Is this in the old City Bites place?? Can't get a good view on Google Streetview, I am thinking of trying this today for lunch.

Is this in the old City Bites place?? Can't get a good view on Google Streetview, I am thinking of trying this today for lunch.

Yes... I believe it was City Bites at one time.

so was there for lunch. i ended up doing brisket and german sausage, had a friend get pulled pork, and a friend get turkey... all were good, but in my opinion the sausage was the star of those options. i'm going to get the ribs next friday.

also, got sides of the potato cheese bombs, and fried mac and cheese. i would recommend the potatoes, the mac and cheese was just okay... but the honest star of the whole meal was the free pinto beans, they were amazing

I dont like waiting in line. I may have to stop praising this place. :)

Hitting them up on Friday night for the first time, wondering about a couple of things:

I was planning on getting 1/2 lb. of beef ribs to eat there, and 1/3 lb. of brisket to take home for another meal, along with a side of fried okra (taking some home for the 2nd meal). Wife is going to get 2/3 lb. of pulled pork, eat half there, take half home, along with the green apple coleslaw and green beans (taking some home for 2nd meal).

Haven't heard much about the okra - worth getting? Quantity of meat sound reasonable (for reference, neither of us eat 1/2 lb. burgers because that's generally too much meat at one time)?

I haven't had the okra, working my way through all the sides. WIth the ratios you gave it sounds like it should be reasonable for 2 meals.

i also have not had the Okra... only side i have had was the fried mac and cheese (which was only okay) and the complementary beans (which are amazing)

Hitting them up on Friday night for the first time, wondering about a couple of things:

I was planning on getting 1/2 lb. of beef ribs to eat there, and 1/3 lb. of brisket to take home for another meal, along with a side of fried okra (taking some home for the 2nd meal). Wife is going to get 2/3 lb. of pulled pork, eat half there, take half home, along with the green apple coleslaw and green beans (taking some home for 2nd meal).

Haven't heard much about the okra - worth getting? Quantity of meat sound reasonable (for reference, neither of us eat 1/2 lb. burgers because that's generally too much meat at one time)?

I'm not sure if you'll be able to order a 1/2 lb beef rib. Those things look pretty massive, but I could be mistaken.

I haven't had the okra either, but I'd say if you are planning on having it for the 2nd meal I don't think fried okra has a great shelf life. Usually only good right out of the fryer when its crunchy. Reheated it will get soggy.

I'm not sure if you'll be able to order a 1/2 lb beef rib. Those things look pretty massive, but I could be mistaken. .

Correct... You can order ribs by number and then they weigh and charge by the pound.... Expect 1 rib to be between $25-$30

I've eaten one and it was worth the price.

Correct... You can order ribs by number and then they weigh and charge by the pound.... Expect 1 rib to be between $25-$30

I've eaten one and it was worth the price.

Ah, OK, thought they had made it so you could get half-lbs of ribs, guess I read wrong. So out of one rib, how much actual meat is there? Only had beef ribs once or twice, long long ago, and didn't weigh them or calculate the meat-bone ratio...

Ah, OK, thought they had made it so you could get half-lbs of ribs, guess I read wrong. So out of one rib, how much actual meat is there? Only had beef ribs once or twice, long long ago, and didn't weigh them or calculate the meat-bone ratio...

They sell by half pound as of about 2 months ago. You read correctly.

Sorry this is kind of off topic, but Texlahoma BBQ has started to sell a full 3-4 bone rack of Wagyu beef ribs if you order 24 hours ahead of time. They shared a picture of of them and it looks like some absolutely divine bovine.

They sell by half pound as of about 2 months ago. You read correctly.

Cool, I'd be fine with a whole Flintstones rib, but this just makes it easier to try more things if I don't have to have as much meat... :hungry:

And it turns out I got about $13 worth of rib. Pretty good, but not great, it was part of the last 3 he had, he said, that might be why. Pulled pork was weird, tried it, didn't get any, was sitting in water and had a soggy texture and not a great taste. Ended up with about a lb. total of "marbled" brisket between us (1/3 lb. for her there, the rest for a 2nd meal for both of us at home), which was good.

Only side we had that was good was the green apple coleslaw. Green beans were just green beans (very little bacon or bacon taste), okra was very small and fried to hell, too crispy and not enough actual okra (wasn't the standard frozen kind that's so ubiquitous, though, so points for that), brown sugar corn (wife tried a bite of someone else's) was too sweet, and the magnificent beans just weren't - too much celery salt (or celery, which I don't believe I've ever had in beans and it doesn't taste like it belongs there), and they were so thick I could've used them for spackle, and the fries were way over-seasoned (very crispy, though, I'll give him that).

