Big offset smoker like that is going to have it's hot and cool spots but it all comes down to the skill of the pitmaster. If their pitmaster is worth their salt. They'll find those hot/cool spots in one to two runs and the second would only be needed to confirm the results from the first... I've cooked in 3 different types of smokers, and over an open fire pit, and turned out product I would have fed to anyone and I'm very critical about my Q..... In the end it all comes down to fire control. A pitmaster that can tame the flame can cook on anything.

Good to know! I've smoked some, but on a small smokey mountain.

Good to know! I've smoked some, but on a small smokey mountain.

Smokey Mountain's are awesome cookers! I still own 4 of them myself.... These days it seems like I'm mostly cooking for parties of 20+ people. So I'm usually cooking on my R&O Fat Girl for more capacity. But I'll never stop cooking on the Weber's.

You all are making my stomach Growl!!

You all are making my stomach Growl!!

Cooked this brisket for a Halloween party on one of my Weber Smokey Mountains last year...

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It's ok if you lick the screen just a little... ;)

A pitmaster that can tame the flame can cook on anything.

Who is cooking primarily? Is it Woodruff, or is there another chef involved?

Who is cooking primarily? Is it Woodruff, or is there another chef involved?

He will have pitmasters.

I mentioned this issue further up thread.... I'm hoping it doesn't rear it's head here with two BBQ options opening up in Midtown.

http://www.eater.com/2016/10/24/13382494/bbq-smell-controversy-wisconsin

Cooked this brisket for a Halloween party on one of my Weber Smokey Mountains last year...

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It's ok if you lick the screen just a little... ;)

That looks amazing! I'm a good cook but have never Tried my hand at smoking like that. It's intimidating..lol

That looks amazing! I'm a good cook but have never Tried my hand at smoking like that. It's intimidating..lol

Don't let it intimidate you... lol .... I use the KISS method.

Get a smaller brisket. I usually look for 10-12 lbs because they come off younger steers.
Dalmation Rub (kosher salt and course ground black pepper in equal amounts by weight) the night before to allow it to dry brine about 12 hours.
Oak and Pecan smoke wood
Smoke for 4 hours and then hit it with a Texas Crutch (wrap in foil or wax free butcher paper)
Continue cooking until a fork slips into it like butter (about 195 internal temp)
Wrap it up in a towel and place it in a cooler, or Cambro if you have one, and let it rest for an hour.
Then enjoy one of the best briskets you've ever cooked.... Simple!

Just reading that made me hungry again..lol
I am copying this down.. you might have talked me into giving it a try.
Thanks!

Do we know where in Midtown Maples is going to be located yet?

Do we know where in Midtown Maples is going to be located yet?

They are still trying to finalize their deal.

Should be able to announce something soon.

I deleted a bunch of posts that had nothing to do with Maples.

Stick to topic and be nice, please.

Are they still working on a location?

Are they still working on a location?

Yes.

Getting very close as the smoker is finished and being seasoned.

They updated their address on their FB page yesterday..... 315 nw 11th
Oklahoma City, Oklahoma (https://www.google.com/maps/@35.4799241,-97.5182295,131m/data=!3m1!1e3?hl=en)

Also noticed they updated their hours too.... Don't see any announcement they are open for business though.

They updated their address on their FB page yesterday..... 315 nw 11th
Oklahoma City, Oklahoma (https://www.google.com/maps/@35.4799241,-97.5182295,131m/data=!3m1!1e3?hl=en)

That's all property owned by Midtown Renaissance I believe. It's smart if they don't have any plans to develop that lot and do a lease similar to Bleu Garten. It will obviously be easy for Maple's to relocate once they plan to develop. Really excited for this.

Austin-style BBQ coming to Midtown (http://www.okctalk.com/content.php?r=378-Austin-style-BBQ-coming-to-Midtown)

Waffle Champion proprietor Todd Woodruff will soon open Maples BBQ, featuring Central Texas style barbecue in a park-like setting.


http://www.okctalk.com/images/pete/maples1.jpg


After many trips to Austin, Woodruff commissioned local designer and fabricator Larry Pickering to fashion a massive smoker from a propane tank and then put the whole thing on a trailer.



http://www.okctalk.com/images/pete/maples2a.jpg

Soon, a large concession trailer will join the smoker on the wooded lot directly north of Bleu Garten in Midtown.

