View Full Version : Best BBQ in Okc metro.



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Urbanized
08-13-2016, 12:03 PM
It's poop!

ctchandler
08-13-2016, 01:07 PM
Corky's!
C. T.

sooner88
08-13-2016, 03:10 PM
They ended up at Rendezvous and liked it! They're far from discriminating BBQ eaters and were passing through town, so touristy was not necessarily a negative.

Rover
08-13-2016, 04:14 PM
In Memphis, I prefer Germantown Commissary.

Stew
08-13-2016, 07:46 PM
Corky's!
C. T.

Agreed!

Martin
08-19-2016, 11:40 PM
so... after a week of curing, i smoked this with some apple wood tonight to an internal temp of 140. each belly section has the same basic dry cure, just a different sugar for flavoring: honey, brown sugar, and maple. i tasted a bit and it was like i've never really tasted bacon before. can't wait to fry this stuff up tomorrow morning.

again, thanks for the tips everybody. -M

http://www.okctalk.com/attachment.php?attachmentid=12900&stc=1

catcherinthewry
08-20-2016, 07:16 AM
That looks amazing!

Roger S
08-20-2016, 09:12 AM
Nice job Martin! That looks great and like I said earlier up the thread.... You will never want to eat store bought bacon again! ;)

Jeepnokc
08-20-2016, 09:56 AM
That looks great. I have been wanting to try myself. Cant wait to hear how it fries up

Roger S
08-20-2016, 12:17 PM
That looks great. I have been wanting to try myself. Cant wait to hear how it fries up

It won't fry quite as crispy as store bought bacon since it was hot smoked instead of cold smoked.... But it's darn delicious stuff..... I have considered trying to make some in the winter, when the temps stay below 40, and trying to cold smoke it.

Roger S
08-20-2016, 03:19 PM
I'm cooking pulled pork for 40 people this weekend and decided to try something new while the shoulders were cooking.... It's called an onion bomb.

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It's a yellow onion stuffed with meatloaf, that I put some white cheddar in the middle of, wrapped in bacon, sprinkled with rub, and glazed with Head Country.

tfvc.org
08-20-2016, 03:40 PM
, and glazed with Head Country.

I love head country. It was the stuff my grandma used to buy all the time. Just last week I marinated some shredded seitan for 48 hours in head country and made some bbq sandwiches out if it.

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Roger S
08-20-2016, 03:47 PM
I love head country. It was the stuff my grandma used to buy all the time. Just last week I marinated some shredded seitan for 48 hours in head country and made some bbq sandwiches out if it.

Have you tried smoking jack fruit? I've heard it has a similar texture to pork. I've heard they serve it at Picasso Cafe.

tfvc.org
08-20-2016, 04:04 PM
Have you tried smoking jack fruit? I've heard it has a similar texture to pork. I've heard they serve it at Picasso Cafe.

I have bought the bbq product from Thejackfruitcompany, but have never made it myself. It does have a nice texture and flavor (like pulled pork) the thing about jackfruit including their product is you have to cook it for longer than what you think it needs to be cooked for because it tends to be a bit "slimy".

Jeepnokc
08-20-2016, 04:15 PM
It won't fry quite as crispy as store bought bacon since it was hot smoked instead of cold smoked.... But it's darn delicious stuff..... I have considered trying to make some in the winter, when the temps stay below 40, and trying to cold smoke it.

I could cold smoke with my old cookshack. Haven't researched to see if my FEC120 will.

Roger S
08-20-2016, 05:28 PM
I could cold smoke with my old cookshack. Haven't researched to see if my FEC120 will.

I cold smoke cheese every winter for Christmas gifts with my Weber Smokey Mountains.

Jeepnokc
08-20-2016, 06:25 PM
I cold smoke cheese every winter for Christmas gifts with my Weber Smokey Mountains.

