In the South, “dressed” is a way of life: we like to add something special to transform the ordinary into the great. We dress in our best on Sundays. We dress up for fun on Mardi Gras. And we dress a po-boy right – with lettuce, tomatoes and Blue Plate Mayo – because food is our love language. Our new cookbook, Dressed: 100 Years of Blue Plate Mayo and the Foodways of the Gulf South, marks our 100th anniversary, and it is our love letter to the all the Southern families, neighbors, cooks, chefs and grocers who have “dressed” with Blue Plate all these years.
More than 100 recipes from the Gulf South and beyond.
Written like a story of Southern culture by James Beard Award-winning author Cheryl Slocum and beautifully photographed by Lafayette-based Denny Culbert, whose work also appears in the James Beard Award-winning cookbooks Mosquito Supper Club and Cure, Dressed gathers more than 100 recipes from chefs and cooks across Louisiana, the Gulf Coast, and the broader Southeast, alongside favorites from Blue Plate’s own kitchen. Dressed is a portrait of a place that is more special because of how we do food – a place where we don’t just eat to live, we live to gather together and eat.
A love letter to the Gulf South
Dressed celebrates the families, neighbors and cooks who know that even the simplest meal can be something special. From everyday sandwiches to backyard cookouts, Sunday suppers and celebrations that bring everyone home, the collection reflects the traditions we share and the care we put into feeding one another.
New Orleans classics, Gulf Coast seafood and Southern comfort food fill its pages, alongside familiar favorites and a few surprises. Some dishes may remind you of someone who always made them best. Others may become your own tradition. These are recipes made to be passed around, savored and made again, carrying the flavors we love into new memories around the table.
Pull up a chair and take a look inside
The best part of making this book was the people. We asked chefs, restaurateurs, and home cooks we admire to share a dish that tastes like where they come from. The culinary creations our friends came back with are as varied as the Gulf South itself. Have a look at these highlights – to name just a few:
- Crabmeat Remick from world-famous Chef Emeril Lagasse of New Orleans
- Redfish on the Half Shell with Lemon Remoulade from Ocean Springs, Mississippi native and Food & Wine Magazine 2026 Best New Chef awardee Lucas McKinney of Josephine’s in Houston, a MICHELIN Guide recommended restaurant
- Fried Shrimp Po-Boy from Justin Kennedy of the New Orleans po-boy eatery Parkway Bakery & Tavern, winner of the MICHELIN Guide Bib Gourmand Award
- Satsuma Roasted Game Hens from Chef and Artist Roscoe Hall of Birmingham, Alabama
- Emily Shaya’s Famous Red Beans and Rice from Emily Shaya of Pomegranate Hospitality in New Orleans
- Fried Bologna Sandwich (aka Dad’s Super Sandwich) from Bo Reily, President and CEO of Wm. B. Reily & Co. in New Orleans – makers of Blue Plate Mayo!
- Backyard Burgers with Mississippi Comeback Sauce from Robert St. John of New South Restaurant Group in Hattiesburg, Mississippi
- Char Sui Rib Banh Mi with Chili Crisp-Soy Aioli (aka a Vietnamese Po-boy) from Peter Nguyen of Banh Mi Boys in Metairie, Louisiana
- Chicken and Sausage Gumbo with Potato Salad from Louisiana native Jolie Meaux of Porch Wine & Gravy
- Braciolone with Red Gravy from Michael Gulotta of Tana restaurant in Metairie
- Julie Vaucresson’s Rémoulade from Julie Vaucresson of the famous Vaucresson Sausage Co. in New Orleans
- Fried Chicken Mayo from Tony Hietbrink of Bourrée and Boucherie restaurants in New Orleans
- Spiced Sandwich Cookies from Cheryl Slocum, “Dressed” author and Birmingham, Alabama native
- Bobby Jean’s Garden Salad from Hannah Jobe of Blue Plate Mayonnaise in New Orleans
- Smothered Pork Chops and Onion Gravy from Arkesha Baquet of Lil’ Dizzy’s Cafe in New Orleans
Something for every spread
With more than 100 recipes, picking favorites feels a little like choosing a favorite cousin. A few we keep coming back to:
- Chicken and Sausage Gumbo with Potato Salad. The great Louisiana debate, settled on the plate. A scoop of cool, creamy potato salad right in the bowl is a tradition worth adopting if it isn’t already yours.
- Root Beer-Glazed Ham. Sweet, glossy, and built for a crowd. It’s the centerpiece your next holiday table didn’t know it needed.
- Fried Green Tomato Stack with Green Goddess Dressing. Crisp, tangy, and herby all at once, and proof that a dressing can be the star.
- Creole-Style Tuna Salad Sliders. Lunch-counter comfort with a little Creole kick, small enough to make you reach for a second.
- Mac and Cheese and Elevated Grilled Cheese. Two classics that show what a spoonful of Blue Plate does for richness, crust, and that golden finish.
