(739 Jackson Ave.; www.nolasmokehouse.com) barbecue restaurant is opening March 8 on Jackson Avenue near Magazine Street
. Chef Rob Bechtold
and his wife Emily
will serve the fresh smoked meats and from scratch sides they offered at their pop-ups and at Smokin' Buddha BBQieux
from 11 a.m. to 5 p.m. Thursday through Sunday. Plans for a retail section offering their homemade pickles and homemade barbecue sauce are in the works.
"We're gonna start off with our basic barbecued meats: the brisket and the pork and the sausage. We're going to also do chef specials where we bring in the pork belly and some other things that Rob has in the works," Emily says. "We'll have just a few sides that we'll rotate like remoulade potato salad, Steen's cane syrup coleslaw, barbecue beans and sweet corn spoonbread, which is everybody's favorite. Of course there'll be macaroni and cheese, but we're debating on whether we should do a creamy mac or a baked mac because Rob likes one and I like the other."
(information on chef Rob's barbecue sauce and where to catch the NOLA Smokehouse gang this spring is below the jump)
Chef Rob uses a variety of woods for the smoker, including hickory, apple and cherry. "He starts it, he smokes it, he finishes it," Emily says. "I'm just his little right hand lady." In addition to using a variety of woods, chef Rob also creates several different barbecue sauces. The two main sauces are the spicy NOLA-Q and the sweet Apple-Q. "We do make a Vinegar-Q, but that's really only for a few customers," Emily says. "Not everybody really likes the vinegar, but there are a few people that love it." NOLA Smokehouse also offers a white barbecue sauce, but it's only available for certain occasions.
As they did last year, the NOLA Smokehouse team will be vending at Tulane's Crawfest
and demonstrating at Jazz Fest
. Chef Rob will post NOLA Smokehouse specials and vending appearances frequently on Twitter @NOLASmokehouse