By the way, as you can see by my picture, I'm an older guy and my opinion is influenced by what I ate often when I was younger.
C. T.

I think we all are to a degree... Anytime I take someone over to A Family Affair. I always tell them not to expect gourmet food. It's just food that reminds me of how mom cooked when I was a kid.

Actually, when I said "younger", I was referring to the days when I was working and had my own family. I meant when I was in my 30's to 50's. In my case when I went for barbecue, it was Pulliam's, Beasley's, Tom's Oaklawn, the original Leo's, Han's, and Portland Avenue barbecue at 23rd and Portland. When I was a youngster, the Hickory House on S. W. 25th and Western was where my mother took us.
C. T.
I think we all are to a degree... Anytime I take someone over to A Family Affair. I always tell them not to expect gourmet food. It's just food that reminds me of how mom cooked when I was a kid.

I mentioned Portland Avenue Barbecue. Probably not a lot of you know about this place. They had really good brisket and I loved their pinto beans with jalapenos. In the mid 90's they re-introduced a barbecued meat that was not available anywhere in OKC. It was chopped pork and when they first started serving it, it was only on Fridays. It caught on quick and pretty soon they had it every day. And then it caught on in all the rest of the good places in town. By the way, it was very similar to what most places now refer to as "pulled" pork.
C. T.

... Oops, I forgot Hans, I don't know anybody that didn't like Hans.
C. T.
I certainly remember Han's on NW 10th Street and N. Tulsa.
The sauce is still talked about on some BBQ forums.

Pulliam's is another revered BBQ restaurant from years ago. Another
place of legendary sauce. I remember it was placed in the front window
in huge jars. It'd bubble on occasion. Nobody knows how long it would
"age" before being served. The Q was also served on the daily paper.

Delbert made the Han's sauce before any of us ever got to the restaurant, I think only he and his wife/ex-wife (Han's daughter) knew the recipe.

Prunepicker,
Their sauce was blood red, the reddest sauce I have ever seen. The recipe for Pulliam's sauce, like Hans', went away with the restaurant/heirs.
C. T.
Pulliam's is another revered BBQ restaurant from years ago. Another
place of legendary sauce. I remember it was placed in the front window
in huge jars. It'd bubble on occasion. Nobody knows how long it would
"age" before being served. The Q was also served on the daily paper.

Pulliam BBQ Sauce (http://www.64knights.com/recipes/recipe_46.htm)

PULLIAM'S HOT BARBEQUE SAUCE

From Phil Murphy

Last year, Phil and I were talking about recipes and some of the great old recipes he’d discovered in his mother’s files - one in particular caught my attention - who (our age and older) in OKC hasn’t heard of the old Pulliam’s Barbeque located over on East 10th ....in Oklahoma City.....I never had the chance to go there but remember Dad bringing home some of their famous ribs .... Phil says he thinks it closed in the late 50's but if I recall....the whole state talked and frequented Pulliams....

Talked to Malcolm Haney recently and he has really shed some light on this popular old establishment....Malcolm says “Pulliams was located behind an apartment building on 10th that was only 5 or 6 blocks east of downtown. It was great! All they served was ribs served up on Wonder bread wrappers with 2 slices of white bread....; it had no seats - just a counter around the perimeter and a coke machine in the middle of the room. The bbq pit was actually an old soda pop cooler, the kind with the sliding curved metal doors. I had an ice cream route after my freshman year in college that went right by it. It probably closed a couple years later around 1966 after Pulliam died. Hanns BBQ was originally on 23rd street and sometimes is confused with the old site of Pulliams.

The following is the recipe from Phil’s mom’s files for Pulliam’s hot barbeque sauce. I made it and it is not for the faint of heart....so, I cut some of the heat - husband Tom liked the flavor....I, however, didn't care much for it.... if you like a sweet barbecue sauce - this is not the one for you....but, if you like one with a bite and attitude...might be just the thing.... Phil said he tried making it also, but didn't have all the right ingredients at the time....it's got a lot of ingredients....

