Page 48 - Play Coastal Mississippi - Winter, 2025

DINING
3 Meat Plate with Roasted Corn Elote and Charro Beans and Fire | Salt Pepper Oak
Story by Kimberly C. Rasmussen
When prepping for this dining review, I stumbled upon the realization that throughout my time as a food writer, 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.
Smoked Brisket Loaded Potato | Salt Pepper Oak
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 experience it for yourself. Owner and Pit Master Vincent Hunt is the brainchild behind SPO; 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
48PLAYCOASTALMISSISSIPPI I WINTER2025 COASTALMISSISSIPPI.COM