Sweet on savory: Chef Brad Collins of pop-up Sweet's Meats
Welcome In: Brad Collins, Sweet's Meats
Interview by Paul Oswell
Hi! Could you quickly introduce yourself? Where do you work/what’s your position or title, and how long have you been there?
I’m Brad Collins, Chef and Owner of Sweet’s Meats. I’ve been at this for about four years now. We originally started as a fundraising project to save a community space during the COVID lockdown when social events were no longer possible. We were offering dinners for pickup and delivery every Friday.
How would you describe the cuisine that you serve? Would you say there’s a philosophy or concept behind the restaurant?
At the moment, we focus on bar and comfort food—something that’s quick, easy to eat, and incredibly tasty. Think burgers, tacos, quesadillas, and even mac and cheese egg rolls. Right now, the goal is to cater to the late-night crowd and my fellow service industry folks, providing great food for those who need a bite before heading home.
Let’s go back… what are your earliest memories of making meals or being around food being prepared?
My earliest memory is from when I was a kid and my mom was making spaghetti. The meal was ready, but I remember pulling a chair up so I could stir the pot myself while she stepped out of the kitchen. I yelled, “Mom, it’s ready!” I also remember neighborhood get-togethers during football season, where we would gather at the house across the street, and grilling was always involved. That’s probably where I developed my love for grilling, BBQ, and party food—it always brought people together and made it all feel fun.
Was there a decisive moment that made you think: “I can go professional!”?
Yeah, when the public was finally allowed to gather again, I got invited to sell pulled pork sandwiches outside The Phoenix for their first beer bust fundraiser. I was still operating as a fundraising effort, but when I saw how much money I raised in such a short time, I thought to myself, “I wonder what I could do with the rest of the week?” The dinners on Friday nights were enough to keep the rent paid for the community space until we could start holding events again. I also remember asking a close friend—someone who would always be honest with me—if he didn’t know me, would he still want to buy my food. His answer was a confident “yes,” and that gave me the push I needed.
How did you feel when you made that life choice?
It was nerve-wracking, but I had a solid circle of people around me who would’ve told me if it was a bad decision. So, I’d say I was cautiously optimistic. It also felt good to know that the work I was putting in would benefit me and the people around me, rather than just contributing to a bottom line for shareholders or a big corporation.
Where did you learn your trade? Who were your early inspirations or mentors?
I learned a lot by watching my mom cook and getting involved with neighborhood cookouts and grilling sessions. My mom was a single parent who worked multiple jobs to make ends meet, and I had to cook for myself when she wasn't there. As far as inspiration goes, I’m motivated by the people around me in this city. For example, Damien and Heather from Liberacion NOLA were an early influence. I watched them set up outside the Hi-Ho Lounge, and their line quickly grew from a few people to over 25, forcing them to bring on extra help. Another influence was Fredo from Burger Nerds. He started as a pop-up and is now operating out of a shared location, with plans to open a second spot. People like them and many others in my community inspire me to keep pushing forward. One mentor I turn to often is Chef Mike Marina—he’s like an older culinary brother to me. I ask him for advice and always value his opinions.
If you were born and raised in New Orleans, how do you feel that the food/drink scene has changed over the years? If you moved here, how is the New Orleans food scene different from where you spent your formative years?
I actually grew up in Baton Rouge. We didn’t go out to eat much, but when we did, it was usually comfort food, and a lot of the time, it was Mexican. As I got older and started making my own money, I didn’t explore many different food spots either. I was with people who were picky eaters, so we never ventured too far from what we knew. But now, I’ve learned to appreciate and explore all kinds of food. I’m totally comfortable going out to try something new on my own, and I’ll even treat myself to a fancy meal when I can.
What’s the most esoteric/out-there item you’ve ever put on a menu?
One of the wildest things I’ve put on the menu is 'The Arrhythmia Burger'—a burger with brown sugar bacon, smoked boudin, pepperjack cheese, all sandwiched between two honey buns. It’s insanely indulgent, but so, so good.
What’s the weirdest thing you’ve ever tasted?
Not so much weird, but something I just can’t get behind: anchovies. They’re too salty and fishy for me. No offense to those who love them, but we’ll need to order separate pizzas if that’s on yours.
Do you spend a lot of time experimenting when you’re not working? Do you try out areas of cuisine that you’re less familiar with?
Definitely. I love experimenting when I have the time. Recently, I made chorizo and cheddar-stuffed pork tenderloin, and I also tried a pineapple teriyaki sausage-stuffed smoked chicken breast. Both turned out amazing!
Time to name some names. Where do you like to eat and drink around town?
