Page 38 - South Mississippi Living - August, 2024

DINING SALT PEPPER OAK
3 Meat Plate with Charro Beans and Fire Roasted Corn Elote.
ADDRESS
16940 Kapalama Dr. Pass Christian
CONTACT
228.231.3851 www.saltpepperoak.com
SOCIAL
Facebook @SaltPepperOak
HOURS
Thursday-Saturday 11 a.m.-8 p.m.
story by Kimberly C. Rasmussen photos courtesy of Salt Pepper Oak
38 | August 2024
www.smliving.net | SOUTH MISSISSIPPI Living
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