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Central City BBQ
United States
Приєднався 30 лип 2020
Hey there! Thanks for stopping by, and welcome to Central City BBQ. Here you'll find us covering a wide array of bbq and grilling topics, including traditional bbq, competition bbq, hot and fast vs low and slow, grilling, cajun and creole cooking, outdoor cooking, seasoning, sauces, grills, and a bunch more.
If you're ever in New Orleans, please stop in at our restaurant. We are Louisiana and the Gulf Coast's largest bbq restaurant. We're even one of New Orleans' premiere live music venues. For catering and event info, email Donna at gm@centralcitybbq.com
1201 S. Rampart St.
New Orleans, LA 70113
(504) 558-4276
Please subscribe, like, comment, and share our videos. Follow us on all of our social media platforms, linked below.
Thank you!
If you're ever in New Orleans, please stop in at our restaurant. We are Louisiana and the Gulf Coast's largest bbq restaurant. We're even one of New Orleans' premiere live music venues. For catering and event info, email Donna at gm@centralcitybbq.com
1201 S. Rampart St.
New Orleans, LA 70113
(504) 558-4276
Please subscribe, like, comment, and share our videos. Follow us on all of our social media platforms, linked below.
Thank you!
We Only Need One Word....Central City BBQ
Come See Us and try some WORLD FAMOUS BBQ Right Here in New Orleans!
Переглядів: 144
Відео
Grilled Peach Shortcake
Переглядів 4342 роки тому
If you like peaches, and desserts, then you'll love this recipe. 2 peaches, peeled, and halved 1c sugar 1/2c peach nectar 1/4c Wild Turkey Bourbon 1tsp lemon juice 12oz heavy cream 3tbs powdered sugar 1tsp vanilla extract 3 shortcakes from the grocery store Make the whipped cream by adding the heavy cream, powdered sugar, and vanilla extract to a shaker, or a bowl, and whip until you see soft p...
New Orleans Shrimp Creole
Переглядів 11 тис.2 роки тому
It's the time of year to cook some hearty, one pot dishes. This is a Louisiana classic, that you'll love. 3# size 21-35 peeled and deveined shrimp 6oz tomato paste 8oz tomato sauce 15oz crushed tomatoes 2c diced onions, divided into individual cups 1c diced bell peppers 1c diced celery 1c diced green onions 1/2c diced green onion tops 3 cloves minced garlic 1/4c unsalted butter 1/4c all purpose...
Grilled Pork Tenderloin Sandwich
Переглядів 2 тис.3 роки тому
Want to try an easy, delicious sandwich? Try this one at home. Pork Tenderloin Stalekracker's Cajun 2 Step Seasoning Black pepper 1/4c Central City BBQ White Sauce 1tsp Louisiana Pepper Exchange Jalapeno Puree Provolone cheese Baby spinach Hoagie roll 1/4c Unsalted butter 2 cloves garlic Preheat grill to about 550*. Season all sides of the pork tenderloin with the Cajun 2 Step, followed by some...
Cajun Cheeseburger
Переглядів 2,7 тис.3 роки тому
This is a very popular hamburger recipe here in New Orleans, and a very easy one to make at home. 6oz 80/20 ground chuck 4oz Patton's Hot Sausage patty, or your favorite ground hot sausage Hamburger bun American cheese Shredded lettuce Mayonnaise Yellow mustard Salt, pepper, and garlic seasoning Preheat your grill to about 550*. Evenly mix the ground chuck, and hot sausage. Form the meat mixtur...
Habanero Peach Pork Belly Burnt Ends
Переглядів 1 тис.3 роки тому
I had my friend Brendan Lamb, from Smiley's Barbecue in Roanoke TX, in town to cook with me, so we did his take on pork belly burnt ends. Try this sweet and spicy pork recipe. 1 center cut skinless pork belly 1c brown sugar 1c honey 1 can peach nectar 1/4c bourbon 2tbs unsalted butter 1tsp yellow mustard 1tsp ketchup 1/2tsp Louisiana Pepper Exchange Orange Habanero puree Your favorite steak or ...
St Louis Ribs
Переглядів 5503 роки тому
Hey guys, I'm on vacation this week. Enjoy this quick St Louis Rib video that I did for the Que In The Lou. Restaurant Social Media centralcitybbq centralcity... central_citybbq www.google.com/maps/place//da... James' Social Media jamescrusejr jamescruse Blues Hog blueshog.com
Nashville Hot Chicken
Переглядів 4873 роки тому
I love chicken, and Nashville Hot Chicken is one of my favorites. Nashville Hot Seasoning 1/2c Central City BBQ Sweet Heat Rub 1tbs Paprika 1tbs Cayenne 1tbs Black pepper Nashville Hot Sauce 1/2c Unsalted butter 1/2c cooking oil 1/4c brown sugar 1/4c Nashville Hot Seasoning 2tbs Paprika 2tsp Louisiana Pepper Exchange Orange Habanero Puree (you can use more or less, depending on the heat level t...
