^WOW. That looks very nice! Really look forward to the opening.:)

I really hope this does well, gonna take a lot of brisket to pay that thing off - Hopefully he used someone else's money.

After seeing what's going down at Maples and then the closing of the Boar place on Britton I think many Oklahomacitians refuse to pay for a superior product.

not true at all... i think it's more that Oklahomacitians are going to pay superior price for a product that is only slightly better than what we already have. if this place truly elevates the bar for BBQ, it will make it

Hopefully he used someone else's money. He did.....Before he hooked up with the Famous Dave's group his plan was to open in Yukon.

not true at all... i think it's more that Oklahomacitians are going to pay superior price for a product that is only slightly better than what we already have. if this place truly elevates the bar for BBQ, it will make it

I guess I'm in the minority as I think Maples is absolutely fantastic and it shocks me that it doesn't have lines out front daily.

I guess I'm in the minority as I think Maples is absolutely fantastic and it shocks me that it doesn't have lines out front daily.

Yep, i just wish i could get there more often.

I guess I'm in the minority as I think Maples is absolutely fantastic and it shocks me that it doesn't have lines out front daily.

I've had it twice now and I wasn't impressed either time. I've had burn co in Tulsa, Butcher BBQ stand in Wellston. KC Joes (and back when it was Oklahoma Joes the original location), Cattleack BBQ in Dallas, Franklin in Austin. I'm a fan of some damn good bbq but I just wasn't impressed with Maples and I feel like two tries should be enough. I found it to be only slightly better than say an earl's and for the price and for me the inconvenience (because I live in Yukon and work in west okc) I just don't find it worth it.

I've had it twice now and I wasn't impressed either time. I've had burn co in Tulsa, Butcher BBQ stand in Wellston. KC Joes (and back when it was Oklahoma Joes the original location), Cattleack BBQ in Dallas, Franklin in Austin. I'm a fan of some damn good bbq but I just wasn't impressed with Maples and I feel like two tries should be enough. I found it to be only slightly better than say an earl's and for the price and for me the inconvenience (because I live in Yukon and work in west okc) I just don't find it worth it.

Burn Co and Butcher , is different style than Maples.

Just me, but I'm not real impressed with KC style barbecue, its more about the sauce in KC.

And any joint compared to Cattleack and Franklins, is gonna fall short. If that's your expectation, then its not gonna get met very often.

Barbecue is entirely subjective.

The BBQ Editor for Texas Monthly visited Butcher BBQ Stand and here's what he said on Twitter. And BTW, this is the most negative thing I've seen him say about any barbecue he's tweeted about. That includes gas stations across Texas

https://twitter.com/BBQsnob/status/1066050665095540736

This guy has a lot of clout in Texas. If he visits a joint and gives it a thumbs up, the joints business will go through the roof.

Me, I like Butcher's pork. Their pulled pork is excellent and I love the ribs. The brisket is so so, I kind of agree with Vaughan here. I disagree that Butcher is serving their competition food.

Burn Co and Butcher , is different style than Maples.

Just me, but I'm not real impressed with KC style barbecue, its more about the sauce in KC.

And any joint compared to Cattleack and Franklins, is gonna fall short. If that's your expectation, then its not gonna get met very often.

I'm not saying that's what i expect. I'm just trying to clarify that I'm not the kind of person who has only been to Earl's and rib crib. I've had damn good BBQ. I thought maples fell short of my expectation. The price was almost what you pay at franklin so i feel it should be head and shoulders above Earl's and i just didn't think it was.

Barbecue is entirely subjective.The BBQ Editor for Texas Monthly visited Butcher BBQ Stand and here's what he said on Twitter. And BTW, this is the most negative thing I've seen him say about any barbecue he's tweeted about. That includes gas stations across Texas https://twitter.com/BBQsnob/status/1066050665095540736This guy has a lot of clout in Texas. If he visits a joint and gives it a thumbs up, the joints business will go through the roof.Me, I like Butcher's pork. Their pulled pork is excellent and I love the ribs. The brisket is so so, I kind of agree with Vaughan here. I disagree that Butcher is serving their competition food.I’ve had a LOT of BBQ. I think the best I ever had was Jack Stack in Kansas City. I know it’s now a small chain, but I absolutely loved it!

^We would go to Jack Stack in KC back in the days of the BIG 8 basketball tourney. Fantastic back at that time - have not been in years. Arthur Bryants, Gates, and so on. But JS was my favorite.

