On this Foodie Friday episode, Baton Rouge pitmaster Nick Cormier of Envie Smokehouse joins the show to talk about the craft behind his in-demand barbecue and the pop-up scene that’s taken the city by storm. After selling out night after night at Mercy Fair, Cormier explains how his backyard hobby turned into a must-try local food experience.
Cormier shares his journey from cooking bad briskets at home to placing in competitions and eventually launching Anvis as a pop-up operation. Instead of opening a brick-and-mortar restaurant, he chose to focus on quality and flexibility, serving at local spots like Pelican to Mars while keeping the emphasis on the product.
The conversation dives deep into brisket basics: trimming, seasoning, and smoking. Cormier keeps it simple—salt, pepper, post oak wood, and 12 to 14 hours on an offset smoker. The key, he says, is uniform trimming and clean smoke to let the beef shine.
Beyond brisket, Envie also offers standout items like beef ribs, brisket mac and cheese, and even beef cheek barbecue—though he admits he often has to give those away just to convince people to try them.
It’s a conversation about passion, process, and why sometimes keeping things simple produces the best results.