Barbecue and Seafood at J & J’s BBQ & Fish (52% Off)


Value Discount You Save
$25 52% $13
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Over 400 bought

In a Nutshell

Two Louisiana natives specialize in slow-smoked meats such as beef brisket and pork ribs, as well as southern fried seafood and po’ boys

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Must purchase 1 food item. Not valid for catering. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Choose Between Two Options

  • $12 for $25 worth of barbecue and seafood
  • $24 for $50 worth of barbecue and seafood

Barbecue-wise, the eatery serves smoked chicken, beef brisket, and pork ribs with your choice of two sides ($8.99–$11.99). On the seafood end of the spectrum, a platter named for gospel singer Mahalia Jackson includes three pieces of fish, six jumbo shrimp, six hush puppies, and fries ($22.99).

J & J's BBQ & Fish

For many, a love of barbecue begins and ends at eating it. But Johnny Walker took his love a step farther by creating his own signature brand of sauces. They add an extra kick to pulled pork, rib tips, and turkey, all of which Johnny slow-smokes at J & J's BBQ & Fish alongside fellow pitmaster Joe Draper. They let diners pair their southern-style barbecue with sides such as slaw, potato salad, and hush puppies, so named for the quiet passion with which dogs eat them. The Louisiana natives also draw from the flavors of their home state to create seafood specialties that include po’ boys made with shrimp, oysters, or tilapia, as well as platters centered on fresh catches of red snapper and catfish.

Customer Reviews

I tried a little of various meats and sides and was completely impressed. I will definitely be going back for more!
Desiree A. · August 9, 2013
Good food, lots of choices!
Linda Y. · August 4, 2013
The guy (&) that worked there was really nice
Jim D. · August 4, 2013

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