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1
Posted on 10/25/21 at 7:24 am to dtett
quote:
I feel bad for Fete au Fete. The only reason they had a line was because those people didn't want to wait in gonzo's line.
I was in the line for Gonzo's (with a beer and my to-go beers) by 12:20. There were 40-50 people ahead of me by then. By the time I ordered, the guy behind me and I noticed one person reading the other food truck's sign. They didn't seem to be operating yet. When I left at 1:20/30, I don't remember seeing anyone in their line, but the Gonzo's line was still 50/60 deep.
When did Fete au Fete open?
Posted on 10/25/21 at 8:03 am to lsufan9193969700
quote:
When did Fete au Fete open?
They were open at noon, my wife got some filthy fries. There was 4-5 people in their line when she was up there.
Posted on 10/25/21 at 4:01 pm to AscensionTiger
Oh, their line must have been on the opposite side of their truck. We were staring at the side facing Gonzo's and wondering why they hadn't opened up.
Posted on 10/25/21 at 4:07 pm to lsufan9193969700
easily best bbq in LA
Posted on 10/25/21 at 6:27 pm to Neauxla
Easy to do if ya aren’t scaling up to serve the masses. His stuff is great but he’s serving small quantities and he’s open 6 hours a week 
#linetothelulingbridge
#linetothelulingbridge
Posted on 10/26/21 at 1:40 pm to lsufan9193969700
I heard that he's looking to open up a restaurant on the Northshore soon. Either Hammond or Mandeville.
Posted on 10/26/21 at 1:42 pm to GynoSandberg
it gives me anxiety thinking about serving mass quantities of bbq. i couldnt imagine trying to scale it up
Posted on 10/26/21 at 2:02 pm to w0291524
Please come to Hammond
Posted on 10/26/21 at 2:24 pm to GynoSandberg
quote:
Easy to do if ya aren’t scaling up to serve the masses. His stuff is great but he’s serving small quantities and he’s open 6 hours a week
You're not wrong but I don't see the need to throw shade at ole boy. Everybody starts somewhere.
Posted on 10/26/21 at 2:37 pm to GeauxTigers0107
He has been really careful about scaling up and has done a good job keeping the quality.
Have been a huge fan/promoter since he was slinging out of hot boxes at Wayward Owl. Love the different cuts and specialty stuff he does. The only slight complaint is he goes a little heavy on the cracked pepper crust. Smaller pieces (like the beef cheeks) tend to be overloaded by the crust.
Have been a huge fan/promoter since he was slinging out of hot boxes at Wayward Owl. Love the different cuts and specialty stuff he does. The only slight complaint is he goes a little heavy on the cracked pepper crust. Smaller pieces (like the beef cheeks) tend to be overloaded by the crust.
Posted on 10/26/21 at 3:54 pm to burgeman
He was in hammond at Gnarbq last weekend...
Posted on 10/26/21 at 4:27 pm to dtett
It would be a lot for him to be open more than he is when its a one man show. He's actually cooking more briskets than some of the joints in the Top 10/50 were prior to the list coming out. Other than help on Fridays he's usually at it by himself. Cooking for the numbers he does time adds up quick when you factor in sides and stuff.
Posted on 10/26/21 at 5:18 pm to GeauxTigers0107
quote:
You're not wrong but I don't see the need to throw shade at ole boy. Everybody starts somewhere.
quote:
His stuff is great
Hmmm. No shade intended. “Best BBQ” just needs to be quantified
This post was edited on 10/26/21 at 5:19 pm
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