Didn't see JT's on Sunny Lane in Del City mentioned here. It was not so good for a while but been back several times lately and it is awesome! BBQ Chop Shop has moved to Frontier City, so it isn't really very accessible now, but they are still serving up great BBQ. BTW - Brian, that Beef & Buns - Mr Catfish will get a visit from me. Is that the Henderson family? LeMon was the "And that's no bull" guy.

Didn't see JT's on Sunny Lane in Del City mentioned here. It was not so good for a while but been back several times lately and it is awesome! BBQ Chop Shop has moved to Frontier City, so it isn't really very accessible now, but they are still serving up great BBQ. BTW - Brian, that Beef & Buns - Mr Catfish will get a visit from me. Is that the Henderson family? LeMon was the "And that's no bull" guy.

That's them.

That's them.
Went to the Beef and Buns - Mr. Catfish today. Very good. The only problem I had was a large group that went there before ate all of the ribs. So, I had brisket and catfish with baked beans. I will try it again on a Thursday or Friday before five. If I remember correctly, they are close Monday-Wednesday.
C. T.

Went to the Beef and Buns - Mr. Catfish today. Very good. The only problem I had was a large group that went there before ate all of the ribs. So, I had brisket and catfish with baked beans. I will try it again on a Thursday or Friday before five. If I remember correctly, they are close Monday-Wednesday.
C. T.


You missed out. I took the wife there today for lunch and the ribs were awesome. I have been told they often sell out to large groups. In also tried the small chopped beef sandwich and the banana pudding. Both were really good. The sandwich was actually a good size for a 'small.' The banana pudding is enough for at least 2.

I think Saturday at 5 is a little of a gamble. I have had this problem at many places in OKC, Tom's, Leo's, and one that most of you younger folks don't know was Beasley's. Beasley was famous for his "out of meat, gone fishin" sign. I'm retired so like I said, before five for me next time. My only problem is that I buy a lot more than I can eat. I left there with 1 1/2 pounds of brisket/catfish. I live alone so will eat it for another day or two.
C. T.

You missed out. I took the wife there today for lunch and the ribs were awesome. I have been told they often sell out to large groups. In also tried the small chopped beef sandwich and the banana pudding. Both were really good. The sandwich was actually a good size for a 'small.' The banana pudding is enough for at least 2.

Brisket is not BBQ? I thought BBQ was a process, not a definition of the meat used. I have been all over the country and love barbecue wherever I go, but I don't question the choices of meat, I like some better than others. I would be curious as to why you think brisket is not barbecue.
C. T.
l

Don't take it personally, it's just that depending on where you're from, bbq means different things. Go to the birthplace of bbq and you'll find that it's not a verb, or a process, or a philosophy, and certainly not any portion of a cow. Rather it's one specific food - a whole hog slow cooked over wood, finished off with vinegar based sauce consisiting mainly of red pepppers, salt and vinegar. As it moved west, the word took on more meanings - so much so that if you get far enough west, bbq refers to the actual grilling device itself.

Again, don't take it too seriously, as i was just ruffling some regional bbq feathers. As i said, i like brisket, i like turkey, i like a lot of meat cooked a lot of different ways, i just don't dare call it bbq ;)

That's an affliction that some Carolina people have, thinking they are the only ones who know what BBQ is....they really are worse than some of the Texans that I am around about BBQ .

When you create it, you get to name it. North Carolina - "Cradle of Cue"

actually, i thought that barbecue was invented in the caribbean...

-M

There seems to be no definite place of origin, but the Caribbean is high on the list. I don't have too much faith in Wikepedia but for something like this, it's probably fine and I took this from them. "Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.". And the term barbacoa is from the Caribbean. By the way OKC Heel, I didn't take it personally, I just wondered about your comment. And in reality, barbecue is an accepted definition for a backyard cookout, grill cooking, smoke cooking and probably several other variations. And I'm sorry, but it has been around long before North Carolina even knew what it was. I thought it was funny the last time I was in Asheville, I asked if they had barbecue pork, and the man behind the counter looked at me kind of strange and said "barbecue is pork". I only asked because it had dropped off OKC menus for a while and was slowly coming back (not talking about pork ribs of course).
C. T.

actually, i thought that barbecue was invented in the caribbean...

