those pics are making me hungry! as for the smoke ring, there's a little more to it than that. your fuel source also determines whether or not you get a 'natural' smoke ring... if you're running an electric or propane cooker, then you're not going to get a ring from the cooking process.

At my house only charcoal gets used for smoking meats. That's probably why I've never had a hard time getting one. lol

So I’m not a connoisseur of bbq, but finally got to try it out this week and was very impressed. Burnt ends were amazing. Brisket and jalapeño sausage were both good, although I couldn’t used more jalapeño in the sausage. Mac and cheese was good, but corn bread and creamed corn was some of the best I’ve ever had. Homemade chips were solid and Nashville chicken sandwich was pretty good too. Never seek out bbq, but usually enjoy it when we go. Clark Crew will probably get into our rotation. Just not sure how often, as there’s so many new places to eat in the city on top of places that we routinely visit.

My buddy went last week and really enjoyed, but he also got his burnt ends "naked" (unsauced), which is what I'll do next time. He also highly recommended the pork rinds and said the turkey was also delicious.

Looks like they are going to start offering BBQ classes in May.

Great idea and I bet they get plenty of takers.

Looks like they are going to start offering BBQ classes in May.

Great idea and I bet they get plenty of takers.

Makes sense.... Travis has been offering competition classes for several years now.

I went to Clark Crew mid afternoon on Saturday and the wait was an hour long. LOL, no thank you. Hopefully the new wears off of this place soon and the wait times will decrease.

I went to Clark Crew mid afternoon on Saturday and the wait was an hour long. LOL, no thank you. Hopefully the new wears off of this place soon and the wait times will decrease.

The new will wear off, but the wait time will likely remain. Especially when they're not only putting out good food, but are the only real BBQ option in the immediate area that's not a chain.

They will do even more business when it's nice outside, as that back patio is huge.

I went to Clark Crew mid afternoon on Saturday and the wait was an hour long. LOL, no thank you. Hopefully the new wears off of this place soon and the wait times will decrease.

I wouldn't hold my breath for that, not for a while at least. A good long while.

My wife and I went (as I mentioned in my review several posts back) on a Friday afternoon about 5:30 and had only a 35-40 minute wait. Timing is everything. And the wait was worth every picosecond.

also, when they tell you the wait. check for seats in the Bar area... i also stopped by on saturday and was told the hour wait, but sat immediately at the Bar and ate and was leaving while some of the people in line were still waiting when i left

They will do even more business when it's nice outside, as that back patio is huge.

Brings up a question. When they can sit more folks in good weather months what will that do to the wait times? Do they have extra cooking capacity to serve more seats or will wait time increase? And if they can increase food, will they maintain same quality?

I'm sure they have plenty of cooking capacity, it's just more of a guessing game to start cooking meat a half a day before you know the actual demand.

I admire the ambition and scale, but it's clearly going to take them some time to figure all this out.

I went to Clark Crew mid afternoon on Saturday and the wait was an hour long. LOL, no thank you. Hopefully the new wears off of this place soon and the wait times will decrease.

If they sucked there would be no wait. Lol. If you want to go to a good restaurant on a weekend, there will be a wait. Try going to brunch at Cafe Kacao. We went last Saturday and by 9 am they stopped taking names because they were at a 4 hour wait. Seriously.

If they sucked there would be no wait. Lol. If you want to go to a good restaurant on a weekend, there will be a wait. Try going to brunch at Cafe Kacao. We went last Saturday and by 9 am they stopped taking names because they were at a 4 hour wait. Seriously.

Kacao is also tiny AF.
Was the building a pizza hut in its former life?
Just not a lot of space in there, and the food is obviously amazing.

Went today early afternoon with friends the wait was only 15 minutes. The food was simply awesome and plentiful. They should probably move the cornbread to dessert section its that good.

Found out the outside patio area behind the bar - they made the windows so in warmer weather they can open directly to the bar so you can get bar service outside. Pretty cool idea.

Would recommend.

They have re-opened their to-go service.

Got some ribs, brisket and burnt ends to go yesterday. It was really good (their BBQ beans are fantastic). I can't wait to go back and sit down to enjoy a meal.

Friends brought over some Clark Crew ribs. Now my mitochondrial DNA forbids me from eating pork but what the hey its COVID season and all bets are off. Oh my goodness these ribs were a treat that's hard to beat. I'll dream about these ribs long after my guilt subsides. Two thumbs up!!!