I may hit you up for some pointers this winter as I have never cold smoke anything

Roger S
08-21-2016, 06:13 PM
I may hit you up for some pointers this winter as I have never cold smoke anything

Just keep the temp below 90 degrees where the cheese is or you will have smoked cheese blobs..... Rest is easy....... Cheese, I use the cheap stuff because good cheese doesn't need smoke, and smoke it for 1-2 hours depending on how strong you want the flavor to be.

Roger S
08-25-2016, 07:57 AM
Texlahoma BBQ (https://www.facebook.com/Texlahoma-BBQ-294199174076185/?fref=ts) in Edmond announced that they are considering making small batches of beef ribs on Saturdays. If they do it. They will be the only place I know serving beef ribs in the metro since County Line BBQ closed.

kevinpate
08-25-2016, 09:25 PM
That could be enough to get me to go to Edmond. Please keep us posted

HangryHippo
08-26-2016, 08:31 AM
Oh man, I miss County Line BBQ.

ctchandler
09-03-2016, 12:00 PM
so... after a week of curing, i smoked this with some apple wood tonight to an internal temp of 140. each belly section has the same basic dry cure, just a different sugar for flavoring: honey, brown sugar, and maple. i tasted a bit and it was like i've never really tasted bacon before. can't wait to fry this stuff up tomorrow morning.

again, thanks for the tips everybody. -M



Martin,
So, what's the verdict?
C. T.

Pete
09-03-2016, 01:28 PM
I stopped in Bedlam BBQ for the first time.

Very cool back patio but on a nice Friday evening, there were zero people out there.

Food was just okay and the service suffered from my pet peeve: No one knew the wifi password or even seemed sure it was open to customers, even though I was initially told it was.

I asked the woman who brought me my food and she was completely clueless and when I asked her nicely if she could go find out, she stuttered around then never did.

Roger S
09-03-2016, 03:46 PM
I stopped in Bedlam BBQ for the first time.

They have live music on the back patio most weekends.... Have not seen any posts about anyone playing there this weekend.

Bedlam is an anomaly to me.... They do very well in the OKC Rib Tour each year, was our favorite this year, but when I go there and just order a meal. I'm almost always underwhelmed. Unfortunately they aren't alone in this. Back Door BBQ has also done well each year when we order a slab but when I order a meal there it is a crap shoot.

turnpup
09-03-2016, 06:01 PM
I stopped in Bedlam BBQ for the first time. Food was just okay...

Yep. We tried it a few months ago and it was *all right* but not something we'd put on our regular rotation.

jccouger
09-03-2016, 06:17 PM
I went to bedlam because of the rib tour ranking. The service was bad. I placed an order and after not receiving it 30 minutes later I went to ask about it. I guess it got mixed up as a pick up order even though I was given a table number. They apologized profusely and gave me a free side and offered a free desert that I declined.

The real disappointment came from the food. Extremely mediocre to close to outright bad. Meat (ribs, brisket, pulled pork) was super bland and unflavorful.

The patio was cool though. I won't be back.

jccouger
09-03-2016, 06:20 PM
I went to back door a few days ago, me and my wife and kid were the only people there by the time we left. We got the grandad platter and even bought a 1/2 of pork belly. I thought the ribs were the best meat, followed by the pulled pork and turkey. The pork belly was pretty good too, though it's the first time I've ever ordered it anywhere so no point of reference. The sides were really good too and pretty unique. Really liked the fried pickles okra. Still wasn't as good of bbq as I could make myself but I'm having a hard time saying it isn't the best bbq restaurant in OKC.

Roger S
09-04-2016, 08:31 AM
Well for at least today... The best BBQ in OKC can be found in my backyard. Just put these beauties on the Lo-Fat Girl to take a nice pecan smoke sauna a few minutes ago.

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Urbanized
09-04-2016, 08:55 AM
Come on man...open a joint.

Roger S
09-04-2016, 09:13 AM
Come on man...open a joint.