-M

When you create it, you get to name it. North Carolina - "Cradle of Cue"


actually, i thought that barbecue was invented in the caribbean...

-M
When it really comes down to it, the caveman invented BBQ.

+1 For Holleys BBQ.
Ate there today and it was very very good.
Just get there early because they close at 3pm.

Roy's is the best place for BBQ in Chickasha. Jakes is OK but a bit too commercial.

We don't eat a lot of BBQ, but tend to frequent Swadley's on Memorial since it's decent and on the way home. Before the Tax Commission closed them down, I tried the BBQ Chop Shop on North May based on Urbanspoon reviews. Whatever their tax problems, they should have been closed for imitating BBQ.

I know it was chain BBQ, but I kinda miss Smokey Bones. They had the only mustard-based sauce that I've ever liked.

Speaking of sauces, when we lived in SE Oklahoma near Durant, you occasionally found places/people who made a smokey gravy instead of a traditional tomato- or mustard-based sauce. There was this little roadside travel trailer in Colbert for a while that had a smokey white gravy that was to die for. It was especially good on pork. A friend made a hot, spicy homemade gravy that was pretty good, though he couldn't cook meat right to save his soul.

Has anyone else run across gravy sauces?

I like all types of "barbeque" from chicken to brisket, but I'd have to say that my favorite is pulled pork with (western?) Carolina sauce--which is basically that flavored, spiced-up vinegar. I don't think I've ever encountered that "gravy" type sauce.

Someone in here mentioned Beasley's BBQ . . . The name rang a bell along with jogging a pleasant memory.
Where was Beasley's located? I'm almost certain I tried their product at least once.


Does anyone in here remember "Underwood's" BBQ?
They used to have at least a couple of locations in the metro area.
I seem to recall that the owner of those establishments ran into some tax problems that allowed him to become a guest of the state or the feds for awhile.

Ray's BBQ in Norman is the best !!!!

I mentioned Beasley's. He originally was located in what is now Irma's near 63rd and N Western. He had gunny sacks for curtains but was a stickler for cleanliness. I don't think he ever received a warning from the health department. The gunny sacks fit into the decor which was chuck wagon/farm house style. He closed that one to work closer to home and he opened a store in Pink, Ok. Then he closed that one and opened another one at 63rd near Broadway in what is now The Shack Seafood and Oyster Bar. Not long after opening that store, he got cancer and retired. I think he died about six months later. He had an extra extra hot sauce that you had to ask for and it was really warm. I ate one beef sandwich with that and chased it with a second sandwich with just hot sauce. Yes, I remember Underwood's. It was OK, I ate there a few times.
C. T.

I like all types of "barbeque" from chicken to brisket, but I'd have to say that my favorite is pulled pork with (western?) Carolina sauce--which is basically that flavored, spiced-up vinegar. I don't think I've ever encountered that "gravy" type sauce.

Someone in here mentioned Beasley's BBQ . . . The name rang a bell along with jogging a pleasant memory.
Where was Beasley's located? I'm almost certain I tried their product at least once.


Does anyone in here remember "Underwood's" BBQ?
They used to have at least a couple of locations in the metro area.
I seem to recall that the owner of those establishments ran into some tax problems that allowed him to become a guest of the state or the feds for awhile.

Beasleys . . . 63rd and Western. Of course.
Very good BBQ, interesting decor.
Thanks!

I mentioned Beasley's. He originally was located in what is now Irma's near 63rd and N Western. He had gunny sacks for curtains but was a stickler for cleanliness. I don't think he ever received a warning from the health department. The gunny sacks fit into the decor which was chuck wagon/farm house style. He closed that one to work closer to home and he opened a store in Pink, Ok. Then he closed that one and opened another one at 63rd near Broadway in what is now The Shack Seafood and Oyster Bar. Not long after opening that store, he got cancer and retired. I think he died about six months later. He had an extra extra hot sauce that you had to ask for and it was really warm. I ate one beef sandwich with that and chased it with a second sandwich with just hot sauce. Yes, I remember Underwood's. It was OK, I ate there a few times.
C. T.
Beasley's was one of the best BBQ joints that I have ever eaten at. And I do remember the hot..hot sauce.

