Excited about this: www.maplesbarbecue.com

Instagram: @maplesbarbecue

"OKC's first Texas style pit BBQ stand. Coming soon to Midtown. Brought to you by Day One Concepts."

Day One is the restaurant group formed by Todd Woodruff, who brought about Waffle Champion and also the Buttermilk Sliders food truck (housed in the original Waffle Champion food truck). Based on his track record it should be very well executed and a huge hit.

Not sure of the exact location. Guessing someone else here might know. Pete?

Awesome!

Just heard about this place today myself..... There are at least 5 different Texas styles of BBQ.... Hoping they are going to be cooking Central Texas Style but I'm skeptical how they are going to pull off Texas Pit Style in Midtown without catching a lot of grief from neighbors like a lot of places have had to deal with in Austin recently.

If they are advertising Texas Pit Style it better be a wood fired pit and not a commercial pellet smoker or they'll lose their credibility with me immediately....... Not that I have anything against pellet smokers but the best places in Texas are not using them. However some of the top KCBS cooks are...... Huge difference between KC and Texas BBQ though.

Pete mentioned a new and exciting concept coming in another thread..... This could have been what he was alluding do.

Smoker is being fabricated locally from some large steel tanks. Photos of tanks are on IG account. Not sure what final product will look like, and still not sure about planned location. 'Cue is apparently going to be in same style neighborhood as Franklin.

Yeah, just saw the pics on their FB page and that is promisiing.

Wonder how they are going to deal with the smoke. That was recently a huge issue in Austin with neighbors complaining about the constant smoke permeating their homes.

Well, fortunately the prevailing wind during most of the year will blow from Midtown to Heritage Hills, where folks are pretty understanding.

Best laugh I've had all month Urbanized. :tiphat:

Without huge expense they could use some electronic filtration to reduce or eliminate the smoke without affecting the draw of the air.

This sounds promising.

The website says November 2016. That seems quick.

Without huge expense they could use some electronic filtration to reduce or eliminate the smoke without affecting the draw of the air.

Possibly... I know when Austin was considering making all the places there install smoke scrubbers. That most of them argued it would change the flavor of their meats and the cost was prohibitive.

Possibly... I know when Austin was considering making all the places there install smoke scrubbers. That most of them argued it would change the flavor of their meats and the cost was prohibitive.

It shouldn't have any affect on flavor as all it does is capture prior to being released to the atmosphere and has zero effect on the smoke chamber. Being electrostatic it doesn't require HEPA filter media and is a low static pressure drop device. Doesn't really require an industrial grade full "scrubber". A reasonably competent HVAC engineer should be able to put together an effective system to deal with neighborhood issues and it shouldn't break the bank.

Personally, I would love to have BBQ smoke directed at my house.

Personally, I would love to have BBQ smoke directed at my house.

Catch,
I'm with you! What a fine aroma.
C. T.

As I understand it, it will be next to foodie's (in the parking lot). It's just a bbq trailer. No building.

Personally, I would love to have BBQ smoke directed at my house.

Yup. Need that like button. The people in Austin who claim the smell of real BBQ is offensive can just move back to California.

As I understand it, it will be next to foodie's (in the parking lot). It's just a bbq trailer. No building.

Interesting. That's the only thing that made sense if they were going to actually hit the November 2016 open date.

As I understand it, it will be next to foodie's (in the parking lot). It's just a bbq trailer. No building.

Well that's how Franklin got started..... The pics of the two large tanks they are going to be using really raise some concern about the smoke then.... I could see their being some complaints about it but hope there's not because this sounds like the concept I have been wanting someone to try here. I would have probably looked at doing it in the Farmers Market area but I completely understand the draw to try it in Midtown too.

As I understand it, it will be next to foodie's (in the parking lot). It's just a bbq trailer. No building.

Not going to be in this location. Location is still being finalized, but this is not it. Fabrication of smoker is starting today, BTW.

Not going to be in this location. Location is still being finalized, but this is not it. Fabrication of smoker is starting today, BTW.

Will it be a fixed location deal or a food truck?

Fixed location.

They are trying to wrap up a ground lease.

Personally, I would love to have BBQ smoke directed at my house.

