^

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 really BBQ to OKC?

I think his poke was probably aimed more towards Cathey and Elwell after they flooded social media the day of the soft opening with comments that the bar had been raised for BBQ in OKC..

^

Haha I know, but I'm sure I was being lumped in with them.

However, it is true that both are effectively PR for the local restaurants. Neither ever offers anything approaching a critical review, which I'm sure is down to their respective employers.

However, it is true that both are effectively PR for the local restaurants. Neither ever offers anything approaching a critical review, which I'm sure is down to their respective employers.

Agreed...... I'm sure they are very firmly planted under the "If you don't have something good to say don't say it at all." thumb.

It's something I've always struggled with as a blogger, and I've intentionally never tried to quantify myself as a food critic or reviewer thus describing myself as a "two-bit, hack, wanna-be, Q-Blogger" but knowing how much work and effort goes into running a restaurant... It's hard sometimes to be brutally honest with my opinion knowing it can affect their lives.....

But by remaining mostly anonymous, independent, and having no capital involved in my venture other than my own personal money I spent driving around eating BBQ.... I've been able to share an unbiased opinion in my blogs.... Which I have also been given credit for by some in the BBQ world..... Albeit ones that I spoke favorably of... lol ... A few of the ones that didn't agree with my opinions have not had such nice things to say about me.

Did a small cook for 100 people at a graduation party this weekend. Everyone likes my pulled pork but this was my first time serving Central Texas style brisket to a crowd... Got a lot of compliments on it.

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Did a small cook for 100 people at a graduation party this weekend. Everyone likes my pulled pork but this was my first time serving Central Texas style brisket to a crowd... Got a lot of compliments on it.

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What was the raw cost of the meat for 100 people?

What was the raw cost of the meat for 100 people?

Around $120 at the US Foods Chef Store..... That was 2 - 10 lb CAB briskets and 4 - 9 lb pork butts.

Around $120 at the US Foods Chef Store..... That was 2 - 10 lb CAB briskets and 4 - 9 lb pork butts.

I have yet to go in this place...

Other than meat, do you buy anything else here?

Seems to be a lot like Sam's but perhaps more aimed at the restaurant business?

I have yet to go in this place...

Other than meat, do you buy anything else here?

Seems to be a lot like Sam's but perhaps more aimed at the restaurant business?

You are pretty much correct with that assessment... It's bulk items and restaurant based.... I mostly just buy meat there but will occasionally buy other accessories there. I prefer Restaurant Depot because the prices are slightly better but occasionally use Chef Store for the convenience.

Restaurant Depot is further from me and I have to check in with customer service to verify that I'm a KCBS member. KCBS has a working deal with Restaurant Depot for all members to be able to shop there without providing a Tax ID number for membership purposes.

I stopped going to Chef Store as often when they stopped carrying beef short ribs. I did notice that they had shoulder clod now and that's a cut of meat I've wanted to try smoking after trying it in Texas. Chef Store and Restaurant Depot also carry Certified Angus Beef which is guaranteed to be at least choice grade.... Sam's only carries select briskets.... I'm good with cooking a select brisket for my own consumption but when I'm serving others I want at least a choice grade brisket.

^

Very helpful. I need to go in Chef's Store and just see if there is anything for me, mainly for big parties and entertaining.

BTW, Costco has a few restaurant and business focused stores around.

I used to go to the one in Ingelwood (SoCal) and bought bulk glasses and other things for my big parties.

Completely different from the Sam's Club at I-44 and May which is supposed to be business-oriented and I can't see hardly any difference from their typical stores. These Costco's are very different than of their other stores.

BTW, Costco has a few restaurant and business focused stores around.

I used to go to the one in Ingelwood (SoCal) and bought bulk glasses and other things for my big parties.

Completely different from the Sam's Club at I-44 and May which is supposed to be business-oriented and I can't see hardly any difference from their typical stores. These Costco's are very different than of their other stores.

Maybe we can get one here some day.... These big restaurant focused supply stores are dangerous to my pocket book though.... I took a friend to Restaurant Depot that was doing a big cook for a family reunion and we both about had to take out loans to get out of the place.... lol

Actually I'm fairly disciplined... Most of my new toys are bought with the profits I make off the hand full of caterings I do in a year.

