wings are one of my favorite foods, so I've tried several methods to get the "perfect" wing. i've tried the baking powder technique, too and like it. if you're going to cook just once, then that's the way to go. while i like the crispiness of the skin with that method, the texture of the chicken can be hit or miss as the outside and the inside might not hit the perfect doneness at the same time. haven't tried baking powder for regular fried chicken, though.

what do you do for buffalo sauce? i do about a stick of butter, a cup of franks, honey and vinegar to taste then let the whole thing reduce a bit on the stove. the flavor is spot on but the sauce isn't really thick enough for my liking... just doesn't stick to the wings enough. i've been thinking about adding just a bit of cornstarch to see if that'll help.

For the Anova, do you all have a foodsaver as well? I've been really interested in getting one, but the foodsaver doubles the investment.

For your buffalo sauce, i'm really surprised the honey hasn't made it thick enough. I don't like sweet, and prefer very spicy so we do butter, frank's, cayenne, garlic and S&P. When the fryer is not available, we bake the wings a 350 and finish on the grill.... both with a buffalo sauce marinade and a toss after they finish. We've also started to grill slices of premade biscuits as "pizza" coated in EVOO, basil and mozz.. dipped in warm marinara makes for a great app.

I use a foodsaver but it's not 100% necessary. You can use a water bath to vacuum seal for sous vide. I use the water method when I sous vide poached fruits that require a liquid ingredient.

I prefer dry wings myself so I usually just season with ghost peppe salt and a few other seasonings. When I do add a sauce I usually just add some Captain Rodney's.

For the Anova, do you all have a foodsaver as well? I've been really interested in getting one, but the foodsaver doubles the investment.

that was one of my concerns when i was purchasing a unit... so far, I've gotten by using just various sized ziploc bags. i put a partial seal on the bag and use the displacement method to get most of the air out of it before fully sealing. haven't had a broken seal yet.


For your buffalo sauce, i'm really surprised the honey hasn't made it thick enough.

i don't put a lot of honey in it... maybe a tablespoon, tops.

Ok, this is not about the best bbq in OKC, but in the DOK today, they had a picture of the sign of the Hickory House from the 40's to 50's. The sign is still there but not the name. I only mention this because it's where I cut my teeth on bbq. I think I was about five when I went there the first time. Was it great or the best in OKC? I don't know, but dang it was good.
C. T.

Ok, this is not about the best bbq in OKC, but in the DOK today, they had a picture of the sign of the Hickory House from the 40's to 50's. The sign is still there but not the name. I only mention this because it's where I cut my teeth on bbq. I think I was about five when I went there the first time. Was it great or the best in OKC? I don't know, but dang it was good.
C. T.

That brings back memories. Hickory House was one of my great-grandmother's favorites (along with Charlie Newton's). I don't remember anything about the bbq, I think it closed 10 years ago (maybe longer).

That brings back memories. Hickory House was one of my great-grandmother's favorites (along with Charlie Newton's). I don't remember anything about the bbq, I think it closed 10 years ago (maybe longer).

Sooner88,
It closed a lot longer ago than 10 years. I don't believe it was open when I left the Navy in 1968. I could be a little off, but not much. The catering is still open but it's different owners and I don't know if it's barbecue.
C. T.

Sooner88,
It closed a lot longer ago than 10 years. I don't believe it was open when I left the Navy in 1968. I could be a little off, but not much. The catering is still open but it's different owners and I don't know if it's barbecue.
C. T.

Hmmm maybe I'm thinking of Hickory Tree?

Hmmm maybe I'm thinking of Hickory Tree?

Sooner88,
Don't bet on it, my memory has failed me before. I don't remember when, but I know it did! I did some searching because I wasn't really sure when they closed. I found that the owners grandparents owned the states first grocery store, their parents owned a couple of drive-ins, and they opened and ran the Hickory House for 37 years, but no opening or closing date. I will keep looking and if anybody has better information, please jump in, it's really starting to bug me.
C. T.

