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.
No summer cookout is complete without a few cold side dishes on the table. We’ve rounded up 7 of our favorites, from creamy potato salads and crunchy slaws to crowd-pleasing classics that pair perfectly with backyard burgers, hot dogs and slow-smoked barbecue. Make them ahead, chill until serving, and watch them disappear.
1.Spicy Cajun Deviled Eggs
In the South when we gather, we’ve got deviled eggs. This Cajun-spiced version brings the Louisiana heat and lots of rich ‘n creamy flavor with help from Blue Plate Mayo – That’s the good stuff.
2. Traditional Pasta Salad
This classic salad is a tasty combination of crunchy vegetables, macaroni noodles and light, creamy dressing that travels well to picnics, potlucks and poolside. Make it ahead and chill it in the fridge until time to go.
3. Traditional Coleslaw
This well balanced slaw is based on an old Southern family recipe. Add shredded carrots, purple cabbage, chopped green onions or chopped herbs, too. It’s the perfect topping for barbecue, burgers or slaw-topped dogs.
4. Hot & Spicy Slaw
Here’s a lighter, more delicate version of slaw using Napa cabbage and Lacinato kale. Balance the creamy, spicy flavor with red wine vinegar, Dijon mustard and Blue Plate Hot & Spicy Mayo.
5. Old Fashioned Potato Salad
Coarse-grain mustard, boiled egg, dill and red onion are the traditional potato salad ingredients that make this simple recipe a classic.
6. Grilled Corn and Bacon Salad
This smoky side salad can be made ahead of time, kept chilled in the fridge until you need it – and then transport easily, look great, and never wilt at a cookout.
7. Crab Boil Potato Salad
It tastes just like the potato salad that Maw-maw makes with potatoes from a springtime seafood boil – spicy, zesty and full of classic Louisiana flavor.
Fire up your summer cookout with big Cajun flavor, starting with a Cajun Smash Burgers build-your-own burger bar. Pile ’em high with Hot & Spicy Pimento Cheese, Spicy Ranch Dressing, classic Comeback Sauce, Cane Syrup Coleslaw and more. And add sides like Crab Boil Potato Salad and Spicy Cajun Deviled Eggs. Stay sweet with Mayo Pound Cake topped with red, white, and blue berries and whipped cream, and it’s a perfect day. These recipes make it all great with Blue Plate – That’s the good stuff!
Cajun Smash Burgers
Slap a griddle or skillet on your grill and smash these Cajun spiced burgers till they’re seared, smoky and crispy on the edges. Then pile ’em high with your favorite toppings.
Build-Your-Own-Burger Toppings
You’ve got the basics – cold lettuce, sliced onion, juicy sliced Creole tomatoes, crispy bacon, pickles. Now for the tried-and-true Southern toppings, like Pimento Cheese, Comeback Sauce, and more. Let’s get started:
Hot & Spicy Pimento Cheese
Spread a layer of this Southern classic on burgers for a true taste of summer.
Jalapeño Pimento Cheese Dip
Creamy, cheesy, and just spicy enough to earn a spot on every burger.
Spicy Ranch Dressing
A cool, creamy topping that brings a little kick to the cookout.
Sriracha Comeback Sauce
A Southern favorite that belongs on burgers, fries, and just about everything else.
Cajun Inspired Sides
Round out the cookout with sides that taste like summer in Louisiana. Crab Boil Potato Salad, Cane Syrup Coleslaw, Fancy Cajun Crab Dip and Spicy Cajun Deviled Eggs will bring any cookout beyond the ordinary.
Cane Syrup Coleslaw
If you’re not piling this delicious slaw right on your burger, then it’s the perfect side. Sweet, tangy, and made for barbecue plates and burger baskets.
Crab Boil Potato Salad
A backyard classic with the bold flavors of a Louisiana crab boil.
Spicy Cajun Deviled Eggs
A summer cookout essential: Spicy Cajun style deviled eggs made extra rich ‘n creamy with Blue Plate Mayo.
Dessert: Rich and Sweet, Just How We Like it.
A summer cookout pound cake created by Chef Nathanial Zimet of Bourée Cajun Smoke House has the sweet touch every summer cookout needs. Dress it up American-flag style with blueberries, strawberries & whipped cream.