I hope this isn't off subject, but does anyone know of a good place in OKC for Jamaican "jerk" meat? It's very similar to BBQ but with very distinctive spices. I've been to Jamaica many times and love it.

I think that Bahama Breeze used to have some "Jerk-" items on their menu . . .
You are right: There should be a place around here where this can be enjoyed.

Try Carican Flavors for jerk meat. I haven't been there yet but I've heard good things.

Zarate's in Edmond on Broadway is supposed to have great Jamaican Jerk. Have not tried that menu item specifically, but enjoyed other things at this Latin American restaurant http://www.zarateslatingrill.com/

Zarate's in Edmond on Broadway is supposed to have great Jamaican Jerk. Have not tried that menu item specifically, but enjoyed other things at this Latin American restaurant http://www.zarateslatingrill.com/

The menu shows Jerk Chicken but doesn't mention pork or beef.

I like all types of "barbeque" from chicken to brisket, but I'd have to say that my favorite is pulled pork with (western?) Carolina sauce--which is basically that flavored, spiced-up vinegar. I don't think I've ever encountered that "gravy" type sauce.

Someone in here mentioned Beasley's BBQ . . . The name rang a bell along with jogging a pleasant memory.
Where was Beasley's located? I'm almost certain I tried their product at least once.


Does anyone in here remember "Underwood's" BBQ?
They used to have at least a couple of locations in the metro area.
I seem to recall that the owner of those establishments ran into some tax problems that allowed him to become a guest of the state or the feds for awhile.


I realize i'm reviving a dead thread, but i've been away for a bit. So yea, just to clarify in case you ever go looking for it and find you are not happy with what you find, the sauce you described is actually Eastern NC style. Western NC style is actually a ketchup based sauce that has vinegar as the secondary ingredient being added to it.

And yes, i do realize i come off as a barbecue snob on this thread and i'm not ashamed of that. While i certainly enjoy all manner of food that falls under the label of barbecue in different parts of the country - from brisket in texas to ribs in KC, i just cant overcome my upbringing and refer to it as barbecue. But if it's good, i have no problem saying so.


Back to the eastern nc sauce, anyone interested in making their own would likely be shocked at just how simple it is to make. I keep a gallon of it at the house at all times as we try and cook a pig or two every few months when i get homesick.

Don't worry about it Heel - I am from NC too and married a TX girl who to this day calls NC BBQ squished pig. I think the simplicity of the Eastern NC style is what I like - just get the meet right and don't go overboard with sauce.

OKC Heel or CaptDave,
Define barbecue if you don't mind. I know the original definition has been lost, but how do you define it? Until about ten years ago, we had some pretty fine que in the OKC area and of course Kansas City and Texas have some fine places as well as Tennessee. But, those are "places". How do you think it has to be prepared to be called "que"?
Thanks,
C. T.

BBQ has to meet 3 requirements to be BBQ to me.

1.) Fire (I do give a little leeway to restaurants that use commercial electric smokers)
2.) Hardwood
3.) Will not be done for at least one hour (Anything that doesn't meet this requirement is grilling.)

In NC, it is shredded and chopped smoked pork with a sauce. The difference between Eastern and Western NC BBQ is the sauce as described by Heel.

Generally speaking though, I think slow cooked meat over fire with smoke is the starting point. Then throw in some sort of seasoning on the meat and we are on our way to BBQ. Pig or cow - doesn't matter to me.

Personally I like just about all of it. I will not turn down a good plate of smoked meat just because it might not fit a particular region's definition of BBQ. I generally prefer dry rub and am not crazy over the flavor of the meat being overwhelmed by the sauce. I like a little sauce, but the meat is most important to me. Now I am hungry....I think I will go find a plate for lunch today!

;)

... Pig or cow - doesn't matter to me.


Man after my own heart. Mama was a W NC gal (a ways south of Lake Lure) and Pops was a TX panhandle lad whose family ultimately ended up spread out from Austin down se to Sabine Lake. Suffice to say a wide variety of cow, pig, chicken, fish and sea were part of my raisin'

BBQ has to meet 3 requirements to be BBQ to me.