1 tablespoon Vegetable Oil

1 small Onion - finely chopped

1 small clove Garlic - minced

1 14-ounce bottle Catsup

1/2 Cup prepared Chili Sauce

3 tablespoons Dijon Mustard

1 tablespoon English Dry Mustard

1 teaspoon freshly ground Black Pepper (original recipe called for 1 Tbl. black pepper)

1-1/2 teaspoons Cayenne pepper

2 whole Cloves

1/4 cup Red Wine Vinegar

1/4 cup Lemon Juice

1/4 cup Brown Sugar (packed)

1/4 cup A-1 Steak Sauce

2 tablespoons Worcestershire Sauce

1-1/2 teaspoons Soy Sauce

3/4 cup Beer

Heat oil in a medium saucepan over medium-low heat.

Add onion - cook 1 minute.

Add garlic - cook 4 minutes. Do not brown.

Stir in remaining ingredients. Heat to boiling - reduce heat and simmer uncovered 25 minutes.

Remove whole cloves.

Makes about 2-1/2 cups.

Froze the leftover sauce.....


Published Feb 6, 2007

Copyright ©2007 The Ponca City News

Leos and Hans 1&2 in OKC area back in the day and then a big gap to 3 IMO. In fact,I think would rank Hans 1 and Leos 2 but then again.....Best ribs ever.

Did you ever clean out the brick pit bluedogok? I actually worked there for a couple days back in the 70s and he was telling me that I was gonna be cleaning that pit next week. Well,next week never came.

Did you ever clean out the brick pit bluedogok? I actually worked there for a couple days back in the 70s and he was telling me that I was gonna be cleaning that pit next week. Well,next week never came.
Nope, never did. I worked there for a year (79-80).

All of you old timers talking about the old school Q-joints from OKC's past gave me an idea for a future blog. Don't be surprised if you get a few PM's from me in the next few weeks asking for some details.

Pulliams had a brief revival circa 1990 or 1991 in a ramshackle building on Wilshire between Broadway and Western. Old timers I talked to swore it was the same. Didn't last long though.

JB,
I was eating there in the late 60's, so they didn't close in the late 50's. I can't question the recipe for the sauce, but I do remember reading an article in the Daily Oklahoman about his daughter and she had the recipe and didn't plan on publishing it
C. T..
[QUOTE=Jersey Boss;828096]Pulliam BBQ Sauce (http://www.64knights.com/recipes/recipe_46.htm)
Phil says he thinks it closed in the late 50's but if I recall....the whole state talked and frequented Pulliams....

Urbanized,
If it was the same, it would have lasted a while. The que was excellent.
C. T.
Pulliams had a brief revival circa 1990 or 1991 in a ramshackle building on Wilshire between Broadway and Western. Old timers I talked to swore it was the same. Didn't last long though.

I don't know CT, for one thing the location was lousy. But I've seen lots of places with good food close due to some type of mismanagement or other, and lots of mediocre or worse places hang on for years simply because of good location and corporate structure. Unfortunately in the food business success and good grub aren't always directly connected.

I do recall that it was excellent 'cue.

Had reason to be in Noble on Saturday. Decided to meet up with someone at Big Daddy's Smokehouse on Hwy 77 on the south side of town.
Ordered up the three meat combo choosing slices of brisket, pork loin and turkey, with potato salad and baked beans. It was some dang tasty eating, and I can see me going back. Tasted the sauce to see what it was like, and it was ok, but it was not needed in an otherwise very good meal.

It did cross my mind as I finished my meal I should seriously consider seeking out more McClain business, if only to have reason to be on 77 more often.

Kevin,
I took my London friend to the Rose Rock museum and while we were there, we had lunch at Big Daddy's (I don't really remember the name, but it's the only barbecue place in town) and we really enjoyed it. And of course, if you want a really good chicken fried steak, just North on Main is Kendall's.
C. T.