Reminds me of when I visited Memphis and got to try Rendezvous in downtown... the exhaust from their kitchen blew directly into the alleyway where their front door is. I've never been so ready to just tear into a rack of ribs as I was that day, after waiting in line for an hour in that alleyway... just overwhelmed by that delicious aroma.

Some more info on Maples...

They are close to signing a ground lease in Midtown.

It will be a lot with a large concession trailer for ordering, and then the large flatbed with the smokers. There will also be some picnic tables but no indoor seating.

If all goes well, they could be open by the first of December.

It will be like Burn Co. in Tulsa or several places in Texas: open at 11, stay open until the meat sells out.

So "Texas Pit Style", in this case, means food truck (or concession trailer, whatever)? I was wondering exactly what it meant, considering (as mentioned) there are at least five distinct styles of Texas Barbecue. Since I quickly ruled out open pit, I wondered if they meant it is 'served' in the Texas style (which again means different things in different areas of the huge state), and that it would be you go order your meat from a dude who cuts it right there in front of you, you go select your sides, everything is weighed, you pay and get your food then there's an area with bread and pickles/onions/jalapenos and sauce if one is so inclined. But with no indoor space that is ruled out as well.

So, trailer in a lot, couple smokers, couple picnic tables. It's Bobo's with beef instead of chicken? I'm not saying there's anything wrong with that, just wondering what part makes it "Texas Style Pit".

They are expecting to open in December with no indoor seating? That seems kind of risky. I guess they are expecting a lot of their business to be grab and go...

I've wanted to see something tried here like what John Meuller did a few blocks from Franklin's in Austin. Which is why I have had my eye on the Farmer's Market but I can see it possibly being done in Midtown because it's similar to Bleu Garten.

He billed it as "The worlds largest backyard party." and it was basically a fenced off corner lot with a tent and a bunch of wooden picnic tables, his pits, and a trailer they served out of.

Don't know how many people are familiar with John Meuller, because he's led a train wreck of a personal life, but the man can cook some great BBQ and comes from a great BBQ family. The same family where Aaron Franklin learned his craft as a pitmaster.

I've eaten at both Meuller's and Franklin's and the day I was there I thought Meuller's was the slightly better of the two.

Meuller and Franklin both cook on wood fired tank style pits and I've seen the tanks Maple's is fabricating theirs from. So the pits will be similar to what some of the great Texas pitmasters are cooking on.

So my main concern knowing the type of pits they intend to use is still the smoke irritating the neighbors. Pete since you seem to be in the know on this project. Is it going to be located in an area where there might be complaints of this type? Knowing that for this concept to work these guys are going to have to be out there firing up their pits around midnight to 2 AM to cook the meat they plan to start selling around 11 AM.

Yes, they said they would be starting cooking about 11PM the night before.

Also mentioned Franklin's as a reference point.

I've wanted to see something tried here like what John Meuller did a few blocks from Franklin's in Austin. Which is why I have had my eye on the Farmer's Market but I can see it possibly being done in Midtown because it's similar to Bleu Garten.

He billed it as "The worlds largest backyard party." and it was basically a fenced off corner lot with a tent and a bunch of wooden picnic tables, his pits, and a trailer they served out of.

Don't know how many people are familiar with John Meuller, because he's led a train wreck of a personal life, but the man can cook some great BBQ and comes from a great BBQ family. The same family where Aaron Franklin learned his craft as a pitmaster.

I've eaten at both Meuller's and Franklin's and the day I was there I thought Meuller's was the slightly better of the two.

Meuller and Franklin both cook on wood fired tank style pits and I've seen the tanks Maple's is fabricating theirs from. So the pits will be similar to what some of the great Texas pitmasters are cooking on.

So my main concern knowing the type of pits they intend to use is still the smoke irritating the neighbors. Pete since you seem to be in the know on this project. Is it going to be located in an area where there might be complaints of this type? Knowing that for this concept to work these guys are going to have to be out there firing up their pits around midnight to 2 AM to cook the meat they plan to start selling around 11 AM.

I've been to Mueller's. That is insanely good barbecue. The brisket is the best I've ever eaten, regardless of BBQ style. Loved the vibe of the place. Went there on a Texas game day and they had a bluegrass / hipster country band playing and give you a free Shiner Bock when you get in line.