^

Very helpful. I need to go in Chef's Store and just see if there is anything for me, mainly for big parties and entertaining.

Party at Pete's and the whole internet is invited. The invitation and directions in the youtube link. Kyle will be there.


https://m.youtube.com/watch?v=MAsugGFZVXE

Klemm's Smoke Haus in Edmond just announced they will be adding beef ribs to their menu.

So in the last few months that brings the count of Central Oklahoma Q-Raunts serving beef ribs up from zero to three.

Texlahoma BBQ, Maples Barbecue, and now Klemm's Smoke Haus.

The picture they posted on FB looked like beef back ribs, rather than the meatier plate short ribs. They also didn't mention if it was weekends only as Texlahoma and Maples are offering, or if it would be a daily menu item.

Klemm's Smoke Haus in Edmond just announced they will be adding beef ribs to their menu.

So in the last few months that brings the count of Central Oklahoma Q-Raunts serving beef ribs up from zero to three.

Texlahoma BBQ, Maples Barbecue, and now Klemm's Smoke Haus.

The picture they posted on FB looked like beef back ribs, rather than the meatier plate short ribs. They also didn't mention if it was weekends only as Texlahoma and Maples are offering, or if it would be a daily menu item.

Neat! I thought those things were a dying breed around here - last time I remember getting the big beef ribs was waaay back when the "Oklahoma Line" was still around - and in its heyday, known as the "County Line" and they were *awesome*. Sadly, that's been a long time ago. May have to give one of these places a try!

Neat! I thought those things were a dying breed around here

I did too but for now they are off the endangered meats list in Central OK.... Haven't heard of anyone else in Oklahoma starting to serve them yet..... Just wish someone in Oklahoma would start carrying slabs as nice as the ones I get from Hess Meat Market in Meunster TX for cooking at home.

Does Texas de Brazil count? They have em too.

Does Texas de Brazil count? They have em too.

I don't really consider them BBQ but the ones they serve are excellent.... I refer to them as meat butter they are so rich and silky.

I did too but for now they are off the endangered meats list in Central OK.... Haven't heard of anyone else in Oklahoma starting to serve them yet..... Just wish someone in Oklahoma would start carrying slabs as nice as the ones I get from Hess Meat Market in Meunster TX for cooking at home.

I've bought a couple of slabs at Artisan Pride here in Norman. Honestly they turned out great but the meat wasn't the best quality that I have seen before.

http://i.imgur.com/q9xTmJH.jpg

I've bought a couple of slabs at Artisan Pride here in Norman. Honestly they turned out great but the meat wasn't the best quality that I have seen before.


Yeah.... Artisan Pride is where I usually go to get them locally too.

I've also heard Sam's has them but they sell them by the case. Have not tried asking them if they will break open a case and sell them as singles.

Most of the carnicerias around town slice them into strips and marinate them for grilling. I need to find out if any of them would sell them to me as a slab.

the last few times i've bought beef short ribs was at wheeler's... they typically keep individually sliced ribs on display in the case, but they have slabs in cryovac in back that they're usually willing to grab for you.

i've also checked with rogers meat market (*really* liked their hot links) and they say that they carry them... but i haven't actually bought from them.

as for artisan's pride... i really like the place... the staff seem really knowledgeable and eager to help. besides the place being a bit out of the way for me, especially with lindsey all torn up... i didn't really think the quality of the steak was worth the trouble. the last couple steaks i purchased from them i kind of felt that i could've gotten similar quality from crest's meat counter.

the last few times i've bought beef short ribs was at wheeler's... they typically keep individually sliced ribs on display in the case, but they have slabs in cryovac in back that they're usually willing to grab for you.

i've also checked with rogers meat market (*really* liked their hot links) and they say that they carry them... but i haven't actually bought from them.

as for artisan's pride... i really like the place... the staff seem really knowledgeable and eager to help. besides the place being a bit out of the way for me, especially with lindsey all torn up... i didn't really think the quality of the steak was worth the trouble. the last couple steaks i purchased from them i kind of felt that i could've gotten similar quality from crest's meat counter.