- Lemon Pound Cake and Peach Cobbler. Yes, mayo in dessert. Ask any Southern baker and they’ll tell you it’s the secret to a tender crumb.
The foodways behind the food
Flip through our cookbook and you’ll find the moments that happen around the food: crowded kitchens, long tables, second helpings, and the people who keep showing up for each other. Vivid storytelling and food and lifestyle photography capture what Southern kitchens actually feel like, not just what comes out of them.
The book also traces our own story, from our New Orleans beginnings a century ago to our place in pantries across the Southeast. But Blue Plate didn’t invent the po-boy, gumbo with potato salad, or the Sunday supper. Those belong to the people of the Gulf South, and they are the real subject of this book, the families and cooks who welcomed us into their kitchens, their traditions, and their lives.
You’ll also find a little bit of history
Why did “Do you want that dressed?” become part of the local language when ordering a po-boy? How did Blue Plate became the Official Mayonnaise of Po-Boys? These questions and more are answered, and you’ll also find some frame-worthy vintage Blue Plate Mayo ads and photos, in the opening pages of Dressed.
You’ll learn how we got started in New Orleans in 1927 with a simple promise – that a jar of mayonnaise should taste just like homemade – and how it took more than a thousand taste tests in real customers’ kitchens to get it right. Our brand name and label were inspired by the Blue Willow china pattern that dressed so many Southern tables, and our first jars of mayo reached shelves the old-fashioned way, with a handful of salesmen leaving them at neighborhood markets. In 1943, in the middle of World War II, we moved production into a gleaming new factory in the Gert Town neighborhood of New Orleans, a beautiful Art Deco building that still stands today as the Blue Plate Artist Lofts, home to local artists. Our 100 years of history are part of the cookbook, because a good story – like good food – is always worth sharing.
Get your copy:
Dressed is available for pre-order now, and it arrives on shelves October 15.
We’d love for you to pick it up at your neighborhood bookstore. Local shops are a lot like the kitchens in this book: they hold a community together. If they don’t have it on the shelf, ask them to order it (ISBN 9781971708041).
Pre-order now from:
- Bookshop.org (supports independent bookstores)
Starting October 15, you’ll also find it at local retailers and bookstores.
Laissez les bons temps rouler! The Saints are headed to Paris, and we’re packing our appetite and joining the celebration at the Festival Jazz Nouvelle-Orléans à la Goutte d’Or. On Sunday, October 25, we’re bringing a taste of home to the festival’s tailgate as the Saints make history in the first NFL regular-season game ever held in France. Follow our French adventure on Instagram and Facebook!
We’ve always had a little Paris in our soul…
For those of us cheering from this side of the Atlantic, morning kickoff calls for a little brunch with our football. We’re bringing Louisiana’s French roots to the table with Creole and Cajun favorites made with Blue Plate, the Official Mayonnaise of the New Orleans Saints. So pour the café au lait or get the Bloody Marys going, and cook up a winning spread. Bon appétit!
Jambalaya Quiche
Quiche is a classic brunch dish on both sides of the Atlantic, but this one has been given a Louisiana makeover with smoky Cajun andouille sausage, ham, bell peppers and onion baked into a creamy custard.
Breakfast Monte Cristo with Blue Plate Pound Cake
Speaking of French roots, the Monte Cristo sandwich is an American variation of the beloved French croque-monsieur sandwich and is named after The Count of Monte Cristo, a novel by French author Alexandre Dumas.
Eggs Benedict with Easy Hollandaise
Hollandaise is one of the great sauces of French cooking, so it’s no surprise that it’s a brunch tradition in New Orleans. There’s a hack in this recipe: you can make a quick ‘n delicious Hollandaise with Blue Plate Mayo.
Bloody Mary Deviled Eggs
A game-day favorite gets a spicy brunch-inspired twist! These Bloody Mary Deviled Eggs bring a little kick to the spread with bold seasonings and Blue Plate Hot & Spicy Mayo for an extra-creamy, flavorful filling.
Cajun Pigs in a Blanket
A form of andouille sausage might have came over from France but in Cajun country we made it our own, with a smoky kick. Here it’s wrapped in flaky French puff pastry. Très bon!
Creole Deviled Eggs
In French they’re called œufs mimosa. We call them deviled eggs, and they’re a game day party staple. Ours get mixed with a zippy Creole remoulade, Louisiana’s spicy riff on a classic French sauce.
Cheesy Sausage Balls with Hot Honey Creole Mustard Sauce
Breakfast sausage makes these just right for an early kickoff, with a sweet-heat dip of hot honey and Creole mustard – a spicy version of the French kind.
Hot Boudin Dip
Around here, you don’t wait for a party to pick up boudin, from Scott, La., or wherever you can get the good stuff. This Hot Boudin Dip comes straight from the pages of Blue Plate’s 100th Anniversary cookbook, Dressed: 100 Years of Blue Plate Mayo and the Foodways of the Gulf South. Serve it hot and let your watch party crowd dig in.