I've been to Mueller's. That is insanely good barbecue. The brisket is the best I've ever eaten, regardless of BBQ style. Loved the vibe of the place. Went there on a Texas game day and they had a bluegrass / hipster country band playing and give you a free Shiner Bock when you get in line.

Yes... The vibe was great and I compare it to the vibe at Bleu Garten.

The only brisket I've had that I personally thought was better than what I had at John Meuller's was at Snow's in Lexington, TX. I've never eaten a better breakfast than the brisket and hot gut I ate at 8:15 AM at Snow's. How many people have eaten something so good they can still remember the exact time they ate it?

If these guys can even come close to what I've eaten down there. They will kill it here. It's absolutely some of the best meat I have ever eaten and I would choose it over what I've had at any KCBS cook-off any day of the week.

This is all sounding very promising.

Hope it's awesome and it spurs others to do more of the same. Still a huge BBQ void in OKC.

This is all sounding very promising.

Hope it's awesome and it spurs others to do more of the same. Still a huge BBQ void in OKC.

Agreed.... I'm going to keep my expectations in check though until I see the final product.... I got burned by another restaurant group a few years back that did all their research at some of the best places Texas has to offer but didn't deliver on the product..... Not that they make terrible Q but it's not what I was expecting it to be.

Agreed.... I'm going to keep my expectations in check though until I see the final product.... I got burned by another restaurant group a few years back that did all their research at some of the best places Texas has to offer but didn't deliver on the product..... Not that they make terrible Q but it's not what I was expecting it to be.

You seem nearly impossible to please when it comes to BBQ if it's not from Texas or Kansas City. Do you like any BBQ places in Oklahoma?

There are several empty lots within a block or two of Waffle Champion. I'm curious to hear where they end up, this is exciting.

Mueller wins in my opinion as well. Not only did he teach Aaron everything he (Aaron) knows, Aaron bought one of John's smokers when things went pear-shaped. It's an interesting story, that continues to twist. When John got in a fight with his sister and left, she hired someone from Franklin to replace him. The student becomes the teacher, the teacher becomes the student, the student becomes the teacher again, and so on.

I hope they do well, and I hope there are few if any issues with the neighbors. Someone has GOT to teach the Swadley family how to do it right.

You seem nearly impossible to please when it comes to BBQ if it's not from Texas or Kansas City. Do you like any BBQ places in Oklahoma?

BurnCo, Mud Creek BBQ, Smokin Joe's, Butcher BBQ Stand, William's Old Style, Trail's End, George's Happy Hog, The Flying Pig, Leo's, Ray's Smokehouse, Jack's.... and there were quite a few that are no longer in business.

You seem nearly impossible to please when it comes to BBQ if it's not from Texas or Kansas City. Do you like any BBQ places in Oklahoma?

Just my 0.02 but BBQ is one of those things that is just highly subjective from person to person. I live in TX now and honestly Iron Starr remains my favorite BBQ restaurant to this day. I can also agree that, given Oklahoma's rich BBQ heritage, OKC is still lacking that one "it" place.

And to be frank, I wonder how many people who swoon over Central Texas-style BBQ have ever had Memphis style (full disclosure: my dad's family is from Memphis and Northern MS so that is what I grew up on). Standing in line with pretentious hipsters eating overly smokey brisket sounds like a nightmare to me. Go to Central BBQ in Memphis and get some dry rub ribs while listening to some Otis Redding or Issac Hayes over the radio. Trust me its much better LOL.

If someone can pull off a Memphis style place in OKC I would be much more impressed, but again its all subjective.

going to austin soon and am going to do the franklin bbq wait. oh my...

If someone can pull off a Memphis style place in OKC I would be much more impressed, but again its all subjective.

Most subjective cuisine of them all in my opinion.

I would love to see more BBQ diversity here.... There was a hole in the wall place in a little strip center near 80th and Western for a few months that was cranking out some killer Eastern Carolina style pork. Then the owner got a job offer in Vermont and they were gone.