Were the ones from Wheeler's plate or back ribs? Could have sworn I inquired about them there and was told no but that was also 5+ years ago.

Pretty much my same assessment on Artisan's Pride.... I shop there more for the service they give me.... They also have a loyalty program.

Were the ones from Wheeler's plate or back ribs? Could have sworn I inquired about them there and was told no but that was also 5+ years ago.

they were plate ribs but they'll probably shrug their shoulders if you call them that (i made this 'mistake' the first time i tried asking for them there)... the packaging says short ribs and that's what they know them as.

just to make sure we're saying the same thing... when i think of beef 'back' ribs, i'm picturing the ribs cut away from the rib roast. these are usually cut pretty close to the bone so most of the meat is between the ribs. definitely not these.

they were plate ribs but they'll probably shrug their shoulders if you call them that (i made this 'mistake' the first time i tried asking for them there)... the packaging says short ribs and that's what they know them as.

just to make sure we're saying the same thing... when i think of beef 'back' ribs, i'm picturing the ribs cut away from the rib roast. these are usually cut pretty close to the bone so most of the meat is between the ribs. definitely not these.

Yep, I believe we are on the same page.... Back ribs have more of the meat between the bones and plate short ribs is on top of the bone.

I think there is actually a 3rd cut for beef ribs, which is what Artisan's Pride may be selling, but I don't remember the technical name for it...... Beef and Pork names are way more difficult and confusing than they probably ever needed to be. It can definitely be intimidating to the novice asking for less popular cuts.

Crest in Norman has beef short ribs that are pretty tasty on the smoker. They were labeled choice and were $5.98 a pound.

Crest in Norman has beef short ribs that are pretty tasty on the smoker. They were labeled choice and were $5.98 a pound.

I've seen slabs of back ribs and individual short ribs at Crest but never slabs of short ribs? Was it a slab with 4 bones or 8 bones?

When I went to their primal meat sale they looked at me like I was talking about unicorns or something when I asked if they had plate short ribs... Then I asked if they had back ribs and they said "We have baby back ribs." and I responded "Wrong animal but thanks.".

I've seen slabs of back ribs and individual short ribs at Crest but never slabs of short ribs? Was it a slab with 4 bones or 8 bones?

When I went to their primal meat sale they looked at me like I was talking about unicorns or something when I asked if they had plate short ribs... Then I asked if they had back ribs and they said "We have baby back ribs." and I responded "Wrong animal but thanks.".

I also asked at Crest and was told only pork ribs?

I think there is actually a 3rd cut for beef ribs, which is what Artisan's Pride may be selling, but I don't remember the technical name for it...... Beef and Pork names are way more difficult and confusing than they probably ever needed to be. It can definitely be intimidating to the novice asking for less popular cuts.

completely agree... it's way more complicated than it needs to be. when i first tried my hand at beef short ribs around a year ago, i thought i could cut through the madness by using the usda numbered designation for the cut, '123a' to help with the process. the expression of the manager at wheeler's looked like i was trying to order wildebeast or something.

i don't know of a 3rd cut of beef ribs... 'back' and 'short' are all that i know of... though, i understand that 'short' can come from any of three sections... plate, rib, or chuck... so maybe it has something to do with that.

i do know of a 3rd type of pork rib that i'd like to try out... belly ribs... but it's hard enough finding boneless pork belly, so i'm not too optimistic about getting my hands on some.

completely... when i first tried my hand at beef short ribs around a year ago, i thought i could cut through the madness by using the usda numbered designation for the cut, '123a' to help with the process. the expression of the manager at wheeler's looked like i was trying to order wildebeast or something.

i don't know of a 3rd cut of beef ribs... 'back' and 'short' are all that i know of... though, i understand that 'short' can come from any of three sections... plate, rib, or chuck... so maybe it has something to do with that.

i do know of a 3rd type of pork rib that i'd like to try out... belly ribs... but it's hard enough finding boneless pork belly, so i'm not too optimistic about getting my hands on some.

LOL.... Yeah... I don't even attempt to use the numbers of cuts.... It's like asking for brisket sliced from the deckle at most Q-raunts around here... They don't have any idea what you're talking about.