Are we talking about 25th and S Western?

http://fcg-bbq.blogspot.com/2009/08/oklahoma-barbecuea-unique-style.html

http://www.okctalk.com/showthread.php?t=18921

Are we talking about 25th and S Western?

Stile99,
Yes, I searched the DOK archives and the earliest mention was "August 30, 1948. A local food editor mentions Hickory House Hickory Smoked Sauce.", and the last was 1966. As I mentioned earlier, they were in business for 37 years and I don't remember them past the 60's but some comments by OKCTalk folks indicate 1986. I won't argue about that but it sure doesn't seem correct.
C. T.

And if you didn't know, the parents of Rick Bayless were the owners (just found that out recently).

And if you didn't know, the parents of Rick Bayless were the owners (just found that out recently).

The Travellers,
And Skip Bayless too. Rick enjoyed the cooking at Hickory House, and look what it has done for him. Eight or nine restaurants in Chicago and I believe he has opened one in Los Angeles.
C. T.

The Travellers,
And Skip Bayless too. Rick enjoyed the cooking at Hickory House, and look what it has done for him. Eight or nine restaurants in Chicago and I believe he has opened one in Los Angeles.
C. T.

Yep, Rick's done quite well, we ate at his places when we lived in Chicagoland, and he only had 2 - Tobolabampo (sp?) and Frontera Grill, loved them, wish we had something like them here (we might and I'm just clueless).

Please, please, please.... Never do this to a rib!

http://www.esquire.com/food-drink/a46875/this-is-easiest-way-to-make-bbq-ribs/?src=TrueAnth_ESQUIRE_TW&utm_campaign=trueAnthem:+Trending+Content&utm_content=583a4fb704d3010c20d9263f&utm_medium=trueAnthem&utm_source=twitter

Please, please, please.... Never do this to a rib!

http://www.esquire.com/food-drink/a46875/this-is-easiest-way-to-make-bbq-ribs/?src=TrueAnth_ESQUIRE_TW&utm_campaign=trueAnthem:+Trending+Content&utm_content=583a4fb704d3010c20d9263f&utm_medium=trueAnthem&utm_source=twitter


Oh dear Lord no. There's a special place in Hell for those people. The punishment is they have to eat that for all eternity. As for the last line in that article "I know a good rib when I've eaten one"...oh no you most certainly do not, lady.

uggh.


https://www.youtube.com/watch?v=TSz7n-K2XV8

Somebody's mama didn't love then enough when they was growing up.
Sheesh.

Please, please, please.... Never do this to a rib!

http://www.esquire.com/food-drink/a46875/this-is-easiest-way-to-make-bbq-ribs/?src=TrueAnth_ESQUIRE_TW&utm_campaign=trueAnthem:+Trending+Content&utm_content=583a4fb704d3010c20d9263f&utm_medium=trueAnthem&utm_source=twitter

Is there a microwave recipe?

Sidebar, turns out I've been to texlahoma bbq before. Portions are a bit on the smaller side, but it is good. Kind of far too.

http://www.virgilsbbq.com/menus/times-square/

The menu features the barbecue tastes of Tennessee, Kentucky, Texas, the Carolina’s and Missouri to offer a sampling of barbecue in its many and varied regional interpretations.


\\\\\\

We need one of these in OKC, so I'll never have to travel for b-b-q again!

http://www.virgilsbbq.com/menus/times-square/

The menu features the barbecue tastes of Tennessee, Kentucky, Texas, the Carolina’s and Missouri to offer a sampling of barbecue in its many and varied regional interpretations.


\\\\\\

We need one of these in OKC, so I'll never have to travel for b-b-q again!

I'd be more interested in seeing how well they pull off all of those styles... That's a lot of work and different prep/cooking techniques to fit under one roof and also do it well.