I really wish the HD had not killed the concept that was attempted with Nani. I was following it and would have loved to of done something like that with small batch, hand crafted, BBQ.

It may still happen some day but right now there are too many things I can't overcome without my full time job. The first being the one thing that forced me out of self-employment in the first place... Health insurance.

Urbanized
09-04-2016, 10:50 AM
How about an existing partner establishment like a bar or restaurant that would let you come in a day or two a week and do your deal..? You could build your brand and spin off, perhaps with them as a business partner. No specific suggestion for who; just spitballing. There is just such a hole in local BBQ market, which honestly makes no sense considering where we are in a map.

Roger S
09-04-2016, 12:35 PM
How about an existing partner establishment like a bar or restaurant that would let you come in a day or two a week and do your deal..?

If the right opportunity came along. I would jump all over it. Biggest problem with what I want to do is I'm not sure how profitable it would be. I really dislike the quantity over quality business model that is prevalent in Oklahoma.

I would have such high standards for what came out of my kitchen that if the food didn't meet those standard. It would not get served. I'm not going to say there is no one else out there that would buy into that model. But most profit minded business partners would balk at that.

But I can't just put out large quantities of BBQ to feed as many people as possible and be happy doing it. I could be happy breaking even and serving BBQ that made people go "WOW!!!" before they even take the first bite.

And that's probably the biggest hurdle. I have to get myself in a position to be totally financially stable. So I can meet the requirements to do something I am passionate about.

Now if someone wanted to provide me a place to put out the best Q I can make in limited quantities, and maintain my current income, and find a way to profit on it. I'd do it in a heartbeat!

Martin
09-04-2016, 01:20 PM
Well for at least today... The best BBQ in OKC can be found in my backyard. Just put these beauties on the Lo-Fat Girl to take a nice pecan smoke sauna a few minutes ago.


that looks really tasty!

Urbanized
09-04-2016, 01:45 PM
OKBBQEA, the type of place I am thinking of would be similar to The Pump or Powerhouse. Not saying THOSE places, but similar model. Bar-like places with a rep for good food, but not necessarily food-forward from a consumption/profitability or public perception standpoint.

You come in as a featured player once a week (or even less often, but definitely regular). You full have access to a commercial kitchen (but probably furnish your own smoker). Your stuff is still maybe served alongside theirs, so if you run out, that's it for you for tonight, but they still have their own food for patrons.

They buy the grub (to your specifications), you are responsible for prep on your side of the menu, and you work together with kitchen crew to fill orders. Maybe best scheduled for an off-peak weeknight, so has potential to bring them extra bar business as incentive. You work out some split that works for both - or really thinking out of the box - maybe clear profits on your stuff are donated to a designated charity, who would in turn be driving their supporters to show up and support them by buying a plate while nonprofit itself gives you pub.

Anyway, gives you a place to build a brand, and if your stuff resonates it will both pack a place on that night (because it is not always available) AND maybe introduce you and your 'cue to potential investors/partners. Again, totally spitballing here.

Roger S
09-04-2016, 03:14 PM
Anyway, gives you a place to build a brand, and if your stuff resonates it will both pack a place on that night (because it is not always available) AND maybe introduce you and your 'cue to potential investors/partners. Again, totally spitballing here.

I appreciate the input and I'd love to setup in Farmer's Market or Stockyard district some day. Both scream out BBQ to me and I've pointed others there but so far no one has made it happen.

Anyway, here is a pic of the ribs I cooked today right before I pulled them off the smoker.

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And some cinnamon apple fatties.

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Urbanized
09-04-2016, 04:27 PM
^^^^^^^^
Looks amazing.