Urbanized,
Your right about the location, but didn't they get a lot of traffic from the legislature? They were always busy when I went there. I would lean toward management problems, and maybe the lack of interest by the surviving family. I know that Portland Avenue Barbecue closed almost as soon as the Owner(s) retired/died. The lady that prepared the meat for your plate died of cancer. Their daughter and son-in-law ran it for a little while and it was fine, they just didn't seem to want the store so it closed.
C. T.

Is there a reason that there are no restaurants in Oklahoma that serves beef ribs? Ever since traveling to KC, I find pork ribs to be hugely underwhelming now. Is it cost, geography, both or none? I'd really like to know and figure this is the best place to find out. Thanks!

Is there a reason that there are no restaurants in Oklahoma that serves beef ribs? Ever since traveling to KC, I find pork ribs to be hugely underwhelming now. Is it cost, geography, both or none? I'd really like to know and figure this is the best place to find out. Thanks!

It's cost.... Most places that serve beef ribs break even or lose money on them.

They take up a lot of space on a smoker for only 4 servings when you can serve a lot more from a brisket or a pork butt taking up the same or less amount of space.

And there actually is one place I know of that serves them in Oklahoma.... Meer's Store & Restaurant in Meer's Oklahoma

It's cost.... Most places that serve beef ribs break even or lose money on them.

They take up a lot of space on a smoker for only 4 servings when you can serve a lot more from a brisket or a pork butt taking up the same or less amount of space.

And there actually is one place I know of that serves them in Oklahoma.... Meer's Store & Restaurant in Meer's Oklahoma

I have dreamed of a food truck that serves beef ribs. Maybe I'll do it some day when I retire lol.

There are only a few that offer them in Central Texas and most places only have them occasionally as a special. The only place that I know of that has them on the menu all the time is The County Line, there are still two of them in Austin.

I had beef ribs at a place in Dallas, but it was fancy, not just a smokehouse. I'll have to try Meers when info down that way next time. I know they're resource-intensive, but they're soooooooop good.

Man, I'm totally down with a Meers burger, but I not sure how I would feel about eating BBQ there.

Man, I'm totally down with a Meers burger, but I not sure how I would feel about eating BBQ there.

The brisket there isn't bad, or I should say it didn't use to be anyway. I haven't gone over to Meers in a while. Went more often back when I volunteered at a Scout camp a bit north of there. Never had a bad meal there.

Man, I'm totally down with a Meers burger, but I not sure how I would feel about eating BBQ there.

I was disappointed in the Meers Burger but I'm a fan of Nic's and those two burgers are on completely opposite ends of the burger spectrum.... Kind of wish I had tried the Q.

I like all types of burgers. I don't discriminate. That said, a Meers burger is best enjoyed as the midway point of a long motorcycle ride. I don't think I'd go out of my way to eat there if it was in OKC.

I was disappointed in the Meers Burger but I'm a fan of Nic's and those two burgers are on completely opposite ends of the burger spectrum.... Kind of wish I had tried the Q.
For me, it's about context. A meersburger, RC cola, and peach cobbler is an unbeatable way to end (and offset, lol) a long day of exploring the refuge.

A Meer's Burger and Chicken at Eischen's are the same category for me -- Only 'really good' in context of the entire experience. Put either one in a strip mall that requires the food to stand on its own and its just barely 'okay.'

That said, I'll gladly pass on the burger the next time I'm in Meers and instead seek out the beef ribs.

Funny that San Diego doesn't have the greatest bbq, but they have beef ribs at most of the bbq restaurants. Harder to find pork ribs, unless you want baby backs.

It's cost.... Most places that serve beef ribs break even or lose money on them.

They take up a lot of space on a smoker for only 4 servings when you can serve a lot more from a brisket or a pork butt taking up the same or less amount of space.

And there actually is one place I know of that serves them in Oklahoma.... Meer's Store & Restaurant in Meer's Oklahoma

Little off topic but I am going to try some beef ribs this weekend for the first time. Haven't decided whether to do them on Hastybake or throw in the cookshack with the brisket I am doing. Anything different to watch for with beef versus pork ribs? Haven't unwrapped them yet so not sure if there is a silver membrane to be removed like pork ribs.

