What was the name of "That hole in the wall in a strip center up on North Western"? And where on Western was it located? Just curious, I probably ate there since it doesn't sound like it was far from where I worked. I remember the Hickory Tree at Western and Hefner but I don't remember it as being NC style.
C. T.

Moe's Smokehouse Chicken & BBQ (http://okbbqea.blogspot.com/2014/05/ill-do-curly-shuffle-for-some-moes.html) .... It was only there for a few months.

I guess that is an excellent example of the subjectivity of "who has the best". I found Butchers to have the best brisket I have come across. I have not travelled to Texas and explored various "Q raunts". I will certainly give Maples a try. Because I cut my teeth on Carolina Q I have a preference for pork and favor a vinegar based sauce.

They are serving the best brisket in Oklahoma, and it isn't really that close. I haven't tried Maples yet.

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Went and gave it a try today.... Going to try and come out of my blogging retirement with this so not going into a lot of detail here yet but overall I enjoyed it. Some room for improvement but I would definitely recommend it to anyone asking me about BBQ.

I will answer the question asked earlier as to how it compares to Franklin's..... It doesn't... Yet.... Aaron's been cooking briskets for a while. So he has a big step up on them... Flavor on the brisket was excellent. I had some texture issues though.

those are some good looking ribs, but that sausage looks kind of funky.

those are some good looking ribs, but that sausage looks kind of funky.

HA! You are not the first to make that comment... That was the first comment I got on my FB page. lol

Ribs were good and not falling off the bone as others have reported.

What's the verdict on style of sausage? Central Texas or not?

What's the verdict on style of sausage? Central Texas or not?

Not... There was never any doubt about that once it was known to be andouille.

Ok.... I've published the blog (http://okbbqea.blogspot.com/2017/05/the-only-thing-sticky-at-maples-is.html) so here is a quick synopsis of my opinions.

Brisket: Taste was excellent and definitely true to Central Texas... Texture needs some work. I found the flat to be a bit dry and the point a bit mushy... Both qualities of it being overcooked... If they get the texture right they will be putting out a very solid Central Texas style brisket

Ribs: Did not fall off the bone today. Moist, tender, slightly sweet flavor... Enjoyed every bite of them.

Sausage: As Martin already commented about the appearance. The sausage was funky and I did not care for it at all.

Pulled Pork: Just as others had said it was dry but I dipped it in that thin, vinegary, sauce they served me and it was money. Amazing how much that sauce worked to complement that pork!

Mac & Cheese: Loved it... pasta wasn't quite al dente but wasn't overcooked either... Tasted like a 3 cheese and it was smooth, creamy, and tangy.

Ok.... I've published the blog (http://okbbqea.blogspot.com/2017/05/the-only-thing-sticky-at-maples-is.html) so here is a quick synopsis of my opinions.

Brisket: Taste was excellent and definitely true to Central Texas... Texture needs some work. I found the flat to be a bit dry and the point a bit mushy... Both qualities of it being overcooked... If they get the texture right they will be putting out a very solid Central Texas style brisket

Ribs: Did not fall off the bone today. Moist, tender, slightly sweet flavor... Enjoyed every bite of them.

Sausage: As Martin already commented about the appearance. The sausage was funky and I did not care for it at all.

Pulled Pork: Just as others had said it was dry but I dipped it in that thin, vinegary, sauce they served me and it was money. Amazing how much that sauce worked to complement that pork!

Mac & Cheese: Loved it... pasta wasn't quite al dente but wasn't overcooked either... Tasted like a 3 cheese and it was smooth, creamy, and tangy.

Sounds good. I think they just need to hit those timings and temps it sounds like. I'm sure in a few months they will have it down perfectly.

I hope the lunch style works for them. I know people in OKC aren't used to just lunch hours for BBQ and might be off put by the odd hours.

Sounds good. I think they just need to hit those timings and temps it sounds like. I'm sure in a few months they will have it down perfectly.

I hope the lunch style works for them. I know people in OKC aren't used to just lunch hours for BBQ and might be off put by the odd hours.

Yep... I feel the same... They should just keep getting better.