Pending final inspections, Maples should open in 2-3 weeks.

To start, Maples will feature brisket, pulled pork, ribs, sausage and sandwiches. Sides will include macaroni and cheese, coleslaw and beans. Retro sodas and sweet tea will also be offered.

For beer and other drinks, Woodruff hopes his customers will patronize neighboring Bleu Garten and vice versa.

Initial hours will be 11AM to when they sell out from Wednesday through Sunday.



http://www.okctalk.com/images/pete/maples.jpg


http://www.okctalk.com/images/pete/maples3.jpg


http://www.okctalk.com/images/pete/maples4.jpg


http://www.okctalk.com/images/pete/maples5.jpg

really looking forward to this place!

You just know they are going to sell out early and fast every day for a long time.

I know they have been working really hard to getting everything just right, have hired a good pit master, etc.

At the very least it should be a full cut above anything else in OKC and I bet the standard is well higher than that.

But no indoor space at all?

But no indoor space at all?

Nope.

There are restrooms in that building behind the smoker.

Nope.

There are restrooms in that building behind the smoker.

I bet some tents, or some other temporary structure goes up at some point..... Butcher started out the same way with picnic tables out in the open and they've since built a covered seating area to accommodate customer complaints.

Before John Meuller got his World's Largest Outdoor Party shutdown for not paying taxes. He had tents in place over his picnic tables.

With that size smoker expect this place to sell out and have lines build up fast everyday for lunch. Hope they nail it. Love me some good BBQ.

Glad they are keeping the central Texas BBQ style of having it for lunch.

This is going to be amazing. Midtown is going to a legendary area before long.

I bet some tents, or some other temporary structure goes up at some point..... Butcher started out the same way with picnic tables out in the open and they've since built a covered seating area to accommodate customer complaints.

Before John Meuller got his World's Largest Outdoor Party shutdown for not paying taxes. He had tents in place over his picnic tables.
Doubt it. I think you'll get what you get and like it. Or the person behind you can get it before it sells out.

I'm hoping they nail it too but I'm keeping my expectations in check until I've tried it.... They've got the wood right and the pics I've seen of their brisket look pretty amazing.

Pulled pork is served in a few places I've been in Austin but it's not really what they're known for so I'll be giving a lot of leeway there. Good pulled pork is hard to find in OKC as it is. It's too often what I refer to as chopped, folded, spindled, and mutilated. So if they offer a good version of actual pulled pork... BONUS!!!

The sausage and brisket are going to get a lot of scrutiny from me.... If I get served an Ekrich style smoked sausage I'm going to be pretty disappointed.... It better be one of the Czech style hot gut sausages you get in that part of Texas..... I'm just really hoping they keep it simple like the best pitmasters in Central Texas do..... meat...salt...pepper, oak and pecan smoke.... That's the heart of Central Texas BBQ.

Oh and if they serve it on butcher paper with sliced white bread, or saltines,and offer Big Red to drink.... I'll know they did their homework!

Doubt it. I think you'll get what you get and like it. Or the person behind you can get it before it sells out.

I personally don't have a problem with the tables out in the open but I'm not allergic to the sun like a lot of people seem to be..... Just like you have the people that complain about having to park and walk. You will have the ones that complain about being exposed to the elements.... Just go to Bleu Garten on a warm day and see where everyone is sitting... The majority are in the shade.

So happy about this.

I bet some tents, or some other temporary structure goes up at some point..... Butcher started out the same way with picnic tables out in the open and they've since built a covered seating area to accommodate customer complaints.

Before John Meuller got his World's Largest Outdoor Party shutdown for not paying taxes. He had tents in place over his picnic tables.

Oh, man, John Mueller's BBQ was insanely good. Wish this place just had some decent cold domestic beers for sale.

Oh, man, John Mueller's BBQ was insanely good. Wish this place just had some decent cold domestic beers for sale.