Favorite Mexican spot: Don Jose in Metairie
Favorite Vietnamese: Ba Chi Canteen
Best pizza: Zees on Baronne
Top tacos: Liberacion Nola and Potluck Tacos (Pedro’s carnitas are hands down the best I’ve had)
Honorable mentions: King Katsu, Wukong Ramen, Burger Nerds
You’re at home. Maybe you’ve had a few drinks, maybe you’re feeling lazy, maybe you need some quick comfort. What are you making away from the public glare?
It’s pretty simple—pork ramen with an egg, American cheese, and whatever protein I have in the fridge. If I’m feeling extra lazy, it’s frozen pizza with extra cheese and sauce for dipping.
Where are your favorite food cities outside of New Orleans?
I’ve got my eye on the food truck scenes in Las Vegas and Los Angeles. Both cities have so much diversity and creativity in their food scenes.
What’s the most memorable eating experience you’ve ever had?
For me, the most memorable meals are the ones I share with the people I love. It’s all about the company and the vibe.
You have an unlimited budget for a private chef-catered meal for you and your loved ones. Who’s cooking, what are they serving, and where are you eating?
Malcom Reed would be my chef, and we’d feast on all kinds of smoked meats, sides, and creative party food ideas that he can come up with. We’d have the whole spread at The Allways Lounge (can you tell I love The Allways?) in the Twilight Room for a private dinner with my friends and favorite performers. Gotta love food and a show!
I love food/restaurant-set movies and TV shows. Do you have any go-to food media?
I’m a fan of cooking competitions and shows like "F*ck, That’s Delicious." I also love food media centered around New Orleans—it’s rich with history and flavor.
How else do you relax, besides getting as much sleep as possible?
When I’m off, I enjoy spending time with my partners, whether it’s a quiet night of ordering takeout and watching TV or playing video games, or trying something new at a restaurant or catching a show at The AllWays (I might be a little obsessed with The AllWays!)
OK, leave us with one kitchen tip/secret hack/your favorite corny joke. Or all of the above.
For a juicy burger, only flip it once. And here’s a joke for you: What’s Snoop Dogg’s umbrella for? Drizzle.
Sweet's Meats is located inside @fetichenola, 817 St. Louis St., Thursday Thru Sunday 6ishpm to 4am
Follow Brad and Sweet's Meats on Instagram!
Interview by Paul Oswell
Hi! Could you quickly introduce yourself? Where do you work/what’s your position or title, and how long have you been there?
I’m Brad Collins, Chef and Owner of Sweet’s Meats. I’ve been at this for about four years now. We originally started as a fundraising project to save a community space during the COVID lockdown when social events were no longer possible. We were offering dinners for pickup and delivery every Friday.
How would you describe the cuisine that you serve? Would you say there’s a philosophy or concept behind the restaurant?
At the moment, we focus on bar and comfort food—something that’s quick, easy to eat, and incredibly tasty. Think burgers, tacos, quesadillas, and even mac and cheese egg rolls. Right now, the goal is to cater to the late-night crowd and my fellow service industry folks, providing great food for those who need a bite before heading home.
Let’s go back… what are your earliest memories of making meals or being around food being prepared?
My earliest memory is from when I was a kid and my mom was making spaghetti. The meal was ready, but I remember pulling a chair up so I could stir the pot myself while she stepped out of the kitchen. I yelled, “Mom, it’s ready!” I also remember neighborhood get-togethers during football season, where we would gather at the house across the street, and grilling was always involved. That’s probably where I developed my love for grilling, BBQ, and party food—it always brought people together and made it all feel fun.
Was there a decisive moment that made you think: “I can go professional!”?
Yeah, when the public was finally allowed to gather again, I got invited to sell pulled pork sandwiches outside The Phoenix for their first beer bust fundraiser. I was still operating as a fundraising effort, but when I saw how much money I raised in such a short time, I thought to myself, “I wonder what I could do with the rest of the week?” The dinners on Friday nights were enough to keep the rent paid for the community space until we could start holding events again. I also remember asking a close friend—someone who would always be honest with me—if he didn’t know me, would he still want to buy my food. His answer was a confident “yes,” and that gave me the push I needed.
How did you feel when you made that life choice?
It was nerve-wracking, but I had a solid circle of people around me who would’ve told me if it was a bad decision. So, I’d say I was cautiously optimistic. It also felt good to know that the work I was putting in would benefit me and the people around me, rather than just contributing to a bottom line for shareholders or a big corporation.
Where did you learn your trade? Who were your early inspirations or mentors?