I'd be more interested in seeing how well they pull off all of those styles... That's a lot of work and different prep/cooking techniques to fit under one roof and also do it well.

Theres no way you can do all those style of cooks in the same place. I guess maybe they just have some different sauces? Love to try it if it worked though.

Theres no way you can do all those style of cooks in the same place. I guess maybe they just have some different sauces? Love to try it if it worked though.

FTGF,
But isn't this similar to a "Fusion" style restaurant? Why can't they do multiple styles? Actually, I agree that I don't know how they can do it but I would love it they can. And if it works, I would love the concept in OKC.
C. T.

In looking at the website, I think the way they do multiple styles is...they don't. There's no mention of Missouri barbecue on any of the three menus. Figuring that might mean Kansas City, I search for burnt ends and find no mention of that either. Searching for Kansas City, however, finds fried chicken. Carolina appears to be represented by slapping on some vinegar-based sauce to pulled pork or chicken. Memphis is a smoked spare rib, and Texas is brisket. Buggered if I can figure out what Kentucky brings to the party, it's not listed on the menu, nor is 'shredded chicken' or 'pork shoulder', and nothing in the 'everything platter' screams Kentucky to me. Maybe if you wash it down with bourbon or something? No idea, I'm sure I'm just missing it.

Buggered if I can figure out what Kentucky brings to the party, it's not listed on the menu, nor is 'shredded chicken' or 'pork shoulder', and nothing in the 'everything platter' screams Kentucky to me. Maybe if you wash it down with bourbon or something? No idea, I'm sure I'm just missing it.


Well Kentucky is known for smoked mutton... No smoked mutton on the menu... No Kentucky.

13369
Menu from Moonlite BBQ in Owensboro Kentucky.

13370
Smoked Mutton from Moonlite BBQ

Moonlite is an institution in Kentucky.... Personally I wasn't that impressed.

CT, don't know that I could consider it fusion.... Fusion generally means combining two distinct cuisines to create a new dish.

FTGF,
But isn't this similar to a "Fusion" style restaurant? Why can't they do multiple styles? Actually, I agree that I don't know how they can do it but I would love it they can. And if it works, I would love the concept in OKC.
C. T.

Not saying they can't. I think they will just need to have quite a few pits going. If you smoke NC style it is more hickory wood than the oak of Texas style.

I have a feeling it will be mostly just the sauce and less about the perfect recreation of smoke style of those areas. Either way I always welcome new BBQ though I still like smoking at home! (Texas style is always my favorite)

Not saying they can't. I think they will just need to have quite a few pits going. If you smoke NC style it is more hickory wood than the oak of Texas style.


Carolina style has two different regional variances on sauces.... Texas has at least 5 different regional variations of BBQ..... Just seems like a logistical nightmare to me to even attempt in a restaurant setting.

I could see maybe picking out the best of a regions styles and maybe running with that.... I'd love to see someone bring some Eastern North Carolina style pork to OKC. Had it briefly at Moe's Smokehouse (http://okbbqea.blogspot.com/2014/05/ill-do-curly-shuffle-for-some-moes.html) but they closed up and moved to Vermont.

Texlahoma has brought beef ribs back and I haven't made it up there to try their brisket yet but from the pics I've seen it looks like they are making an attempt at Central Texas style brisket.... I know they are using prime briskets now too.

The burnt ends at the last iteration of Smokey's were decent but they are closed and there's really not a good burnt end option unless you want to drive out to Wellston to Butcher BBQ.

If there is one thing I think we are blessed with in OKC it's pork spareribs.... I'd put the places that have regularly placed in the Top 5 of the rib tour we've done the last 3 years up against ribs I've had elsewhere around the country and if you can catch The Flying Pig BBQ trailer.... I'd put their ribs up against some of the best competition ribs I have judged.

Carolina style has two different regional variances on sauces.... Texas has at least 5 different regional variations of BBQ..... Just seems like a logistical nightmare to me to even attempt in a restaurant setting.