Yeah... I think that's where I got that there was a 3rd cut because the short can come from multiple places... I believe the ones from Artisan Pride are from the chuck is what they told me.

Artisan's Pride has pork belly.... Prior to them carrying it the only place I could find it was Super Cao Nguyen.... I've never asked them if they can get a belly with the ribs still attached.

I've seen slabs of back ribs and individual short ribs at Crest but never slabs of short ribs? Was it a slab with 4 bones or 8 bones?

When I went to their primal meat sale they looked at me like I was talking about unicorns or something when I asked if they had plate short ribs... Then I asked if they had back ribs and they said "We have baby back ribs." and I responded "Wrong animal but thanks.".

It was individual cut ribs not slabs. 4 ribs or so to a package. I've bought it 3 times or so from Crest. It wasn't at the meat counter but was beside the packaged hamburger and ox tail :)

It was individual cut ribs not slabs. 4 ribs or so to a package. I've bought it 3 times or so from Crest. It wasn't at the meat counter but was beside the packaged hamburger and ox tail :)

Thanks.... I've seen those and that's why I thought they might sell them by the slab if I asked but it just confused them.

I get 3 bone beef ribs from Sams on Memorial, every time I ask for beef ribs they point me to the pre cut short ribs used for stews. I always have to show them this picture to prove I got it from there, then all of a sudden he goes to the freezer and pulls out the uncut slab.

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It's a process but well worth it in the end.
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I get 3 bone beef ribs from Sams on Memorial, every time I ask for beef ribs they point me to the pre cut short ribs used for stews. I always have to show them this picture to prove I got it from there, then all of a sudden he goes to the freezer and pulls out the uncut slab.

Nice job. That rib looks gorgeous.

I get 3 bone beef ribs from Sams on Memorial, every time I ask for beef ribs they point me to the pre cut short ribs used for stews. I always have to show them this picture to prove I got it from there, then all of a sudden he goes to the freezer and pulls out the uncut slab.

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I'm going to steal your picture and use to to get some from them haha.

I'm going to steal your picture and use to to get some from them haha.

Do it, if enough of us do it they will finally understand.

Wow. That rib picture is making me hungry.

finally went up to wellston this past weekend to check out butcher bbq stand...

tried a little bit of everything with the 'meat locker' and added burnt ends to it.

surprisingly, the weakest item (in my opinion, of course) was the ribs... maybe i got an 'off' batch, but what i had was dry and overcooked. on top of that, the flavors didn't do anything for me. i've had better ribs from the average barbecue joint. really disappointed here.

the pulled pork was moist and flavorful but overprocessed... to steal a term of art, it was 'bent, folded, spindled, and mutilated'

they serve something i've never seen elsewhere... 'chick-q nuggets'... basically chicken breast that has been smoked and cut into nugget-sized pieces. they weren't 'bad' but thought that the chicken was overcooked just a little. while the smoke flavor was just right, i really wanted more spice to them. from the menu description, i thought they'd be bathing in some kind of sauce... i will say that i'm glad they weren't served like that.

the smoked sausages and hot links were pretty standard... but i'd say that they were using a better grade of sausage than the average joint.

i think the best of the bunch was the brisket and the burnt ends. the menu describes the burnt ends as 'meat candy' and they were just that. some places drench their burnt ends in bbq sauce and that wasn't the case here. the meat was cubed and was really beefy, smoky, fatty, and succulent. very tasty. the brisket was interesting. it was moist and tender with plenty of smoky flavor... the brisket at many places comes out like glorified roast beef. what was different here is that there was a clear taste of what i can best describe as beef bouillion/french onion soup mix... as if the brisket were brined or injected with it... i don't think i've had a brisket anywhere else with quite that flavor. i won't say it's my favorite brisket ever but i liked the flavor and appreciated its uniqueness.

the sides were pretty standard... not bad but not amazing. mac and cheese was better than the thin velveeta sauce served at many places but was still in the upper middle of the pack of places that i've tried. potato salad was decent but could have easily been straight out of a grocery's refrigerator case. beans were interested... it tasted like the standard canned beans but it had what tasted like apple sauce added to it. i liked the flavor combination but the beans themselves were a bit overcooked/mushy.

overall, i'm glad i visited... and i do think that this place is a better version of the average bbq place in the city.

the pulled pork was moist and flavorful but overprocessed... to steal a term of art, it was 'bent, folded, spindled, and mutilated'


LOL... It's chopped, folded, spindled, and mutilated..... Unless they managed to come up with a new method I haven't seen yet. ;)

I haven't been out there since October of last year but sounds like they may have changed their pork a bit... I remember it being more like pulled pork.