Friends brought over some Clark Crew ribs. Now my mitochondrial DNA forbids me from eating pork but what the hey its COVID season and all bets are off. Oh my goodness these ribs were a treat that's hard to beat. I'll dream about these ribs long after my guilt subsides. Two thumbs up!!!I’ve stopped on the way home and picked up ribs and sides during this COVID thing. The ribs are something to dream about.

I haven't had the ribs (I smoke too many of them at home to have any desire to order them when I'm out), but if you haven't tried the burnt ends (naked, no sauce), you're missing out.

I heard great reviews about this place from my friends and family so I will have to give it a try!

I've eaten here 3 times since it opened and each time was better than the last. They are really getting into a groove it seems.

I don’t normally eat Cornbread or Deviled Eggs, but CCB has perfected both.

This place is the best. Some good news came out of the parent company, Famous Daves (now officially under the umbrella company name of BBQ Holdings, Inc.)...they had decent first quarter results that attributed much of the "less-pain-than-expected" due to their purchase of the Granite City BBQ chain and - the performance of Clark Crew! https://www.bbq-holdings.com/
This is just such a great addition to Northwest Expressway and all of Oklahoma City.

I was told today that Clark Crew was #1 in the city in terms of revenue, and likely the entire state.

Impressive since Travis Clark had never run a restaurant in his life; was just a competitive BBQ cook.

Absolutely amazing what they've been able to pull off, especially at scale. Hats off to them.

I was told today that Clark Crew was #1 in the city in terms of revenue, and likely the entire state.

Impressive since Travis Clark had never run a restaurant in his life; was just a competitive BBQ cook.

Absolutely amazing what they've been able to pull off, especially at scale. Hats off to them.
Absolutely fantastic food. Which was the easy part for them. Great location. Great design which somebody must have done that knows what they’re doing. Excellent service which is created by training, motivation and management so again they had someone that knows what they’re doing or just got really lucky.

Absolutely fantastic food. Which was the easy part for them. Great location. Great design which somebody must have done that knows what they’re doing. Excellent service which is created by training, motivation and management so again they had someone that knows what they’re doing or just got really lucky.

If you believe the holding company's SEC filings, the build out cost $3.9MM. That's almost real money.

Absolutely fantastic food. Which was the easy part for them. Great location. Great design which somebody must have done that knows what they’re doing. Excellent service which is created by training, motivation and management so again they had someone that knows what they’re doing or just got really lucky.

Yes it was backed by BBQ Holdings which is the Famous Dave's BBQ group... So lots of money and lots of experience are behind Clark Crew BBQ.

I was told that they were running $1 million a month in revenue before the pandemic.

Still doing very well, just not at that level.

Even so, they are likely the biggest revenue-generating restaurant in the state.

I was told that they were running $1 million a month in revenue before the pandemic.

Still doing very well, just not at that level.

Even so, they are likely the biggest revenue-generating restaurant in the state.
We’re doing our part. We buy a weekend worth of meals every other Friday.

I was told that they were running $1 million a month in revenue before the pandemic.

Still doing very well, just not at that level.

Even so, they are likely the biggest revenue-generating restaurant in the state.

If that's true, that's incredible.

DONT YOU TEASE ME LIKE THIS

"Hey, Norman, big news. @ClarkCrewBBQ
is looking into a Norman location for the near future.
and stay tuned! @405Mag
@VisitNorman"

https://twitter.com/winerev/status/1306064785633665024?s=20

I have not been there yet. Every time I think of going, it's packed to the point of having a long wait for seating. I don't live far from it, so I guess I'll just get it to go. I guess it's all about timing.

I have not been there yet. Every time I think of going, it's packed to the point of having a long wait for seating. I don't live far from it, so I guess I'll just get it to go. I guess it's all about timing.

Often, you can go straight to the bar area without having to wait for a table.

You may be able to do that on the patio as well.

I have not been there yet. Every time I think of going, it's packed to the point of having a long wait for seating. I don't live far from it, so I guess I'll just get it to go. I guess it's all about timing.

