Pete and Jenny Breen moved to New Orleans and took to BBQ the way transplants to the city tend to take to whatever they fall in love with: completely. They opened The Joint in 2004 on Poland Avenue in the Bywater District and built a reputation that put them on Bon Appétit and Zagat top BBQ lists before Guy Fieri arrived in July 2008 for Season 3, Episode 13 of Diners, Drive-Ins and Dives, “All Kinds of BBQ,” aired July 7, 2008. Everything at The Joint comes out of the smoker, from the ribs and brisket to the Cajun sausage and even the salad dressing. Guy called the North Carolina-style vinegar sauce, made with apple cider vinegar, brown sugar, pepper, and cayenne, an orchestra of flavor. The restaurant moved to its current Mazant Street location in 2012 and has become the model for the neighborhood BBQ restaurant that has flourished in New Orleans in the years since.
Quick Facts
Restaurant: The Joint
City: New Orleans, Louisiana
Cuisine: BBQ
DDD Season: 3
DDD Episode: 13
Episode Title: All Kinds of BBQ
Original Air Date: July 7, 2008
Address: 701 Mazant St., New Orleans, LA 70117
Phone: 504-949-3232
Website: https://alwayssmokin.com/
Status: Open
About The Joint
The Joint operates in the Bywater neighborhood, one of New Orleans’s most historically interesting residential districts east of the French Quarter, with a cypress-paneled dining room and a patio that draws a crowd of locals, visitors, and people who drove across the city specifically for the brisket. The vinegar-based North Carolina-style sauce is what separates The Joint from the sweet-sauce BBQ tradition that dominates most of the South. It is tangy, complex, and pairs with the smoked meats in a way that makes the combination larger than its parts. Keep an eye out for the smoked pastrami special, which appears mid-week and sells out quickly.
What to Eat at The Joint
The Baby Back Ribs are what Guy called “as tender as you can get,” the dish most first-timers are directed to. The Brisket and Burnt Ends are the other pit standouts, with the burnt ends selling out early on busy days. The Pulled Pork piles high. The Cajun Sausage brings a New Orleans touch to the BBQ program. The North Carolina-style Vinegar Sauce is the house sauce that makes everything better. The Potato Salad, Baked Beans, and Mac and Cheese are the sides regulars won’t skip. The Cornbread Muffins are buttery and worth ordering.
Bring the New Orleans BBQ energy home with Guy Fieri’s Carolina BBQ Sauce, which mirrors the vinegar-forward style The Joint is built around, and Guy’s Flavortown Dry Rub Variety Pack for the full pit session.
Plan Your Visit
The Joint is open Monday through Saturday 11:30 AM to 9:00 PM (10:00 PM Friday and Saturday). Closed Sundays. Arrive early on weekends if you want burnt ends.
Address: 701 Mazant St., New Orleans, LA 70117
Phone: 504-949-3232
Website: https://alwayssmokin.com/
Status: Open
Flavortown Approved
New Orleans has no shortage of Triple D stops to pair with The Joint. Find a great hotel in the city on Booking.com and stream the All Kinds of BBQ episode on Amazon.
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The Joint appeared in Season 3, Episode 13 of Diners, Drive-Ins and Dives, “All Kinds of BBQ,” originally aired July 7, 2008. The restaurant opened in 2004 and moved to its current Mazant Street location in 2012.