There is a membrane but I really consider membrane removal a personal choice. I like a nice piece of crispy membrane myself. So I rarely remove it from either beef or pork ribs.

Are you cooking short or back ribs?

There is a membrane but I really consider membrane removal a personal choice. I like a nice piece of crispy membrane myself. So I rarely remove it from either beef or pork ribs.

Are you cooking short or back ribs?

They are back and leaning towards Hastybake versus the cookshack. Do they tend to be tougher than pork? If so, may do in cookshack at lower temp and finish on the grill.

They are back and leaning towards Hastybake versus the cookshack. Do they tend to be tougher than pork? If so, may do in cookshack at lower temp and finish on the grill.

I would use the Hasty but I like the flavor that charcoal as a fuel source gives the meat.

Here are a couple of links to blogs about my beef rib cooks. You might be able to gather a little info there.

Oklahoma BBQ Eaters Anonymous: I MAY BE FULL OF BOLOGNA... AND BEEF RIBS!!! (http://okbbqea.blogspot.com/2012/08/i-may-be-full-of-bologna-and-beef-ribs.html)
Oklahoma BBQ Eaters Anonymous: FRED FLINTSTONE WOULD LOVE THESE RIBS (http://okbbqea.blogspot.com/2013/03/fred-flintstone-would-love-these-ribs.html)

I would use the Hasty but I like the flavor that charcoal as a fuel source gives the meat.

Here are a couple of links to blogs about my beef rib cooks. You might be able to gather a little info there.

Oklahoma BBQ Eaters Anonymous: I MAY BE FULL OF BOLOGNA... AND BEEF RIBS!!! (http://okbbqea.blogspot.com/2012/08/i-may-be-full-of-bologna-and-beef-ribs.html)
Oklahoma BBQ Eaters Anonymous: FRED FLINTSTONE WOULD LOVE THESE RIBS (http://okbbqea.blogspot.com/2013/03/fred-flintstone-would-love-these-ribs.html)

Thanks...good stuff. The Bologna looked amazing I usually score my with an x pattern. Great tip on box blade. With beef, I am a big fan of using the Hasty charcoal with a couple handfuls of soaked Jack Daniels wood chips.

For the Mr. Spriggs fans, I drove to a small shopping strip to visit another business and it was out of business, but a van was parked there painted with Mr. Spriggs ads and there was an electrician that told me he was doing some work for Mr. Spriggs Barbecue in the space I was originally wanting to visit. It's at 700 North Air Depot. It's a relatively new (last five+ years or so) store, and they are just getting started, so no idea when they will be doing business. Just thought I would pass it on.
C. T.

It's at 700 North Air Depot. It's a relatively new (last five+ years or so) store, and they are just getting started, so no idea when they will be doing business. Just thought I would pass it on.
C. T.

You sure that's not 700 South Air Depot?

700 North is residential but 700 South is where Apple Medical was located. The Van has been parked there for several months now so they are moving really slow but glad to hear they are still moving and not totally dead in the water.

You sure that's not 700 South Air Depot?

700 North is residential but 700 South is where Apple Medical was located. The Van has been parked there for several months now so they are moving really slow but glad to hear they are still moving and not totally dead in the water.

BBQEA,
Oops, I was going to Apple Medical and they are gone. Yes, 700 South Air Depot. I am not a Mid/Del person, and even though I should know better, I am turned around when I am there. Darn shame too, since I am moving to Midwest City in the next few months.
C. T.

Well some of the best BBQ in the OKC Metro is about to be coming off this R&O Fat Girl.

93609361

Headed down to Granbury, TX to pick it up Saturday.