1.) Fire (I do give a little leeway to restaurants that use commercial electric smokers)
2.) Hardwood
3.) Will not be done for at least one hour (Anything that doesn't meet this requirement is grilling.)
I think that this definition pretty much nails it for me. It's not so much what is being cooked as how it is cooked. Low, slow and with a lot of smoke. Of course, I don't know how one would then define the traditional Hawaiian (and probably the original Carrbe (sp?) barbecoa on Hispanola)which involved a pig in a pit, no smoke but so it goes . . .

Isn't authentic "Carolina" vinegar sauce basically just some vinegar and some sugar maybe with some pepper flakes for a little heat?

I think that this definition pretty much nails it for me. It's not so much what is being cooked as how it is cooked. Low, slow and with a lot of smoke. Of course, I don't know how one would then define the traditional Hawaiian (and probably the original Carrbe (sp?) barbecoa on Hispanola)which involved a pig in a pit, no smoke but so it goes . . .

I can probably help clarify that.... Those 3 requirements are how I define American BBQ. Yes, I know Hawaii is part of America but I am only defining the mainland. :D

Way back in the early '80s I had one of the original versions of this wonderful device.
Patent US4094295 - Charcoal and water smoker and cooker - Google Patents (http://www.google.com/patents?id=pcAzAAAAEBAJ&printsec=abstract&zoom=4#v=onepage&q&f=false)

It was marketed as the "Cajun Cooker" (NOT "Cookin' Cajun"). There are similar cookers around today, but none of them compare to this one in terms of heavy durability and foolproofness of use. I wish I could get another one--and, in fact tried to track down Burl Boswell a couple of years ago (by phone and email) but to no avail.

This thing produced perfect ribs, every time, in about 3.5 hours. You may wonder how you added more charcoal/wood chunks but it wasn't necessary as one load of the charcoal pan lasted for the necessary cooking time. I also cooked a few prime rib roasts and other cuts on it. I'll bet there are a few of these, still in the box, stashed in a warehouse somewhere. I'll also bet they would sell for more than the $60 I think I paid for mine. You could also use it as a grill . . . and it was actually made in America. =)

It helped to make my own back yard MY "favorite BBQ spot."
(and that was back when I hardly knew how to cook anything. =)

First, RadicalModerate, look again, the South American/Carribe(sp) style of barbecoa produces a lot of smoke sometimes from wet banana leaves and other wet natural things that were placed on top of ? the hog or fire. I asked the question because back in the 80s when pork had just returned to OKC BBQ stores, I was on a vacation to NC and I asked if a BBQ place had pork and he was all over me like white on rice! He pretty much told me that if it wasn't from the pig, it wasn't que. I really didn't care for the vinegar type sauces and as I have said before, sauce is only needed if the que is not done properly (for me), but I use almost no condiments so if a person likes sauce, what difference does it make, I don't have to use it. I had one of the large smokers with a drop down fire box and learned a lot about que, but it is like the term golf, lost in time, nobody knows the origination of either term. I did learn "slow" cooking, at about 200 degrees, indirect heat (various woods in the fire box, meat in the smoker portion of the monster). I bought Hickory or Pecan (part of the Hickory family, but a little milder) by the rick, and the Texas weed (Mesquite) by the bunch/bag. And occasionally, I used fruit woods. By the way, the heat source (fire) could be from the moon (or electricity) as long as it can produce smoke from the wood of choice. As far as choice of food to be smoked, if it's a meat (fowl, fish, shellfish, sausage, pork, beef et al) and you like it, why not smoke it. Of course if you smoke some things like fowl or meat without feet (seafood), that sort of negates BBq Eater Anonymous one hour restriction to call it que.
Now, it's time for someone to jump in and tell us they have smoked products from the earth.
C. T.

As far as choice of food to be smoked, if it's a meat (fowl, fish, shellfish, sausage, pork, beef et al) and you like it, why not smoke it. Of course if you smoke some things like fowl or meat without feet (seafood), that sort of negates BBq Eater Anonymous one hour restriction to call it que.
Now, it's time for someone to jump in and tell us they have smoked products from the earth.
C. T.

