Sorry I was reading some of the post about out bbq (Pulliams) we never sold the business nor were we ever located on 8th st. I will be happy to answer any questions to help clear up any misunderstandings...like brown sugar in the sauce...

Check out Smokey Ray's trailer parked on 29th Street in Del City
(Just West of Sunnylane in front of a mini mart).
I was in the area about 1:00pm but couldn't find it.

A81522,
If I read your post correctly, you are a descendant of Pulliams? A lot of us would love to enjoy your que again. By the way, if you are the original Pulliam's, where were you located, Northeast 4th?. Seems like I remember when you were located on the East side of Kelly, South of 36 street.
C. T.

Sorry I was reading some of the post about out bbq (Pulliams) we never sold the business nor were we ever located on 8th st. I will be happy to answer any questions to help clear up any misunderstandings...like brown sugar in the sauce...

I mentioned this on another thread a few years ago, still....Bad Brad's in Yukon on Rt 66, or SOME Swadleys locations.

I mentioned this on another thread a few years ago, still... Bad Brad's in
Yukon on Rt 66, or SOME Swadleys locations.
What does this mean? That Bad Brad's is good? That Swadley's is
good? I've passed by Bad Brad's many times but have never stopped.
Swadley's is okay. I usually order a bake potato if I eat there. I don't
order the bbq. I must say that they used to serve a very good ribeye.

The Swadley's are very, very nice people.

It means that Bad Brads is good. It means that Swadley's BBQ is good too, but with several loctions, some of them are not as good as others.



What does this mean? That Bad Brad's is good? That Swadley's is
good? I've passed by Bad Brad's many times but have never stopped.
Swadley's is okay. I usually order a bake potato if I eat there. I don't
order the bbq. I must say that they used to serve a very good ribeye.

The Swadley's are very, very nice people.

It means that Bad Brads is good. It means that Swadley's BBQ is
good too, but with several locations, some of them are not as good
as others.
I'm glad to know that Bad Brad's is good. I'll try it soon. Swadley's
is good, not fabulous, but far, far, far, far, far better than Dickie's.
In fact, I don't know why anyone would go to Dickies if Swadley's
or Burger King, McDonalds, Braum's, Jack in the Box or 7-11 is in
the neighborhood. The 39th & N. Rockwell is the best Swadley's.

The Swadley's are wonderful and caring people. Georgia helped me
load my truck so I could make a gig. She's a nice lady.

One year we went down to Port Aransas and there was a Bad Brad's in Portland on the other side of Corpus Christi Bay, it was listed on their website along with the original Ponca City location. The next summer it had changed names, never got a chance to try it out.

Was in town to watch my son race and we decided to try Bad Brad's Yukon location. Absolutely horrible, the ribs were not done and cold, okra was old and cold, fries were old and cold. But the sweet tea was good. Asked to speak to the manager, was told the manager wasn't there, asked to speak to the person in charge, the waitress told us there was no one in charge but I could stop by or call later to speak with the manager.

Wow, the fact that no one was "in charge" explains a lot. Hopefully you will get satisfaction if/when you speak to the manager...

Has anyone commented on Mr Tee's BBQ in the Spencer area?

I was surprised by the bbq at the Buy for Less on N.W. 23rd and
N. Council. I had a rib sandwich and the ribs weren't cooked to
death, i.e. falling off the bone. There was a wonderful amount of
pull and the flavor was very, very good. The hot link was good, too.
I didn't ask who made the hot link. I'm guessing Schwab's but it's
only a guess. Next time I'll ask what wood was used for the smoking.
I don't believe it was mesquite. Maybe hickory or another hard wood.

Mr Tees is okay. Not my favorite, but much better than Spencers across the street. Problem is Mr. Tees isnt open for very long times before it tends to close for awhile. I have heard due to taxes, but am not sure. If you can catch it open though it isnt bad. New place opened up in midwest city area by the old calico joes building. It is called Gary Dales barbq. Have not been yet, but will soon.

New place opened up in midwest city area by the old calico joes
building. It is called Gary Dales barbq. Have not been yet, but
will soon.
Gary Dale's was at I-40 and N. Eastern. It closed at least a year
ago, maybe more. I never ate there but never heard anybody
say yay or nay.