All in all, not for us, which is fine 'cos it's a pain to get to from Venice.

Pork rib recipe has changed, and supposedly gets liquor/beer license next week.

Not a fan of the communal bean pot. Maybe the reason the beans are so thick is because they go back into the frig at the end of the day and thicken when reheated. Also, too many spices pollute pintos. Leave those Kentucky strawberries be, save for some good ham. Not worth the drive to Edmond. I'm going to stick with Jack's on Route 66.

Not a fan of the communal bean pot. Maybe the reason the beans are so thick is because they go back into the frig at the end of the day and thicken when reheated. Also, too many spices pollute pintos. Leave those Kentucky strawberries be, save for some good ham. Not worth the drive to Edmond. I'm going to stick with Jack's on Route 66.

Keyboard,
Are you talking about the Jack's on NW 39th?
C. T.

That's the one with the all you can eat ribs, right?

Keyboard,
Are you talking about the Jack's on NW 39th?
C. T.


Yes, and they do have all-you-can-eat ribs, my husband tried them and was not thrilled. I like their sliced brisket and pulled pork. They have really good sides: broccoli slaw, garlic slaw, fried okra, etc ... Specialty sides are onion rings and fried mushrooms. http://jacksbbqok.com/home/1852317

Seeing OKBBQEA's post in the Maple's thread which reminded me of a question I have been meaning to ask.

This place keeps their pulled pork warm by letting it sit in water, which I have never ever seen in my 40+ years of eating BBQ, it was gross and rated less than a 1 on a 1-10 scale. Has anybody else seen it and if so, what's the reasoning?

Say what you want about the meat, which I really enjoyed the brisket last night. But their Brioche buns for the sandwiches really help them stand out. I also enjoyed their sauces and feel their their spices are different than most BBQ places I have been too. The free beans could have been better, but their fries are pretty amazing!

One thing to mention was the place was dead when we went last night around 6:30. But the owner was very nice and talkative despite being busy in the back.

This place keeps their pulled pork warm by letting it sit in water, which I have never ever seen in my 40+ years of eating BBQ, it was gross and rated less than a 1 on a 1-10 scale. Has anybody else seen it and if so, what's the reasoning?

Have encountered many places in my travels that do it but never understood why they do it.... I've even seen it done with brisket..... If I was going to store it in a liquid. It would be the drippings collected while I was cooking the meat.

Have encountered many places in my travels that do it but never understood why they do it.... I've even seen it done with brisket..... If I was going to store it in a liquid. It would be the drippings collected while I was cooking the meat.

Good to know, thanks, that's what I was thinking, and I knew you had been to many many many many many more BBQ places than I have. And I assume you didn't find it very good at said places. :)

And I assume you didn't find it very good at said places. :)

Nope... There was a short lived place around 80th and N Western that served Carolina Style Pulled Pork that was amazing. They kept their pork in a liquid but it wasn't just water.

Had to run a co-worker up to Bob Howard at lunch so he bought me Deckle for lunch... Ordered brisket, sausage, and green beans and the owner asked "You keto?". I am and he told me he has a customer that has been keto for 2 years and has lost over 200 lbs.

Enjoyed both the meats I got today but still not much lunch business there... Saw 5 people come in while we were there.

Say what you want about the meat, which I really enjoyed the brisket last night. But their Brioche buns for the sandwiches really help them stand out. I also enjoyed their sauces and feel their their spices are different than most BBQ places I have been too. The free beans could have been better, but their fries are pretty amazing!
One thing I really like about the place is that the seasonings/spices differ from meat to meat. Even the stuff that's fried don't share a lot of common ingredients.


Nope... There was a short lived place around 80th and N Western that served Carolina Style Pulled Pork that was amazing. They kept their pork in a liquid but it wasn't just water.

Had to run a co-worker up to Bob Howard at lunch so he bought me Deckle for lunch... Ordered brisket, sausage, and green beans and the owner asked "You keto?". I am and he told me he has a customer that has been keto for 2 years and has lost over 200 lbs.

Enjoyed both the meats I got today but still not much lunch business there... Saw 5 people come in while we were there.


I imagine the menu has significantly expanded too since your last visit.

[FONT=&]I imagine the menu has significantly expanded too since your last visit.

It seemed bigger than I remembered but I knew what I wanted when I walked in the door. So didn't study it very closely... Wish I had asked to taste some of that sauce he puts on the leg challenge though.

https://photos.app.goo.gl/1G9AJ98v34uLtUWt6
if you're curious

Daily items and weekend items got their own TV now.