They definitely weren't as busy as they were for opening day but they were doing a fairly brisk business.... Line was about 5 deep when I got there around 11:40 and was consistently about 10 deep while I was there.

I think the quality, and uniqueness, of the food will keep people coming back.... I was listening to people around me and there were nothing but great comments to be heard.

There was another BBQ judge, or at least I heard him say he was, there today too. Had another group sit between him and me so I couldn't hear all of his conversation to hear what he thought but his tray was empty. I didn't recognize him, and it's usually the same judges at the contests I judge, so he was possibly from out of state.

There was another BBQ judge, or at least I heard him say he was, there today too. Had another group sit between him and me so I couldn't hear all of his conversation to hear what he thought but his tray was empty. I didn't recognize him, and it's usually the same judges at the contests I judge, so he was possibly from out of state.

Your sausage looked more cooked than mine at least. With all the discussion here, I'd be somewhat disappointed to throw this under what we'd normally think of Oklahoma bbq, inconsistent.

Your sausage looked more cooked than mine at least. With all the discussion here, I'd be somewhat disappointed to throw this under what we'd normally think of Oklahoma bbq, inconsistent.

I'm not going to label them that after two weeks.... I gave Back Door six months and as is I prefer Maple's to anything I've had at Back Door except the sausage.

i was able to check maples out today...

really like the atmosphere and it was great weather to eat outside... not sure how all of that will work when we hit extreme hot and cold, though. we showed up a little after 11 and the line was less than 10 deep. i think they're still getting their ordering routine down as it seemed a bit slower than what it should've been (or i'm just impatient)... but that's to be expected this close to launch. you order at one window where your meat is sliced in front of you and you pay and pick up at the next window... everyone was really personable and attentive.

i wanted to try a bit of everything... so i followed their recommendation and got a 1/4lb of each meat plus a serving of mac and cheese.

i really liked everything except for the sausage... it had a really loose texture similar to an uncured/unsmoked bratwurst and didn't have a ton of smoke flavor... i wouldn't say that it was 'bad' as it wasn't inedible or anything, just not what i would expect from a barbecue joint. i think some improvement can be made here.

everything else was top notch... so much so that it's hard for me to pick a favorite as it was all so good. the pulled pork was perhaps barely on the dry side but the flavor and texture were spot on and more than made up for it.

the fatty brisket was really moist and flavorful, among the best i've tasted around here... it just melted in your mouth and didn't taste like a desiccated pot roast as many places serve.

the pork ribs were great, too... definitely didn't fall off the bone for me. the texture was great... the meat had a chance to firm up a bit and didn't just shred when i bit into it... just right. i usually prefer a dry rub on my ribs, but these had a slight sweet/vinegary glaze on them that really complemented the meat's flavor... and it was just the right amount, not sopped in glaze.

i only used the sauce on the sausage... i'm a firm believer that 'good' barbecue shouldn't need sauce. it wasn't your typical thick, tomato based sauce served at most places around here. this was way thinner and more vinegary but also had quite a bit of sweetness to it. i typically prefer a sweeter barbecue sauce but for this style, i felt that the strength of the vinegar didn't offset the sweetness enough... it was just a touch cloying. again, not bad... and i certainly appreciated maples for doing something a bit different in this aspect.

mac and cheese was a white cheese sauce with tube pasta... definitely a notch above the 'velveeta soup' variety but not necessarily special... it was good, just not standout.

my plate plus a drink and tax set me back $24... but that was easily twice as much food as i would normally order. (seriously, i think some oompa loompas are gonna ambush me and roll me out of the office) overall, i really like the place... in my opinion, the barbecue (besides the sausage) is a cut above what other places in the metro are serving.

i only used the sauce on the sausage... i'm a firm believer that 'good' barbecue shouldn't need sauce.

Shouldn't need or shouldn't need additional?