Hope your to-go order goes better than our attempt. We tried to order online from them last Fri and found out their "special instructions" box could only hold 10 characters, not enough to say "No sauce on anything, just 2 individual containers of each of your sauces, please" (and yes, I know there's an option to say "naked" ribs or burnt ends, but didn't know if they sauced the brisket or chopped pork), so we decided to call an order in. After almost 5 minutes of hold music, we hung up and decided to do a frozen pizza. Going to try again on a non-Fri night, but that's not-great customer service, guess everything's fully open now, so you should just come on in and join the COVID party....

Hope your to-go order goes better than our attempt. We tried to order online from them last Fri and found out their "special instructions" box could only hold 10 characters, not enough to say "No sauce on anything, just 2 individual containers of each of your sauces, please" (and yes, I know there's an option to say "naked" ribs or burnt ends, but didn't know if they sauced the brisket or chopped pork), so we decided to call an order in. After almost 5 minutes of hold music, we hung up and decided to do a frozen pizza. Going to try again on a non-Fri night, but that's not-great customer service, guess everything's fully open now, so you should just come on in and join the COVID party....
We’ve ordered online and picked up curbside a number of times since March. We get the rib tray and enough sides & cornbread that we can have dinner twice and lunch once over a weekend. I order sauced and the ribs come dry with containers of the three sauces on the side.

We’ve ordered online and picked up curbside a number of times since March. We get the rib tray and enough sides & cornbread that we can have dinner twice and lunch once over a weekend. I order sauced and the ribs come dry with containers of the three sauces on the side.

GTK, thanks. We usually also order enough for another meal from a BBQ place, eat the fried side first, save the beans for the 2nd time. :)

GTK, thanks. We usually also order enough for another meal from a BBQ place, eat the fried side first, save the beans for the 2nd time. :)
I picked up CC ribs last night. Actually I was a bit off. If you want meat completely dry order naked. There is just a little bit of sauce on them if ordered sauced.

I picked up CC ribs last night. Actually I was a bit off. If you want meat completely dry order naked. There is just a little bit of sauce on them if ordered sauced.

Thanks for the update, we'll probably try them next week, had Empire this week.

Went there for lunch last week.
It was packed. didnt see many empty tables. People were siting back to back in booths.

Probably will wait awhile to go back and eat inside, but will definitely do take out.

Went there for lunch last week.
It was packed. didnt see many empty tables. People were siting back to back in booths.

Probably will wait awhile to go back and eat inside, but will definitely do take out.
We haven’t been in since February. But do take out about every other week.

I have read on a FB forum that they are not requiring masks or distancing the tables at all. Their 'cue was pretty good but I'm taking notes of the establishments looking out for the safety of their customers -- and equally important, their staff. When I decide to return to in-person dining, I will patronize those establishments that did the right thing.

I have read on a FB forum that they are not requiring masks or distancing the tables at all. Their 'cue was pretty good but I'm taking notes of the establishments looking out for the safety of their customers -- and equally important, their staff. When I decide to return to in-person dining, I will patronize those establishments that did the right thing.

You're probably going to have a fairly short list of acceptable places. Patty Wagon appears to be doing decently, Empire (and maybe all other 84 Hospitality places) isn't even open for dine-in yet, I think the Taco Bueno on 23rd/May isn't doing dine-in yet (their windows say "Drive-thru open", so I assume they're not doing dine-in), but we haven't gotten anything from them yet. Bellini's was bad early on (asking a positive worker to come in and work) but not sure if they're better, Braum's sucks (obviously). We do exclusively takeout/curbside/drive-through, and will for the foreseeable future.

I have read on a FB forum that they are not requiring masks or distancing the tables at all. Their 'cue was pretty good but I'm taking notes of the establishments looking out for the safety of their customers -- and equally important, their staff. When I decide to return to in-person dining, I will patronize those establishments that did the right thing.
I agree with Travellers if sticking to it you will have a very short list. It would help if there were real rules for restaurants other than staff masking and patrons masking while being up and around.

Problem with in-person dining is that you just cannot keep your masks on while eating or drinking, and people are going to talk while dining out, sometimes loudly because of the "energetic and vibrant" atmospheres (e.g. no acoustic deadening), and that's the primary way it spreads. Perfect storm of multiple bad factors (same as bars, but just a bit better, most likely, because of the sit-down environment of restaurants vs. bars). Just cannot believe that OK is pretty much open for business everywhere, anywhere, anytime, with no real enforcement of anything, while other places don't even have bars or in-person dining open at all. So we keep the economy straggling along for months more being completely open and with no enforcement, while if we actually enforced mask mandates and kept things closed for a bit more and had relief from the government, the USA wouldn't suck so horribly bad and stupidly. Just getting so tired of all the a**es that do the bare minimum, if even that. Going to start telling every single person that doesn't mask up "You are the reason we're in such a sh**hole environment right now and the reason the economy is tanking and can't move forward and get it under control". Of course they'll ignore me because if they had a brain, they'd already be masked up, but at least I'll feel better.