Mr. Blue Sky,
We love Jack Stacks. Good food and good portions of food. One of my favorites.
C. T.

Barbecue is entirely subjective.

The BBQ Editor for Texas Monthly visited Butcher BBQ Stand and here's what he said on Twitter. And BTW, this is the most negative thing I've seen him say about any barbecue he's tweeted about. That includes gas stations across Texas

https://twitter.com/BBQsnob/status/1066050665095540736

This guy has a lot of clout in Texas. If he visits a joint and gives it a thumbs up, the joints business will go through the roof.

Me, I like Butcher's pork. Their pulled pork is excellent and I love the ribs. The brisket is so so, I kind of agree with Vaughan here. I disagree that Butcher is serving their competition food.

I've seen him say harsher things. That wasn't a big slam...

I've seen him say harsher things. That wasn't a big slam...Not to mention they aren't serving competition style BBQ at the restaurant.... Well at least not the kind they are winning contests with. Flavors may be similar because they are using their competition product but they are cooking for the consumer and not the judges at the stand.Competition BBQ is too costly, and labor intensive, to be served commercially. The average consumer wouldn't want to pay for it.

I've seen him say harsher things. That wasn't a big slam...

Go find me one where he's been critical ? Those are rare birds.

Not to mention they aren't serving competition style BBQ at the restaurant.... Well at least not the kind they are winning contests with. Flavors may be similar because they are using their competition product but they are cooking for the consumer and not the judges at the stand.Competition BBQ is too costly, and labor intensive, to be served commercially. The average consumer wouldn't want to pay for it.

Average consumer would not want to eat it, either .

Travis Clark says he could not eat three bites of his comp brisket.

Vaughan is waayy offf here, and he should know better. I know for a fact, he does know better.

Go find me one where he's been critical ? Those are rare birds.I saw him flat out trash some places on his original Full Custom Gospel BBQ blog.

I saw him flat out trash some places on his original Full Custom Gospel BBQ blog.

Come on , man .................how many years ago was that ??

The worst thing he says on twitter, is that a menu item needs more seasoning, or less seasoning, but he always counters that by saying some other item is great.

He walked over the entire menu at Butcher. And the only reason he went to Butcher, was because they'd just won the Jack.

He did go to Maples last January, said it " had potential " , that was about it.

Me and another fella have been watching him travel Texas for the past two years, waiting for that critical review. We've not seen it yet.

Come on , man .................how many years ago was that ??Not that many... I think he became the Texas Monthly BBQ Editor around 2015.And I didn't see a time constraint on your request..... Much like most food critics. He tempered his critiquing when it stopped being a hobby and became a career.

Not that many... I think he became the Texas Monthly BBQ Editor around 2015.And I didn't see a time constraint on your request..... Much like most food critics. He tempered his critiquing when it stopped being a hobby and became a career.

Twas 2013, when he became the BBQ editor

And yes, he now has to write to the Texas Monthly audience, which is mostly Texans.

IMO, if he went to a joint that was just flat out bad, he wouldn't say anything and just move on.

He went to local joint of a Texas bud of mine, that my bud and the locals don't think much of, and gave it a positive review. That's when both of us started paying attention. Its really hard to get a thumbs down from him in State of Texas.

Gents, please help me understand something here:

I think I just read upthread that "competition BBQ" is some kind of product that people can only stand to eat in small quantities? Like 3 bites? What the...?

I hate to use the phrase "food snobs", but when a food of, and for, the working class becomes unavailable and unaffordable where are we?

If I say that I like Earl's, Rib Crib, Billy Sims, etc... how do I come to be seen as "less than" in the eyes of others?

Gents, please help me understand something here:

I think I just read upthread that "competition BBQ" is some kind of product that people can only stand to eat in small quantities? Like 3 bites? What the...?

I hate to use the phrase "food snobs", but when a food of, and for, the working class becomes unavailable and unaffordable where are we?

If I say that I like Earl's, Rib Crib, Billy Sims, etc... how do I come to be seen as "less than" in the eyes of others?

Well, I've come to understand there's a big difference between competition BBQ and backyard BBQ. I have no real interest in comp BBQ, even though I do watch all the Pitmasters shows and such. I'd much rather cook tasty food for my family and friends than have to worry about whether I have enough green stuff in a box or if my chicken thighs are a uniform shape.