I learned a lot by watching my mom cook and getting involved with neighborhood cookouts and grilling sessions. My mom was a single parent who worked multiple jobs to make ends meet, and I had to cook for myself when she wasn't there. As far as inspiration goes, I’m motivated by the people around me in this city. For example, Damien and Heather from Liberacion NOLA were an early influence. I watched them set up outside the Hi-Ho Lounge, and their line quickly grew from a few people to over 25, forcing them to bring on extra help. Another influence was Fredo from Burger Nerds. He started as a pop-up and is now operating out of a shared location, with plans to open a second spot. People like them and many others in my community inspire me to keep pushing forward. One mentor I turn to often is Chef Mike Marina—he’s like an older culinary brother to me. I ask him for advice and always value his opinions.
If you were born and raised in New Orleans, how do you feel that the food/drink scene has changed over the years? If you moved here, how is the New Orleans food scene different from where you spent your formative years?
I actually grew up in Baton Rouge. We didn’t go out to eat much, but when we did, it was usually comfort food, and a lot of the time, it was Mexican. As I got older and started making my own money, I didn’t explore many different food spots either. I was with people who were picky eaters, so we never ventured too far from what we knew. But now, I’ve learned to appreciate and explore all kinds of food. I’m totally comfortable going out to try something new on my own, and I’ll even treat myself to a fancy meal when I can.
What’s the most esoteric/out-there item you’ve ever put on a menu?
One of the wildest things I’ve put on the menu is 'The Arrhythmia Burger'—a burger with brown sugar bacon, smoked boudin, pepperjack cheese, all sandwiched between two honey buns. It’s insanely indulgent, but so, so good.
What’s the weirdest thing you’ve ever tasted?
Not so much weird, but something I just can’t get behind: anchovies. They’re too salty and fishy for me. No offense to those who love them, but we’ll need to order separate pizzas if that’s on yours.
Do you spend a lot of time experimenting when you’re not working? Do you try out areas of cuisine that you’re less familiar with?
Definitely. I love experimenting when I have the time. Recently, I made chorizo and cheddar-stuffed pork tenderloin, and I also tried a pineapple teriyaki sausage-stuffed smoked chicken breast. Both turned out amazing!
Time to name some names. Where do you like to eat and drink around town?
Favorite Mexican spot: Don Jose in Metairie
Favorite Vietnamese: Ba Chi Canteen
Best pizza: Zees on Baronne
Top tacos: Liberacion Nola and Potluck Tacos (Pedro’s carnitas are hands down the best I’ve had)
Honorable mentions: King Katsu, Wukong Ramen, Burger Nerds
You’re at home. Maybe you’ve had a few drinks, maybe you’re feeling lazy, maybe you need some quick comfort. What are you making away from the public glare?
It’s pretty simple—pork ramen with an egg, American cheese, and whatever protein I have in the fridge. If I’m feeling extra lazy, it’s frozen pizza with extra cheese and sauce for dipping.
Where are your favorite food cities outside of New Orleans?
I’ve got my eye on the food truck scenes in Las Vegas and Los Angeles. Both cities have so much diversity and creativity in their food scenes.
What’s the most memorable eating experience you’ve ever had?
For me, the most memorable meals are the ones I share with the people I love. It’s all about the company and the vibe.
You have an unlimited budget for a private chef-catered meal for you and your loved ones. Who’s cooking, what are they serving, and where are you eating?
Malcom Reed would be my chef, and we’d feast on all kinds of smoked meats, sides, and creative party food ideas that he can come up with. We’d have the whole spread at The Allways Lounge (can you tell I love The Allways?) in the Twilight Room for a private dinner with my friends and favorite performers. Gotta love food and a show!
I love food/restaurant-set movies and TV shows. Do you have any go-to food media?
I’m a fan of cooking competitions and shows like "F*ck, That’s Delicious." I also love food media centered around New Orleans—it’s rich with history and flavor.
How else do you relax, besides getting as much sleep as possible?
When I’m off, I enjoy spending time with my partners, whether it’s a quiet night of ordering takeout and watching TV or playing video games, or trying something new at a restaurant or catching a show at The AllWays (I might be a little obsessed with The AllWays!)
OK, leave us with one kitchen tip/secret hack/your favorite corny joke. Or all of the above.
For a juicy burger, only flip it once. And here’s a joke for you: What’s Snoop Dogg’s umbrella for? Drizzle.
Sweet's Meats is located inside @fetichenola, 817 St. Louis St., Thursday Thru Sunday 6ishpm to 4am
Follow Brad and Sweet's Meats on Instagram!