Unfortunately for the majority of the OKC Metro.... The City of Moore won't allow me to sell meat out of my back yard.... Sorry... You'll have to take it up with the city. :wink:

Do you deliver!..lol I need some good BBQ

The City of Moore won't allow me to sell meat out of my back yard
so... how much are tickets to see your backyard? oh... sure, while i'm here i'll take some complimentary bbq! -M

so... how much are tickets to see your backyard? oh... sure, while i'm here i'll take some complimentary bbq! -M

You know I've been kicking around the idea of having an OKBBQEA get together and serve BBQ to the people that read my blog and follow me on FB. Only thing stopping me so far is a few logistical and legal issues.

Mostly the legal because I don't want to charge people, so it will be more like a picnic, but I would gladly accept tips to help cover my meat costs. Then there are the HD issues since it's really just me inviting people to come have a picnic and I'll let them have some BBQ for showing up. I'm not providing sides so people would have to bring their own if they wanted them.

Something that to me seems like it should be so simple but I have a sneaky feeling that due to the litigous nature of people and government red tape might be a difficult undertaking when I just want to put some smiles on peoples faces with some tasty BBQ.

You know I've been kicking around the idea of having an OKBBQEA get together and serve BBQ to the people that read my blog and follow me on FB. Only thing stopping me so far is a few logistical and legal issues.

Mostly the legal because I don't want to charge people, so it will be more like a picnic, but I would gladly accept tips to help cover my meat costs. Then there are the HD issues since it's really just me inviting people to come have a picnic and I'll let them have some BBQ for showing up. I'm not providing sides so people would have to bring their own if they wanted them.

Something that to me seems like it should be so simple but I have a sneaky feeling that due to the litigous nature of people and government red tape might be a difficult undertaking when I just want to put some smiles on peoples faces with some tasty BBQ.

Very generous Gesture by you, however you are probably right in that something would cause it to be more trouble than you could imagine. That being said.. I'd totally be there..lol

I don't think anyone would make an issue out of something like this.

I've had massive New Year's Eve parties at my house (100+ people) where I provide everything and ask people to chip in $20 or so. Never had an issue, and I live in a very strict community.

I don't think anyone would make an issue out of something like this.

I've had massive New Year's Eve parties at my house (100+ people) where I provide everything and ask people to chip in $20 or so. Never had an issue, and I live in a very strict community.

Well I don't want to have it at my house. I don't want 100 strangers in my bathroom... LOL

I was considering a public park which is why I use the word picnic.

I would probably cook the meat at home and bring it to the site in cambros to serve. I know the City of Moore allows citizens to use the pavillions at the parks free of charge for the first two hours. So that would help me with the cost.

I've held class reunion picnics at OKC Parks (just paid a small amount to reserve a covered pavilion) and charged people.

I just wouldn't post any signs about charging and not give the impression you are trying to solicit walk-up business, which I'm sure you don't want anyway.

You really shouldn't have any problems doing this.

Yeah... Definitely not a business thing... Not saying it couldn't turn into one but..... I get a lot of comments on the pictures I post and I really do appreciate all the feedback I get from people about my project and I would like to give them a chance to try what I think is really great Q.

There is a group down in Texas called T & E Meat Club (http://blog.tilt.com/a-meat-lovers-dream-t-e-meat-club/) that is doing something similar to what I have in mind.

You should open a restaurant!

You should open a restaurant!

I probably should and I won't say I never will but I do have a very stable and secure job and I'm at a point in my life that the thought of taking risks isn't as appealing as it once was.

If I can ever do it on my own terms it will happen but I will need to have the cash to startup and operate on for 1 year before I would pull the trigger on anything. I won't make a risky business even riskier by starting it in debt.

I'm about 3 years from having my home paid for and then I'm totally debt free. At that point I'll have some decisions to make about what I want to do with the cash that was going towards the house.

Well some of the best BBQ in the OKC Metro is about to be coming off this R&O Fat Girl.

93609361

Headed down to Granbury, TX to pick it up Saturday.

Unfortunately for the majority of the OKC Metro.... The City of Moore won't allow me to sell meat out of my back yard.... Sorry... You'll have to take it up with the city. :wink:

BBQEA,
But there's no law against giving it to me! Call me when you're back in town.
C. T.