I went last night and was very underwhelmed. The owner gave us samples of the brisket and it was great, but when we ordered it, it was totally different - very fatty to the point of being greasy. I thought the ribs were good. Had the brown sugar corn, but it was basically canned corn with no extra flavoring. I had high hopes based on some reviews from this board, but based on my one visit I can't recommend it.

I went last night and was very underwhelmed. The owner gave us samples of the brisket and it was great, but when we ordered it, it was totally different - very fatty to the point of being greasy. I thought the ribs were good. Had the brown sugar corn, but it was basically canned corn with no extra flavoring. I had high hopes based on some reviews from this board, but based on my one visit I can't recommend it.


That is called moist brisket and comes from the point, aka deckle... If you want less fatty ask him for lean brisket and he will slice it from the flat.

Most Oklahoma BBQ restaurants use the point for chopped beef sandwiches, some are now using it for burnt ends, and serving the flat sliced. Which is probably what you are used to being served.

I like the point better than the flat.

That is called moist brisket and comes from the point, aka deckle... If you want less fatty ask him for lean brisket and he will slice it from the flat.

Most Oklahoma BBQ restaurants use the point for chopped beef sandwiches, some are now using it for burnt ends, and serving the flat sliced. Which is probably what you are used to being served.
I understand that. I ordered the fatty brisket at Maples last time I was there and it was awesome. What I had at Deckle was more greasy than fatty. I just felt like I got the bait and switch when I was given a sample of the flat, but served the point.

I keep trying to go back for an early dinner, but every time I call on a Saturday, I'm told they've already sold out of beef ribs. So, I go eat somewhere else. I guess I'm gonna have to shift my expectations to early lunch if I wanna eat there again.

IMO, beef ribs are way over rated, unless the three bone rack that is cut below the rib eye can be found. But the only source I've found for those ribs is Snake River Farms.

The four bone rack that's cut below the chuck shrinks up so much when smoked, the end price becomes ridiculous on a per pound basis. I smoked some Creekstone choice chuck beef ribs last fall that were delicious but really not worth the price. This is why joints only serve them one day a week, they can't make any money on them and they only put them on the menu because they're so popular with their customers.

Crest now sells the four bone chuck rack. Up until recently I had to ask the butcher for them, they would either cut them into short ribs or flanken cut. But at about $25 per rack for what was probably choice, they're too expensive for what they're worth on the table.

The landlord apparently evicted Deckle today... per a neighboring business.

The landlord apparently evicted Deckle today... per a neighboring business.

well dang.... most underrated BBQ in the City... while not as great all around as Clark Crew... this place had the best brisket in OKC if you love Texas style brisket. sad... hope they find a new place soon, and hopefully closer to where i live.

I was worried this day was going to come.. That's really horrible news! Deckle is by far one of the best BBQ spots in the Edmond/OKC area.

I know its easier said than done, but I really wish they would find a better location (The Rail Yard). The area they were in was not a good spot.

I know its easier said than done, but I really wish they would find a better location (The Rail Yard). The area they were in was not a good spot.

I was told that Texlahoma opened up in the Rail Yard.

I was told that Texlahoma opened up in the Rail Yard.

Maybe they are taking a spot in the next phase?

There was a sign on Deckle's door last week that read "Gone Fishing Back July 6."

Maybe they are taking a spot in the next phase?

Possibly. I've not been there since December but have a friend that frequents it and they told me Texlahoma was going in there.

Possibly. I've not been there since December but have a friend that frequents it and they told me Texlahoma was going in there.

I think it must be for the next phase because all the other spots are already leased.

There was a sign on Deckle's door last week that read "Gone Fishing Back July 6."

Yep... I saw cars out front last night, and my wife was next door today and equipment was being removed and was told things were being "liquidated." I feel bad, because I really liked his food but didn't go in enough.

The landlord apparently evicted Deckle today... per a neighboring business.

I was told his lease was up in July.


well dang.... most underrated BBQ in the City... while not as great all around as Clark Crew... this place had the best brisket in OKC if you love Texas style brisket. sad... hope they find a new place soon, and hopefully closer to where i live.

I don't suspect he'll be back in OKC. He could surprise me though. Shame cause he legitimately enjoyed food in general and was very capable of making just about anything.


There was a sign on Deckle's door last week that read "Gone Fishing Back July 6."

Definitely won't be back 7/6

That's terrible. He really had great brisket. Once when i went there i was asking him about his set-up...so he took me back to his kitchen area and showed me his custom smoker...it's huge and he spent quite a bit on it. Would be sad to hear if they liquidated that. I agree Railyard would be better---but probably too late...

I've seen a lot of people want the smoker, had no means of either getting it out or transporting it though.