Ronnie Evans, Jr. and Philip Moseley
Blue Oak BBQ
Louisiana
Ronnie Evans, Partner, Blue Oak BBQ
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 (‘10), 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 at 900 N. Carrollton Ave. The restaurant quickly went on to receive widespread acclaim, both in New Orleans and in the larger Southern barbecue community, including “Best Barbecue”from Gambit New Orleans and Where Y’at New Orleans, Grand Champions of Hogs for the Cause, and “New and Notables” from Biz New Orleans, among others. They continue to innovate by drawing inspiration from Texas pit-masters past and present and through annual food crawls across the country.
Ronnie currently lives in New Orleans with his girlfriend Molly, one-year old daughter, Georgia, and their two dogs, Cassius Clay the Dachshund and Lucy the Jack Russell Terrier. In his limited free time he is an avid golfer, enthusiastic traveler, and naturally, an explorative eater.
Philip Moseley , Partner, Blue Oak BBQ
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. As soon as he was able to work, he began bussing and waiting tables after school at New Orleans staple Joey K’s. After graduating from Louisiana State University in 2010, Moseley returned to New Orleans and delved into the international coffee industry.
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.
Moseley currently lives in Uptown New Orleans’ with his wife Emilie, dog Petey and two adopted cats - Natchez and Gandolf. Active in his spare time, he can be found traveling, playing sports or cheering on his beloved New Orleans Saints.
About Blue Oak BBQ
Blue Oak BBQ is brought to you by New Orleans-natives Ronnie Evans and Philip Moseley, who set out to become New Orleans' foremost purveyors of fine smoked meats and savory sauces. The duo formed Blue Oak in 2012 when Evans and Moseley decided to start smoking meats in a small pop-up inside of the Uptown New Orleans dive bar, Grits. While at Grits, Evans and Moseley gained a cult following for their late-night bar fare and barbecue.
In 2014, the duo expanded and transitioned to a new location inside Chickie Wah-Wah where they served full time and focused on developing and perfecting their barbecue. Four years and thousands of pounds of meats later, the duo graduated to their own brick-and-mortar location in 2016 at 900 N. Carrollton Ave in Mid-City.
Since opening, the duo has made a name for themselves serving up some of the city’s finest smoked meats, sides, and sandwiches.
Now, with a Hogs for the Cause Championship under their belts, the Blue Oak team continues to pave the way for carnivorous excellence in New Orleans. Go visit! You will not be disappointed.
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