Ronnie Evans and Philip Moseley from Blue Oak BBQ in New Orleans, Louisiana

In this episode I chat with Ronnie Evans and Philip Moseley from Blue Oak BBQ in New Orleans, Louisiana.

See what knives the guys at Blue Oak BBQ use here: https://bit.ly/3b1ufmh

See all things Blue Oak BBQ here: https://blueoakbbq.com

See them on Instagram here: https://www.instagram.com/blueoakbbq

Check them out on Twitter here: https://twitter.com/BlueOakBBQ

Follow them on Facebook here: https://www.facebook.com/Blue-Oak-BBQ-341453445932686

Order merch here: https://shop.blueoakbbq.com/collections/merchandise

Order Catering here: https://portal.tripleseat.com/direct_bookings/xw639zsvqfd0

Hours: Open 7 days a week / 11am - 9PM They have Happy Hour 5 days a week (Monday - Friday)

Best way to contact them is via DM Instagram Or catering@blueoakbbq.com or info@blueoakbbq.com.

See all things Hogs for the Cause here: https://hogsforthecause.org/

What's so great about their story is that they met in grammar school and have been friends ever since. Moreover they have always had a dream of one day opening a restaurant or bar. We go over the path in depth on how they served food for patrons at various dive bars before getting their brick and mortar AND what that was like at the very beginning of opening. The rush to open for Jazz Fest. They were in Australia when the pandemic hit for Meat Stock and just made it back before lockdowns. We discuss how they are coping with the pandemic and how they have capitalized on their parking lot to add a lot of outdoor seating. They Did NOT have online ordering prior to the pandemic, but now do along with offering gift cards. We discuss their sauces, specials, and menu in depth.