Barbecue Chaurice @ The Joint
A new trend around New Orleans has barbecue practitioners smoking the native sausages. This is such a good idea one wonders why it wasn't done before. The well-named Joint slow-smokes all kinds of things. I believe they were the first to smoke chaurice, the Creole hot sausage we love on red beans and in jambalaya. The smoked version makes a hell of a poor boy sandwich. Smoked boudin is more than a little good, too.