Hot Andouille and Cheese Dip
Smoky Cajun Andouille Sausage is baked in a bubbling cheese dip that feels and tastes like home – if you’re from the Gulf South. Gone by halftime!
Mini Po-Boy Party Platter
A real po-boy starts with New Orleans French bread, the Louisiana cousin of every baguette (long bread loaf) baked in France. These are dressed right, with Blue Plate Mayo.
Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake
Speaking of Paris, this cake comes from a New Orleans chef who trained with Le Cordon Bleu, the famous French cooking academy. Top with whipped cream and berries and serve with a cup chicory café au lait, the way Parisians and New Orleanians have done it since before football was invented.
Follow Us on Our French Adventure:
We’re second-lining, tailgating and making po-boys in Paris for the game! Follow our French adventure on Instagram and Facebook.
When fall is in full swing, cool weather and busy schedules call for cozy Southern comfort foods, easy sheet pan dinners, and kid-approved meals. If you’ve got time to braise and simmer during homework sessions or need to make a quick meal for a hungry crew walking in the door, these fall favorites not only taste like home – they make the kitchen into the best room in the house.
Creole Braised Chicken
Chicken braised in a creamy Creole sauce is home-style comfort food that can really make weeknights special. Serve with pasta or rice and the flavorful braising liquid.
Creamiest Ever Macaroni and Cheese
Our extra creamy and cheesy mac ‘n cheese uses a super simple hack – replacing the flour, milk and butter mixture (the Bechamel sauce) with Blue Plate Mayo. It’s easy, delicious and kid-approved!
Hot Honey Butter Chicken & Sweet Potatoes
This delicious sheet pan meal is Southern comfort food to the last delicious bite. Marinate the chicken ahead of time, then cook everything together on one large sheet pan for easy cleanup.
Chili Cornbread Casserole
This hearty casserole features spicy Texas-style chili topped with golden cornbread made with Blue Plate Mayo, which keeps the cornbread topping firm and tender.
Perfect Grilled Cheese
Golden brown on the outside with gooey melted cheese on the inside, this classic grilled cheese sandwich is the ultimate comfort food. This recipe uses a Blue Plate Mayo hack that makes the sandwich extra flavorful, golden and crispy.
Crispy Baked Chicken Strips with Pink Fry Sauce
Serve up these crispy baked chicken fingers for the family with our tangy Pink Fry Sauce made with Blue Plate – That’s the good stuff! They’re a kid-approved classic that’s perfect for weeknight dinners.
The best po-boys in the world can be found at the Oak Street Poboy Festival in New Orleans, and as the Official Mayo of Po-Boys, we’ll be at the fest. Meet us out there for live music and award-winning festival food!
Get ready to dive into the 2026 fall festival season with the Blue Plate Mayo team! As proud sponsors of some truly unforgettable Southern fall festivals and events, we’re bringing our own flavor of fun to each of them, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering food, we’re spreading the good stuff everywhere we go.
Catch us at these 2026 Fall Festivals & Events:
- Carla Pesono’s Taste of Italy – October 8, New Orleans, Louisiana
- Festivals Acadiens et Créoles – October 8-11, Lafayette, Louisiana
- Oak Street Po-Boy Festival – November 8, New Orleans, Louisiana
Look for the Blue Plate Team at the festivals and come say hey! We’ll be serving up samples of our signature recipes – made with Blue Plate, of course, and handing out free Blue Plate merch to take home. It’s going to be a celebration of Southern culture and flavor, and we can’t wait to see y’all there!
View all of our Blue Plate Events
Past events:
Southern Smoke Festival – October 3, Houston, Texas
Get back to the dips that pull everyone to the table, whether it’s game day or any old day. We’ve got a smokin’ Hot Andouille and Cheese, a bayou-style Hot Chicken, extra Spicy Pimento Cheese, traditional Creamy Spinach and Artichoke and some cool, easy dip classics, too – all made rich and creamy with the good stuff. Here’s the full dip recipe lineup of big, bold flavor, made for passing around, digging in and coming back for more.
Hot Andouille and Cheese Dip
This Southern specialty is what happens when smoky Louisiana-style andouille sausage meets hot cheese dip. Cheesy and spicy, baked until bubbling and served hot with tortilla or corn chips, it’s sure to be a fan favorite.
Bayou Hot Chicken Dip
Nothing says game day like hot chicken dip served right out of the oven. It’s close to Buffalo chicken dip but uses a local Louisiana hot sauce for deep bayou flavor. Blue Plate Mayo makes it rich ‘n creamy. That’s the good stuff!
Hot & Spicy Pimento Cheese Dip
This classic Southern dip is always invited to the party. Mix Blue Plate Hot & Spicy Mayonnaise with cheddar cheese, aged gouda and pepper jack cheese to bring traditional pimento cheese to a whole new level.
