In 2020, Calvin Collier came home from two months of work in West Africa and got sick fast. He had a high fever, night sweats and pounding headaches. COVID-19 tests came back negative. The real cause turned out to be malaria, from a single mosquito bite, and it put him in the hospital for a week.

Collier has always loved cooking and feeding a crowd. Lying in that hospital bed, he started thinking about what people would remember about him, and he decided he was done putting his dream off. Once he recovered, he put that energy into building Smoke Bayou, the barbecue restaurant he now runs as founder and pitmaster on Coursey Boulevard.

The Plates

Everything centers on slow-smoked meat and sides made from scratch. The restaurant's best seller is the three-meat platter: pick any three smoked meats and two sides. Bigger appetites can go for the five-meat plate, which comes with two 16-oz sides and is easily shared.

Single-meat plates cover the basics, including smoked chicken, sliced brisket with a dark bark and smoke ring, and pulled pork, each with two sides. There's also a brisket and ribs entrée for anyone who can't decide.

The Bar

Smoke Bayou pours cocktails as well as plates barbecue. House drinks include the Dirty Bayou Juice and one called the Pittmaster. The restaurant also hosts live events and game nights, and it takes catering requests and party bookings through its website or by phone.

Plan Your Visit

Where: 10655 Coursey Blvd., Baton Rouge

Hours: Wednesday through Saturday, 11 a.m. to 8 p.m.; Sunday, 11 a.m. to 6 p.m.; closed Monday and Tuesday

Call: (225) 335-7208

Photo courtesy of Smoke Bayou.