To tell the truth, I'm afraid to try bbq joints. It's very expensive
and if it stinks I'm out a lot of money for a lousy meal.

Here is how I determine the quality of BBQ...

1. If it needs sauce it isn't worth it. Sauce should accentuate and
not create the flavor of the meat. Isn't that what the cooking
process is all about?

2. If the meat falls off the bone I won't be back. Rib meat that
falls off of the bone doesn't taste as good as rib meat has has
some pull to it. This isn't a humble opinion, it's an absolute fact.
Those who think rib meat that falls off the bone really like the
sauce. I've paid very close attention to this.

3. If there's a printed menu I leave the premises immediately.

That goes against all of my criteria (esp 2 & 3)...1 is something that I just always add anyway, much like ketchup to fries. You should be able to eat them without it but they taste so much better with it. The exception would be Corkys BBQ in Memphis, the dry rub they used was sublime, the meats juicy, tasty and fall off the bone tender....no sauce needed

I like the Gary Dales way down on south Western (there is a Billy Sims at the same intersection), plenty of tasty meat serving and they have deep fried corn on the cob cooked to order

One of the best hot links I have had recently was at the Casino in Perkins...plenty of heat and taste...most hot links lately havent had much kick to them at all.

Prunepicker, you had a Rib Sandwich and the bones were still in it? That would be a case where I would definitely want it to be "falling off the bone"

I like the Gary Dales way down on south Western

the joint in the shopping center on the nw corner of 119 & western is just called "dale's"... i don't think they're related to the old "gary dale's"

-M

Mr Tees is okay. Not my favorite, but much better than Spencers across the street. Problem is Mr. Tees isnt open for very long times before it tends to close for awhile. I have heard due to taxes, but am not sure. If you can catch it open though it isnt bad. New place opened up in midwest city area by the old calico joes building. It is called Gary Dales barbq. Have not been yet, but will soon.
Corndog1,
Gary Dales has been around for a long time. I am certain he started over on N. E. 23rd and Post, opened a second store at Reno and MLK, S. W. corner. These two might be reversed, but then he opened one in Edmond just East of KFC and another one in South OKC. He had some problems so ended up shutting them all down except the one on Post. It was reasonably good.
C. T.

I am beginning to believe that The "Best BBQ" is The Nearest BBQ.
However--at least according to Joe Bob Briggs--of Texas Drive-In Movie Review/Other Newspaper Column Fame (google it)--we should never confuse BBQ with actual barbecue or even Bar-B-Que.

(i apologize for that obscure reference . . . suffice it to say that i had a recent conversation with my grandson, over dinner, during which GrouchoMarxian/RodneyDangerfieldian quips resulted mostly in slack-jawed nodding. He did, however, remember the proper and mannerly Pavovian response to Good Eats. Except he accused me of providing "more like best restaurant food instead of "home cooking" . . .=)

I'm still waiting for Steve Raichlen's and Rick Bayless'--of CREATE TV/NPR/PBS Fame--reformed rabbincal/e.g. "pork is OK" response to this apparent matter of Universal Concern.

I hope the price is right.
(sorry . . . Maslow just had to chime in from his pyramid (google it) =)

(P.S. to CT: "Gary Dale's" location down there at the former confluence of The Interstates and Eastern Avenue was in The Top Five of my BBQ Sandwich-To-Go Experiences. Even if it wasn't African-American "owned" it was managed and run by some of the best barbeque pit-meisters in the area at that time. I think that I ordered the sliced brisket with medium sauce. Thank goodness cell phones weren't invented back then, on account of I was already distracted enough trying to minimize the sauce drippage while steering that eighteen-wheeler back to the asphalt plant "under the influence" of Excellent Authentic BBQ. No matter what "the critics" may say. About the alternative spellings and so forth. =)

(P.S.2 to The Easily Annoyed/Thin-Skinned,
sub.ref. "poetic" formatting):
there was a little, old, "black" lady,
who had a little barbeque shack
over there on (was it "Eastern")?
across the street
from the former Omniplex
who had some good "Q" . . .
her "rib sandwich"
consisted of two or three ribs
a couple of pieces of Wonder Bread
and some darned good sauce
plus a small handful
of tasty dill pickles

it was really good too.
if not "technically" a "sandwich"
per se . . .
i was young and dumb at the time
but not so dumb as to not recognize
Excellence in The Art of BBQ
or whatever it is called
and be rendered speechless =)

I am beginning to believe that The "Best BBQ" is the nearest BBQ.

