Evans Ronnie and Moseley Philip 350x350 - Philip Moseley, Ronnie Evans and

Ronnie Evans and Philip Moseley

Biography

A Louisiana native, Ronnie Evans was always enamored with Southern heritage and foodways. While earning his Bachelor’s in Business Management from the University of Alabama, Ronnie gravitated towards hospitality, spending every spare minute in small mom and pop kitchens, working tables at local breakfast haunts and earning his college drinking money at a barbecue joint in Tuscaloosa. Ronnie and childhood friend, Philip Moseley, would talk about owning a restaurant since they were little boys. In 2012, the duo brought a childhood dream to fruition with the founding of Blue Oak BBQ. Blue Oak BBQ began... READ MORE

A Louisiana native, Ronnie Evans was always enamored with Southern heritage and foodways. While earning his Bachelor’s in Business Management from the University of Alabama, Ronnie gravitated towards hospitality, spending every spare minute in small mom and pop kitchens, working tables at local breakfast haunts and earning his college drinking money at a barbecue joint in Tuscaloosa. Ronnie and childhood friend, Philip Moseley, would talk about owning a restaurant since they were little boys. In 2012, the duo brought a childhood dream to fruition with the founding of Blue Oak BBQ. Blue Oak BBQ began as a series of successful pop-ups, first at the late night dive, Grits Bar and later at the locally famous Chickie Wah Wah Music Club. The demand for their slow-smoked meats, including St. Louis-style ribs, Texas-style brisket, Alabama-style pulled pork, smoked chicken wings and house-made smoked sausage, outgrew the pop-up model. In 2016, Blue Oak BBQ opened as a brick and mortar concept in Mid-City, New Orleans. The restaurant quickly went on to receive widespread acclaim, both in New Orleans and within the larger Southern barbecue community. Today, Blue Oak BBQ continues to serve up some of the finest smoked meats in the South.

Growing up, New Orleans native Philip Moseley could be found in one of two places – in the kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. With a mother from Brazil and father from Gulfport, Moseley’s upbringing fostered a deep passion for hospitality. Philip and childhood friend, Ronnie Evans, both aspired to own a restaurant one day. In 2012, the duo brought a childhood dream to fruition with the founding of Blue Oak BBQ. Blue Oak BBQ began as a series of successful pop-ups, first at the late night dive, Grits Bar and later at the locally famous Chickie Wah Wah Music Club. Eventually, the demand for their slow-smoked meats, including St. Louis-style ribs, Texas-style brisket, Alabama-style pulled pork, smoked chicken wings and house-made smoked sausage, outgrew the pop-up model. In 2016, the duo opened Blue Oak BBQ as a brick and mortar concept in Mid-City. The restaurant quickly went on to receive widespread acclaim, both in New Orleans and in the larger Southern barbecue community. Today, Blue Oak BBQ continues to serve up some of the finest smoked meats in the South.

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