On this edition of The NOLADrinks Show with Bryan Dias, we’re talking grilling and smoking! We’re at Blue Oak BBQ chatting with proprietors Phil Moseley and Ronnie Evans. Importantly, we also talk about a great charity event and organization, Hogs for the Cause. Co-founder Becker Hall join us as well.
Pictured above from left – Becker Hall of Hogs for the Cause, Phil Moseley of Blue Oak BBQ, Bryan Dias of The NOLADrinks Show, and Ronnie Evans of Blue Oak BBQ.
NOLADrinks Show – 4-19-19 – BBQ and Hogs for the Cause at Blue Oak BBQ
We start things off letting you know about this week’s show. We also tell you about next week’s show where we will be talking about the festival scene, economy, and cultural import in New Orleans.
Then, we’re off to the Mid-City neighborhood of New Orleans to Blue Oak BBQ. Owners Phil Moseley and Ronnie Evans join us along with Becker Hall, co-founder of Hogs for the Cause. “Hogs” recently had their signature event that raised money for families suffering from pediatric brain cancer. The event, which features over 90 BBQ teams, great drinks and food, and loads of live music, raises well-over a million dollars each year for the charity.
We discuss the event, of which Blue Oak is a big supporter, and Becker lets us know about some of the results, how the works, and how it has grown after just completing its eleventh year. He also announces the dates for next year’s event.
Also, much of our conversation centers around discussing BBQ. Unlike certain places around the US, there really isn’t a synonymous “New Orleans style.” In fact, in some ways the BBQ culture is somewhat nascent around these parts with the growth in the number of commercial establishments coming in recent years. Of course, we have boucherie and cochon-de-lait that are prominent in the South Louisiana region, that’s found in and around the city and has had significant influence here. And, let’s not forget our predilection for tailgates and backyard parties!
Phil and Ronnie talk about their popular spot and how they approach their cuisine. In many cases, they draw from various regions and styles with a good dose of local culinary influence.
All three guys stick around for our podcast-only portion of the show – “Another Shot with NOLADrinks” -where we continue the chat. We break down some of the more noted BBQ styles found around the country.
We close things out with our “Parting Shot” with some thoughts on Cinco de Mayo.