Doesn't negate my 1 hour restriction. It get's disqualified due to the one hour restriction. ;)

On the other hand. In my own personal opinion, I could never consider smoked seafood BBQ. That just seems odd to me. LOL

Cheese is actually a food that I smoke that meets all of my requirements but I don't consider BBQ either. During the winter I cold smoke cheese (Temp stays under 90 degrees for entire process) using charcoal briquettes and hardwood chunks and I usually have it in my smoker at least one hour.

So it's not a hard and fast set of requirements as much as it is a basic set of guidelines.

Radical Moderate - Look into the Weber Smokey Mountain (http://www.virtualweberbullet.com/) bullet smoker. They are almost identical to what you posted and I regularly get up to 16 hours of cooking time on only one load of charcoal in mine.

Way back in the early '80s I had one of the original versions of this wonderful device.
Patent US4094295 - Charcoal and water smoker and cooker - Google Patents (http://www.google.com/patents?id=pcAzAAAAEBAJ&printsec=abstract&zoom=4#v=onepage&q&f=false)



And actually other than the Weber Smokey Mountain. There is another cooker made by Brinkmann that is even more similar to this in design and price that we in the BBQ world lovingly refer to as the ECB or El Cheapo Brinkmann.

And don't let that name fool you into thinking that is a derogatory name. We all admit that some mighty fine Q can be made on the ECB. But anyone that knows much about making tasty Q knows it's not what you are using to cook it's how well you know how to use the device you are cooking in. A lot of people are out there also using what we call UDS or Ugly Drum Smoker that are made out of food grade metal barrels and putting out some really good Q.

I bought one of those El Cheap Brinkmann's several years ago, but it just doesn't seem the same as my good old Cajun Cooker. In fact, after a couple of attempts at duplicating the former product from the former water-smoker I just use it as a grill.

Alton Brown did a whole show one time on using a large clay planter/pot and a small electric "burner" as a smoker. I think he used a remote probe thermometer to set the burner--with a pan of wood chips on it--to about 225-deg. Pretty ingenious. Another time he smoked a whole salmon (NOT BBQ =) in a cardboard box. Both episodes (of "Good Eats") are probably available on Youtube . . .

P.S.: I don't like to overdo it on the sauce no matter what kind of sauce it is. As has been said: If the meat is done right, it doesn't require a lot of flavor enhancement.

Yeah, I've seen both of those Good Eats episodes. Alton is very interesting and inspiring.

Most people do make some modifications to the ECB to get them to work better. I got one for free at a garage sale one time and it was my dedicated cheese smoker until I started getting so many requests for cheese that I had to upgrade to something bigger.

I'm not a fan of sauce either. I think it should be used to complement the meat and not as an enhancement to the meat.

OKBBQEA: I'll bet you can answer this question that I've wondered about for some time . . .

I've liked the original Oklahoma Station BBQ over on 50th for a long time. And it wasn't just because of those coupons every Wednesday in the Gazette or the Railroad Decorating Motif. =) I've never had a bad meal there. Sometimes it's better than other times, but it's never "bad". One of the nicest parts of the experience there involved that nice young lady at the start of the serving line but I guess she moved on to other public service activities. I tried the far NW location a couple of times and the food was good while the "ambiance" was far too "sterile" . . . I think that location closed. (that was all just background. on to The Point . . . =)

Did this place change ownership two or three years ago?
It seems as if the entire "original" crew went away and was replaced by a different group of folks on the other side of the serving line. I have NO COMPLAINTS about any of this as the last time we ate there (too long ago, sadly) the food was just as good or better than ever but I am just curious if the same people who started the business are still involved with it.

(Side Note: Alton Brown--along with Emeril LeGasse, Tyler Florence, Ina Garten, Bobby Flay and a host of others going all the way back to The Galloping Gourmet and Justin Wilson are responsible for my love of cooking as a hobby. I have now "graduated" to appreciating The Art of Jacques Pepin and Julia Child. =) Did I forget Steve Rachlen? I watched him cook a huge steak on a shovel, over some coals, a few months ago. "Gaucho BBQ From The Pampas" he called it . . . Really, "Gaucho Grilling" if we want to get technical . . . Sure hope they burned all the paint off the shovel before cooking with it. I do have to wonder . . . Why would an Argentinian Cowboy want to be saddled with a shovel . . ? =)

BBQ has to meet 3 requirements to be BBQ to me.