Shouldn't need or shouldn't need additional?

this is all just my subjective opinion, obviously. my main point in the quote is additional... mainly to explain why i only used sauce on the sausage and not on everything.

to me, barbecue that is seasoned and cooked well should have enough flavor/moisture on its own that it doesn't have to be slathered in sauce to enjoy. i guess i see it similar to a good steak... if served right, you don't need to pour a bottle of heinz 57 over it. and if you have a good steak, it'd be a crime to sauce it. now... unlike steak, i can appreciate that others prefer to put sauce on their barbecue... i just think the best stuff can be enjoyed without having to add it.

that said, i generally prefer dry rubs over adding sauce during a cook... perhaps with the exception of a flavorful, vinegar-based mixture... but i guess i don't see that so much as a sauce. i don't particularly like tomato-based sauces added during cooking.

Never thought I would be linking to a GQ article about BBQ.... But this article (http://www.gq.com/story/authentic-barbecue-lunch-food?mbid=social_twitter) pretty much nails what I've already said about the "Open til sold out" business model Maple's is using and why I'm so happy to see it finally reach Oklahoma City.

"The true shining proclamation that a barbecue place is worth your time and your money isn’t a line out the door and around the corner, it’s a piece of butcher paper taped to the outside of the front door at 2:00 p.m. that maybe says “Sorry y’all” or “Come back tomorrow” but almost definitely says “sold out.”"

Never thought I would be linking to a GQ article about BBQ.... But this article (http://www.gq.com/story/authentic-barbecue-lunch-food?mbid=social_twitter) pretty much nails what I've already said about the "Open til sold out" business model Maple's is using and why I'm so happy to see it finally reach Oklahoma City.

"The true shining proclamation that a barbecue place is worth your time and your money isn’t a line out the door and around the corner,

Nothing to add, just felt it worth repeating.

Does anyone find these prices a tad high? Quite a bit more than Smitty's or City Market and on par with Franklins and la Barbecue. All this without maintenance and cost of a brick (or block) and mortar establishment. Doesn't make sense to me. For this price it needs to be some other worldly 'cue.

Does anyone find these prices a tad high? Quite a bit more than Smitty's or City Market and on par with Franklins and la Barbecue. All this without maintenance and cost of a brick (or block) and mortar establishment. Doesn't make sense to me. For this price it needs to be some other worldly 'cue.

Not really when I take into consideration the meats they are using..... Since you mentioned on par with Franklin's. Maple's is sourcing their prime briskets from Creekstone Farms. The same place that Franklin's gets their's.

I'm also sure they aren't parking on that lot for free and they have two trailers to maintain.... So they're not operating overhead free.

Does anyone find these prices a tad high? Quite a bit more than Smitty's or City Market and on par with Franklins and la Barbecue. All this without maintenance and cost of a brick (or block) and mortar establishment. Doesn't make sense to me. For this price it needs to be some other worldly 'cue.

No. They are using quality products.

We are talking about 20 bucks here for crying out loud.

Do they take cards or just cash?

They take cards

Do they take cards or just cash?

they take credit card

Does anyone find these prices a tad high? Quite a bit more than Smitty's or City Market and on par with Franklins and la Barbecue. All this without maintenance and cost of a brick (or block) and mortar establishment. Doesn't make sense to me. For this price it needs to be some other worldly 'cue.

I posted earlier, but for 3 of us it was ~$16/person and we ate very well. You could easily get a sandwich for less than $10. For the quality of meat I think prices are justified.

I posted earlier, but for 3 of us it was ~$16/person and we ate very well. You could easily get a sandwich for less than $10. For the quality of meat I think prices are justified.

My ticket was near $35 but I ordered a lot of food since I planned on writing about it. I didn't feel the price point exceeded the product either.

Most places are charging an average of $16 a lb for CAB/Choice brisket here... So $20 for prime brisket isn't that bad in my opinion.... Unless you want to drive to Wellston... Butcher sells their prime brisket for $16 a lb..... Swadley's sells all their meats at $15.99 a lb or they offer the amazing deal of a 1/2 lb for $8.99.... <--- Yes the amazing deal part was sarcasm..... Charging an extra dollar to weigh 1/2 the amount is unreasonable to me as is the flat price across the board because pork is at least a $1 or more cheaper a pound than brisket even at wholesale prices.

http://www.okctalk.com/images/pete/maples052817.jpg

Had some brisket and ribs for lunch today.... Ribs were cooked pretty well for commercial ribs... Not falling off the bone. Fatty brisket was cooked better today too.... Line was about 15-20 people deep when we left at about 12:15.