Yes it was.... Don't know that he will ever make a return after this latest brush with the tax department.... Maybe as a pitmaster for someone but he's never seemed to work well with others. So not sure that will happen either.

I told my friend from Black Mesa that they should approach Todd Woodruff about selling beer there but it sounds like he is going to not try and compete with Bleu Garten for the beer sales..... As I said earlier... I just hope he has Big Red... It's not Texas BBQ without a Big Red! ;)

Yes it was.... Don't know that he will ever make a return after this latest brush with the tax department.... Maybe as a pitmaster for someone but he's never seemed to work well with others. So not sure that will happen either.

I told my friend from Black Mesa that they should approach Todd Woodruff about selling beer there but it sounds like he is going to not try and compete with Bleu Garten for the beer sales..... As I said earlier... I just hope he has Big Red... It's not Texas BBQ without a Big Red! ;)

Need some Lone Star and Shiner with my BBQ!

http://www.okctalk.com/images/pete/maples040217a.jpg


http://www.okctalk.com/images/pete/maples040217b.jpg


http://www.okctalk.com/images/pete/maples040217c.jpg

When did the new murals get painted?

When did the new murals get painted?

I believe just this last week.

I believe just this last week.

He has been working on it for about 2 weeks. Finished up early last week I believe.

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Here's a little better shot.

Open in a new tab or window for an enlarged version.

http://www.okctalk.com/images/pete/maplesmenu2.jpg

They open Appril 26th

They open Appril 26th

My Birthday!>. best gift ever!!

Here's a little better shot.

Open in a new tab or window for an enlarged version.

http://www.okctalk.com/images/pete/maplesmenu2.jpg

Just a little better haha. Thanks!

They're currently having a soft opening.

Yes, they did have a limited soft opening tonight and they are still planning to open April 26th.

I had the brisket with a side of beans.

I'm not a BBQ expert but *loved* that brisket. Really nice bark on the outside and you could cut it with a plastic fork.

Also tried a bit of the sausage and was happy to find it had a nice bit of spice.

Heard the ribs were very good although I didn't get a chance to try them. The two deserts (banana and nutella) looked really good as well.

Just had one big bottle of sauce on the table which was vinegar based but i didn't use much of it since the brisket was so flavorful.

And yes, had a bottle of Big Red soda.


I think the biggest problem is going to be long lines and getting there before they sell out every day.

http://www.okctalk.com/images/pete/maples041017.jpg

Also there today. Had everything except the pulled pork and burnt end beans. Everything was great, and - surprisingly - the sausage was actually my favorite protein. Satiated, we walked to R&J's for a digestif.

Some things to fine [fine] tune, but this place is gonna' kill.

I'm not a BBQ expert but *loved* that brisket. Really nice bark on the outside and you could cut it with a plastic fork.

Also tried a bit of the sausage and was happy to find it had a nice bit of spice.



And yes, had a bottle of Big Red soda.


I think the biggest problem is going to be long lines and getting there before they sell out every day.



Presentation looks good and I see butcher paper which is required by state law in Texas.... Ok, maybe it's not a state law but don't be surprised if it becomes one some day.

Good to see the bottle of Big Red... I'm almost certain that may be a Texas state law... ;)

Lines and selling out aren't a problem either... That's a sign of success!

Presentation looks good and I see butcher paper which is required by state law in Texas.... Ok, maybe it's not a state law but don't be surprised if it becomes one some day.

Good to see the bottle of Big Red... I'm almost certain that may be a Texas state law... ;)

Lines and selling out aren't a problem either... That's a sign of success!

We need your review now!

I will say I saw someone's picture of the ribs and they looks a bit over done but without biting into it I can't tell. I will say however ribs are one of those things that people like different ways.

I am just glad to not see everything covered in sauce.

We need your review now!

I will say I saw someone's picture of the ribs and they looks a bit over done but without biting into it I can't tell. I will say however ribs are one of those things that people like different ways.

I am just glad to not see everything covered in sauce.

I will probably give them a few weeks to get kinks ironed out before I go try it... The pics have all looked promising though.

Pork ribs in Central Texas are nothing special. They serve them, and I've tried them in a couple of places and liked them, but when you hear people talking about ribs in Central Texas it's beef ribs, generally plate short ribs and occasionally back ribs, and not pork.