And as far as my suggestions go, they really are sortof a food truck model without the truck. Which is why I visualize it working in a place similar to the two I mention; they are already almost food-trucky. Small kitchen, adventurous but limited menu. In many ways I think OKC usually misses the mark on food trucks; they should be a bit of a hustle, regular/reliable, a lot of hard work, adventurous or go home, and the best ones should ultimately become brick-and-mortar, which should be their aspiration to begin with. See: Waffle Champion.

ultimatesooner
09-04-2016, 06:07 PM
If you expand the metro area to include wellston - the Butcher BBQ stand is the best BBQ I've had around here in years from a restaurant.

Urbanized
09-24-2016, 11:57 AM
Excited about this: www.maplesbarbecue.com

Instagram: @maplesbarbecue

"OKC's first Texas style pit BBQ stand. Coming soon to Midtown. Brought to you by Day One Concepts."

Day One is the restaurant group formed by Todd Woodruff, who brought about Waffle Champion and also the Buttermilk Sliders food truck (housed in the original Waffle Champion food truck). Based on his track record it should be very well executed an a huge hit.

Roger S
10-14-2016, 01:30 PM
Beef ribs finally make a return to Oklahoma starting this Saturday at Texlahoma BBQ.

https://www.facebook.com/294199174076185/photos/a.540775662751867.1073741829.294199174076185/693824830780282/?type=3&theater

Thomas Vu
10-29-2016, 10:52 PM
Any notable bbq places around nw 150th and rockwell that are open on sunday? Usually have a couple of weeks where I get a lot of bbq and watch football.

sooner88
11-15-2016, 04:14 PM
I'm working on putting our Thanksgiving dinner together this year, and I am considering smoking a turkey and finishing it in our fryer. Has anyone done this and/or have any recommendations?

Martin
11-15-2016, 04:26 PM
hmmm... why would you do both? to crisp up the skin? seems like you'd run a high risk of overcooking the bird. -M

sooner88
11-15-2016, 04:30 PM
hmmm... why would you do both? to crisp up the skin? seems like you'd run a high risk of overcooking the bird. -M

Yep! My idea was to smoke for a few hours to an internal temp of ~125 or so, and then move it over to the fryer to bring it up to ~170.

Roger S
11-15-2016, 04:31 PM
I'm working on putting our Thanksgiving dinner together this year, and I am considering smoking a turkey and finishing it in our fryer. Has anyone done this and/or have any recommendations?

Yes I have and it's delicious if you don't mind having a little extra cleanup from using a smoker and a fryer.... I smoke the turkey for an hour and then finish in the fryer.


hmmm... why would you do both? to crisp up the skin? seems like you'd run a high risk of overcooking the bird. -M

Crispy skin is the answer.... No risk of overcooking if you monitor the temp and because the bird is partially cooked and warm you don't get a lot of splatter and popping when you put it in the oil. The oil temperature also doesn't drop since the turkey should be pretty close to 130-140 when you put it in the fryer.... Other than having the additional cleanup this is my favorite method for cooking a turkey.

sooner88
11-15-2016, 04:43 PM
Yes I have and it's delicious if you don't mind having a little extra cleanup from using a smoker and a fryer.... I smoke the turkey for an hour and then finish in the fryer.



Crispy skin is the answer.... No risk of overcooking if you monitor the temp and because the bird is partially cooked and warm you don't get a lot of splatter and popping when you put it in the oil. The oil temperature also doesn't drop since the turkey should be pretty close to 130-140 when you put it in the fryer.... Other than having the additional cleanup this is my favorite method for cooking a turkey.

Thanks for the quick response! Did you brine and inject too?

Roger S
11-15-2016, 07:12 PM
Thanks for the quick response! Did you brine and inject too?

No. While I usually brine smoked turkey. I've never had a problem keeping deep fried turkey moist. So never bothered with either.

Don't see any issue using either technique though. Injecting would definitely work if your wanting to add a flavor profile since a rub would just come off in the fryer.

Roger S
11-16-2016, 12:46 PM
Ok... I'm just going to go ahead and declare The Flying Pig BBQ truck the best BBQ in OKC..... They absolutely knocked it out of the park with these ribs today!