You're probably going to have a fairly short list of acceptable places. Patty Wagon appears to be doing decently, Empire (and maybe all other 84 Hospitality places) isn't even open for dine-in yet, I think the Taco Bueno on 23rd/May isn't doing dine-in yet (their windows say "Drive-thru open", so I assume they're not doing dine-in), but we haven't gotten anything from them yet. Bellini's was bad early on (asking a positive worker to come in and work) but not sure if they're better, Braum's sucks (obviously). We do exclusively takeout/curbside/drive-through, and will for the foreseeable future.

Fine. I'm so used to cooking now I won't miss it. It's not fair to the operators who are doing things right. There's no excuse for restaurateurs to be so reckless about enforcing clear, obvious protocols at this point. They are endangering their own industry, for one, not to mention the clear risks to public health, the health of their patrons, and their employees. The barbecue is very good, but there is other good 'cue out there.

Fine. I'm so used to cooking now I won't miss it. It's not fair to the operators who are doing things right. There's no excuse for restaurateurs to be so reckless about enforcing clear, obvious protocols at this point. They are endangering their own industry, for one, not to mention the clear risks to public health, the health of their patrons, and their employees. The barbecue is very good, but there is other good 'cue out there.
I wonder which restaurants are spacing and really requiring patrons to wear masks when not seated.

I wonder which restaurants are spacing and really requiring patrons to wear masks when not seated.

I know the Good Egg, 84 Hospitality, and Humankind groups are all doing a great job, from what I'm reading. I don't dine out so others could probably speak to this better. Hal Smith's joints started out good before dine-in opened, and then they started stuffing people in like sardines in all of their restaurants.

Charles Darwin is the invisible front of house manager in the Hal Smith restaurants.

I know the Good Egg, 84 Hospitality, and Humankind groups are all doing a great job, from what I'm reading. I don't dine out so others could probably speak to this better. Hal Smith's joints started out good before dine-in opened, and then they started stuffing people in like sardines in all of their restaurants.

Charles Darwin is the invisible front of house manager in the Hal Smith restaurants.
“then they started stuffing people in like sardines in all of their restaurants”
And there’s a big part of the problem. If people show up to be stuffed in it’s going to be A) hard for a for profit business to not want to serve them and make money and B) another sign of how too many people just don’t take this seriously.
The establishments are being irresponsible but so are the patrons.

I have read on a FB forum that they are not requiring masks or distancing the tables at all. Their 'cue was pretty good but I'm taking notes of the establishments looking out for the safety of their customers -- and equally important, their staff. When I decide to return to in-person dining, I will patronize those establishments that did the right thing.

if that is your criteria very few of those establishments will remain

Greene Turle acquires Clark Crew BBQ - and a new parent (https://www.restaurantbusinessonline.com/financing/greene-turtle-acquires-clark-crew-bbq-new-parent)
By Peter Romeo on Jun. 22, 2022

The Greene Turtle casual-dining chain has acquired the Clark Crew BBQ full-service concept simultaneous with a refinancing that makes the brands cornerstones of a new growth-chain holding company.

The portfolio of the newly formed parent company, ITA Group Holdings LLC, also includes an investment component called the Founder Growth Program, or FGP. Its focus is on fueling the development of emerging fast-casual concepts, and currently holds a stake in seven operations.

None of the parties provided financial details of the simultaneous transactions, including what Greene Turtle paid for Clark Crew, a lone restaurant in Oklahoma City that was opened in 2019 in collaboration with the Famous Dave’s barbecue chain. The venture was a partnership between Famous Dave’s and Travis Clark, a local master electrician who had dominated barbecue competitions throughout the southern U.S.

Famous Dave’s CEO Jeff Crivello said at the time that he had worked for two years to convince Clark to try a restaurant in his hometown. The strategy revealed by Crivello was to partner with other pit stars on one-off cathedrals of barbeque; he was emphatic that Clark Crew was unlikely to become a chain. Clark owned a controlling interest in the restaurant, with Famous Dave's holding a minority stake.