Hot Spinach and Artichoke Dip
Tasty Mediterranean seasoning makes this a go-to Spinach and Artichoke Dip. Cook it low and slow – and serve it – in the slow cooker, or make it fast in the microwave. Either way it’s a crowd pleaser.
Kickoff Chip Dip
Here’s the essential chip dip. Mix it up in minutes using your favorite salsa, some Blue Plate Mayo and a few other ingredients. Serve with chips, pretzels or veggies.
Boat Dip
Boat Dip is the ultimate portable cold snack to pack in a cooler for a day out, but it’s a homegating classic, too. This tasty Tex-Mex dip takes just minutes to make.
Smoky Brisket, a creamy Shrimp Salad by Food & Wine 2026 Best New Chef Award winner Chef Lucas McKinney, plus melty Cubanos, classic Ham and Cheese, Roast Beef with Horseradish – whatever your crew is craving, we’ve got the slider recipe. Build your next party spread around these easy-to-make little sandwiches that bring big-game flavor to any tailgate, watch party or holiday gathering.
Brisket Sliders
Smoky brisket, sweet caramelized onions, melty Colby Jack, and tangy Alabama-Style White BBQ Sauce come together on soft Hawaiian rolls. Make a tray today!
Chef Lucas’ Honey Pecan Shrimp Salad Sliders
Get a taste of these shrimp salad sliders from Food & Wine Magazine’s 2026 Best New Chef, Lucas McKinney of Josephine’s Gulf Coast Tradition in Houston, Texas. His Gulf Coast roots are bringing the flavors in these party-perfect sandwiches.
Baked Cubano Sliders
Serve the flavors of a traditional Cuban sandwich on fluffy slider rolls. Savory roast pork, ham and melted Swiss cheese get zested up with tart yellow mustard and slices of dill pickle.
Classic Ham and Swiss Sliders
Sliders are the perfect handheld meal. This classic version features oven-warmed ham and melted Swiss cheese on soft, fluffy Hawaiian dinner rolls.
Roast Beef Sliders with Horseradish Cream
Horseradish and Blue Plate Mayo make the perfect topping for thinly sliced roast beef sliders. That’s the good stuff!
No forks, no fuss – just the good stuff on game day. These easy-to-grab appetizers and finger foods cover every craving from cheesy, spicy and savory to rich ‘n creamy to a little something sweet. With this winning lineup of handheld snacks, your party spread will go the distance and keep everyone where they want to be – in front of the game.
Cheesy Sausage Balls with Hot Honey Creole Mustard Sauce
Cheesy Sausage Balls deserve a place on every party table. Rich ‘n creamy Blue Plate Mayo holds them together and helps cook ’em up tender on the inside, crispy on the outside. Serve our Hot Honey Creole Mustard Sauce on the side for dipping.
Cajun Pigs in a Blanket
Bring the Louisiana flavor with irresistible andouille sausage bites wrapped in flaky puff pastry. Serve with this easy Creole mustard and mayo dipping sauce.
Crawfish Jalapeño Poppers
Smoky bacon-wrapped jalapeños stuffed with a rich, cheesy crawfish filling. Serve them hot, with cool, tangy Buttermilk & Green Onion Dip on the side.
Mini Stuffed Potatoes
Whip up this easy mashed potato stuffing with sour cream, bacon, chives, cheese and some rich ’n creamy Blue Plate Mayo. That’s the good stuff!
Pimento Cheese Toasties
Inspired by quintessential Southerner Julia Reed’s Cheese Dreams recipe, these tiny sandwiches are filled and topped with our Hot & Spicy Pimento Cheese, then baked to bubbling perfection.
Bang Bang Shrimp Deviled Eggs
Creamy yolks meet crispy shrimp and a spicy-sweet sauce for a Southern-style twist on the classic that’s sure to be the first thing gone from the table.
Chocolate Mayo Brownie Bites
Decadent meets delicious with help from a time-honored baking tip: add rich ‘n creamy Blue Plate Mayonnaise to cakes, cookies and brownies to get a soft texture and moist crumb every time.
Louisiana native Jolie Meaux tosses fried shrimp in a spicy, extra creamy Honey Mayo Sauce made with Blue Plate Mayo – that’s the good stuff!
Watch Jolie make her Honey Walnut Shrimp:
Jolie Meaux’s Honey Walnut Shrimp
Ingredients
Honey Mayo Sauce
Candied Walnuts
- 1 tablespoon white sesame seeds
Fried Shrimp
Instructions
- Make the sauce:
- Fry the shrimp: Place the shrimp in a bowl, s
We’ve always got our eyes on barbecue and the rich ‘n creamy sides that Southerners make to go with it. (It’s been said that a great slaw can make the whole tray…) This summer, pull up to a barbecue joint, watch the smoke ride waves of heat out across the parking lot, and let it invite you in to enjoy paper-lined trays piled high with brisket, chicken, ribs, pulled pork – and of course the great sides. But to find the good stuff, you have to hit the road and seek the experience. Here’s our “road trip list” of some Southern barbecue spots worth knowing about right now.