Biggest problem I have with OKC BBQ in general is the inconsistency.... One day I can go somewhere and be served some phenomenal BBQ and then on the next trip I get served something that probably never should have left the kitchen unless it was chopped up and hidden in a batch of beans. And after three years of doing the OKC Broken Rib Tour it has made this even more apparent because some of the places that have consistently been in the Top 5 of our favorite slabs of ribs have also served me meals that made me not want to go back.

If Maple's can overcome this consistency problem that plagues OKC. Then they will thrive. If not they will be just another BBQ place.

going to austin soon and am going to do the franklin bbq wait. oh my...

It's worth experiencing once.... So much good BBQ in Austin that I wouldn't do it a second time.... Hit up LA Barbecue (Lee Ann Meuller's place and John Meuller's sister) or Micklethwait's while you are there. I'd say hit John Meuller's, right around the corner from Franklin's, but right now the tax commission has him shut down.

Standing in line with pretentious hipsters eating overly smokey brisket sounds like a nightmare to me.

Oh no! you triggered The Rant!

It sounds like a nightmare because it IS a nightmare. Well, the hipsters part. Overly smokey is when it starts getting good. I love Aaron Franklin, I respect both the man and the food. But the simple fact is you pass DOZENS of equally great BBQ places in Austin to get to his. Is his brisket a small slice of heaven? Yes. Is waiting three hours for it a small slice of hell? Yes, and the people who proclaim it to be part of the experience are just simply crazy. Because in the time spent in line, I could get an equally transcendent mouthful from any number of other places. I feel I may have ranted on here about this before, but I've even seen one travel show talk about the beautiful birds that sing to you while you eat at Franklin's. Those are not beautiful birds. They are demons from the deepest bowels of hell known as 'grackles'. Grackles are assholes.

^^^^^

Too funny, Stile 99! You almost made me spit out the mouthful of water I was drinking as I read your rant.

going to austin soon and am going to do the franklin bbq wait. oh my...

As mentioned above, drive like two blocks east of Franklin's and eat at Mueller's. It's probably just as good (some say even better).

As mentioned above, drive like two blocks east of Franklin's and eat at Mueller's. It's probably just as good (some say even better).

I have to recommend against that because as also said above.... Mueller's is currently closed for business (http://austin.eater.com/2016/8/19/12556448/john-mueller-meat-company-seized) until he pays some back taxes..... John has said he'll be back but knowing his history..... This may be the final nail.

Sad to hear that.

LOL @ stile99. Sorry I did not mean to trigger you haha. But seriously, I just cannot bring myself to wait 2+ hours to wait for anything. Especially considering that, as most people have pointed out, there are plenty of very good options for much less hassle (I'm surprised nobody mentioned the Salt Lick) And people...Austin is HOT from May to October. Is heat stroke worth a few pieces of brisket?



Biggest problem I have with OKC BBQ in general is the inconsistency.... One day I can go somewhere and be served some phenomenal BBQ and then on the next trip I get served something that probably never should have left the kitchen unless it was chopped up and hidden in a batch of beans.

Agree 100% and it often comes from established restaurateurs in OKC who should really know better.

Agreed.... I'm going to keep my expectations in check though until I see the final product.... I got burned by another restaurant group a few years back that did all their research at some of the best places Texas has to offer but didn't deliver on the product..... Not that they make terrible Q but it's not what I was expecting it to be.

They make terrible "Q". It's okay to admit it.

You seem nearly impossible to please when it comes to BBQ if it's not from Texas or Kansas City. Do you like any BBQ places in Oklahoma?

Not directed toward me, but...

There are good places in Oklahoma, but virtually none in Oklahoma City. In Texas, Tennessee, etc., there is no point in going into this business unless you're willing to put in the time and effort to make a superior product. In Oklahoma, there is very little frame of reference for what that superior product is like and the amount of time, effort and experience required to produce it. This is because people are willing to eat junk here - it is why we have among the highest per capita percentages of fast food restaurants in North America.

In Oklahoma, people are selling day old ribs slathered in sugar sauce with texture that would enable them to be eaten by people who just took their dentures out. Oklahoma City bbq places generally cook fast and lazy, and would scoff at the idea that they should have enough pride not to serve old meat, which is exactly what you're getting at most places. I have never in my life had good brisket in Oklahoma that didn't come from a backyard smoker or a smoker at a bbq festival/cook off. Tulsa has a few good places. OKC bbq is pretty much a disgrace.