I could see maybe picking out the best of a regions styles and maybe running with that.... I'd love to see someone bring some Eastern North Carolina style pork to OKC. Had it briefly at Moe's Smokehouse (http://okbbqea.blogspot.com/2014/05/ill-do-curly-shuffle-for-some-moes.html) but they closed up and moved to Vermont.

Texlahoma has brought beef ribs back and I haven't made it up there to try their brisket yet but from the pics I've seen it looks like they are making an attempt at Central Texas style brisket.... I know they are using prime briskets now too.

The burnt ends at the last iteration of Smokey's were decent but they are closed and there's really not a good burnt end option unless you want to drive out to Wellston to Butcher BBQ.

If there is one thing I think we are blessed with in OKC it's pork spareribs.... I'd put the places that have regularly placed in the Top 5 of the rib tour we've done the last 3 years up against ribs I've had elsewhere around the country and if you can catch The Flying Pig BBQ trailer.... I'd put their ribs up against some of the best competition ribs I have judged.

Question for you. Are you a part of the KCBS? I have some friends online who joined who get to go to Restaurant Depot. Didn't know if that is even a good benefit or not?

Question for you. Are you a part of the KCBS? I have some friends online who joined who get to go to Restaurant Depot. Didn't know if that is even a good benefit or not?

Yes I am and I take advantage of being able to get in Restaurant Depot whenever I need..... It's not really a huge advantage for the backyard cook, other than being able to save a few $$ on some cooking utensils or if you like buying bulk items... But I'm occasionally cooking for large groups. So the quantities and the prices are a benefit to me.

I prefer Restaurant Depot to the US Foods Chef Store.

Well Kentucky is known for smoked mutton... No smoked mutton on the menu... No Kentucky.

13369
Menu from Moonlite BBQ in Owensboro Kentucky.

13370
Smoked Mutton from Moonlite BBQ

Moonlite is an institution in Kentucky.... Personally I wasn't that impressed.

CT, don't know that I could consider it fusion.... Fusion generally means combining two distinct cuisines to create a new dish.

OKBBQEA,
My mistake. I haven't been to any of the "fusion" restaurants mentioned, so I just misunderstood. I thought it was multiple cuisines, not the merging of cuisines. That sounds interesting too, so I need to go to one of them. We have one on Air Depot in Midwest City, I'll check out their menu.
C. T.

Yes I am and I take advantage of being able to get in Restaurant Depot whenever I need..... It's not really a huge advantage for the backyard cook, other than being able to save a few $$ on some cooking utensils or if you like buying bulk items... But I'm occasionally cooking for large groups. So the quantities and the prices are a benefit to me.


I prefer Restaurant Depot to the US Foods Chef Store.

RD also carries angus brisket which I haven't seen at the Chef Store. I realize that some will say the angus designation is just marketing...but I have consistently had better finished briskets with them overall.

RD also carries angus brisket which I haven't seen at the Chef Store. I realize that some will say the angus designation is just marketing...but I have consistently had better finished briskets with them overall.

It is marketing but it's beef that meets a certain standard of quality (https://en.wikipedia.org/wiki/Angus_cattle#Commercial). So you are getting a good product set to higher standards.

At the same time there are a lot of pitmasters out there that will tell you not to even bother using a select brisket for anything other than hamburger. Well I cooked this almost 20 lb select (https://www.instagram.com/p/BN2rsOxAP8J/?taken-by=okbbqea) for a Christmas party last weekend and I don't know... You look at that picture I linked and tell me that doesn't look pretty dang tasty.

My experience over the years is this. Yes you can get better product with higher quality meats and it lowers the level of difficulty.... But I've taken some seriously ugly, tough, hunks of meat and turned them into a delicious meal.... So a lot of it comes down to skill level.... and some luck! ;)

That's 20 lbs. of purty right thar! Hungry just looking at it.