As for being "less than" for liking Earl's, etc., eat what you like. If those are the restaurants you like, more power to you. I've never been a big fan of degrading others' opinions about food. It's all subjective. I used to love Earl's ribs before I started smoking my own. Now I'm hard pressed to find a rib I like as much as my own. Kind of like steak. I used to like to get a steak at a few places, now I never order steak at a restaurant, because I can cook it perfectly to my taste at home.

There are a few BBQ joints I prefer over the ones you mentioned, and if you haven't tried them, I'd suggest you check out Back Door BBQ and Bedlam BBQ, at least. You might find something you like more, or add to your collection of places you like.

At the end of the day, nobody should care what you like to eat. You do you. There is a reason places like Olive Garden and Texas Roadhouse are doing crazy amounts of business even when they're an easy target for "food snobs".

Let's also not forget, even bad BBQ is still pretty good.

Gents, please help me understand something here:

I think I just read upthread that "competition BBQ" is some kind of product that people can only stand to eat in small quantities? Like 3 bites? What the...?

I hate to use the phrase "food snobs", but when a food of, and for, the working class becomes unavailable and unaffordable where are we?

If I say that I like Earl's, Rib Crib, Billy Sims, etc... how do I come to be seen as "less than" in the eyes of others?

You're right. Dead on. Its all about what each person likes. Entirely subjective.

But the competition thing is a whole different world. Judges take one bite of the meat, and that meat has to stand out. So everything the cooks do is focused on packing flavor into that one bite.

And there's a major governing body of these comps, that's KCBS, Kansas City Barbecue Society. They set the standards for how the meat is judged for appearance, tenderness, and flavor. So the cooks focus to meet those standards. I don't know who died and made KCBS the barbecue God ( or Daniel Vaughn ) that only they know barbecue.

If you've got thirty minutes to watch a YT vid, this one is a great illustration of the diff in comp meat. There's now steak grilling competitions, and this fella who was once on BBQ Pitmasters TV show is now entering steak comps.

Here he prepares four rib eyes in four different ways. Me in my back yard, I'm good with the salt/pepper version. And I think what he's doing to the other three is akin to putting A-1 or Heinz 57 on a steak after its grilled. But if every competitor just used salt/pepper .... there would be no separation to the judges who are taking one bite.

( side note, three of products he's putting on these steaks come from Oklahoma .... Butcher BBQ, Head Country, and Kosmos )

https://youtu.be/_zx-qrdRuac

But the competition thing is a whole different world. Judges take one bite of the meat, and that meat has to stand out. So everything the cooks do is focused on packing flavor into that one bite. And there's a major governing body of these comps, that's KCBS, Kansas City Barbecue Society. They set the standards for how the meat is judged for appearance, tenderness, and flavor. So the cooks focus to meet those standards. I don't know who died and made KCBS the barbecue God ( or Daniel Vaughn ) that only they know barbecue.Considering a judge typically judges 24 entries during a contest. If each bite is 1 oz that is 1.5 lbs of meat. Most take more than one bite and most also take a bite of a saltine and a swig of water to cleanse their palates between samples... It's a lot of food to eat in one sitting.There are actually several sanctioning bodies but KCBS is the largest and most well known. IBCA in Texas does not allow garnish. In the KCBS garnish is optional but the cooks use it to hide imperfections for presentation. Judges aren't allowed to touch the garnish so you have to judge what you can see.And actually Daniel Vaughn is The BBQ Snob... Not the BBQ GodAnd personally while I am a certified KCBS BBQ judge... I'm not a fan of that style of BBQ. If I had to choose one place to eat BBQ the rest of my life. It would be Snow's BBQ in Lexington Texas..... At least while Tootsie is still running the pits.

^^^ Also not sure why the formatting keeps getting stripped from my replies... Just started happening the last few days with the popup issue.

^^^ Also not sure why the formatting keeps getting stripped from my replies... Just started happening the last few days with the popup issue.

Yeah, there are still some problems with the server - your formatting problems, it doesn't clear out the username field when typing over it (you have to backspace over "User Name" now), just replying to a thread takes you to a whole new page instead of just opening a little reply box below it, can't see ignored posts. Sorry about hijacking the thread, but maybe Pete will see this...

And sorta on topic - what's best to order at Back Door? Went there shortly after they opened and got a few things, but wasn't impressed. Thinking we should give them another try since they're still around. We were eating at Cajun Corner last week looking across the street at Back Door wishing we had gone there instead. :)

Yeah, there are still some problems with the server - your formatting problems, it doesn't clear out the username field when typing over it (you have to backspace over "User Name" now), just replying to a thread takes you to a whole new page instead of just opening a little reply box below it, can't see ignored posts. Sorry about hijacking the thread, but maybe Pete will see this...

