Champion pitmaster to open first upscale BBQ concept in OKC (https://www.okctalk.com/content.php?r=602-Champion-pitmaster-to-open-first-upscale-BBQ-concept-in-OKC)


Travis Clark of Yukon is the most decorated pitmaster in the Kansas City BBQ Society since 2013 and won the 2017 American Royal Invitational World Champion.


http://www.okctalk.com/images/pete/clarkcrew4.jpg

Clark recently became “National Pitmaster” for the Minnesota-based Famous Dave's chain and is helping to launch an upscale barbecue restaurant chain, the first of which will be in Oklahoma City.

The new concept is titled Clark Crew BBQ and work has already started at the old Macaroni Grill at 3510 NW Expressway, just west of Lake Hefner Parkway near the Baptist Hospital Complex. On The Border is directly east.

The huge 7,272 square foot building is getting a complete reworking and adding a large smokehouse to the northwest corner.


http://www.okctalk.com/images/pete/clarkcrew5.jpg


In addition to a large dining area and kitchen, a big bar area will be located towards the rear of the space and a large covered patio will be added to the south.

After a 22 year run, Oklahoma City's only Macaroni Grill closed in July of 2017.

Although affiliated with Famous Dave's, Clark Crew is renowned for achieving the absolute best in barbecue quality. Other locations are likely to follow, but at a methodical pace to ensure high standards.

Other accolades for the Clark Crew include: KCBS Team of the Year (2017 and 2015), Rib Team of the Year, and Brisket Team of the Year. Clark’s barbecue journey logged over 160,000 miles, 160 contests, 41 Grand Championship awards, 20 Reserve Grand Championships honors, and 130 top 10 finishes.


http://www.okctalk.com/images/pete/clarkcrew6.jpg


http://www.okctalk.com/images/pete/clarkcrew1.jpg


http://www.okctalk.com/images/pete/clarkcrew2.jpg

Pete, no offense, but isn't Iron Star the "first upscale BBQ" concept to open in Oklahoma City? How do you think this will compete with it?

Pete, no offense, but isn't Iron Star the "first upscale BBQ" concept to open in Oklahoma City? How do you think this will compete with it?

It's just the wording of the headline. He is talking about how OKC get's the first Clark Crew BBQ, which is a big deal. He isn't saying its the first upscale BBQ in OKC, but to answer your questions this should be MUCH better than Iron Star.

Pete, no offense, but isn't Iron Star the "first upscale BBQ" concept to open in Oklahoma City? How do you think this will compete with it?

Iron Star will not compare to Travis Clark's BBQ.... I'll be interested in seeing how he translates his product to commercial BBQ but he took the BBQ world by storm and can cook his ass off.

First time I met him was at the Fire Lake Cookoff and he was all stressed out because he had left his chicken sauce at home.... Not only did he get a perfect chicken score that day. He got a Grand Champion call having to improvise in one category.

And Iron Star is "Urban BBQ" or what I refer to as Chef Driven.

I know he has been taking a lot of time to get the food right before they opened this first location.

The fact he lives in Yukon pretty much guarantees he will provide a lot of attention to this restaurant.


Really glad to see a good re-use of that Macaroni Grill space.

I had seen work going on there and wondered what would go in. Excited about this for sure!
and yah I wouldn't put Iron star even close to this Category I really rarely think of Iron star as true Barbeque but that is just me.

I had seen work going on there and wondered what would go in. Excited about this for sure!
and yah I wouldn't put Iron star even close to this Category I really rarely think of Iron star as true Barbeque but that is just me.

Agreed... And when you read the reviews and the majority are about the sides, salads, and desserts.... That may be what defines Urban BBQ...... Travis didn't do what he's done on the competition circuit with his sides, salads, and desserts.

Hopefully it means he can park his BBQ trailer somewhere besides in the street of his neighborhood.

Best part about this is the re-use of that building. It's a huge restaurant and kinda weird looking. I was worried it might be vacant a while. Excited to see it become a home to what looks like an awesome, mainstay, restaurant.

Best part about this is the re-use of that building. It's a huge restaurant and kinda weird looking. I was worried it might be vacant a while. Excited to see it become a home to what looks like an awesome, mainstay, restaurant.

And this will be a big investment, as in a couple of million $.