TEXAS / LOUISIANA / MISSISSIPPI / ALABAMA / GEORGIA / SOUTH CAROLINA / NORTH CAROLINA / TENNESSEE
A Texas-style barbecue platter at Truth BBQ, Houston, Texas.
TEXAS
Blood Bros. BBQ
Blood Bros. has taken Texas smokehouse traditions to another level by bringing in flavors of the Houston’s many cuisines. They combine classic brisket and ribs with influences from Vietnamese, Chinese, Cajun and Tex-Mex cooking, so you can expect a distinctive barbecue experience.
What to Order: Brisket, Gochujang Ribs, Boudin
Don’t Miss: Try to catch their Wednesday–Saturday Happy “Nhau”-ers, inspired by a Vietnamese tradition of gathering over food and drinks. They’re evening sessions with themed menus, steak nights, and off-menu dishes from the chefs.
Bellaire, TX | bloodbrosbbq.com
Feges BBQ
Feges BBQ takes a chef-driven approach to Texas barbecue, pairing expertly smoked meats with creative sides and thoughtful flavors. Brisket, ribs and house-made sausage share the menu with dishes that go beyond standard barbecue-joint fare, helping make Feges one of Houston’s most respected smokehouses.
What to Order: Brisket, Pork Ribs, House-Made Sausage, Pork Belly
Don’t Miss: Save room for the loaded baked potato salad. It’s a cult favorite for a reason, packed with bacon, cheese and all the fixings of a loaded baked potato.
Multiple Locations, Houston, TX | fegesbbq.com
Truth BBQ
Truth BBQ is all Texas. They started at their original Brenham location using wood-burning offset smokers, and when the lines started going out the door they added another Houston location. They serve brisket, turkey, ribs and house-made sausage, and make their sides and desserts from scratch daily. The atmosphere is casual and welcoming, but the barbecue is serious business; it’s a must-visit Texas smokehouse.
What to Order: Brisket, Tater Tot Casserole, Brussels Sprouts Side, House Sausage
Don’t Miss: Don’t skip dessert. Their homemade cakes and pies are baked fresh daily and have become almost as famous as the barbecue itself.
Brenham & Houston, TX | truthbbq.com
The Pit Room
The Pit Room serves brisket, pork ribs, pulled pork, turkey, chicken and house-made sausage, alongside Texas favorites like coleslaw and mac and cheese. It’s open morning until night, 7 days a week – a neighborhood barbecue joint that works whether you’re grabbing lunch, dinner or even breakfast.
What to Order: Ribs, Black Pepper Garlic Venison Sausage, Brisket Plate with Sausage
Don’t Miss: Order the elote. This smoky Mexican-style street corn is one of their best side dishes and goes great with brisket.
Multiple Locations, Houston, TX | thepitroombbq.com
A barbecue platter with sides at Blue Oak BBQ, New Orleans, Louisiana.
LOUISIANA
Gonzo’s Smokehouse & BBQ
Gonzo’s brings Central Texas-inspired craft barbecue paired with Louisiana specialties like boudin (a Cajun sausage) and other house-made sausage. Open only a few days each week, it’s exactly the kind of place barbecue fans drive out of their way to visit.
What to Order: Smoked Beef Cheeks, Smoked Pork Jowls, Smoked Cherry Cola Brisket Burnt Ends, House Sausages
Don’t Miss: Don’t skip the smoked brisket boudin. It combines Texas barbecue and South Louisiana cooking in one sausage, and it’s a very unique bite.
Luling, LA | gonzosmokehouse.com
Blue Oak BBQ
Blue Oak BBQ has become one of New Orleans’ favorite barbecue destinations. The atmosphere is casual and lively, with backyard cookout energy and a menu that blends traditional barbecue with creative Southern sides. Smoky meats, creamy sides and flavorful sauces all come together for a barbecue tray that’s easy to crave.
What to Order: Beef Brisket, Smoked Wings, Green Onion Sausage, Pulled Pork, Smoked Turkey
Don’t Miss: Try the cracklins as a starter. They’re fried to order and dusted with seasoning, and they’ll change whatever you think about cracklins.
New Orleans, LA & Huntsville, AL | blueoakbbq.com
The Joint
Tucked into the colorful, historic Bywater neighborhood, The Joint serves pulled pork, brisket, ribs, chicken and sausage in a laid-back setting that feels like an old New Orleans corner bar. The meats are smoky, tender and satisfying, and the creamy slaw brings everything together. It’s the kind of neighborhood barbecue spot every traveler hopes to discover.