You put your elbows in that dish. I know it’s tasty!!!❤
Great revision of barbecue shrimp!
Had to try this cook for my first Pork Steak dinner. Went with the pellet smoker at 275-300. Did all your steps but spritzed with 50/50 water ACV after the first hour. Sprayed beef tallow on the butcher paper when I wrapped at 175. I can already tell this dinner will be amazing. Gonna pull at 198 and rest em at 150 till it’s time to feed. Not sure if I’ll sauce or not. Thank a lot Brotha! 🔥
Thanks! Looks great!
How did you load the hopper
That tri tip just LOOKS expensive! 😅
🔥🔥🔥🔥
I can potentially add clams and mussels to it, too.
Looks delicious
Did you use jimmy dean sausage? making today.
The sound is horrible. Also, please loose the background music.
Put this on menu… please!!
How long on grill wrapped to get 200 degree and what was total time on grill? You had 1 hour flip for 3/4 hour then wrap. How long was they on grill wrapped?
Good stuff
Great video, man. Cooking two of these soon, and I'm glad I found this method.
We soak in beer Budweiser
Looks great! Thank you for the history lesson on Barbeque shrimp's origin.
Love Southern cooking!!!!!!
Too freakin' AWESOME! OMG! My mouth is absolutely droolin' (big time) for that scrumptious-looking pork steak! I'll eat both of them, thank you!
Just ate 2 from Hutchins BBQ. Outstanding, but very rich!
Looks delicious! Over some Louisiana rice, yummy 😋
Perfect , its delicious
No rosemary?
I have the butcher cut the pork butt into 1/2 to 3/4 inch, season up one or two of them and on the pit at 225 to get some smoke flavor, then 325 to finish the cook. eat them for breakfast with eggs. makes a great meal.
How thick are those?
7:47
Thank you buddy. Making some right now. Did 3 weeks in New Mexico. I miss my New Orleans food,lol
And that looks too dark for any of it I’ve never seen a rue that dark… those they’re just a bunch of burnt mush.
I think they used browning sauce 0:52
Looks good, going to have to give your place a visit. BTW, Guanciale is not smoked, it's dry cured to 30% weight loss.
Looks good. I don't remember where I got it from but I like a sprig or 2 of rosemary in my BBQ shrimp. Have you hears of this?
Making this now… I’ll be back to told you how good it was!!
My next project 👍💯
After you wen missing for two years, More words needed. I missed you. Come back PLEASE.
You lost me at dairy products left at room temperature overnight. No thanks.
I was so spoiled when you were just a wee pop up on the Northshore. King Status, Chef. So proud. Miss that those days
I just saw this today nice will try to cook this recipe but will bake
yo know you cooool
Yummy
I would of put tallow on it before I wrapped it.
Would've or would have* Would of isn't proper grammar
Trimming is so overated. You honestly think that thin little fat on a brisket that cooks for 10 hours or more really matters 😅
That 2 lbs of meat that overcooks and burns and has to be cut off and thrown away does matter. I trim my briskets before smoking and put them through my meat grinder and make them into ground beef. Much better use of it. That way when your brisket is done you get 100% quality slices
Just did this today came out great thank you
what temp did you have grill at?
I cup black pepper 1/4 cup black pepper 5 tbsp black pepper French bread 🥪 ' bon appetite' ! 😊
Just made this. Excellent taste. My first try with another recipe was a bust but this was near perfect. Thank you!
Make sure you suck the heads!
Where can you buy the central city sweet bbq sauce? Would love to try that.
can you use regular sugar instead of another sugars listed?
Wish it was on the menu
Damn im definitely gonna smoke a fatty while this fatty smokes bro🤙 thanks for the recipe!
The best pork steak I have ever had was brined for an hour, then patted dry and seasoned, pan seared, seasoned again, drizzled with lemon juice, then into a baking dish and covered and baked in the oven for an hour. Most savory, fall apart tender, and delicous pork steaks I have ever had. Not everything has to be smoked or bbq'd. Just saying. Every grilled bbq pork steak that has ever been put in front of me is a chewy borderline piece of leather. And I live in St. Louis where you can actually find these on the menu in restaurants and even supposed "professional chefs" cant serve them tender when they're grilled.
I'm from st. Louis as well. Brine, Smoke em and wrap em is thee absolute best. Trust me
What brine do you use? Your method sounds great.
At 165F, pork is very dry. What am I missing?
Pork steaks are fall apart melt in your mouth tender if you do them in the oven. Do a search for "Garlic And Herb Pork Steak Dinner" from Cooking With Tammy to see what i'm talking about.
Just made this dish. Turned out delicious! I also made fried shrimp, and served this sauce on the side to dip them in.