Cross the Mississippi River from Baton Rouge into Port Allen, and you’ll find a red-roofed building with a parking lot full of pickup trucks and a sign that simply reads “Cou-yon’s.”
This unassuming spot might not look like much from the outside, but locals will tell you – sometimes in whispers, as if sharing a secret they’d rather keep to themselves – that this is where you’ll find some of Louisiana’s finest barbecue and Southern cuisine.
The term “cou-yon” is Cajun slang for a foolish person, but make no mistake – there’s nothing foolish about what’s happening in this kitchen where Louisiana traditions and Texas-style smoking techniques create something truly magical.
The moment you step out of your car, the aroma envelops you – a symphony of hickory smoke, Cajun spices, and slow-cooked meats that acts like a siren call, pulling you through the front door before you’ve even made a conscious decision to enter…