1.) Fire (I do give a little leeway to restaurants that use commercial electric smokers)
2.) Hardwood
3.) Will not be done for at least one hour (Anything that doesn't meet this requirement is grilling.)


I don't post much but have to disagree with your one hour rule. Primarily when it comes to boneless skinless chicken breasts. They take about 45 minutes @225.

Some will say you can't smoke boneless skinless chicken breast! Wrong, I cook them all the time and the come out juicy with a great smoke flavor. I usually smoke 15-20 at a time and food saver some for later use in nachos, enchiladas, sandwiches, pretty anything you would but chicken in. If fact I think the smoke flavor is enhanced by food savering, then freezing, and using at later date.

To me the key is to pull the breasts with a temp between 157-160, wrap them in foil, and let them sit for at least 10 minutes. So is a smoked chicken breast considered que?

(Side Note: Alton Brown--along with Emeril LeGasse, Tyler Florence, Ina Garten, Bobby Flay and a host of others going all the way back to The Galloping Gourmet and Justin Wilson are responsible for my love of cooking as a hobby. I have now "graduated" to appreciating The Art of Jacques Pepin and Julia Child. =) Did I forget Steve Rachlen? I watched him cook a huge steak on a shovel, over some coals, a few months ago. "Gaucho BBQ From The Pampas" he called it . . . Really, "Gaucho Grilling" if we want to get technical . . . Sure hope they burned all the paint off the shovel before cooking with it. I do have to wonder . . . Why would an Argentinian Cowboy want to be saddled with a shovel . . ? =)

Giada - nothing to add. :D

Yeah . . . Giada is OK . . . (except for her head is maybe half a size to big for her tiny frame and she persists in launching into that annoying semi-phony "italian" pronunciation thing on ingredients =) have you tried Lydia/Lydia's Italy? On CREATE? Far more "authenically" Italian. =) Yet . . . this is about BBQ. Local BBQ.

(Did you ever read Joe Bob Briggs' discussion on the difference between BBQ and Bar-B-Que? It is a classic. =)
(But I digress . . . He is a Texan.)

Excellent Method for the Chicken.
Key Point on Chicken: 160, internal.
Trust me on this. (you really don't want to personally experience salmonella sickness. trust me. for real.)
(and so that whatever it is that hits the plate in Inuit Villages in Alaska (e.g. Whales) and Former Viking Settlements in Iceland (e.g. "preserved" rotten shark meat) can be disqualified =)

While Chicken has legs unlike a fish or a "seafood" . . . somehow i have some difficulty associating it with BBQ... yet I once ordered the Chicken at Oklahoma Station and it was real good. So who am I to judge?

Maybe Authentic BBQ should only include land-dwelling mammals without feathers?
(cooked low and slow over tree by-products with a fire started with a broken piece of glass and the sun =)

(i sure hope some PETArianVegans are reading this. not out of meanness, just for fun . . .
"diner": "Oh! I just love this garnish for my lentils . . . Is it Wasabi?
"server": No, ma'am . . . We call it Soylent . . . Soylent green. Would you like some Liquid Smoke? Can I bring you another tortilla? or would you prefer some PITA bread? perhaps a bit of Worchestershire sauce? . . . perhaps with the organic virtual anchovies made from discarded allergy preventing peanuts?)

I don't post much but have to disagree with your one hour rule. Primarily when it comes to boneless skinless chicken breasts. They take about 45 minutes @225.

...

To me the key is to pull the breasts with a temp between 157-160, wrap them in foil, and let them sit for at least 10 minutes. So is a smoked chicken breast considered que?

Well I usually cook mine to an internal temp of 155 and it takes me longer than an hour. So..... yeah I consider it Q. :D

I also brine any poultry I smoke.

Excellent Method for the Chicken.
Key Point on Chicken: 160, internal.
Trust me on this. (you really don't want to personally experience salmonella sickness. trust me. for real.)

While Chicken has legs unlike a fish or a "seafood" . . . somehow i have some difficulty associating it with BBQ... but I once ordered the Chicken at Oklahoma Station and it was real good. So who am I to judge?

I agree on the 160 internal and allowing it to rest wrapped in foil will take it above the 160 mark.