I'd be more interested in seeing how well they pull off all of those styles... That's a lot of work and different prep/cooking techniques to fit under one roof and also do it well.

I can't vouch for the sauce, but the meat is fantastic. When I interned up there our farewell catered lunch was done by Virgil's of all places. Of course I as an intern along with the others had to go all the way from downtown to midtown to get it. They were gracious enough to allow us taxi fare for the trek back with all the food.

OKBBQEA,
I have a serious problem. Next week my friend from London is coming to town and wants some good barbecue. At this moment/time, what place would you recommend? I'm talking about the metro area including Norman. Any help would be appreciated.
C. T.

The brisket at the Butcher BBQ Stand in Welston is well worth the trip from London.

Pretty proud of my brisket yesterday13678

Pretty proud of my brisket yesterday13678
That looks incredible.

The brisket at the Butcher BBQ Stand in Welston is well worth the trip from London.

The best brisket I've ever had.

Pretty proud of my brisket yesterday13678

So, what''s your address? I had a great smoker with a drop down firebox until I lost my wife and my smoked brisket would challenge any place in town. I gave it to my son since it is a lot more than I need as a person living alone.
C. T.

The best brisket I've ever had.

Thanks, I will consider it when she arrives. I had heard it was pretty good.
C. T.

If you don't mind the drive to Wellston. As already mentioned Butcher BBQ Stand is always good. They do have limited hours of operation, Friday - Sunday, and you need to get there early as they sell out almost every day.

I would also recommend Texlahoma in Edmond (It was ET's BBQ for years). If you go on Saturdays they offer beef ribs.

If you can find them out and about catch The Flying Pig BBQ truck. I highly recommend their pork ribs.

I also recommend Leo's just for the old school BBQ experience. The Q is still pretty good too but they can be hit or miss some days

The brisket at the Butcher BBQ Stand in Welston is well worth the trip from London.

Agreed. It is the only place in Oklahoma that I will order brisket.

Is the food truck Smokin' Okies still around? I had that once at Bleu Garden and it was excellent.

Is the food truck Smokin' Okies still around? I had that once at Bleu Garden and it was excellent.

Yes it is and I agree they have good Q and some really excellent sides.

So, what''s your address? I had a great smoker with a drop down firebox until I lost my wife and my smoked brisket would challenge any place in town. I gave it to my son since it is a lot more than I need as a person living alone.
C. T.

It has become a dangerous hobby. Now my family expects smoked meats for all the events. Next weekend I am doing another all night smoke. What have I done....

What have I done....

Not embraced the hot and fast method?

No more overnight cooks for me.... Well at least not unless I'm cooking a comp... Then I'm usually too wired to sleep. ;)

Not embraced the hot and fast method?

No more overnight cooks for me.... Well at least not unless I'm cooking a comp... Then I'm usually too wired to sleep. ;)

I'm still learning. I do have some wireless temp monitors so it just beeps when it gets to certain points so I usually just dose off and wait for a beep haha.

I'm still learning. I do have some wireless temp monitors so it just beeps when it gets to certain points so I usually just dose off and wait for a beep haha.

lol.... Yep. Been there and done that..... I still have to get up and get started pretty early, around 4-5 AM, but no more starting a fire at 10 PM and cooking all night to feed the family/guests around 5-6 PM the next day.

I do have an app on my phone now that lets me monitor up to 6 different temp probes. So I could go to bed and check the temps from there, and my smoker is so consistent that once it gets up to temp it's very low maintenance,, but I'm such a light sleeper that I still wouldn't get much sleep.... So I just cook my briskets hot and fast now and in about half the time....... Nothing wrong with low and slow but it's one of BBQ's great myths... It makes great BBQ but so does hot and fast.

I also recommend Leo's just for the old school BBQ experience.

OKBBQ is spot on here. When I have friends in from either coast, I take them to Leo's. The ambiance and smell of the original location just can't be recreated. Make sure you get fried okra also as most non southern people have never tried fried okra.