Well some of the best BBQ in the OKC Metro is about to be coming off this R&O Fat Girl.

93609361

Headed down to Granbury, TX to pick it up Saturday.

Unfortunately for the majority of the OKC Metro.... The City of Moore won't allow me to sell meat out of my back yard.... Sorry... You'll have to take it up with the city. :wink:
My wife is starting her baking business since Colorado has a Cottage Foods Law that allows her to sell some baked goods out of a residential or commercial kitchen. BBQ and many other things are not allowed under that law.

We used to do a few big cooks a year in the Austin/San Antonio area for our Texas based motorcycle forum. A few guys had some good sized trailer rigs, park them in the cul-de-sac and cook all night and made a neighborhood and guests party out of it with about 100+ motorcycles showing up for lunch. It was always a good time and donations were accepted, whether it be monetary or food.

As long as you invite everyone on your block, you won't run into any trouble. People are less likely to complain to the city if they were invited, even if they did not attend.

Another issue would be your anonymity! You could hire / persuade a fill-in.

Last week our firm had an event in Tulsa at Burn Co. and it was the best BBQ I have ever had. No wonder people line up there every day at 10 am. Worth the drive.

Another issue would be your anonymity! You could hire / persuade a fill-in.

LOL.... True... Not that I've remained totally anonymous..... Quite a few competition cooks and judges know who I am but they respect that I'm trying to keep my identity low key. I have also acted as a consultant to a couple of people looking to open up new Q-raunts in OKC.

Originally this project wasn't supposed to be about me being anonymous.... My original plan was to find fellow Q-addicts but unlike groups like AA. We were going to embrace our BBQ addiction and meet monthly at various Q-raunts and eat and talk about BBQ.

Unfortunately it never seemed to take off and the few people that started it with me faded away after a few months. So then I turned it into the project that it is today. Sneaking into Q-raunts and eating and writing about it until I get caught or killed... lol .....And I'm pretty sure a few owners have wanted to kill me, ;+)

Last week our firm had an event in Tulsa at Burn Co. and it was the best BBQ I have ever had. No wonder people line up there every day at 10 am. Worth the drive.

I haven't made it to every Q-raunt in Oklahoma yet but I would definitely say BurnCo is my favorite in Oklahoma at this point in time. I refer to the guys at BurnCo as the Rock Stars of Oklahoma BBQ.

BurnCo was the first Oklahoma Q-raunt to earn my 3-Hour Award.... Which means I would drive at least 3 hours to eat there again.

I have a 1-Hour Award, 3-Hour Award, and 6-Hour Award.

I haven't made it to every Q-raunt in Oklahoma yet but I would definitely say BurnCo is my favorite in Oklahoma at this point in time. I refer to the guys at BurnCo as the Rock Stars of Oklahoma BBQ.

BurnCo was the first Oklahoma Q-raunt to earn my 3-Hour Award.... Which means I would drive at least 3 hours to eat there again.

I have a 1-Hour Award, 3-Hour Award, and 6-Hour Award.

Although OK BBQ doesn't need a 2nd, I agree 100% that these guys rock the BBQ. What is amazing also is that everything they cook is cooked on a HastyBake charcoal grill/smoker. This includes the sides which the grilled potato salad is the absolutely best side I have had with BBQ with the corn pudding from Voodoo BBQ in New Orleans being a close second.

This includes the sides which the grilled potato salad is the absolutely best side I have had with BBQ with the corn pudding from Voodoo BBQ in New Orleans being a close second.

The grilled potato salad is very tasty and not at all what I expected when I ordered it.... I was picturing a typical creamy potato salad made with grilled potatos instead of boiled.

I was in Tulsa all day for a board meeting. I went by Burn Co at 1 pm and it had sign on door stating that they had sold out all their BBQ for the day. Dang it!

If any of you have wanted to try Kosmo's BBQ. He will have his trailer parked at Dunlap-Codding tomorrow for Food Truck Wednesday.