You’re walking down North Carrollton Avenue and the smell hits you before you even see the sign. It’s that heavy, sweet perfume of smoldering oak and rendered fat. Honestly, it’s a bit of a tease if you’re stuck in Mid-City traffic. This is Blue Oak BBQ New Orleans LA, a place that shouldn't technically work as well as it does.
New Orleans is a city of legacy. People here defend their grandmother’s gumbo recipe like it’s a national border. For decades, "NOLA BBQ" was basically a punchline to a joke nobody wanted to tell. We had Creole, we had Cajun, we had Italian, but real-world, low-and-slow pits?
That was a Texas thing. Or maybe Memphis.
Then came Philip Moseley and Ronnie Evans. They didn't start with a flashy dining room or a massive PR firm. They started in the back of a dive bar called Grits.
From Grits to Glory
Most people don't realize how close this place came to just being another "what if" story. Philip and Ronnie have been buddies since the sixth grade at Holy Name of Jesus. They weren't born into a dynasty of pitmasters. Ronnie actually spent his college years in Alabama working at a barbecue joint just to have drinking money.
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They were basically two guys with a reverse flow pit and a lot of stubbornness.
The move from the back of Grits to the music club Chickie Wah Wah was the turning point. It's where the "pop-up" label started to feel too small. By the time they took over the old Fellini’s Pizzeria at 900 N. Carrollton Ave in 2016, the line was already out the door.
The Brisket Reality Check
Let’s get one thing straight: the brisket here is the "Texas wet" style that purists crave. You can get it lean, but why would you? The "fatty" or "wet" cuts are where the magic is.
It’s seasoned simply—salt, pepper, and smoke—but the texture is what gets you. It doesn't just fall apart; it melts.
The "Doobin’ Loobin" sandwich is the move if you’re feeling indecisive. It’s this messy, beautiful pile-up of smoked sausage and pulled pork (or brisket) on a bun that actually holds up to the grease.
- The Wings: These aren't your typical buffalo wings. They’re smoked first, then finished. They don't need sauce. Seriously.
- The Sides: This is where the New Orleans influence sneaks in. The potato salad isn't just chunks of spud; it’s got a whipped texture and a horseradish kick.
- The Brussels Sprouts: I’ve seen people who "hate vegetables" order two helpings of these. They’re roasted until they’re almost candy-sweet and then hit with a bit of acidity.
The Monday Tradition (With a Twist)
In New Orleans, Monday is for red beans and rice. It’s a law. For a long time, Blue Oak wasn't even open on Mondays.
When they finally decided to open seven days a week in 2020, they knew they couldn't just serve any red beans. Ronnie’s recipe is a love letter to his mom’s cooking, but with a pitmaster's ego.
They use Camellia beans—obviously—and cook them down with pork fat and chicken stock. But the secret is the "trinity" plus a splash of pickle juice for brightness. Then they fold in the pulled pork. It’s creamy, it’s smoky, and it’s arguably the best version in the city right now.
Why the Neighbors are Grumpy
Success brings headaches. If you’ve ever tried to park near the corner of Carrollton and Dumaine during lunch, you know the struggle.
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The restaurant got so popular that the parking lot became a permanent tent city during the pandemic. This led to some friction with the Mid-City neighbors. Recently, Philip and Ronnie made a power move by eyeing the old Parkview Tavern space next door at 910 N. Carrollton.
The goal? More seats, more parking, and less stress for the neighborhood. It’s a sign that Blue Oak isn't just a trend; they’re building an institution.
Is It "Authentic"?
Critics love to argue about what "authentic" New Orleans barbecue is. Is it Texas-style? Alabama-style?
The truth is, it's a mutt.
Blue Oak draws from Texas pitmasters, Alabama pulled pork traditions, and South American influences (Philip’s mom is from Brazil). They aren't trying to be Franklin BBQ or Central BBQ. They’re doing something that feels very much like the city itself: taking a bunch of different cultures, throwing them into a pot (or a smoker), and seeing what tastes best.
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Sometimes the service is a little hectic. Sometimes the mac and cheese is almost too garlicky. But that’s part of the charm.
What You Should Actually Do
If you’re planning a visit, don't go at noon on a Saturday unless you like standing in the sun.
- Go on a Monday. Get the red beans and rice with the green onion sausage.
- Order the Cracklin. They’re often on the specials board. They’re loud, crunchy, and salty.
- Check the Happy Hour. They have deals on drinks and "small plates" (which aren't that small).
- Sit on the patio. Even when it’s humid, the vibe out there with a local draft beer is the peak New Orleans experience.
Basically, Blue Oak BBQ New Orleans LA proved that this city can do more than just seafood and creole. They took a risk on a "non-NOLA" food and turned it into a neighborhood staple. Just remember to bring extra napkins. You’re going to need them.