OKBBQ is spot on here. When I have friends in from either coast, I take them to Leo's. The ambiance and smell of the original location just can't be recreated. Make sure you get fried okra also as most non southern people have never tried fried okra.

Does South of London count? She has definitely had fried okra and enjoys it. As for Leo's, I was going there in the 70's and have always enjoyed it, but it's been years since I have been there.
C. T.

Today we went to Butcher's in Wellston and it was really good. I had the three meat dinner with ribs, sliced brisket, and burnt ends. Sides were good, beans and macaroni and cheese. Not a great day to eat outside, wind was bad but I will go back.
Thanks for the suggestions,
C. T.

https://www.thelostogle.com/2017/04/18/tlo-restaurant-review-corner-market/ (ribs, specifically)

I have been told I needed to try Corner Market but if the description of those ribs is accurate.... I'll be going to try the fried pork chop to see if it's as good as the one at Han-D-Sak (https://www.google.com/maps/@35.4972048,-97.4944784,3a,60y,79.65h,86.03t/data=!3m6!1e1!3m4!1sAbXOYSOXu-S1y6YhaWKxLQ!2e0!7i13312!8i6656?hl=en) rather than the ribs.... Not a fan of ribs that "slough off the bone".

Also don't put much into Louis Fowler's BBQ reviews since his last one listed a place that had been closed for two years as one of his current Top 5 favorites.

I have been told I needed to try Corner Market but if the description of those ribs is accurate.... I'll be going to try the fried pork chop to see if it's as good as the one at Han-D-Sak (https://www.google.com/maps/@35.4972048,-97.4944784,3a,60y,79.65h,86.03t/data=!3m6!1e1!3m4!1sAbXOYSOXu-S1y6YhaWKxLQ!2e0!7i13312!8i6656?hl=en) rather than the ribs.... Not a fan of ribs that "slough off the bone".

Also don't put much into Louis Fowler's BBQ reviews since his last one listed a place that had been closed for two years as one of his current Top 5 favorites.

The picture of the ribs is more telling than his description I believe. Those ribs look good, and they look like they aren't exactly falling off the bone.

I agree the picture didn't appear to match the description but I've had competition ribs that looked really good and then went to pick them up and could tell immediately they were overcooked. So looks can be deceiving.

And I'm also not saying there is anything wrong with overcooked ribs. A lot of people prefer them that way... I'm just not one of those people.

I have been told I needed to try Corner Market but if the description of those ribs is accurate.... I'll be going to try the fried pork chop to see if it's as good as the one at Han-D-Sak (https://www.google.com/maps/@35.4972048,-97.4944784,3a,60y,79.65h,86.03t/data=!3m6!1e1!3m4!1sAbXOYSOXu-S1y6YhaWKxLQ!2e0!7i13312!8i6656?hl=en) rather than the ribs.... Not a fan of ribs that "slough off the bone".

Also don't put much into Louis Fowler's BBQ reviews since his last one listed a place that had been closed for two years as one of his current Top 5 favorites.

Yeah, Louis's reviews in general are not really that great - entertaining to read, but not really places I want to go (with the exceptions of Taco Rico and Mariscos Mazatlan - haven't been to them, but they sound good). And yeah, ribs that fall off the bone are bad, and not sure how you get them so the bones snap in half easily... I should've put a smiley in the post, 'cos it was mainly for the humor factor...

...and not sure how you get them so the bones snap in half easily.

Could be done in a pressure cooker.... I saw a pressure smoker at a restaurant food show a few years back that might do it too.

It worked with a single wood chip and actually turned out some tasty food.... Notice I said food and not BBQ. ;)

^

And according to Louis, I guess I am now one of the "usual suspects" "touting gentrified smoked meats".

Or could it be that Maples and Todd Woodruff actually put in a ton of work and money to try and bring real BBQ to OKC?