescent borders, particularly in its rejuvenated, corridors and neighborhoods (from St. Roch and Carrollton to Mid-City and its bordering Oretha Castle Haley Boulevard strip)–that is, neighborhoods off the…
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