When I lived in Naples, everybody had their favorite pizza place, and it was always better than the others -- every single one of them. Maybe BBQ (in any spelling) is like that. Find the nearby one and call it home, but be sure to try out the competition!

Yup.

Well . . . I've never been to [Naples] . . . But I've been to Oklahoma . . . =)
(Hoyt Axton or Chuck Negron/Three Dog Night . . . (google it) =)

BTW, amigo: i apologize for my misspelling of "Pavlovian"
in the last sentence, of the second paragraph,
(of the diatribe, above).

I realize that this has nothing to do with "Best BBQ" . . .
Yet, somehow, it seems to be relevant to the topic.
Especially in regard to your observation regarding the
relative quality of what hits the plate
(or Environmentally Friendly To-Go Container)

If [you] don't "get" the connection . . .
Substitute BBQ Plate for Pizza . . . =)

aS6-b7CONDI

I'm thinkin' mebbe Soupy Sales should have turned
to Soup Trucks instead of television entertainment.
("Soupy Sales" . . . google it =)

the joint in the shopping center on the nw corner of 119 & western is just called "dale's"... i don't think they're related to the old "gary dale's"

-M

It is Dale's BBQ House

I like Van's Pig Stand. I have never been disappointed. They will
provide crispy fries on request.

Another good restaurant is Ken's in Amber. The ribs are consistently
good. No menu. He serves chicken, ribs and steak (2 cuts).
Eating there is quite an experience. Go early so you don't have
to stand in line very long, but you'll be standing in line.

Is Metta World Peace having his barbeque party tonight? Gotta assume that'll be some darn good bbq!

It is Dale's BBQ House

ok... you can't post with a name like that and *not* tell us what your favorite barbecue joints are. -M

Another good restaurant is Ken's in Amber. The ribs are consistently
good. No menu. He serves chicken, ribs and steak (2 cuts).
Eating there is quite an experience. Go early so you don't have
to stand in line very long, but you'll be standing in line.
Ken's is not open every day. I believe it's Thursday through Saturday. I don't really consider it a barbecue restaurant but he does serve ribs. As a matter of fact, while you are waiting in line (and you will be), he brings you a rib to keep you happy.
C. T.

ok... you can't post with a name like that and *not* tell us what
your favorite barbecue joints are. -M
You're a hoot!

Is Metta World Peace having his barbeque party tonight? Gotta
assume that'll be some darn good bbq!
You're going to get banned. I can sense it.

Ken's is not open every day. I believe it's Thursday through
Saturday.
You are correct, sir!



I don't really consider it a barbecue restaurant but he does serve
ribs. As a matter of fact, while you are waiting in line (and you will
be), he brings you a rib to keep you happy.
C. T.
Good point. However the ribs and chicken are from his smoker and
they are fabulous.

The steaks are grilled and are very, very good. His beans, on the
salad bar, are incredible. He'll give you the recipe but you won't
follow it.

You are correct, sir!


Good point. However the ribs and chicken are from his smoker and
they are fabulous.

The steaks are grilled and are very, very good. His beans, on the
salad bar, are incredible. He'll give you the recipe but you won't
follow it.
Prunepicker,
I'm not a fan of fowl, so I didn't even know about the chicken, but yes the ribs are very good and I do remember the beans being pretty good as well. I'm also not a fan of marinated steak but with Ken's, all bets are off. I'm not sure what he uses, but it adds a very nice flavor. Kinda goes against my comment about sauces, but there's an exception to every rule.
C. T.

Prunepicker,
I'm not a fan of fowl, so I didn't even know about the chicken, but yes the ribs are very good and I do remember the beans being pretty good as well. I'm also not a fan of marinated steak but with Ken's, all bets are off. I'm not sure what he uses, but it adds a very nice flavor. Kinda goes against my comment about sauces, but there's an exception to every rule.
C. T.