In regards to their brisket. Butcher BBQ's injections and rubs are one of the top brands on the competition circuit and they are using them on their briskets. I don't think they use it to the strength that a lot of competition cooks do but you can still taste it on their brisket.... It's why I sometimes refer to brisket I'm served at competitions as tasting more like a science experiment than brisket because all you taste is the phosphates and other flavor enhancers they are using to try and get than one perfect bite..... Think of that flavor amped up 100%-200% and you'll know what competition brisket tastes like.....and also why most judges will tell you they wouldn't want to eat it every day.

Took a long lunch and made the drive from downtown OKC to north Edmond and finally tried Texlahoma BBQ today.... They are knocking it out of the park in the brisket and rib category.

When we hit them on the Rib Tour in 2016 the ribs weren't quite done and were a little tough but today they were almost perfect and the flavor is great today.... Simple salt and cracked pepper with a slightly sweet glaze and the flavor and texture on the brisket was excellent as well.... Definitely not your typical Central Oklahoma BBQ being served up here..... They also have a very unique flavor profile working in their sauce. I think it tastes like Big Red soda.

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barbecue looks great... but 'instant mashed potato' potato salad is pretty much the worst kind of potato salad.

barbecue looks great... but 'instant mashed potato' potato salad is pretty much the worst kind of potato salad.

The Q was really good... Texlahoma, Butcher, Maple's, and The Flying Pig have definitely raised the bar on good BBQ in Central Oklahoma the last couple of years.

Don't know that these were instant potatoes but I agree. I'm not a fan of this style of potato salad.... The okra was excellent... really crispy without being burnt and the okra was still tender and not mushy... Also tasted like they seasoned it with something other than just salt.

yeah... the okra does look good. that's my least favorite style of potato salad by a wide margin... i think there should at least be some illusion of potato chunks. but then again, i might be a little cranky because i only ate at taco bell for lunch!

but then again, i might be a little cranky because i only ate at taco bell for lunch!

HAHA..... I totally understand! Hope dinner treats your better. ;)

Hit Texlahoma on the way home from a half day at work yesterday. Bought a lb of brisket and a slab of ribs. I am usually not that big of a brisket fan, preferring ribs most any day, but wow was this brisket good. I have had BBQ from all over the state, Burn Co, Backyard, Maples etc, have even turned out some good brisket from my Primo, but I dunno if they just nailed this particular brisket or what, but none of the other places have even been close to this good.

The ribs were quite good also, I would put them right along side of Steve's Rib(when they're on I used to consider them the gold standard), but the star of the show was definitely the brisket. Wish like hell I would have got one of the beef ribs they were selling yesterday but I'll probably try one of them next weekend...

Hit Texlahoma on the way home from a half day at work yesterday. .

Not familiar with Texlahoma. Where is it located?

In the strip center on the NE corner of Waterloo and Broadway in far north Edmond.

Agree... Texlahoma is putting out a great product.

hey everybody... so, i'm cooking for a crowd next weekend and have gotten a request specifically for sausage... i don't usually do sausages while smoking at home and would really like to get something good... not just the standard hot links. for reference, i really like the sausages they serve at iron star. so... anybody know of the best sausages around to buy and cook to go with barbecue?

I have not tried these yet ,but if my failing memory is correct, the Winco in Moore was carrying Smokey Denmark brand from Austin right after they opened. I've been wanting to try them for a couple of years but they weren't available anywhere around here.

I really haven't cooked for myself in awhile, only been doing caterings, and no one has requested sausages. So haven't had a chance to try them.

I have used the Kountry Boy sausages that Sam's carries (or at least they were last December) for a catering and got good feedback on them.

