Where ya gonna eat your Food Dat?


The Pit Masters of Blue Oak BBQ


Blue Oak BBQ owners Ronnie Evans and Philip Moseley know a thing or two about barbeque and smoking meats y’all. Serving authentic Texas/Alabama style barbeque at Chickie Wah Wah in Mid-City, these guys will cure your meat and barbeque cravings stat. They’ve just rolled out a new menu! Check it out below.


Getting to know the Pit Masters of Blue Oak BBQ:

The Doobin’ Lubin: house smoked sausage, chopped brisket, slaw, pickles on brioche

Food Dat: How did Blue Oak get its name? And how did the concept come about?

Blue Oak: We had a difficult time coming up with the name for quite a while. We dawned on Blue Oak because we knew we wanted to incorporate “Oak” (wood we smoke) in the name, and a friend finally came up with “Blue Oak.” After the move to Chickie Wah Wah, we added BBQ to the name because we wanted to focus more on our obsession with smoking meats. We decided to do BBQ because we had learned the craft in Vail, Co, where we worked at a BBQ joint originally from Alabama. We then took a roadtrip to central Texas and checked out some of the famous BBQ joints in Lockhart and Austin where we discovered the strong influence of old time pit BBQ and German technique. We loved the depth of flavor, its simplicity, and detail involved in the process and after that, it was an easy decision for us.

Food Dat:Where are you guys from? Tell us a little about yourselves.

Blue Oak: We are both from New Orleans. We have been friends since grammar school and threw the restaurant idea around in high school. After our time in Vail, Co we decided to give the restaurant business a try. We enjoy sports, movies, good times with family and friends, and a cool glass of chocolate milk.


Food Dat: What inspired you to get into the restaurant business?

Blue Oak: Living in New Orleans, we’ve always enjoyed eating out, and at home. We knew a desk job wasn’t for us. As the band Earphunk puts it, “we won’t work no 9 to 5.” At the time we started developing our concept, there wasn’t much of a BBQ scene in New Orleans and we wanted to change that with some Texas/Alabama Style BBQ.


Smokin’ Pit

Food Dat: How is the new Chickie Wah Wah location working out for you?

Blue Oak: Chickie Wah Wah has been a great new home for us. Mid-City is one of our favorite neighborhoods in town and it’s where we really wanted to be. Chickie has live music almost every night and BBQ seems to be a great fit. Come see us!

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Smoked Wings

Food Dat: What do you guys love most about New Orleans?

Blue Oak: Food. Music. People. Saints.


Food Dat: What are your personal favorites from the menu? Customer favorites?

Blue Oak: Our favorites: 1)Doobin Lubin (Chopped Brisket, House Smoked Sausage, Slaw, Pickles, BBQ Sauce on Brioche), 2)Smoked Burger (House Ground Brisket/Pork Patty, caramelized onions, cheddar cheese, BBQ Sauce, Pickles), 3)Anything with Brisket; Customer Favorites: Ribs, Smoked Wings, BBQ Egg Rolls, Avocado Deviled Eggs, Chili Glazed Brussels Sprouts, Roasted Garlic Mac ‘n’ Cheese, Sweet Potato Bread Pudding.


Food Dat: What is the new menu like? Is it much different than the current one?

Blue Oak: With the new menu, we will be adding chicken, homemade smoked sausage, a few sandwiches and appetizers including Gulf Fish Tacos and a grilled cheese with options to add Brisket, Pork, or Shrimp.


Egg Roll Making

Egg Roll Making

Food Dat: What’s your secret to the best smoked meats?

Blue Oak: Proper Seasoning and cooking at a low temp, for a long period of time.


Food Dat: When you’re not working, where do you guys like to go out to eat in Nola?

Blue Oak: Adolfo’s, Crescent City Steak House, Tan Dinh, Origami, Bud’s Broiler, Killer Poboys, Company Burger, Parasol’s to name a few.


Food Dat: What chefs do you admire?

Blue Oak: We’re big fans of David Chang (Momofuku), Aaron Franklin (Franklin BBQ), Justin Devillier (La Petit Grocery), and our Moms.


Food Dat: Favorite Saints players?

Blue Oak: Cameron Jordan, Junior Galette, Jimmy Graham, Darren Sproles.


Food Dat: Describe your perfect day off in Nola.

Blue Oak: Bicycle Bar Hopping during French Quarter Fest with a bunch of friends… or laying on the couch.


Food Dat: Any upcoming events/specials?

Blue Oak: We are doing 60 cent wings during happy hour! Monday thru Friday 4 to 7pm. Also, we’ll be competing at Hogs for the Cause March 28 & 29. Lunch and Possibly BBQ Brunch coming soon so stay tuned!

Blue Oak BBQ (Inside Chickie Wah Wah)
2828 Canal Street
New Orleans, LA 70119
(504) 822-2583

by Erica Ramsarran

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