Just my second time there and I noticed some improvement from my first trip. Hope they continue to improve and the lines continue to grow.

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Homemade Mac and cheese?

Homemade Mac and cheese?

Yes and it's pretty good... They don't get the pasta way overcooked, not quite al dente, and it tastes like a 3 cheese blend.

The cook on the ribs appears to be improving. That's a good looking slice of brisket.

The cook on the ribs appears to be improving. That's a good looking slice of brisket.

Yep... I've been happy with the ribs on both visits.... Brisket was definitely better this time than on my first trip and it wasn't terrible the first time.

I have yet to try this out. Frankly, I don't have time to wait 45 minutes for lunch. Then, the possibility of waiting only to find the item I'm waiting for is sold out is highly unappealing.

I waited 5 minutes total and they had everything available still, had plenty of time to go during a work lunch.

I've never had to wait longer than 5-10 minutes.

I have yet to try this out. Frankly, I don't have time to wait 45 minutes for lunch. Then, the possibility of waiting only to find the item I'm waiting for is sold out is highly unappealing.

I've been twice... Once on a Wednesday and once on a Friday.... I have less than 5 minutes of wait time combined.

With that said.... I got there before noon both times and I've seen some people wait for in the 5-10 minute range but you'll wait that long for an order in a restaurant at lunch.

These aren't Central Texas lines for BBQ, which is a shame, but the brisket is a very good version of Central Texas brisket, and becoming better as they learn, and the ribs have been good both times I've gone.... Only thing I haven't liked was the sausage and one of my friends I went with last week also commented that she found the sausage to be bland.

I've been twice... Once on a Wednesday and once on a Friday.... I have less than 5 minutes of wait time combined.

With that said.... I got there before noon both times and I've seen some people wait for in the 5-10 minute range but you'll wait that long for an order in a restaurant at lunch.

These aren't Central Texas lines for BBQ, which is a shame, but the brisket is a very good version of Central Texas brisket, and becoming better as they learn, and the ribs have been good both times I've gone.... Only thing I haven't liked was the sausage and one of my friends I went with last week also commented that she found the sausage to be bland.

Can confirm that the ribs are only getting better and the brisket is as good as ever.

Can also confirm that there is next to no line (although there really ought to be with as good as this is).

How does Maples compare to Burn Co. in Tulsa?

How does Maples compare to Burn Co. in Tulsa?


It doesn't. Totally different styles of BBQ.

Both are some of the best in Oklahoma in my opinion though.

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Still having some consistency issues with texture (my ribs fell off the bone today) but enjoying the flavor profile on the ribs and brisket.

Oooh... Those grilled peppers look fantastic.

Oooh... Those grilled peppers look fantastic.

I enjoyed them.... They call them smoked jalapenos but you don't really get any smoke flavor from them... I enjoy a good roasted/grilled jalapeno though and they help tame the richness of the fatty brisket.

This picture was on Maples' instagram story today. Will be interesting to see if this is just a short term deal or if Maples will be using Fassler's sausage from here on out.

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Glad to see them trying something more Texas style and I really didn't think the andoullie they serve was that good of an andoullie sausage to begin with.

Glad to see them trying something more Texas style and I really didn't think the andoullie they serve was that good of an andoullie sausage to begin with.

I would like to know their source for andouille. I love the andouille from Cusack's but didn't care much for Schwab's. I like a lot of Schwab's products but in my opinion their andouille was below average. Bubba's had smoked andouille and that's where I got hooked on it and they told me that they got theirs from Cusack's.
C. T.

I would like to know their source for andouille. I love the andouille from Cusack's but didn't care much for Schwab's. I like a lot of Schwab's products but in my opinion their andouille was below average. Bubba's had smoked andouille and that's where I got hooked on it and they told me that they got theirs from Cusack's.
C. T.

