- by Lisa Monti
You’ve probably seen the mascot pig at the new Smokin’ Jo’s BBQ restaurant in front of Buoy’s Bar (115 S. Beach Boulevard, Bay St. Louis). Starting on Tuesday, March 13 - opening day - you’ll be able to order starters, sandwiches, meats and meat plates with sides from the meat-centric menu.
“We’re excited about serving something different on the beachfront,” said owner Jolynne Trapani. For the past 23 years, she's been co-owner of one of the Mississippi coast's most popular restaurants, Trapani's Eatery (116 North Beach Boulevard), just a block away from the new Smokin' Jo's.
“All our meats will be smoked daily onsite and all our sides and BBQ sauces are homemade, along with a variety of different BBQ sauces.” They’ve been cooking for two months with the large smoker using pecan and oak wood to fine tune the process.
Customers will order at the window, get a number and take a seat inside or outside. Servers will bring your food and bus the tables.
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The soft tacos can be filled with your choice of two meats (brisket, chicken or pork) topped with pineapple mango salsa with a splash of Sriracha and barbecue sauce.
Sides include mac and cheese, fried okra plus the standards: barbecue beans, potato salad, cole slaw and waffle fries.
Sandwiches are topped with homemade slaw, sliced Kosher pickle and onion. Pick from pulled pork, pulled chicken, brisket and a combination of two meats. There’s also a smoked sausage on a bun if that’s what speaks to you.
Ribs are sold by the rack, half rack or single rib. Pork, sausage, brisket and pulled chicken is available by the pound or half pound servings.
The kid’s menu has a chicken or pulled pork quesadilla and grilled cheese, each with one side.
The catering menu orders include meats, sides and box lunches to feed 20 people or more and whole Key lime pies. Sauce is sold by the quart. Delivery to the nearby marina will be available on opening day and to the downtown area by May 1. In true Bay St. Louis style, deliveries will be made by golf cart.
A ribbon cutting will be held Saturday, April 21 at 4pm.