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Unleaded BBQ
Posted on 4/5/24 at 1:40 pm
Posted on 4/5/24 at 1:40 pm
Looks like this place is finished up. Drove by today and just wanted to try it out and see if anything changed up. Saw that the signage was down and covered up but the place was open with crews coming in and out. Lady at the counter said the BBQ never took off and are changing it up to a Pizza joint instead. Always nice people when I popped in occasionally, but the food went downhill bad. Had a good chopped brisket sandwich when they opened, then just started tasting like baked brisket with flavorless sides. Hope the new concept makes it.
9
Posted on 4/5/24 at 1:51 pm to Pirate0714
That location would be a perfect place for a quick in and out banh mi shop, assuming they can do it right.
Posted on 4/5/24 at 2:03 pm to Pirate0714
it was mediocre BBQ with good sides, just like every other BBQ place in Baton Rouge. Nice people though I hope they hit on something that works
Posted on 4/5/24 at 2:06 pm to cgrand
I don't think the sides were even that great. They definitely weren't terrible.
Both times I ordered brisket it came to me cold and lacking flavor. I think the chef that worked there was the same one who worked at Bumsteer's and several other kitchens that have gotten shut down. After it opened, it seemed like a matter of time before the place eventually shut down.
Both times I ordered brisket it came to me cold and lacking flavor. I think the chef that worked there was the same one who worked at Bumsteer's and several other kitchens that have gotten shut down. After it opened, it seemed like a matter of time before the place eventually shut down.
Posted on 4/5/24 at 2:11 pm to Pirate0714
Yeah I gave it a shot and it was not very good. Unfortunately.
Smoke Bayou currently reigning BR BBQ champ though I am following Offset BBQ and waiting patiently for them to open. The guy is putting in some serious work to learn the trade. I see he has taken some classes from pit masters in Texas to include Leroy and Lewis and has gotten some legit smokers made from Primitive Pits.
Smoke Bayou currently reigning BR BBQ champ though I am following Offset BBQ and waiting patiently for them to open. The guy is putting in some serious work to learn the trade. I see he has taken some classes from pit masters in Texas to include Leroy and Lewis and has gotten some legit smokers made from Primitive Pits.
Posted on 4/5/24 at 2:38 pm to Mister Bigfish
Yea we tried the popup Offset put on last year and his brisket was hands down best in BR I've tried.
Posted on 4/5/24 at 2:43 pm to Mister Bigfish
I truly don't understand why BR can't do it correctly. Slow and low, liberally seasoned coarse salt and pepper. It's not THAT hard. Seems like most places here just throw it into a smoker and hope for the best.
Posted on 4/5/24 at 2:59 pm to Pirate0714
went with my wife and son and it was really bad
great location. but the food was really rough
great location. but the food was really rough
Posted on 4/5/24 at 3:22 pm to Mister Bigfish
quote:
following Offset BBQ and waiting patiently for them to open.
I'm waiting for Gonzo's Smokehouse to go full blast and open in Baton Rouge. Don't know why he's sticking to only open on Friday.
Posted on 4/5/24 at 3:52 pm to Pirate0714
Parking and prices drive me away. I’m in that area for lunch sometimes and would prefer a lower cost lunch.
Posted on 4/5/24 at 4:30 pm to Pirate0714
quote:
changing it up to a Pizza joint instead
Not sure about competing with Red Zepp, at least it's on the right side of the road for the afternoon sun. With Rock Paper Taco and Govt Tacos closing, think I would test a taco joint there. I'd much rather compete w/ Zippy's.
Posted on 4/5/24 at 4:34 pm to BilbeauTBaggins
quote:
I truly don't understand why BR can't do it correctl
That work life is brutal
Posted on 4/5/24 at 4:51 pm to Tigers13
2 tacos places couldn’t make it so you think a third one would?
Posted on 4/5/24 at 5:22 pm to bluebarracuda
quote:
That work life is brutal
That and inventory management is also brutal trying to put out good product when you are trying to establish yourself and understand customer volumes.
Incredibly hard business to own/operate. It’s fairly easy to do one right at home as others have noted. It’s a whole different story having to run a restaurant and have consistency in that product. I give props to those that have tried…you’d have a hard time talking me into even putting money into one.
This post was edited on 4/5/24 at 5:26 pm
Posted on 4/5/24 at 7:21 pm to JTBrett
I can attest, my strategy was to cook less than I thought to avoid unsold product. That sucks though because sometimes you're leaving money on the table. Better than being stuck with 30 lbs BBQ that you have to use in beans and quesadillas, or just toss. It helps if you have other solid products that require less labor and will keep you open longer. Doing it for real is a grind, I don't think I took a day off for five years. No family vacations..catering every holiday..pretty horrible.
Ultimately decided the whole thing was too much and went back to the work force. Better health insurance lol. I didn't cook BBQ again for two years, now my family and friends enjoy my skills for free!
Ultimately decided the whole thing was too much and went back to the work force. Better health insurance lol. I didn't cook BBQ again for two years, now my family and friends enjoy my skills for free!
Posted on 4/5/24 at 7:58 pm to Shexter
quote:
I'm waiting for Gonzo's Smokehouse to go full blast and open in Baton Rouge. Don't know why he's sticking to only open on Friday.
I don’t think he has any plans to do that. I am just speculating here. It appears he is really focusing on quality of the product and staying within his means. He can keep it all within the family to run the business. He doesn’t have to worry about all the headaches of a day to day restaurant and the staffing issues. Additionally he sells out completely every week with minimal loss on his end (no food waste). Plus he has the option to do pop ups and catering gigs.
This post was edited on 4/5/24 at 8:00 pm
Posted on 4/5/24 at 8:50 pm to Pirate0714
Sonny’s and podnuh still holding strong
Posted on 4/5/24 at 10:46 pm to Mister Bigfish
I never went to Unleaded based on pictures.
Don’t think you’ll ever see Gonzo’s move to BR. He has a loyal following, people willing to make the drive. He also has great relationships with people
In multiple industries there, chemical plants, the Saints. No reason to move really.
Don’t think you’ll ever see Gonzo’s move to BR. He has a loyal following, people willing to make the drive. He also has great relationships with people
In multiple industries there, chemical plants, the Saints. No reason to move really.
Posted on 4/6/24 at 10:42 am to BilbeauTBaggins
quote:
Slow and low, liberally seasoned coarse salt and pepper. It's not THAT hard
You're right in that "cooking" it isn't hard. But smoking it properly to the correct doneness and maintaining that quality until and through service is hard. Very hard. That's why these places don't make it.
Posted on 4/6/24 at 10:57 am to Pirate0714
Went once for lunch. It was good, not great.
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