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Hit Franky and Johnnys uptown, and make sure to order stuffed artichoke. Total dive.

Also, my family's spot is Mandina's on canal street-been going there since the 40's.

You can't go wrong, but there's a couple to hit!

This is all awesome advice. So many books surprisingly on the subject. Hard to know what's the best not knowing much about the process. I made gravlax at home this week which is what got me interested in doing this more.

Editmom - would love the recipe - please share.

Yep, I live around the corner from Halls. They are really good. I have also been to the Meat House on 44 as well. They seem to have a nice variety as well.

I was more curious to find out whether there was something a little more traditonal in the area. I will try Kanes.

Sure, or shrimp - that would be awesome!

I also would cast my vote for Penzy's.

There is a great recipe in 'Cooking Up A Storm' the post-Katrina cookbook published around 2005, for a shrimp and crawfish fettucinni....would work for a crowd. I'll post the artichoke recipe if I can get it!

usually dp pizza or grinders that night. always fun and easy.

The butt was 9lbs. I am guessing the next time I might even smoke longer. The challenge was that the outter bark was almost perfect (maybe even a tad dry), and the internal temp wasn't over 165. So, lower heat, longer smoke? I'll try that next time. Regardless, everyone had a great time, and there were no leftovers...always a good sign.

Do you bring the butt up to room temp before throwing in the smoker? I left mine out for a few hours, but it needed more time to get all the way up to room temp - that may have hurt the process too.

Thanks for the advice.

I lived in Miami 3 years and have recently moved away...there is a great Miami cookbook called "Miami Spice" that has an excellent recipe in it. Also, google the website "three guys from miami"...havent tried their rope vieja recipe, but got a great step by step instruction form lechon asado.

When you are discussing your dinner plans while eating lunch...

Awesome suggestions. I will brine doe sure prior to cooking.

love them...I just eat'em on crackers if I don't have anything else around. Generally, anytime I am making a sauce for pasta, I melt several fillets of them in hot olive oil before adding any other ingredients!