Chef Nathanial’s Mayo Pound Cake
Whether it’s an early kickoff, a weekend match, or a championship showdown, you’ve got the food covered with this Southern-inspired lineup – built for sharing, snacking, and cheering until the final whistle. From sliders and wings to crowd-ready dips and party platters, these game-day favorites are all made great with Blue Plate Mayo – That’s the good stuff!
Baked Cubano Sliders
Packed with layers of ham, pork, Swiss cheese, pickles and mustard, they’re easy to make ahead and disappear fast once the match starts.
Crispy Baked Chicken Wings with Spicy Ranch Dressing
Crispy, oven-baked chicken wings paired with a spicy ranch dressing bring just the right amount of heat for nail-biting finishes and overtime drama.
Mini Po-Boy Party Platter
A New Orleans classic made party-ready, these mini sandwiches are ideal for feeding a crowd while keeping everyone focused on the action.
Mexican Street Corn
This version of Mexican street corn delivers smoky, creamy, tangy flavor in every bite and is easy to serve buffet-style alongside sandwiches, wings, and snacks.
Hot & Spicy Pimento Cheese
Creamy, cheesy, and just spicy enough, this Southern staple belongs on crackers, vegetables, sandwiches, and game-day snack boards.
Classic Deviled Egg Dip
Take everything you love about deviled eggs and turn it into an easy dip that’s perfect for scooping and sharing.
Don’t heat up the kitchen if you don’t have to. Instead, make these no-cook classics on hot, lazy summer days. They’re all we need in the South to enjoy a meal with family and friends – cool, delicious, and simple to make without standing over a stove.
Summer Sandwiches
• Classic Tomato Sandwich
Three ingredients – tomato, bread and mayonnaise – make a meal that’s become a legend. Use any bread, but soft white sandwich bread is a tradition in itself.
• Mini Po-Boys
All you need is a long baguette or New Orleans style French bread and your favorite deli meats and cheeses. Dress with Blue Plate Mayo, of course.
• Roast Beef Pinwheels
Deli roast beef, greens and a creamy horseradish spread make easy pinwheel sliced wraps – just roll, chill and slice.
Dips & Spreads
Mississippi Smoked Fish Dip
Born from the Gulf Coast tradition of making something delicious from the day’s catch, this chilled smoked fish dip never goes out of style.
Pimento Cheese Dip
This Southern favorite is perfect for spreading, scooping and snacking. Layer it on bread with sliced onions and Creole tomatoes for a satisfying sandwich.
Gulf Coast Shrimp Dip
Shrimp season starts along the Gulf Coast in May or June, and we are here for it with the perfect shrimp dip (or sandwich spread) recipe for using up leftover shrimp from a seafood boil. Or grab already-boiled Gulf shrimp from the grocery.
Spicy Avocado Ranch Dip
Guacamole gets a Southern upgrade that makes it a tasty meal on toast with a slab of Creole tomato, or with chips.
Crisp & Cool Salads
Dilly Cucumber Salad
Dill and cucumber are so fresh and cool for summer lunch, along with a sandwich or as the whole meal.
Creole Tomato & Cucumber Salad with Feta Dressing
When rich, juicy Creole tomatoes are falling off the vine, pair them with cucumbers and feta every time.
Chow Chow Ham Salad
Leftover ham or thick-cut deli ham, creamy mayonnaise and spicy chow chow. It doesn’t get more Southern – on a bed of greens, with crackers or piled on sandwich bread.
Dad’s a legend, and the menu for his Father’s Day cookout should be, too. From jerk chicken to creamy avocado dip, spicy Southern slaw and bacon-topped chocolate cupcakes that are cooked on the grill, these pitmaster-approved recipes from Malcom Reed of How to BBQ Right are built for big flavor, backyard bragging rights and a smokin’ good time with family and friends – all made great with Blue Plate Mayo. That’s the good stuff!
Jammin’ Jerk Chicken Sandwich
Pitmaster Malcom Reed delivers the spicy taste of the Caribbean with a touch of Louisiana heat. The easy marinade for the chicken has just two ingredients.