What to Order: Brisket, Baby Back Ribs, Pulled Pork Sandwich with Slaw
Don’t Miss: Add the mac and cheese when you order sides. It’s not only extra rich ‘n creamy, but also deliciously smoky.
New Orleans, LA | alwayssmokin.com
Bourrée Cajun Smokehouse
Bourrée combines smokehouse cooking with spicy Cajun smokehouse flavor. Known for smoked wings, hot boudin links and meat pies, it’s a casual neighborhood hangout with a strong local following. Some weekends they smoke a whole suckling pig Cajun style – it’s called Cochon de Lait, and there’s probably nothing else like it outside of Louisiana.
What to Order: Smoked Wings, Boudin Links, Meat Pies, Cochon de Lait
Don’t Miss: Their smoked wings have a near-legendary following with New Orleans locals.
New Orleans, LA | bourreenola.com
Central City BBQ
Central City BBQ specializes in brisket, ribs, smoked pork belly, pulled pork, turkey, chicken, sausage and boudin (a Cajun sausage). The menu is built for sharing, making it a favorite for game days, family gatherings and hungry groups. The variety is impressive!
What to Order: Hogs for the Cause Award-Winning Smoked Wings, Brisket, Ribs, Smoked Boudin, Smothered Turkey
Don’t Miss: Indulge in the smoked pork belly. It’s rich and smoky, and nobody does it better than here.
New Orleans, LA | centralcitybbq.com
The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.
MISSISSIPPI
The Shed BBQ & Blues Joint
The Shed is a real barbecue road house that serves up championship barbecue, live blues and a relaxed atmosphere with twinkly string lights and a large outdoor seating area. Great barbecue gets people through the door, and the laid-back vibe makes them regulars.
What to Order: Baby Back Ribs, Brisket, Pulled Pork, Smoked Turkey Breast, Sausage
Don’t Miss: Time your visit around the live music. The food alone is spectacular, but this is your chance to combine championship barbecue, cold beer and delta blues in one experience.
Ocean Springs, MS | theshedbbq.com
Ubon’s BBQ
Ubon’s is one of Mississippi’s best-known barbecue names, with deep local roots built on generations of family tradition and championship competition barbecue success. Located in the Mississippi Delta, it’s a top-level barbecue destination for serious fans looking for a hearty welcome and authentic Southern smoke.
What to Order: Pulled Pork Plate, St. Louis Ribs, Smoked Chicken
Don’t Miss: Don’t leave without trying the championship ribs. They have won countless competitions, and it shows in every rack they serve.
Yazoo City, MS | ubonsbbq.com
Hickory Smoked Bar-B-Que Chicken with Alabama White Sauce and Chocolate Pie at Big Bob Gibson’s in Decatur, Alabama.
ALABAMA
Archibald’s Bar-B-Q
Archibald’s is one of Alabama’s true barbecue legends. Housed in a modest cinderblock building near Tuscaloosa since the early 1960s (now with a second location in Tuscaloosa), it has built a devoted following around hickory-smoked ribs and a distinctive vinegary sauce. It’s simple, authentic and widely considered one of the South’s great barbecue institutions.
What to Order: Hickory-Smoked Ribs, Pork Sandwiches, Vinegar-Based Sauce
Don’t Miss: It’s all about the ribs. This is what they built their reputation on, and for good reason.
Northport & Tuscaloosa, AL | archibaldbbq.com
Big Bob Gibson Bar-B-Q
Founded in 1925 by railroad worker Bob Gibson, this legendary barbecue restaurant is the birthplace of Alabama White Sauce – a tangy white sauce that gives Alabama barbecue its own identity and goes great with smoked chicken and classic Southern sides. Families have been stopping here for generations, and it’s an icon in Alabama.
What to Order: Smoked Chicken with Alabama White Sauce, Brisket, Pit-Fired Hot Dog, Dry Rubbed Pork Shoulder
Don’t Miss: Taste a piece of history when you bite into the smoked chicken with Alabama white sauce. It made this restaurant famous and helped create an entire regional barbecue style.
Multiple Locations, Decatur, AL | bigbobgibson.com
Full Moon Bar-B-Que
What started at the original Southside Birmingham location has grown into one of Alabama’s best-known barbecue chains. Full Moon serves hickory-smoked pork, chicken and ribs alongside its famous chow chow, a tangy relish that tops many of its sandwiches. The original location in Birmingham still feels like a classic Alabama barbecue stand.
What to Order: Hickory-Smoked Pork, Smoked Turkey, Chow Chow, BBQ Sandwiches, Half Moon Cookies
Don’t Miss: Save room for a Half Moon Cookie for dessert. It’s an oversized iced cookie that’s become nearly as famous as their barbecue.
Birmingham & Multiple Locations, AL | fullmoonbbq.com
BBQ Chicken Wings at Fox Bros. BBQ in Atlanta, Georgia.
