Greg Delair likes to think of his new take-out sandwich counter as a food truck without the wheels. Open since December, The Zydeco Smokehouse is simple, crowd-pleasing food, made to order and served up fast, with an emphasis on Southern-inspired barbecue meats that have been left to linger for hours in the smoker.
His slow-cooked fast food is all made from scratch, he says. “The only thing that comes from a package is the potato chips.” He slices up the cabbage for his sweet and crunchy (blessedly mayo-free) coleslaw fresh every morning, saying, “Day-old coleslaw just doesn’t work for me.”
The sandwiches — pulled pork, pulled chicken breast, and Andouille sausage are staples on the winter menu — featuring hickory, maple and apple wood chips, respectively. There’s no deep-fryer, so rather than fries, sandwiches can be ordered with a side of Delair’s smoked Mac & Cheese or his chipotle and molasses baked beans with smoked pork belly. He makes his own version of “poutine” by topping those beans with house smoked bacon, pulled pork, and cheese curds. (more…)