NOLA Smokehouse (739 Jackson Ave.; www.nolasmokehouse.com) opens 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. They also plan to sell jars of homemade pickles and barbecue sauce.
"We're gonna start off with our basic barbecued meats: the brisket and the pork and the sausage," Emily says. "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. 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 whether we should do a creamy mac or a baked mac because Rob likes one and I like the other."
Rob uses a variety of woods for the smoker, including hickory, apple and cherry, and creates several different barbecue sauces, such as spicy NOLA-Q, sweet Apple-Q and more.
The NOLA Smokehouse team returns to Tulane University's Crawfest April 5 and will host a demonstration at the New Orleans Jazz & Heritage Festival. Rob will post NOLA Smokehouse specials and vending appearances on Twitter (@nolasmokehouse).