Speaking of Ken's...Did he sell it or is he still around?...Need to get back out there

I'm also not a fan of marinated steak but with Ken's, all bets are off.
I'm not sure what he uses, but it adds a very nice flavor. Kinda goes
against my comment about sauces, but there's an exception to
every rule.
C. T.
His steaks remind me of Freddie's in Sapulpa. Not sure what it is.

Speaking of Ken's...Did he sell it or is he still around?...Need to get back out there

Ken sold the restaurant over a year ago. The new owners kept most of the employees, but it's not the same.

Ken sold the restaurant over a year ago. The new owners kept most of the employees, but it's not the same.

Thought I heard that darn it...We talking food ain't the same or just the atmosphere w/o Ken working the line?

I have been around BBQ since I can remember. The best BBQ ribs I have ever eaten was cooked by Han's BBQ, first on NE 23 just before MLK going east. My parents took me to the white house joint hundreds of times. Han's moved to NW 10th between Portland and Meridan Ave until they closed. By far, this BBQ was the best and the thin hot vinagar sause was the best BBQ sause ever made on earth. I remember one time back in the sixties when the movie actor Dale Robertson was eating at another table. My dad and Mr. Robertson both agreed that Han's was the best BBQ in the world. I'd give a mint if I could find the recipie of the sause.....I tried to make it but always come up a little short.

A former co-worker of mine at Han's ran into the former manager (and ex-husband of Han's daughter) at a concert in OKC a few months back so he is still around town.

Bedlam is my favorite place for ribs in OKC...I've never had any other meat there. The hot BBQ sauce was great. Sides were ok but nothing spectacular. The ongoing remodel on the outside seems a little strange when you're walking in, but inside it's a regular BBQ joint.

Smokin Joe's in Davis is tremendous if you're willing to drive a few extra miles for great BBQ.

Jack Stack is my favorite in KC...wish they would come to OKC!

We drove to Amber last weekend to have ken's. The food was exactly the same as it's always been. The ribs were awesome. The salad bar and beans were fresh and fantastic and our steak was very good. the only difference was no Ken. Don't make the mistake and compare Ken's to some of the high dollar steak houses in the metro (Blvd, Red Prime, Mahogany, etc). Different target audience. But it's very good...just different.

We drove to Amber last weekend to have ken's. The food was exactly the same as it's always been. The ribs were awesome. The salad bar and beans were fresh and fantastic and our steak was very good. the only difference was no Ken. Don't make the mistake and compare Ken's to some of the high dollar steak houses in the metro (Blvd, Red Prime, Mahogany, etc). Different target audience. But it's very good...just different.

Good to know!

Macfoucin,
I have enjoyed Bedlam for a long time, but Jack Stack's? Wow, what a good place. Isn't Jack an Italian?
C. T.

Bedlam is my favorite place for ribs in OKC...I've never had any other meat there. The hot BBQ sauce was great. Sides were ok but nothing spectacular. The ongoing remodel on the outside seems a little strange when you're walking in, but inside it's a regular BBQ joint.

Smokin Joe's in Davis is tremendous if you're willing to drive a few extra miles for great BBQ.

Jack Stack is my favorite in KC...wish they would come to OKC!

Macfoucin,
I have enjoyed Bedlam for a long time, but Jack Stack's? Wow, what a good place. Isn't Jack an Italian?
C. T.
It definitely has an Italian flavor to the name, Fiorella's Jack Stack Barbecue (http://www.jackstackbbq.com/). It is my favorite in KC, I have only been to the Freight House location across the tracks from Union Station.

Earlier in this thread I told of a bad turkey experience at Billy Sims. In fairness, I'm here to say that I have given it a "second" (and third) chance. Both times the turkey was as good as before. Happy to be happy with them again.

Still, the employee shouldn't have simply apologized for the crummy turkey before. Or offered a to-go box, lol.

Their excellent beans have never done me wrong.

My chief complaint, now, would be the TIP jar at the register. Tsk, tsk!

~

(And, get some BBQ-worthy napkins, Billy)

Hans was great and I sure wish they would come back. NW 10th & Tulsa was the only one I ate at and it sure was good. Some of the best ribs I have ever had to this day.