And sorta on topic - what's best to order at Back Door? Went there shortly after they opened and got a few things, but wasn't impressed. Thinking we should give them another try since they're still around. We were eating at Cajun Corner last week looking across the street at Back Door wishing we had gone there instead. :)

I haven't been there in a while, so I mostly remember the sides. Deep fried pickled okra, deviled eggs with brisket on top...Also, their pork belly was really good. The brisket was OK, and their sausages are good. They also have a lot of sauces, and I really like their coffee sauce.

You're right. Dead on. Its all about what each person likes. Entirely subjective.

But the competition thing is a whole different world. Judges take one bite of the meat, and that meat has to stand out. So everything the cooks do is focused on packing flavor into that one bite.

And there's a major governing body of these comps, that's KCBS, Kansas City Barbecue Society. They set the standards for how the meat is judged for appearance, tenderness, and flavor. So the cooks focus to meet those standards. I don't know who died and made KCBS the barbecue God ( or Daniel Vaughn ) that only they know barbecue.

If you've got thirty minutes to watch a YT vid, this one is a great illustration of the diff in comp meat. There's now steak grilling competitions, and this fella who was once on BBQ Pitmasters TV show is now entering steak comps.

Here he prepares four rib eyes in four different ways. Me in my back yard, I'm good with the salt/pepper version. And I think what he's doing to the other three is akin to putting A-1 or Heinz 57 on a steak after its grilled. But if every competitor just used salt/pepper .... there would be no separation to the judges who are taking one bite.

( side note, three of products he's putting on these steaks come from Oklahoma .... Butcher BBQ, Head Country, and Kosmos )

https://youtu.be/_zx-qrdRuac

I feel the same way about what Harry (and most of those steak comp cooks) do to their steaks. Especially the grill mark stuff. I flip my GrillGrates over to the flat side so I can get an all-over sear on them.

I tried making a steak the same way as Kosmo in one of his videos and it was awful. Too salty, too much seasoning, etc. I'm a fan of salt and pepper on my steaks, but sometimes use an SPG off the shelf that has some garlic powder and other complimentary flavors. Just depends on my mood, I guess.

I feel the same way about what Harry (and most of those steak comp cooks) do to their steaks. Especially the grill mark stuff. I flip my GrillGrates over to the flat side so I can get an all-over sear on them.

I tried making a steak the same way as Kosmo in one of his videos and it was awful. Too salty, too much seasoning, etc. I'm a fan of salt and pepper on my steaks, but sometimes use an SPG off the shelf that has some garlic powder and other complimentary flavors. Just depends on my mood, I guess.

After smoking my streaks on the Kettle at low temps, I sear them on a griddle on my gasser so I can get an all over sear.

I'm not about beauty marks.

I feel the same way about what Harry (and most of those steak comp cooks) do to their steaks. Especially the grill mark stuff. I flip my GrillGrates over to the flat side so I can get an all-over sear on them.

I tried making a steak the same way as Kosmo in one of his videos and it was awful. Too salty, too much seasoning, etc. I'm a fan of salt and pepper on my steaks, but sometimes use an SPG off the shelf that has some garlic powder and other complimentary flavors. Just depends on my mood, I guess.

I make my own rubs for brisket and pork but hen it comes to steaks....the montreal steak seasoning is dead on for flavor.

I feel the same way about what Harry (and most of those steak comp cooks) do to their steaks. Especially the grill mark stuff. I flip my GrillGrates over to the flat side so I can get an all-over sear on themLOL... Yeah I've cracked a joke a few times that my steaks have one big grill mark the size of the steak.... I mean why contain that flavor to just some little strips of meat?

I make my own rubs for brisket and pork but hen it comes to steaks....the montreal steak seasoning is dead on for flavor.

Do you make your own Montreal, or is there one you like to buy?

I make my own rubs for brisket and pork but hen it comes to steaks....the montreal steak seasoning is dead on for flavor.

Montreal Spicy is the best. I use it on so many things.

Do you make your own Montreal, or is there one you like to buy?

It is made by Grill Mates. The spicy is good also but my kids don't like the heat albeit mild heat

These boys posted the menu, and it looks fire: https://static1.squarespace.com/static/5cb4e012d7456245ab846c85/t/5dca10a4f21f055e77dfe73f/1573523630564/CCB_DineIn_Menu_11-11-19.pdf

Interesting that there's seafood and pizza from a place with competition bbq background? I look forward to giving it a go never the less.

