When prepping for this dining review, I stumbled upon the realization that throughout my time with South Mississippi Living, I had yet to review a barbecue restaurant. I’m not even sure how I allowed that to happen. I love barbecue. Smoked meats? Absolutely. An assortment of sides? Yep.
I love how from a broader perspective it differs across regions, but on a smaller scale it differs from household to household. There’s something so personal about barbecue. Firing up a smoker or grill conjures up a host of spirits nestled deep within the one fanning the flames. A sense of pride radiates from the pit master with each slice of smoked brisket or pulling of pork. And rightly so. It’s no easy feat, but one that I’m here for.
We have so many great barbecue places along the Coast, but nothing prepared me for the decadence I experienced at my first barbecue dining review. Nestled in an unassuming building off Kiln-Delisle Road and marked solidly by the wafting smoke rising from the back is Salt Pepper Oak (SPO), a barbecue spot so fantastic that you just simply have to go experience it for yourself.
Owner and Pit Master Vincent Hunt is the brainchild behind SPO and let me tell you, he is on to something good.
Hunt entered the food service industry during the glory days of the Copa Casino and from there has developed his own cooking style and restaurant savvy. Hunt prides himself on his small-batch craft barbecue style, marked with only live fire and a little bit of salt, pepper, and well, oak, of course! If you don’t see him in the front cutting meat to order, you can find him out back with his two custom-built smokers, Lottie Mae and Too Phat. Naming your smoker is good luck, I suppose, and like all things barbecue, keeps everything personal.
During my SPO visit, I tried a little bit of everything and I’m still unsure of exactly which was my favorite. The Pulled Pork Nachos were an absolute dream, piled high with chipotle avocado cream, queso, smoked pico, pepper jack, refried beans, fresh jalapeños, and house pickled onions. Both the nachos and the overstuffed potato come with your choice of meat and I recommend adding one or the other to your order. Okay, maybe both.
The SPO sides are all things you would expect from your favorite barbecue spot, but with their own special SPO flair. Fire Roasted Corn Elote is a delicious take on the popular street corn with just the right amount of cilantro and lime. Charro Beans and the SPO 6 Cheese Mac are customer favorites, as well as the Roasted Creole Potato Salad. My favorite, however, was the Creamy Maple Napa Slaw. There’s something magical about the combination of warm, buttery meat with cold, crispy slaw that just lights up the meal and this slaw is like no other with its poblano peppers, carrots, red onions, and creamy maple mustard dressing.
But you came for the meat, so let’s get down to it. SPO is a true killer on the barbecue scene. Housemade cheddar sausage, East Carolina Pulled Pork, Smoked Turkey Breast, and Pork Spare Ribs are standout options for any SPO visit. But if you are lucky enough to get your hands on the Brisket or the Pork Belly Burnt Ends rendered in a peach glaze, you are truly set for life. These smoked meats are outstanding and it’s no wonder that Hunt sells out constantly.
Salt Pepper Oak is simply a gem. It’s a walk-in, counter service, no fuss kind of spot, which is great because the focus is truly on the barbecue. Hunt loves being a part of the barbecue scene and is so confident in his ability to serve the best barbecue around that he live-streams his cutting board nonstop during opening hours. That’s right, you can check him out live on TikTok, Thursday through Saturday, 11 a.m. to 8 p.m. and see up close and personal what amazing things are happening at SPO.
However, I’ll bet you watch online for about 15 minutes before you find yourself on the way to Pass Christian for the live version. Because, as I already mentioned, barbecue is definitely personal.
Salt Pepper Oak
16940 Kapalama Dr., Pass Christian
228.231.3851
www.saltpepperoak.com
Facebook @SaltPepperOak
Hours:
Thursday-Saturday
11 a.m.-8 p.m.