Earlier in this thread I told of a bad turkey experience at Billy Sims. In fairness, I'm here to say that I have given it a "second" (and third) chance. Both times the turkey was as good as before. Happy to be happy with them again.



With all due respect, you ordered turkey at a bbq restaurant.Turkey and Chicken on a smoker or grill is almost inedible more than a few hours after cooking it. It just dries out so quickly.

So chances are the positive experience that you had was more to do with your personal timing in getting there within a few hours of it being cooked.

I am wondering there the best place is for brisket. In Little Rock we had some great places, mostly Memphis style. Places like Corky's (a chain but good) and Whole Hog Cafe. Anywhere comparable in OKC? I tried Earl's Rib and I wasn't impressed. I do know Barbecue tastes are very personal though so Earl's Rib may be a great restaurant its just not cooked quite how I like it. Anywhere comparable to Famous Dave's?

My three favs on brisket are (in no set order)

OKC - Bubba's (700 block on NW 23rd)
Norman - Van's (300 block N. Porter)
Norman - Sooner Legends (W Lindsey and 24th SW)

WT, I've had turkey at Billy Sims several times. The only bad time it wasn't about being dry but rather being unnatural, compressed garbage. After staying away for a while, I was glad to find it back to normal. I don't find it dry, at all.

Finally made it to ET's at Waterloo&Broadway recently. I was afraid to try the turkey after the aforementioned BS fiasco. The order taker at the counter couldn't show me the turkey. We just ordered some meats to go - sliced brisket, chopped brisket, and sausage. Didn't particularly care for the sliced, personally, but can't say it was bad. The chopped tasted fine but it was chopped so finely, almost like ground :mad: . Sausage (Polish) was pretty decent. I will go back for a dinner and try out some sides.

On a bummer note, Woody's in Guthrie has closed, without fanfare. That was, by far, my favorite Q.

I've written OKC off for good brisket. Too many Okies seem to prefer sliced brisket to be void of all flavor, moisture, and fat. So that's how most places serve it.

Unfortunately you have to make a 6 hour drive south for good brisket, short of cooking it in your own backyard..... Well I have found a few exceptions outside the OKC Metro. Mud Creek BBQ in Ringling and Smokin' Joe's in Davis both serve some decent brisket.

Had seen the commercials for Swadley's new Mom's Meatloaf and while not a typical BBQ dish it looked tasty. Same with the rest of the items on the online menu. Mom got it and I got the Ultimate sandwich. While the meats were plentiful in quantity, very little taste...didnt matter if it was the meatloaf or sausage, brisket etc.

The location we went to (SW 89th & Western, old A&W building) had all-you-can-eat salad bar on the menu board but no salad bar in sight. Asked about it and they said they have never had one and don't know where they would put it. Said the menu board comes from corporate. Suggested they at least cover that part of it up.

Sides were decent enough but overpriced for the quantity served.

I am wondering there the best place is for brisket. In Little Rock we had some great places, mostly Memphis style. Places like Corky's (a chain but good) and Whole Hog Cafe. Anywhere comparable in OKC? I tried Earl's Rib and I wasn't impressed. I do know Barbecue tastes are very personal though so Earl's Rib may be a great restaurant its just not cooked quite how I like it. Anywhere comparable to Famous Dave's?
I would love to find a place like either of these. I love them both. Every time we go to visit our son in Fayetteville, we have to go to Whole Hog.

Didn't know Little Rock had a Corkys...we had it inside the Sams Town casino at Tunica years ago and it was the best BBQ I have ever had. They had a buffet and it was all hot, fresh, tasty, juicy not requiring any sauce at all (like most places). Sure you could add it if you wanted to but it wasn't required.

Every time I order the 911 sauce, they always ask me if I'm sure I want it. :-) I've found Mr. Spriggs to be the best in the metro so far, but haven't eaten at tons of other BBQ places to verify. Earl's, Rib Crib, Billy Sims, OK Station are all adequate, but no more than that (and Earl's and Rib Crib are less than that). Mr. Spriggs' mini sweet potato pies are pretty good too.

Not sure if my memories are being viewed through rose-colored glasses or not, but I remember Piggy's in Bricktown as being really good BBQ, at least when they were still in that little cinder-block building, shame they're not still around....