Also, isn't the 160 rule for the breast/white meat? I was always told that the thighs need to be cooked to 180ish? Is that not the rule anymore?

I really enjoy smoked chicken it is hard to find good smoked chicken. Bubba's (when it was on 39th/Portland) had a Thursday (I think) special of 1/2 smoked chicken and it was very consistent and good. Had to get there early as the chicken's would usually run out.

OKBBQEA: I'll bet you can answer this question that I've wondered about for some time . . .

Did this place change ownership two or three years ago?


Don't quote me on this one but I believe I saw an article about that long ago that talked about the ownership changing there. Now the reason I'm saying don't quote me is because I believe Jack's BBQ on 39th Expressway changed hands about the same time and that may be what I'm remembering.

Brining is [g-ds] Gift to Modern Poultry and Pork.
(except, of course, to the Salt Intolerant)

And thanks to Swadley's BBQ for pointing out this simple reality to the dining public on their most recent TV ads.
(as well as to The Laborers in The Salt and Vinegar Mines--and sugar cane/beet fields--who help make Brining Possible. =)

Never had a bad meal at Swadley's either. =)
(mebbe a little more spendy that what i would ordinarily spend for a quick lunch . . . but a fair price for tasty Q)

Thank goodness, people are finally learning the truth supporting Maslow's Hierarchy of Human Needs. =)

I don't know how to cook . . . Yet I feel "Self-Actualized" . . . on account of I am polite to ALL of those involved in putting this BBQ on my plate . . . without bitching or being unreasonable. =)

"Jack's" on 39th was OK . . . (appropriately greasy walls, etc.)
but it went away a long time before the aforementioned changes at Oklahoma Station #1 . . .

P.S.: I once tried the Alton Brown Method of "BBQ"-Ribs in foil in the oven . . .
Fuggedabouit. =) I would much rather do the Ina Garten version of Short Ribs for Company. (not BBQ)
Dang . . . I've got a chicken breast in the fridge and at least three frozen Italian sausages in the freezer . . . Sounds like time to begin preparin' t' crank up the Weber Smoky Joe (NOT BBQ =) fer dinner t'night . . . Might even run up to the store for a Butternut Squash or sumpin' as a side dish . . . =)

OK BBQ Eater Anonymous and RadicalModerate,
Jack's started with (who else) Jack, who then sold it and due to a "do not compete" clause in the sale opened a diner on 50th close to Meridian or MacArthur. When the five year DNC restriction was over, he opened Oklahoma Station. I have heard that he sold it after the Oklahoma Station in Edmond folded. He was certainly old enough to retire, so I suspect the person that said he sold it is correct. Now, as for the Brinkman style smoker, I have been to a Kansas City BBQ cookoff and one contestant had some excellent food coming out of his.
C. T.
Don't quote me on this one but I believe I saw an article about that long ago that talked about the ownership changing there. Now the reason I'm saying don't quote me is because I believe Jack's BBQ on 39th Expressway changed hands about the same time and that may be what I'm remembering.

By the way, I watched an Alton Brown show where he made his smoker with a hot plate, water soaked wood and I believe an old refrigerator. Also, if BBQ is a preparation method, why can't you BBQ anything edible, meat, fruit, vegetables, et al?
C. T.

Thank You C.T.! (after George's on Kelly, Tom's at the Interstate, and Beasley's on 63rd all went away, there was/IS Oklahoma Station--why am I not surprised that it had a connection with another excellent place?)

Now . . . To the point: BBQ is shorthand for Bar-B-Q which is another version of Barbeque which is different from other spellings including, but not limited to, barbecoa (as if they spoke or typed english =) . . . and since it is actually a method rather than a product, there is no reason anything can't be BBQ'd . . . except for most produce won't stand up to the long cooking times (plantains/yams/coconuts?) without accidentally turning into sauce which we all know can detract from the quality of the primary ingredient which is usually a dense, protein-based substance. It would be possible to BBQ Spam, but it wouldn't be the same. =)

It would be possible to BBQ Spam, but it wouldn't be the same. =)

LOL.... I do BBQ Spam. :cool:

RadicalModerate,
WOW, I don't know many folks that ate at Ray's Sewer Service! The current occupant of George's on Kelly. Did you ever try Johnson's on Britton road, just West of Penn, or Portland Avenue BBQ at 23rd and Portland? And of course, the Hickory House on 25th and South Western.
C. T.
(after George's on Kelly, Tom's at the Interstate, and Beasley's on 63rd all went away, there was/IS Oklahoma Station--why am I not surprised that it had a connection with another excellent place?)

