Salt Pepper Oak — Restaurant in Prairieville

New BBQ joint that just opened in BR. This is some serious BBQ and not your average run of the mill. I mainly review on Yelp, but decided to leave a review here. I visited here on April 25th.

Service: It's day 2 of this place being open and they were very busy and crushing it!! Be patient with them and give yourself time becauset it isn’t hyper fast pace but it’s not slow. It’s a new spot and staff will find its rhythm and will get better over time. Tthe staff is doing a great job turning food over in the kitchen. Very friendly staff, the energy and vibe of this place is great. Owner is very present and serving food to the tables. They are limited on the days open and hours are 11am-5pm I believe Thurs, Fri, & Sat to get started.

Food: Not sure where to start....flavor profiles are amazing! This is not your standard backyard smoked brisket, pulled pork and ribs, this place is set apart! I added pics, but it was after we started picking off of the trays of food. I went with my wife and one of my sons. We ordered the 2 of the 2 meat w/2 sides combo and we got brisket, pork ribs, pulled pork, & pork belly burnt ends. I lived in Texas for a decade and love the bbq there and Texas brisket is top notch. SPO brisket is ridiculous and amazing, right amount of smokiness with a perfect rub to give it great flavor. The pulled pork was excellent too. If you want to be daring, get the pork belly burnt ends...life changing!! The pork belly burnt ends is like a fireworks of flavor! I didn't try the pork ribs, but my son sure did enjoy them. He said the meat had good flavor and they were fall off the bone tender. The four sides we had was the slaw, beans, street corn & mac n cheese. Beans are savory and not sweet great flavors for a side. Nice change of your standard sweet baked beans. The street corn was excellent and probably my favorite, mac n cheese was great too and the slaw was good, needed a little more salt, but tasted good and had a nice crunch to it. We also got the tallow fries which were good but not a fan of the shoe string type french fries. Both BBQ sauces were good, but only item I used most of the sauce was for the pulled pork. The spicy pickle ketchup is a nice twist to dip the fries in. I can't say enough about this place and the flavors of all the meats I tried were excellent!!! The portions are perfect, your not going to be overserved but you will be satisfied with the portions with amazing flavor profiles! In conclusion of the food, I think BBQ is my love language and this spot is my new go to for BBQ.

Atmosphere: Really cool vibe inside and they put some nice work into the aesthetics with a lot of wood. Great energy from the entire staff, you can tell they enjoy working there even with how crazy busy it...

Let me start by saying this — the ribs and chopped brisket? 🔥 Straight-up fire! So tender, so juicy, seasoned just right. I was ready to give a full 5 stars just off the strength of that meat alone!

But let’s talk about the full experience… because baby, it had some bumps.

First off, no one greeted me when I walked in. I stood there like a confused cousin at the wrong cookout. Ended up ordering from the kiosk because, well, nobody said a word. Cool — not the end of the world, but a simple “Hey! Welcome in!” would’ve set a better vibe.

Now let’s talk sides. The mac and cheese — listen, if you’re gonna call it that, make sure it comes with elbow noodles, not these random shell/scallop pasta imposters. And sadly… it was bland. Looked funny, tasted like air. Corn? Whew. I love a dressed-up corn, but whatever wet mixture was added made it confusing — like the corn couldn’t decide if it was a salad or a soup.

And the meat? Again, top-tier. BUT — why are y’all throwing it in the box like I’m feeding it to my dog?! That grease was sliding everywhere. A little parchment paper, a tray, something would’ve shown more care. The meat deserves better, and so do the customers.

Now to end on a high note — the place looks amazing, inside and out. Clean, fresh, and good vibes once you’re seated.

Final word: I’ll be back for that brisket and ribs, but please tighten up the sides and the packaging for the meat entrees. We’re not animals, we’re hungry humans...

Wow !! 5-star ⭐️!! Check out these pics!! They are worth 1000 words!!

The seasoning was perfection and that super dark bark is something you can only get on a real deal stick smoker!! The brisket was pull apart tender, and not dry, either.

I have been posting about Salt Pepper Oak for a while now. Vincent Hunt is the owner operator and made my dream of buying a whole brisket a reality.

Diamond Head is a long drive for brisket. But after having tried it, it may be worth the drive?!?!?

LOOK at the pictures close up!! I want you to see the rendering of the fat which - when done perfectly - has a yellow tint to it. THATS WHAT THIS HAS !!!

If you ever heard the phrase “meat candy” that is what this is. Its when the fat and meat textures result in luxurious bite like smooth fine milk chocolate does. Message Vince or message Salt Pepper Oak for more information on this.

It is NOT cheap but worth the money. I bought an entire brisket because different parts of the brisket have diverse bites depending on where the cuts come from. And I wanted to see and try them all.

I think this brisket came from 1 of 2 - 1,000 GALLON smokers. And the flavor from that is like no other. It is 100% real deal.

Check limited store hours for availability.

Check them out and tell them where you...