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Frey Smoked Meat In NOLA to Close by the End of the Month
Posted on 3/24/25 at 12:29 pm
Posted on 3/24/25 at 12:29 pm
From their Facebook page, Frey Smoked Meat announced their closure after 10 years.
LINK
LINK
This post was edited on 3/24/25 at 12:30 pm
4
Posted on 3/24/25 at 12:33 pm to bdevill
Only shocking thing here was that place survived 10 years.
Posted on 3/24/25 at 12:45 pm to Y.A. Tittle
Was it not good? Prices too high?
Posted on 3/24/25 at 1:44 pm to Legion of Doom
Ten years isn't a bad run. I thought it was ok. Never disappointed. The brisket chili was my favorite thing on the menu.
This post was edited on 3/24/25 at 1:47 pm
Posted on 3/24/25 at 1:53 pm to Legion of Doom
quote:
Was it not good? Prices too high?
I went once and found it very average. And, yes, I thought the prices were sort of ridiculous for very average barbecue.
Posted on 3/24/25 at 2:33 pm to bdevill
Best thing there was their biscuits.
They were weird where you couldn't get mac n cheese as a regular side at a BBQ joint.
Their food was average. If I wanted BBQ it would be my 5th choice in the city after Blue Oak, Central, Joint, and Devil Moon
They were weird where you couldn't get mac n cheese as a regular side at a BBQ joint.
Their food was average. If I wanted BBQ it would be my 5th choice in the city after Blue Oak, Central, Joint, and Devil Moon
Posted on 3/24/25 at 3:36 pm to bdevill
Was sad to see this when the Mrs came across it late last week. Frey isn't the best bbq in the city, but it was good and solid for what it was. Underrated burger and enjoyed the fried ribs when I was able to get them. It was also never packed after Saints games when we weren't willing to wait other places. Wish the best to the owners.
Posted on 3/24/25 at 4:02 pm to bdevill
Bring back the glory days of when Frey ruled the meat industry in Louisiana! The decades of Frey are long gone and them trying to tie the bbq restaurant into the old meat processor never made sense. Still, 10 years as a restaurant isn’t a bad run.
Posted on 3/24/25 at 5:00 pm to Neauxla
quote:
Their food was average.
The Joint without the hippies and flies. Nothing special. Hopefully the boutique bbq concept will die.
I dont know why, but NO is just not a BBQ town. Seems to be somewhat of a market for it, people line up to eat shitty BBQ all over the city. Blue Oak seems most consistent....
I have good friends and family from N LA and Texas and thats one thing we will not eat while they are here.
Posted on 3/24/25 at 8:05 pm to Legion of Doom
It's not good. We went a year or two ago and I hadn't been back until Sunday, I stopped in to have a drink and get some BBQ, brisket was horrible, chicken was ok.
They are letting things run out, they were out a few bourbons, out of ribs, and very short staffed
They are letting things run out, they were out a few bourbons, out of ribs, and very short staffed
Posted on 3/27/25 at 10:39 pm to hobotiger
Wanted to like it… through the years it was very uneven ranging from ok to poor to fine enough. Never had a great meal there.
There was at least a stretch where I’d bet good money that they were microwaving leftover meat from past days which is never going to make for good brisket. After a second time of that I learned to stick to a burger or such in the odd instance we would pop in
There was at least a stretch where I’d bet good money that they were microwaving leftover meat from past days which is never going to make for good brisket. After a second time of that I learned to stick to a burger or such in the odd instance we would pop in
Posted on 3/28/25 at 7:17 am to hobotiger
quote:
They are letting things run out, they were out a few bourbons, out of ribs, and very short staffed
Most high quality BBQ places allow this to happen as it takes 6-10 hours to make and they’d rather run out than risk having too much. They also often have limited space so they literally can’t add more.
My personal opinion on this though is for the meat there’s many creative ways to use unused meat. You can make a chili, you can make a smoked chicken salad, etc. You could even sell day old meat for a lower cost. So you aren’t running out as often.
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