I used to know a guy--a licensed plumber--who worked for Rays. Rays was always just south of the former location of Georges BBQ on Kelly.
Maybe Ray's expanded? Butt who knows? =)

Point is . . . My old plumber buddy said that the nastiest grease traps in town were at Sleepy Hollow (on 50th).
And Sleepy Hollow had nothing directly to do with BBQ.

Giada - nothing to add. :D

I'll see your Giada and raise you with a Nadia G :D

LOL.... I do BBQ Spam. :cool:

Well . . . There you have it: Cross-Cultural Culinary Awareness based on the favorite commodity of The Islanders (specifically The Hawaiians).
Prior to the Advent of The Cargo Cults, Hawaiians had to be content with pit roasted pigs/andor fish. Then . . . as if by a miracle . . . Spam came on the scene (via airplane) straight from the Austin, Minnesota Homeplace of Spam direct to the beach party/luau next door. Like Walt Disney said: It's a big wide, wonderful world. I draw the line at BBQd Tofurky. =)

I bought a Primo XL a year ago, after the electric smoker I had used for a couple of years died. Faced with replacing it and the gas grill that was on its final days, I took the plunge and spent the money...definitely the best investment I have ever made in the bbq/grill department. I'll never have to buy another one.

After years of experimentation I can make some dang good Q now.

I'll see your Giada and raise you with a Nadia G :D

You can have Nadia G. I couldn't make it through the episode I tried to watch.
Horrid voice and even worse camera presence. May be a good cook, but ick as to the presentation.

Dayum! I've never had nor used a smoker but now I want one. Currently I cook chicken in the crockpot but I'm ready to toss that mf out!

Please, Christmas, don't be late.

I wonder if the definition of BBQue could be stretched to include this . . .
zKeu3jWFM8A
(man, i love rotissere chicken . . . no matter how it's spelled. =)

I've never had a Grille/Cooker with a rotating spit so I know what I've been missing.
(be sure to share that with Santa....=)

Steve Raichlen also sort of knows how to cook other things this way.
It's an interesting and informative program. =)
(one MORE reason to support Public Broadcasting!)

lol. reminded me of this old shirt image:

http://s.ecrater.com/stores/70443/49f1e96621b6a_70443n.jpg

My grandmother had what had to have been a top of the line gas stove at the time, had a rotisserie attachment/separate section of the oven. In the 40 +/- years she had it, she never had used it. Parts were still in their original wrapping. She used the space for vertical storage of pizza pans and cookie sheets. She was an excellent cook and wad a large family. Not really sure why she never used it. When the rest of the stove gave up the ghost, we looked for a replacement that had one/same footprint but couldn't locate one> Suppose a commercial one might have been around but would have been way out of my parents price range.

Radical: I don't think it is much of a stretch as I have seen many a BBQ grill with rotisserie attachments.

OKCBBQEA: Liked your review (Oklahoma BBQ Eaters Anonymous: YOU COULD SCORE A HOMERUN AT COACH'S (http://okbbqea.blogspot.com/2012/11/you-could-score-homerun-at-coachs.html)) of Coach's in Bricktown (bet they did, too). I was looking around your blog for Van's, and only saw your review of the Moore location (Oklahoma BBQ Eaters Anonymous: WHAT'S SO GOOD ABOUT A GOOD TIMES VAN'S PIG STAND? (http://okbbqea.blogspot.com/2012/04/whats-so-good-about-good-times-vans-pig.html#more) -- which favorably mentioned the Shawnee location on Harrison). I've been to the four Van's locations and agree with you that each has their own personality. I like the food from the original location on Highland in Shawnee, myself. Have you been to that one? If distance didn't matter, I would always pick that Van's over the others. I couldn't find a review for Mr. Spriggs on your blog. Have you tried that one? It's another favorite for me. Their pulled pork sandwich is a real winner.