Cajun Smoked Turkey Club Sandwich
Pitmaster Malcom smokes a boneless turkey breast with spicy brown sugar bacon and completes the masterpiece with some spiced-up Blue Plate Mayo.
Killer Hogs Coleslaw
You can’t have good Southern barbecue unless you have a cool, delicious and classic coleslaw to go with it.
Spicy Avocado Ranch Dip
Classic guacamole enjoys a backyard barbecue twist with help from pitmaster Malcom. Serve with tortilla chips.
Devilishly Good Chocolate Mayo Cupcakes
The best part about these cupcakes is they’re cooked on the grill! They’re smothered in fudge frosting that’s spiced with cayenne pepper and garnished with chocolate-dipped bacon.
Louisiana native Jolie Meaux of Porch, Wine and Gravy mixes her seasonings with Blue Plate Mayo to make a rub for her Slow & Low BBQ Baby Back Ribs. She says it seals in juices and flavors, keeps the meat tender, and makes a caramelized crispy char on the outside. You can also use this recipe for St. Louis-style ribs, but they might need a little extra cooking time. Either way, the secret to keeping the ribs tender and delicious is in the Blue Plate Mayo rub – That’s the good stuff!
A seasoned mayo rub seals in the juices and flavors and makes these ribs tender on the inside with a delicious crispy char on the outside.
Watch Jolie make Slow & Low BBQ Baby Back Ribs, Part 1:
Part 2:
S
Slow & Low BBQ Baby Back Ribs
Ingredients
- 1 rack (about 2½ pounds) baby back pork ribs
- 1/2 teaspoon cumin
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 tablespoon coarsely ground black pepper
- 1/4 cup packed brown sugar
- 1 teaspoon dry yellow mustard
- 3/4 cup Blue Plate Mayonnaise
- 2 tablespoons Creole mustard
- 1/3 cup your favorite BBQ sauce, plus extra for finishing
Instructions
Preheat the oven to 225°F.
In a medium bowl, combine the cumin, paprika, garlic powder, chili powder, salt, black pepper, brown sugar and dry mustard.
Remove half of the seasoning mixture into a separate bowl and add the mayonnaise and Creole mustard; mix until completely combined. Set aside the first bowl with the remaining half of the spices to use later.
Place large sheets of aluminum foil on a rimmed baking pan.
Rinse the pork ribs and pat dry with paper towels. Remove the membrane from the back of the ribs. Place the rack of ribs on the foil lined pan (cut the rack in half if needed to fit the pan).
Spread half of the mayonnaise mixture evenly over the ribs. Sprinkle with half of the reserved dry seasoning mixture. Drizzle lightly with BBQ sauce.
Flip the ribs over and repeat on the other side with the remaining mayonnaise mixture, seasoning, and a little more BBQ sauce.
Wrap the ribs tightly in the foil, crimping and sealing the edges well.
Bake for 3-4 hours, or until the ribs are very tender.
Once tender, remove from the oven and carefully open the foil. Discard as much liquid as possible. Brush the ribs with additional BBQ sauce.
Set the oven to broil and broil until the sauce begins to caramelize, about 2-4 minutes. You can also finish the ribs on a preheated grill for extra smoky flavor.
Serve hot.
The music at the New Orleans Jazz and Heritage Festival is legendary – but you could also call Jazz Fest a food festival with a world-class soundtrack. The Fest, as many locals call it, is one of the rare places where you can taste your way across Louisiana without leaving an oblong horse-racing track. As locals and longtime fans of the food, the music, and the culture, we wanted to dish a little on how to explore the food – and cultural finds – of the Fest.
Start smart and pace yourself.
Fried Shrimp Po-Boys at Jazz Fest in New Orleans, Louisiana.
Come hungry, of course. And if you want to enjoy some of the more hyped Fest dishes without the wait, come early, before the lines get long. But while some Fest foods have become famous, the truth is that everything out there is tried and true Louisiana food from well known eating and catering establishments, and therefore it’s gonna be great. A shorter line can mean a hidden gem, and at Jazz Fest, that’s part of the fun.
Where to go first.
A Vaucresson’s Sausage Po-Boy at Jazz Fest.