Locally I like the sausages from Bill Kamp's or you could try Native Meat Company (https://www.facebook.com/Native-Meat-Company-576424242524244/).... I'm not really a fan of the andouille they are providing to Maple's but they may have other sausages.

Lots of sausages out there, so you'll get a bunch of subjective input. For brats, hard to beat Johnsonville. They have tons of flavor options - there is a special edition chipotle out right now that is really good. For Italian sausage, Lovera's is a favorite (they have a hot and a mild). Natural Grocers also carries Mulay's - they make several different sausages (made in Crested Butte). Really good, but I don't love their chorizo. The other varieties are very good. Seigi's out of Tulsa is delicious, and they carry some of them at Crest. Beef Jerky Emporium used to have a bunch of Seigi's sausages.

Yeah.... I'll second Siegi's..... Artisan's Pride Meat Market in Norman carries a decent selection of Siegi's.... Although if you have the time I'd recommend making the drive to Tulsa and eating at their restaurant and then hitting their grocery.... If you've never been you won't regret it.

thanks! all great suggestions. totally forgot about seigi's and didn't know they carried them at crest... i've never seen them at the sw 104th store, but maybe they're next to the deli case with the other specialty items.

i'm also curious about that smokey denmark brand... the family member making the request is out of texas and might've had something like that in mind. hopefully winco is still stocking them.

i've been meaning to try native meat company... but i'm cooking for 40ish and i'm guessing they're a bit above my price point for that quantity.

One more that I forgot - Hebert's has some outstanding cajun sausages. They have boudin made with several different meats if you want something unique, as well as really good andouille. The jalapeño, chicken and shrimp sausage is one of our favorites. I take an ice chest with me anytime I'm in Tulsa and go out of my way to stop there. (Hebert's de-boned, stuffed chicken is worth its own conversation....)

+1 for siegis and loveras

Anyone have a recommendation for the best brisket in town at a sit down inside place? I owe the wife a date soon and we both love a good brisket.

I think Iron Starr has great bbq. They have a "Club" sandwich which has brisket, turkey, bacon, 2 types of cheese with bbq sauce on texas toast which is my favorite sandwich in the metro. Its sit down, full bar and great atmosphere IMO. Lots of other bbq selections as well.

Anyone have a recommendation for the best brisket in town at a sit down inside place? I owe the wife a date soon and we both love a good brisket.

Texlahoma BBQ

Called and placed a togo order with The Butcher BBQ Stand at 11am on Sat. to bring home for the Bedlam game we were watching at a neighbor's.

Very quick drive there and back. The staff was very friendly and when we got there around 1pm it was packed.

I could have just sat back on the couch with a pound of burnt ends and been perfectly happy. But, everything was excellent; ribs, beans, mac & cheese and burnt ends.

To me this is a far better 'destination eatery' to take friends than say Eischens (weather depending).

Great recommendation. Dined at Texlahoma BBQ for the first time today. Everyone enjoyed it! The brisket was so tender and the sauce complemented rather than overwhelmed the meat.

I think Iron Starr has great bbq. They have a "Club" sandwich which has brisket, turkey, bacon, 2 types of cheese with bbq sauce on texas toast which is my favorite sandwich in the metro. Its sit down, full bar and great atmosphere IMO. Lots of other bbq selections as well.

Iron Starr is kind of in its own category. Pretty awesome for the Good Egg people to basically create a whole new category of restaurant in upscale BBQ. How do you compare Iron Starr with someplace like Leo's or George's? They're trying to do different things.

All that said, Rudy's is kind of a guilty pleasure of mine in that it is a chain with out of state roots. Their stuff is just damned good.

Iron Starr is kind of in its own category. Pretty awesome for the Good Egg people to basically create a whole new category of restaurant in upscale BBQ. How do you compare Iron Starr with someplace like Leo's or George's? They're trying to do different things.

All that said, Rudy's is kind of a guilty pleasure of mine in that it is a chain with out of state roots. Their stuff is just damned good.


We have been eating at Rays Smokehouse BBQ in Norman a lot lately. We have never had a bad meal there. The owner is a former OU football player. Love that place.