Native Meat Company is their source. It's locally owned and I really wanted to like their sausage but I tried it twice and didn't care for it either time. Have not had a chance to try any of their other meats yet.

My current local place of choice to get andouille is from Bill Kamp's Meat Market on N. Western.

I actually really like the andouille they serve, but never, ever order it because it's not at all what I'm looking for when eating BBQ. I'm interested in this new addition, since that is my favorite sausage at Fassler - a place I never frequent because of the crowd it draws. Should be even better on the smoker. So...a more appropriate sausage at my favorite BBQ place - AND a chance to enjoy Fassler's best sausage without having to step foot in the place - win for me!

This sounds great! I wasn't a fan of what they were dealing before.

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Still having some consistency issues with texture (my ribs fell off the bone today) but enjoying the flavor profile on the ribs and brisket.

I think it gets really difficult when you can't perfectly time hold time / demand. I was in St. Louis and had bad ribs at pappy's after a 2 hour wait on the eclipse weekend. Sugar fire was on point, I got similar reports from friends who went to KC and did Oklahoma joes and jack stack. They worked the smokers 24hrs and still sold out before dinner time every day. It made me wonder how much of that Q was cooked days in advance to meet demand so they didn't have to close their restaurants entirely.

I finally tried their brisket yesterday. It was delicious. Not quite up to Austin par, but tasty nonetheless. Not that I have any problem with fat, but mine was quite fatty and not as peppery as some of the best Texas brisket. Still, it was way good and we will be back.

My current local place of choice to get andouille is from Bill Kamp's Meat Market on N. Western.

But, does Kamp's make their own? I know for a fact that Rhett's gets his from Cusacks. I have bought it there often because it was a little more convenient than Cusack's. By the way, I like Kamp's so this isn't a question about most of their products, just wondering if they actually make their own andouille. If so, I will have to give it a try.
C. T.

But, does Kamp's make their own? I know for a fact that Rhett's gets his from Cusacks. I have bought it there often because it was a little more convenient than Cusack's. By the way, I like Kamp's so this isn't a question about most of their products, just wondering if they actually make their own andouille. If so, I will have to give it a try.
C. T.


I'm pretty sure they do. Even if they don't it's a good andouille.

Not Maples, but BBQ-related - Franklin in Austin caught fire over the weekend and will reopen in a month:
https://austin.eater.com/2017/8/28/16215326/franklin-barbecue-closed-fire

http://static.lakana.com/media.fox7austin.com/photo/2017/08/26/frankling%20fire_1503751766385_3982353_ver1.0_640_ 360.jpg

Equipment is fine, the building just needs some work?

Eh, Aaron will just pull out one of the old pits, have a fund raiser or two, and raise the money in like a week. Dude started in a truck, he'll be fine.

I noticed that Maples posted on their instagram that they're scaling back to only being open Friday, Saturday, and Sunday. Hopefully the change is based on the weather getting cooler or something like that and not due to a lack of business.

I noticed that Maples posted on their instagram that they're scaling back to only being open Friday, Saturday, and Sunday. Hopefully the change is based on the weather getting cooler or something like that and not due to a lack of business.

Todd Woodruff also just opened Nonesuch and is getting rolling with the Buttermilk Sliders brick and mortar.

He has a lot going on right now.

I noticed that Maples posted on their instagram that they're scaling back to only being open Friday, Saturday, and Sunday. Hopefully the change is based on the weather getting cooler or something like that and not due to a lack of business.

I've asked them if it's a seasonal thing but have not gotten a response yet.... On the plus side they are now offering beef ribs the three days they are open.

Todd Woodruff also just opened Nonesuch and is getting rolling with the Buttermilk Sliders brick and mortar.

He has a lot going on right now.

I know a lot of BBQ places that operate on a limited basis but most are family owned/operated.... I would think this would make it hard to keep good help unless they are floating around his other establishments.

If this isn't just a winter schedule change I find it odd because they post every day that they have sold out.... If you are selling out why would you limit your hours?

Ok.... Just went back and checked on the schedule change question I sent them.... It is permanent.

I suspect they are doing a lot of catering orders and they are likely concentrated around the weekend.