That depends on which entrance you use, because there’s no right or wrong way to explore the Fest. Follow your nose to whatever smells (and looks and sounds) amazing! Here are a couple of food booths with historical significance, having been at the Fest since the earliest days (it started in 1970):
- Vaucresson’s Sausage Co. has been a true flavor of New Orleans since 1899 and was one of the original Jazz Fest food vendors. Fest-goers continue to line up for their fresh sausage po-boys made by this third-generation, family-owned business run by Vance Vaucresson and his wife, Julie. But Vance is not just the keeper of the business’ historic recipes – he’s also a jazz singer!
- Red beans & rice is a signature New Orleans dish made famous a century ago by jazz musician Louis Armstrong, and it’s a must-try. Douglas’ Red Beans & Rice was founded by the late Judy Burks, who stirred her bean pot at Jazz Fest for nearly 50 years with a recipe inspired by the legendary Buster Holmes’ Restaurant (an early 20th century jazz musician hangout in the French Quarter). Today, her business partner continues the tradition.
Jazz Fest is po-boy heaven.
A Softshell Crab Po-Boy dressed with Blue Plate Mayo, pickles and hot sauce.
The po-boy is another iconic local food, and nobody does it better than the vendors at Jazz Fest. You’ll have to pace yourself, and maybe share with a friend, to get a taste of the many po-boys on offer. There’s the Roast Beef Po-Boy from DiMartino’s, an old New Orleans Italian eatery established way back in 1975, and the (probably) world-famous Cochon de Lait Po-Boy from Walker’s BBQ. Vaucresson’s many Sausage Po-Boys (including one with Alligator Sausage) make it on this list, too. Fresh Gulf Coast seafood makes a splash with The Galley Restaurant’s Fried Softshell Crab Po-Boy, Stufhapn Catering’s Crabmeat Po-Boy, the Fried Shrimp Po-Boy and Fried Oyster Po-Boy from Vucinivich’s Restaurant… and lots more.
Cool Down Like a Local.
Somewhere between bites, find your way to the Iced Tea Tent run by Southern Concessions – and if you know, you know. This is where you grab a not-so-small or a very large cup of the iced, delicious, sweet or unsweet teas that have become a ritual for locals at the Fest. This year there’ll be Rose Mint Herbal Iced Tea, Berry Breeze Herbal Iced Tea, and Southern Style Sweet Iced Tea. For a more caffeinated and creamy option, head over to grab a Frozen Cafe Au Lait from New Orleans Coffee Company.
Taste the whole state.
Fest-goers line up for Lil’ Dizzy’s Crawfish Bisque.
Fest-goers are not just eating New Orleans – they’re tasting all of Louisiana. Cajun, Creole, Soul Food, Southern, Vietnamese, Jamaican, Greek, Mexican – the cuisines that have taken root across Louisiana are here. Don’t miss Crawfish Bisque from Lil’ Dizzy’s, Cajun Boiled Crawfish from Clesi’s Seafood, Boudin (a Cajun sausage) from Papa Ninety, Ya Ka Mein from Ms. Linda’s, Lump Crab Beignets from Loretta’s, and Quail, Pheasant and Andouille Gumbo from Prejean’s – to name just a few.
Take a Trip Without Leaving the Grounds.
When you’re ready for a change of pace, head to the Cultural Pavilion for a trip around the world. Every year, Jazz Fest spotlights a different country with live performances, traditional dishes, and cultural showcases that bring a global flavor to the Fest. This year, all eyes, ears and tastebuds are on Jamaica!
Don’t Skip the Arts & Crafts.
A true Southern Deviled Egg Platter handcrafted by Lee Toney, on display at the New Orleans Jazz Fest’s Louisiana Marketplace.
Once you’ve eaten your way through a few Louisiana delicacies, wander into the many arts and crafts areas. This is where you’ll find handmade jewelry, folk art, woodwork, fine art, textiles, and one-of-a-kind pieces you won’t see anywhere else. We’re fans of the South’s favorite starter – deviled eggs! – so we love the hand-carved Deviled Egg Platters made by woodworker Lee Toney in the Louisiana Marketplace (he’ll be there the second weekend of Fest). Shop for treasures through the Congo Square African Marketplace, the Native American Village, and the many Arts & Crafts Tents, too – and do it all to the rhythm of the music, of course.