Greene Turtle CEO Geo Concepcion was COO of Famous Dave’s at the time and worked with Clark on the Clark Crew concept. Their prior relationship figured into Greene Turtle’s diversification, according to the announcement.

As part of the deal, Clark becomes a partner in ITA and president of its barbecue operation. The announcement suggested that other branches of Clark Crew BBQ are likely to follow.

In addition, it indicated that Clark may identify barbecue operations that fit FGP’s investment criteria.

“For the first time in Greene Turtle’s history, we’ve completed an acquisition of a new concept and added significant immediate scale to the company,” Concepcion said in a statement. “This is an incredibly important step in our company’s rapid growth and puts us in an excellent position to continue to execute on our long-term plan.

Financing for the refinancing of Greene Turtle and the formation of ITA was provided by Sandy Spring Bank and Pelham S2K.

Based in Maryland, the 46-year-old Greene Turtle chain lists 34 locations on its website. The company says it plans to open a total of 10 units this year.

The seven concepts in which FGP has invested are Neo Pizza and Taphouse, Madrid, Region Ale, Cypriana, Papi’s Cuban and Caribbean Grill, CHX Premium Kitchen and Fat Patties.

My understanding is that Travis Clark bought out Famous Dave's (they owned 20% of Clark Crew) and then brought it to Greene Turtle which in turn gave Clark an interest in the existing 34 Green Turtle sports bars and future expansion.

All of the Green Turtle locations are on the east coast, almost all in the Baltimore/DC area.


Remember, Clark Crew came to be because Travis Clark partnered with Famous Dave's with the idea of doing multiple locations under that umbrella. I suspect it was a bad match as Clark is a driven perfectionist and probably didn't want his name and brand plastered on a ton of chain restaurants where his standards couldn't be maintained.

Interesting. I talked to Travis Clark a couple years back on some property after Clark Crew had opened. Sounds like he's trying to get big time.

We've been to Clark Crew several times now and while it is good it's somewhat inconsistent and I've had things that quite frankly weren't great. It's just such a massive operation and menu to execute for a BBQ concept.

I have not tried Clark Crew yet. I have heard overall positive reviews from friends and family that have eaten there. I wish them continued success and hope it does not turn into a Maples issue. I do not know what caused their demise? The big key to great BBQ is serve it "fresh" and hot with high "quality" meats and equally great sides! There is a great BBQ place in DFW with lines out the door waiting for great BBQ. It is expensive but worth it, because of the quality! It is called Hutchins BBQ and they have locations in McKinney off of Highway 380 and in Frisco. It has been in business since 1978!

Interesting. I talked to Travis Clark a couple years back on some property after Clark Crew had opened. Sounds like he's trying to get big time.

We've been to Clark Crew several times now and while it is good it's somewhat inconsistent and I've had things that quite frankly weren't great. It's just such a massive operation and menu to execute for a BBQ concept.We went in often pre COVID. Somehow during the curbside only period the consistency dropped off a great deal. But they're not the only one. During curbside we rotated CC, Hideaway, BWW and Red Lobster. Hideaway is our only regular stop since going out again because all the others changed for the worse. And we are not picky eaters or restaurant snobs.

Clark Crew is a step up from the trash chain BBQ OKC is used to but it's really never been that great to me.

Edge BBQ is way better, but Clarks obviously is what a lot of Oklahoman's look for. A ton of familiar options with big portions.

It's about as good as large-scale, everything all day every day BBQ can be.

And they continue to draw big crowds.

Yeah Clark Crew is trying to be more Q39 I think and less Franklins. Being able to serve good BBQ all day without worrying about standing in line for three hours without the place running out. That is hard to do.

I'm a "foodie" to the core, but NO food is worth waiting in line for 3 hours, whether it's Franklin's or whatever. I get that it may be the best BBQ in the world, but how much of that is just self-manufactured hype? I'll never know, that's for sure.

I'm a "foodie" to the core, but NO food is worth waiting in line for 3 hours, whether it's Franklin's or whatever. I get that it may be the best BBQ in the world, but how much of that is just self-manufactured hype? I'll never know, that's for sure.

LOL!!! Same here man. Same here. There are just far too many fantastic places to eat to not have to wait in line for hours.