Mr. Spriggs is our favorite place for ribs. We have tried ribs at Steve's, Billy Sims, Earls, Iron Starr, and Van's and Mr. Spriggs still wins.

Didn't know Little Rock had a Corkys...we had it inside the Sams Town casino at Tunica years ago and it was the best BBQ I have ever had. They had a buffet and it was all hot, fresh, tasty, juicy not requiring any sauce at all (like most places). Sure you could add it if you wanted to but it wasn't required.

Yeah, Corky's and Whole Hog are among the best BBQ I've had, with the exception of a small joint out of a trailer in the middle of nowhere in rural Missouri. That was by far better than anything I've had at a traditional restaurant. I guess after you've been spoiled by Memphis style BBQ, most other places just don't quite do it. I honestly haven't found anything that compares this side of Little Rock, except for that little trailer in Missouri. Out in NC I didn't find a single BBQ place that I thought was decent, and couldn't stand their vinegar-based pork.

I don't know about others but I don't care to eat at a BBQ joint that has a
waitress hand you a menu. There's something very wrong about that. I
wanna look up at the board with the misspellings and missing letters.

McNeely's in Memphis is an exception.

I don't know about others but I don't care to eat at a BBQ joint that has a
waitress hand you a menu. There's something very wrong about that. I
wanna look up at the board with the misspellings and missing letters.

McNeely's in Memphis is an exception.

I'm with you on that. I mean, I will try a BBQ joint with a menu, but it doesn't compare to the scribbled chalkboard. The best BBQ always seems to come from places where the aesthetic is least important. Of course, that makes sense because if you have really, really good BBQ, no one cares what decorations you have on the wall.

I've written OKC off for good brisket. Too many Okies seem to prefer sliced brisket to be void of all flavor, moisture, and fat. So that's how most places serve it.

Unfortunately you have to make a 6 hour drive south for good brisket, short of cooking it in your own backyard..... Well I have found a few exceptions outside the OKC Metro. Mud Creek BBQ in Ringling and Smokin' Joe's in Davis both serve some decent brisket.

agree with this 100%, once you've had brisket in and around Austin or the hill country, Oklahoma brisket and BBQ just isn't the same. For me, now that I've had brisket at Franklin's in Austin, its ruined me everywhere else.

... agree with this 100%, once you've had brisket in and around Austin or
the hill country, Oklahoma brisket and BBQ just isn't the same. For me, now
that I've had brisket at Franklin's in Austin, its ruined me everywhere else.
I've had some mighty bad Texas bbq. Dickie's immediately comes to mind.
Absolutely horrid.

Texas is famous for Pit Bbq. Is that only for private parties? Is there a bbq
joint that serves up Pit Bbq? How about Franklin's? Any place in the Hill
Country?

I've had some mighty bad Texas bbq. Dickie's immediately comes to mind.
Absolutely horrid.

Texas is famous for Pit Bbq. Is that only for private parties? Is there a bbq
joint that serves up Pit Bbq? How about Franklin's? Any place in the Hill
Country?

Dickie's has been described as a black mold spreading from Texas.

Not all Texas BBQ is the same. There are several regional variations in the state.

With the exception of Pecan Lodge in the Dallas area. Most of what gets served around the DFW area is comparable to what you will find in OKC.

Austin/Hill Country BBQ is very simply flavored, mostly with salt and black pepper, and is smoked using post oak and some pecan.

BBQ in the Houston area seems to be the black sheep of the state. I have not made it to Houston yet to try their style of BBQ but most of the Texas bloggers make negative comments about that regions BBQ.

Get further east in TX and you'll run across these little sausages that are made from what most spoiled American diners would never put in their mouth and the closer you get to the Mexican border the more the Latino influence appears in their BBQ.

As to your question about TX pit bbq.... No, Franklin's is not pit bbq. I'm pretty sure Aaron uses log burning offset smokers. Probably the closest to pit bbq you will find is going to be Salt Lick in Driftwood, TX. Their pit is a carnivores dream. Most of the places in Lockhart, Luling, Elgin and that area use big L shaped brick pits with a post oak fire burning on both ends and a flue in the middle to draw the heat and smoke across the meat.