(I'm surprised nobody mentioned the Salt Lick).

No one from Texas ever mentions the Salt Lick either... It's Central Texas's BBQ's version of our Cattlemen's Steakhouse...... Everyone knows about it but how many of us actually go there? ..... Ok, I go there for breakfast..... Oh and I love Salt Lick's BBQ sauce but sauce isn't why I go to a Q-raunt. ;)

They make terrible "Q". It's okay to admit it.

I've had way worse.... When they get it right their Q is good. Problem is they seem to only be able to get it right when I order ribs by the slab.

OKC bbq is pretty much a disgrace.

You haven't looked hard enough. I'd put The Flying Pigs ribs up against anyone and their brisket and pork is nothing to turn your nose up at..... just wish they would open up a brick and mortar location.

I agree with pickles that OKC does lack quality BBQ. I was excited for Backdoor BBQ, but it was more of an imitation of BBQ and not the real thing. I still like the sandwiches and I go there about once a month. Bedlam has a great location and nice patio but the food is just okay. Before I had good BBQ, Bedlam was in my regular rotation, but that all changed once I went to Franklin in Austin. Since then, I have been to many restaurants on the Texas Monthly BBQ List. I think Franklin is by far the best BBQ I have ever eaten. I have been several times and I do not even mind the long wait because it is so good! The Pecan Lodge in Dallas is a close second for me, followed by the John Mueller Meat Company in Austin.

I'm not sure comparing OKC BBQ to Central Texas is a good comparison to even be making. The two styles are way too different to compare. The current OKC BBQ climate is more comparable to Kansas City BBQ.

Now Backdoor BBQ did attempt to do a chef driven version of Central Texas style brisket and in my opinion it fails horribly when compared to anything I've had in Central Texas.

Maple's is claiming right out of the gate to be Texas Style Pit BBQ.... So personally I'm going to be holding them to that standard and since Franklin's has been mentioned as their inspiration... I will more spcifically be comparing their product to what I've had in Central Texas.

If Maple's manages to pull this off. They will be serving BBQ that will be unique, for at least the time being, to the Oklahoma City market because with the exception of the place I mentioned earlier that was serving the Eastern Carolina style pork. Our market is very much influenced by the Kansas City style.

BurnCo, Mud Creek BBQ, Smokin Joe's, Butcher BBQ Stand, William's Old Style, Trail's End, George's Happy Hog, The Flying Pig, Leo's, Ray's Smokehouse, Jack's.... and there were quite a few that are no longer in business.

What do you recommend to eat at Jack's and George's?

What do you recommend to eat at Jack's and George's?

At Jack's I always get ribs. They have been one of our Top 5 favorites all 3 years we have done the OKC Broken Rib Tour.

At George's I'm usually there for pork and bologna but I do occasionally get the ribs.... The ribs have been inconsistent on occasion..... And it's not BBQ but George's is the only place I know where I can still get Sweet Potato Pie.

I love good sliced Brisket.. moist and delicious. not so dry like chains such as Rib Crib offer. Seems hard to find consistently around here. I am hopeful this place will be my spot!

Well, fortunately the prevailing wind during most of the year will blow from Midtown to Heritage Hills, where folks are pretty understanding.

:lol2: :lol2: :lol2: :lol2: :lol2:

Larry Pickering is in the process of building the smoker and trailer, and you can follow his progress on his IG (@popmod). It looks like they're getting really close to being finished. I'm excited to hear which location they have chosen, a November opening date doesn't look impossible to meet. They'll still need to cure/season the smoker and figure out how to pump out consistent BBQ, so I'd rather them take their time and figure that part out first.

They have been working on the BBQ cooking with other smokers / grills.

This big boy is just on the industrial scale.

They have been working on the BBQ cooking with other smokers / grills.

This big boy is just on the industrial scale.

I still would imagine that's a pretty big adjustment? Maybe not though.

I still would imagine that's a pretty big adjustment? Maybe not though.

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.