I haven't seen any pics of their sausages yet. I'm still holding out hope they are the Czech style beef & pork ring sausages they serve in Central Texas.... I wouldn't even be disappointed if they were sourcing them from Southside or Meyer's in Elgin, TX as long as they are that style of sausage..... The fact they are selling it by the pound though makes me a little hesitant because down there you order them by the ring or more specifically by ordering "One hot." or two or three if you are really hungry. They are usually very juicy, or greasy if you prefer to see it that way, and the casings have a wonderful snap to them.

Here is a photo of the sausage, along with the nutella desert (left), ribs and brisket (center).

The sausage casing definitely had a snap and the filling was somewhat crumbly and with a fair amount of grease. And as I mentioned, a decent amount of heat (spice).

http://www.okctalk.com/images/pete/maples041017b.jpg

The sausage casing definitely had a snap and the filling was somewhat crumbly and with a fair amount of grease. And as I mentioned, a decent amount of heat (spice).

Awesome... Also happy to see they are serving it unsliced so all the juices don't run out and soak into the paper.... I only want those juices soaking into my arteries!

Here is a better photo from their Instagram page:

http://www.okctalk.com/images/pete/maples041017c.jpg

This is who makes their sausage:

https://www.nativemeatcompany.com/


Brisket and beef ribs:

http://www.creekstonefarms.com/


And pork ribs and pulled pork:

https://www.nimanranch.com/

Hmmm.... Andouille sausage? .... Well I do enjoy andouille but that's not Central Texas sausage.... Guess I'll still be going 6 hours out of town to get that fix.

The beef rib in that pic is definitely intriguing.... Wonder if it will become a full time fixture or a special like Texlahoma BBQ does with their beef ribs.

This is who makes their sausage:

https://www.nativemeatcompany.com/


Ok this really intrigues me..... The link to their FB page wasn't working and I couldn't find an answer on their website.... But I wonder if they are selling to the public.... I've been hoping a place like Siegi's in Tulsa or Kuby's in Dallas would eventually open up here.... This just might fit the ticket!

Edit: Guess I should have read the whole paragraph...

"The production facility is located in the Earth Elements Entrepreneur's Kitchen at Urban Agrarian. We look forward to relocating to our own shop in the future"

Ok this really intrigues me..... The link to their FB page wasn't working and I couldn't find an answer on their website.... But I wonder if they are selling to the public.... I've been hoping a place like Siegi's in Tulsa or Kuby's in Dallas would eventually open up here.... This just might fit the ticket!

Edit: Guess I should have read the whole paragraph...

"The production facility is located in the Earth Elements Entrepreneur's Kitchen at Urban Agrarian. We look forward to relocating to our own shop in the future"

It says they sell some items at Urban Agrarian.

You might try calling them: Phone: 405-517-5422

It says they sell some items at Urban Agrarian.

You might try calling them: Phone: 405-517-5422

Plan to contact them.... Especially since I thought Urban Agrarian closed their operations recently.

Plan to contact them.... Especially since I thought Urban Agrarian closed their operations recently.

I believe Urban Agrarian is still operating, just only on Saturdays.

I believe Urban Agrarian is still operating, just only on Saturdays.

Thanks glad to hear they didn't totally close shop.... I just have to be in town on a Saturday now.... Don't remember the last weekend I spent in OKC and don't see one in the near future.

The beef rib in that pic is definitely intriguing.... Wonder if it will become a full time fixture or a special like Texlahoma BBQ does with their beef ribs.
I was lucky enough to go last night. They said the beef ribs would start as a special maybe 1 day a week And the burnt ends would also likey start as a special

I was lucky enough to go last night. They said the beef ribs would start as a special maybe 1 day a week And the burnt ends would also likey start as a special

Burnt ends are also a BBQ item that are hard to find in OKC.... Butcher BBQ Stand's are good if you want to drive to Wellstion..... Burnt Ends are not Central Texas BBQ either.... That's a Kansas City thing.

I guess in the long run I'll just judge their food on whether I like it or not because I'm getting an identity crisis from the menu.