The Joint

Bar-b-q | Smoke House
Worth a detour

Barbecue is not foremost among New Orleans’ copious culinary virtues, but this Bywater outpost practices the art of smoke-cooking with aplomb. You can smell that it is on the beam when you approach – the air is filled with the sweet perfume of smoldering wood and cooking meats – and it sure looks the part. It really is a joint, a shack, a conscientiously tumbledown corner shop with a menu pared to essentials: ribs, brisket, pulled pork, chicken, and sausages are the meats. On the side: mac ‘n’ cheese, barbecue beans, potato salad, cole slaw. For dessert: pecan, Key lime, or peanut butter pie.

Ribs are outstanding. They are not exactly fall-off-the-bone tender, but that’s OK, because there is all the more pleasure in gnawing. Not that there’s anything tough or gristly here, not at all. It’s just that these ribs are a joy to chew, releasing tides of smoky-sweet barbecue pork flavor. Sliced brisket tends to be dry, a situation remedied by application of one of two available sauces, either tomato-based slightly spicy or Carolina-style tangy vinegar. Of themselves, the sauces are not memorable, but in concert with the meats, they git ‘er done. Huge, comely Cajun sausages are smoked here, arriving with bursting-taught skin that demands sharp knife-work to sever a disk. Inside is spicy, herbed pork that glistens delectably.

Mac ‘n’ cheese is dense, rib-sticking good, potato salad is cool and creamy and a little sweet, and baked beans are shockingly meaty, loaded with forkfuls of fallapart pork. If the meats weren’t so good, I’d suggest getting beans as a main course.

The joint is assertively casual – purposely primitive signage, rolls of paper towels instead of napkins, and wood-slat walls plastered helter-skelter with NOLA scenes, folk art, odes to meat, and vintage cheesecake pictures.

What to Eat
The Joint, 4 Rib Plate
4 Rib Plate
IMO, ribs are the best meat in the house: meaty, moist, bursting with their own intrinsic flavor as well as the dry rub that enveloped them as they cooked.
The Joint, BBQ Beans
BBQ Beans
Got pork? You will if you get a side order of baked beans, which is rich with pig meat.
The Joint, Brisket Plate
Brisket Plate
Lovely brisket can be dry if you eat only the lean parts, but get some fat on the fork and it is succulent.
The Joint, Sausage Plate
Sausage Plate
The three-sausage plate is an immense amount of food. Each one of these big, succulent Cajun links could be an entrée on its own.
The Joint, Macaroni & Cheese
Macaroni & Cheese
Dense, thick, rib-sticking mac ‘n’ cheese in which the noodles retain a small and appealing bit of al dente integrity.
The Joint, Potato Salad
Potato Salad
In the center of the pile of creamy potato salad is a ramekin of sharp mustard to go with smoked Cajun sausages elsewhere on the plate.
Directions and Hours
Monday11:30 am - 10 pm
Tuesday11:30 am - 10 pm
Wednesday11:30 am - 10 pm
Thursday11:30 am - 10 pm
Friday11:30 am - 10 pm
Saturday11:30 am - 10 pm
This restaurant is featured in the following eating tours.
7 stops | 1 hr 49 min total driving
Open Year Round
Meals Served
Lunch, Dinner
Credit Cards Accepted
Alcohol Served
Outdoor Seating

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