GEORGIA
Fox Bros. Bar-B-Q
Fox Bros. Bar-B-Q built its reputation on smoked brisket, pulled pork, wings and hearty Southern sides. The atmosphere is lively and casual, making it a favorite gathering place for groups looking to share a feast. The wings are crowd-pleasers, the brisket is consistently excellent and the sides complete the meal. Choose from a few locations in Atlanta – they won’t disappoint.
What to Order: Brisket, Smoked Wings, Pulled Pork, Jalapeño Cheddar Sausage, Chicken Fried Ribs
Don’t Miss: Their burger topped with brisket is one of Atlanta’s most over-the-top barbecue creations, ever.
Multiple Locations, Atlanta, GA | foxbrosbbq.com
Smokin’ Po Boys
Smokin’ Po Boys is the real deal – and it’s where you go when you love Southern barbecue but you want some Louisiana flavor. They serve smoked meats piled high on po boy style sandwiches, and when you walk in the retro cinder block storefront it feels part smokehouse, part sandwich shop and completely Southern.
What to Order: Smoked Po Boys, Brisket, Pulled Pork, Chopped Chicken Sandwich, Wings
Don’t Miss: Ask for a brisket po boy “dressed Louisiana-style.” That gives you the best combination of their barbecue and their Cajun influences.
Winder (Metro Atlanta), GA | smokinpoboysbbq.com
A full slab of sauced-up St. Louis cut ribs served with Texas toast at Sweatman’s Bar-B-Que in Holly Hill, South Carolina.
SOUTH CAROLINA
City Barbeque
City Barbeque serves up the kind of feast that’s easy to enjoy with a crowd: brisket, pulled pork, ribs and turkey piled onto trays alongside classic Southern sides. Their brisket and ribs are standouts, and so is their classic banana pudding. We stopped in at the Woodruff Road location in Greenville, but you can find their restaurants across South Carolina, North Carolina, Georgia, Tennessee plus a few “up north.”
What to Order: Brisket, Pulled Pork, St. Louis Ribs, Turkey, Banana Pudding
Don’t Miss: We can’t say enough about the banana pudding. It’s rich, creamy and stands out as a Southern classic.
Greenville, SC & Multiple Locations | CityBBQ.com
Sweatman’s Barbecue
Sweatman’s has been serving traditional South Carolina barbecue since 1977, cooking whole hogs low and slow over wood coals the old-fashioned way. Located in a former farmhouse surrounded by beautiful fields between Columbia and Charleston, it’s a true classic and a longtime stop on the Carolina barbecue trail.
What to Order: Whole Hog Barbecue, Mustard-Based Sauce, Fried Okra, Hash on Rice
Don’t Miss: The hash on rice is a Carolina specialty side dish – barbecue meats stewed way down into a thick “gravy” served over rice.
Holly Hill, SC | sweatmansbarbecue.com
Traditional North Carolina style BBQ Chopped Pork with Chicken, Ribs and Cornbread at Sam Jones BBQ in Winterville, North Carolina.
NORTH CAROLINA
Sam Jones BBQ
Sam Jones carries on one of North Carolina’s most famous barbecue traditions, serving whole-hog barbecue cooked over wood-fired pits. A descendant of the legendary Skylight Inn barbecue family, Sam Jones still uses generations-old barbecue techniques, and you can taste the goodness. We stopped at their Winterville (in Metro Greenville) restaurant, but they’re open in Raleigh, too.
What to Order: Whole Hog Chopped BBQ, Spare Ribs, Smoked Wings, Slow Cooked Chicken
Don’t Miss: Start with the pork skins with pimento cheese.
Winterville (Metro Greenville) & Raleigh, NC | samjonesbbq.com
Lexington Barbecue
Known simply as “The Monk” to barbecue fans, Lexington Barbecue has been serving traditional Western-style North Carolina barbecue since 1962, and oh, man is it a classic old Southern barbecue spot, housed in a big barn-like building on a hill. Pork shoulders are cooked slowly over oak and hickory coals, creating the style of barbecue that made Lexington the state’s barbecue capital.
What to Order: Lexington-Style Barbecue, Pork Shoulder, Chopped Pork, Red Slaw
Don’t Miss: Try the red slaw. It’s made with their signature mayo-based Lexington dip, and it’s become a bit famous in the region.
Lexington, NC | lexbbq.com
Sweet Lew’s BBQ
Sweet Lew’s brings old-school Carolina barbecue to Charlotte’s Belmont neighborhood, smoking pork, ribs, chicken and brisket over wood-fired pits. The restaurant has earned a loyal following by focusing on traditional barbecue, Southern hospitality and a menu built around classic Carolina flavors.
What to Order: Carolina Barbecue, Pulled Pork, Dry-Rub Ribs, Brisket, Red Slaw
Don’t Miss: Order the hush puppies as a side. They’re crispy outside, fluffy inside and better than cornbread!
Charlotte, NC | sweetlewsbbq.com
Hickory smoked Memphis Ribs at Corky’s Ribs & BBQ, Memphis, Tennessee.
