Smokin’ on the Bayou

I have to admit, I only stumbled upon this truck because the credit card machine at LA truck was down. The smell of smoked meat caused me to pass up another food truck and make my way towards Smokin’ on the Bayou. Once I reached the order/​pick-​up window, I was greeted by the smiling faces of two women. You could definitely tell that they loved their job and enjoyed what they were doing.
Upon looking at the menu, it seem as if the only option for ordering the meats was to get the combo since all other items had individual prices next to them. So, I initially decided upon the Smokin’ combo, which included a smoked meat, a bayou item, and a drink for $ 13.50. However, one lady informed me that everything was available a la cart, even the meats. Sweet! I changed my order to just a half pound of Bayou sausages ($ 3.50) and an order of the chicken jambalaya ($ 5). I really enjoyed the smoked sausages! The smoky flavor wasn’t too strong and the sausages were plump and juicy. Seriously so good! No chicken jambalaya on the other hand, I was not a fan of. I believe the chicken that was used in the jambalaya was smoked, and that smoky taste just over took every thing. The flavor was lacking and it seemed like celery pieces were thrown in their just because the recipe called for it. The rice was way too mushy and over cooked. Definitely not a fan at all.
I probably would not seek out this particular food truck. However, if it’s within walking distance to where ever I am at, I’ll be sure to grab a helping of their smoked meats.

Sweet, friendly ladies working this @bayougators truck. If I had one suggestion for improvement, it would be to include prices on the menu board. Reasonable wait times, and everyone can appreciate when brisket is sliced to order, but it’s sad that the backup bread for whenever the usual carb runs out is untoasted sandwich bread (white or wheat).
Colfax gumbo ($ 8) had crab claw, sausage, ham, and rice in a seasoned broth, and three Hilltop Hearth saltine pairs to come with. Pecan maple brisket sandwich ($ 10.60) had 2 – 3 slices with BBQ sauce optional on the side; I’d go for a platter next time and skip the ambivalence-​inducing sauce. Smoked barnyard pimp is sold in quarter cuts of white or dark meat ($ 4.xx dependent on cut of chicken). Its skin was grilled aggressively short of charring, with plenty of flavor permeating the surfaces. I also got a pound of smoked sausage to share, which was slightly fatty but definitely a hit.
I could stand downwind of the smoker all day. Amongst our group, we managed to sample everything they were offering that day besides the baked beans and white meat. Looking forward to trying their ribs and moss weed gumbo too.

Picked up a ½lb. of Brisket (pecan wood). I uploaded a picture of it so you can take a look for yourself. The color on the edges had good penetration (giggity) and the flavor of the meat was out of this world. I was tempted to strip off some of the fat from the slices of brisket, but I ended up murdering all of it. The flavor of the pecan wood permeates evenly throughout the fat and the meat. It actually tastes better, sans sauce.
I found that the sauce tended to mask some of the great flavors of the brisket. If you have a semi-​serious appetite, ½lb. is not going to put a dent in your hunger. If you have a cute little deck-​of-​cards meat portion appetite, this is just the ticket.
In my experience, I think this place takes the brisket crown in Maryland (that’s not saying much). One last thing, I’m very satisfied with the fact that the owner is a native of the Lou’ — that lends her some credibility. Now I just have to try the gumbo.
Bottom line: if this truck is within walking distance of you (or maybe bit more), I think it’s in your taste buds’ best interest to patronize this joint.