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Pete
11-16-2016, 12:55 PM
Oowee those look good!

Roger S
11-16-2016, 12:59 PM
Oowee those look good!

Perfect flavor and perfect tenderness.... I really wish they would open a brick and mortar.

Martin
11-16-2016, 01:10 PM
those look pretty tasty!

made some "bacon" ribs (at least that's what i'm calling them) this past weekend. dry cured a slab of spare ribs as if they were a pork belly... salt, pepper, cure #1, maple syrup, and my typical rib rub. i let that slab cure for about a week and then smoked it over some apple wood. it came out like ham on a stick... really delicious.

next thing i want to try on the smoker is a slab of pork belly ribs... but i'm not sure where i can find any around town. finding boneless pork belly was difficult enough! -M

Roger S
11-16-2016, 01:23 PM
made some "bacon" ribs (at least that's what i'm calling them) this past weekend. dry cured a slab of spare ribs as if they were a pork belly... salt, pepper, cure #1, maple syrup, and my typical rib rub. i let that slab cure for about a week and then smoked it over some apple wood. it came out like ham on a stick... really delicious.

next thing i want to try on the smoker is a slab of pork belly ribs... but i'm not sure where i can find any around town. finding boneless pork belly was difficult enough! -M

Used to be a place over on South Shields called Coot's BBQ that served ribs similar to that. I don't know that they cured them that long but I always felt more like I was eating ham with a handy handle than ribs.

Good luck on finding a belly with the ribs still attached.... It might be easier to just have a whole hog butchered and ask the butcher to cut the belly the way you want it.

Thomas Vu
11-16-2016, 04:02 PM
Ok... I'm just going to go ahead and declare The Flying Pig BBQ truck the best BBQ in OKC..... They absolutely knocked it out of the park with these ribs today!

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but are they consistent?

Roger S
11-16-2016, 04:28 PM
but are they consistent?

They have been every time I've caught them.... On my first visit to them, shortly after they opened the truck, I declared the ribs I had that day to be in the Top 5 best I had ever eaten... The ones I ate today were just as good.

Roger S
11-24-2016, 01:56 PM
Well it's technically not BBQ and I'm at our log cabin near the Arbuckles, so it's not the metro, but this turkey I spatchcocked, dry brined, and roasted over my firepit, may be one of the best I've ever cooked.

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Martin
11-24-2016, 08:27 PM
that looks great! been meaning to do some spatchcocked chickens over the grill for a while now but haven't gotten around to it.

we just did a bone-in turkey breast instead of a whole bird... i cooked it a few hours sous vide at 130° then finished it off in the smoker for about an hour and a half over some apple wood. it may be cheating a little but it turned out really good.

Roger S
11-25-2016, 04:44 AM
Lol.... Sous vide is definitely not cheating!

Do you have the Anova sous vide cooker?

Martin
11-25-2016, 07:46 AM
yep... that's the one i have. bought it a year or so ago to play around with, mainly to try out with steaks.

Roger S
11-25-2016, 01:32 PM
yep... that's the one i have. bought it a year or so ago to play around with, mainly to try out with steaks.

I bought mine over the summer and love it. Have only used it twice on steaks but it absolutely rules for cooking boneless, skinless, chicken breast... Most juicy, moist, and flavorful chicken I've eaten.

Martin
11-25-2016, 04:35 PM
true that! i also like using it for buffalo chicken wings... cook slow kind of like duck confit to render the collagen and then fry them up to get good crisp skin. also used this technique to make buffalo turkey wings a couple weeks ago and it turned out fantastic. bought the unit on sale just to play around with but have really come to enjoy it.

Roger S
11-25-2016, 08:07 PM
Have not tried it with wings yet but I get really good results in my air fryer by dry brining wings with salt and baking powder.

The baking powder has some reaction with the skin and has some corn starch in it. So I get crispy skin with a light crust.

I do want to try using it to make fried chicken.