It's a big place with a big back patio.

I'm sure they know they have to have a broad menu if they want to attract large numbers.

Yea that menu is huge, it looks great but I just hope they can execute it. Looking forward to trying it out.

Interesting that there's seafood and pizza from a place with competition bbq background? I look forward to giving it a go never the less.


Lotsa backyard barbecue people do pizza. There's even special wood fired ovens and attachments for Weber Kettle's. That's not a large departure, at all.

Cornish Smokehouse does a smoked / fried catfish and shrimp on Friday's and some weekends. Its really good.

The prices are gonna bring out the complainers who think barbecue should be cheap, even though his brisket is Snake River Farms wagyu. If you've never heard of that, just googe it.

Smoked bologna is an Okie necessary, otherwise known as Okie Prime Rib.

This is not cheap barbecue but that menu has something for everybody. Should be interesting .

Deleted. I'll play along.

Also, bout the pizza, he's gonna have a Santa Maria grill for steaks , so evidently, he's gonna be burning wood in a lot of different ways.

I noticed that even his burger is gonna be Snake River Farm wagyu ........... wow, Famous Daves must've made a good deal with SRF's .

There with be times that I’m craving BBQ and my wife not so many. The variety will make for a happy marriage.

From their FB page:

http://www.okctalk.com/images/pete/clarkcrew111819a.jpg

That menu looks very nice. Can't wait to try it out.

They have spent a ton of money and everything looks first class.

They have spent a ton of money and everything looks first class.

OKCTalk Happy hour??

I'd like to put a name with a face, since I missed the last one at slaughters

From their FB page:

http://www.okctalk.com/images/pete/clarkcrew111819a.jpg

Wow. That looks gorgeous, and very fitting for the concept (and it looks like it will age well).
'
If they can back up this reno with consistently great BBQ, this space will look great on the Food Network, Saveur, Bon Appetit, etc.

It will definitely be an interesting collabo. Famous Dave's has been an abject disaster for some time now, but I can see Travis Clark being exactly the kind of superstar that turns the Business around. Might be time to load up on some BBQ at the Nasdaq. https://www.restaurantbusinessonline.com/emerging-brands/famous-daves-preps-its-new-concept

I just hope some brisket and okra isn't $20+.

I just hope some brisket and okra isn't $20+.

Depends on what you mean by some brisket

I just hope some brisket and okra isn't $20+.

They are using the good stuff so expect to pay. 1/2 Lb of brisket and 2 sides with cornbread for $20.00 isn't bad IMO.

They are using the good stuff so expect to pay. 1/2 Lb of brisket and 2 sides with cornbread for $20.00 isn't bad IMO.That's pretty cheap considering the price of Wagyu..... https://www.snakeriverfarms.com/american-kobe-wagyu-brisket.htmlTake into account that you have about a 50% shrink after cooking. So a 20 lb brisket will yield about 10-12 lbs of product.

That's pretty cheap considering the price of Wagyu..... https://www.snakeriverfarms.com/american-kobe-wagyu-brisket.htmlTake into account that you have about a 50% shrink after cooking. So a 20 lb brisket will yield about 10-12 lbs of product.

That SRF site lists an 18-20 lb brisket for $189.00 so figure they net 10Lbs smoked and they are selling for $24.00 a lb. Of course they are prob. paying less than that since they are buying in bulk.

I'm excited to try this place for a number of reasons, but I've been hearing about SRF for a while, now, and also have never had the opportunity to have Wagyu. $20 for good brisket and sides seems worth it to me, especially with the quality of beef.

I just hope some brisket and okra isn't $20+.

Just stay away if you are going in with that mindset.

That's like saying you are upset that The Ranch charges $60 for a steak when you can go to Chilis and get one for $9.99

Just stay away if you are going in with that mindset.

That's like saying you are upset that The Ranch charges $60 for a steak when you can go to Chilis and get one for $9.99

I love that comparison - never had thought of it that way.

I think the Judge's Tray actually looks like a decent value if you're splitting it with a few other folks. And I'd imagine that would be a very impressive plate of food when they bring it out to the table.

Apparently, per Google search they will open December 9th.

Just stay away if you are going in with that mindset.

That's like saying you are upset that The Ranch charges $60 for a steak when you can go to Chilis and get one for $9.99

I'm not saying it will deter me... It's just not a place I would frequent if the prices are too much.