TENNESSEE
Corky’s Ribs & BBQ
Corky’s helped introduce Memphis barbecue to visitors from all over the world, while simultaneously remaining a local favorite. Known for hickory-smoked ribs and pulled pork, Corky’s delivers the smoky, saucy Memphis barbecue experience that travelers come looking for. We stopped in at their original Memphis location, but you can find them going strong in other locations including Little Rock, Arkansas.
What to Order: Memphis-Style Ribs, Hickory-Smoked Barbecue, Wet Ribs, Pulled Pork Plate
Don’t Miss: Go for the wet ribs. They’re slathered with Corky’s famous sauce and give you a taste of classic Memphis barbecue at its best.
Memphis, TN & Multiple Locations | corkysbbq.com
Rendezvous BBQ – Memphis
Hidden down a downtown alley since 1948, Rendezvous helped make Memphis famous for dry-rubbed ribs. Their charcoal-grilled ribs are seasoned with a signature blend of spices rather than covered in sauce, giving them a style all their own. It’s an American icon for sure, and a must-stop if you’re headed to Memphis.
What to Order: Memphis Dry-Rub Ribs, Charcoal-Grilled Ribs, Pulled Pork, Barbecue Shrimp
Don’t Miss: It might sound crazy, but start with the skillet of barbecue shrimp. You have to order a day in advance, but it’s worth it!
Memphis, TN | hogsfly.com
Tops Bar-B-Q
Tops Bar-B-Q has been around since 1952, so it’s easy to imagine Elvis or Johnny Cash stopping in for a meal. They’ve now got locations all over Memphis, still with that 1950s diner vibe. They’ve served generations of locals with straightforward, slow-smoked barbecue, and they’re known for their famous rib joints, their classic pork shoulder sandwiches – slow-smoked pork piled high on a bun – and their amazing smoky burgers, too.
What to Order: Classic Memphis-Style Pork Shoulder Sandwich, Fresh-Made Coleslaw, Creamy Potato Salad
Don’t Miss: Don’t overlook the burgers. Locals have been quietly arguing for decades that Tops serves some of the best burgers in Memphis.
Memphis, TN & Multiple Locations | topsbarbq.com
Can’t hit the road? Hogs For The Cause brings the BBQ to you.
Come to Hogs For The Cause Festival next spring in New Orleans, Louisiana, and eat some of the South’s best barbecue and sides.
Hogs For The Cause Festival is a legendary Southern barbecue roundup, held every spring in New Orleans, that pulls together some of the best pit masters from across the South for one smoke-filled weekend of incredible food, live music and friendly rivalry. So when a road trip isn’t in the cards, just head to Hogs and let the best barbecue from across the South come to you. Even better, every plate helps support families facing pediatric brain cancer, turning great food and Southern hospitality into something that truly gives back.
March 19-20, 2027 | New Orleans, LA
Labor Day weekend gives us one last chance to gather ’round with family and friends to enjoy our great Gulf Coast seafood, and your favorite mayo is here for it! A backyard boil, a beach house spread, drinks and snacks on the dock, or frying up the day’s catch … this is how we savor the last days of summer. These classic Southern sauce, appetizer and side dish recipes are ready to help round out any summer seafood feast.
Seafood Boil Dipping Sauce
When everyone gathers around for the boil, mix and shake this good stuff in a deli bucket and place it right on the table for dipping crawfish tails, shrimp, and crab. It’s rich ’n creamy, with classic cocktail and remoulade flavors.
Chef Lucas’ Honey-Pecan Shrimp Salad Sliders
This spicy shrimp salad comes from Texas chef Lucas McKinney, whose Mississippi roots are bringing the Gulf Coast flavor. Pile the shrimp salad onto buttered slider buns dressed with sliced cucumbers.
Creole Shrimp Cocktail
The zesty horseradish kick of Blue Plate Creamy Cocktail Sauce makes this the perfect dipping sauce for boiled jumbo Gulf shrimp.
Tartar Sauce
Make this easy, Lousiana-style tartar sauce to serve on the side at a fish fry and as a dip for boiled seafood. Fresh Gulf Coast seafood deserves the good stuff!
Crab Boil Potato Salad
A spicy, zesty potato salad that’s unapologetically Southern, and full of the Gulf Coast’s favorite seafood boil flavors.
Gulf Coast Shrimp Dip
This tasty shrimp dip is like summer sunshine and fun, all piled on a cracker. It also makes a great sandwich spread.
Boat Dip
Pack it in the cooler for a day on the water or anywhere outdoors. It takes just minutes to make and goes great with tortilla or corn chips, pretzels or crackers.
Bayou BBQ Shrimp
Chef Lucas McKinney of Josephine’s Gulf Coast Tradition in Houston, Texas, grills his shrimp bayou-style, with Blue Plate Mayo and plenty of spice in the grill sauce.