I predict this is going to be a huge hit. Different than anything else in town, large-scale and seems well suited to the broad OKC market.

And this will be a big investment, as in a couple of million $.

I predict this is going to be a huge hit. Different than anything else in town, large-scale and seems well suited to the broad OKC market.

Are they changing the facade of the building away from the pseudo Italian look by any chance? From the rendering, it absolutely looks like it, but I just want to make sure.

Are they changing the facade of the building away from the pseudo Italian look by any chance? From the rendering, it absolutely looks like it, but I just want to make sure.

It looks like they will keep some of the exterior stonework but the facades are more streamlined and modern.

This is awesome news!

Curious why here vice Chisolm Creek? Maybe its a better locale with all the car traffic and established businesses or could be land/building is cheaper (or just building rehab if renting). Its a great spot and will do really well.

Going back west a half mile you have new hotels up now too. NW Exp is still a huge enticement due to traffic volumes.

Can’t wait to try this place!

Sounds like I will still need to try this place out some time!

I may have missed it but any idea when this place will open?

I may have missed it but any idea when this place will open?

My guess would be this fall.

I love barbecue, I've done backyard barbecue for years and I'm glad to see some good barbecue joints opening here.

I have a suggestion when posting about new joints ( or even old joints ) , I really like to know what kind of smoker they're using .... like Maples has those big 1000 gal propane tank smokers, I'm pretty sure Butcher BBQ Stand uses a pellet cooker , etc. It matters to me if they're smoking with wood or gas, also.

When I visit a joint I always try to find out without going snooping around their cookshack . And sometimes when I ask, the help doesn't really know.

If Clark is gonna have a big prominent smokeroom, then I'm guessing he will be using big stick burning offsets. The trend in Texas and nationally, is to have the smokeroom visible from the dining room.

^

On the plans, there is a huge storage area for stacked wood.

No liquid smoke?

If its good then no matter how they smoke it I’ll be visiting often. Love good BBQ

like Maples has those big 1000 gal propane tank smokers.

Maples uses wood. Not only do they have the ricks right outside, but they had the door to their smoke shack open when I was there last Saturday and you could see the logs burning. I'm really jealous of their set up.

Maples uses wood. Not only do they have the ricks right outside, but they had the door to their smoke shack open when I was there last Saturday and you could see the logs burning. I'm really jealous of their set up.

Yes, I'm aware of that.

Those offset stick burners were made from 1000 gal propane tanks , particularly to Aaron Franklin specs.

Something like these people do ...............

https://mobergsmokers.com/

And these folks do similar

https://millscale.co/

I’m okay with this. I was re-educated on my recen trip to St. Louis. Sugar fire there has an amazing product, on a large scale, huge output operation. I went to the tiny “legit” places nd waited hours for what was “marginally” better bbq. If a big operation can put out great Q in a normal amount of time and always sell out, I’m okay with it.

If none of those expectations are met, I’ll hate it, rip dickey’s....

Its apparent Clarks will not be a traditional joint with an order window. The plans show a hostess table at the front door, they will be seating people and have waiters take orders. When it comes to the flavor of the barbecue, that makes no difference to me. The only reason I visit joints is to taste what other people are doing so I can compare to what I do in the backyard.

I'll find out the meaning of " upscale " when I visit. I suspect the price will also be " upscale " , and good barbecue is already priced high enough. I have no problem paying $20 a pound for good brisket, but I don't wanna pay for ambiance.

I love barbecue, I've done backyard barbecue for years and I'm glad to see some good barbecue joints opening here.

I have a suggestion when posting about new joints ( or even old joints ) , I really like to know what kind of smoker they're using .... like Maples has those big 1000 gal propane tank smokers, I'm pretty sure Butcher BBQ Stand uses a pellet cooker , etc. It matters to me if they're smoking with wood or gas, also.

When I visit a joint I always try to find out without going snooping around their cookshack . And sometimes when I ask, the help doesn't really know.

If Clark is gonna have a big prominent smokeroom, then I'm guessing he will be using big stick burning offsets. The trend in Texas and nationally, is to have the smokeroom visible from the dining room.

If I had to take a wild ass guess.... Travis will be using Jambo's... It's what he cooks competition on and what he's familiar with.

Well, Jambo is as good as stick burners get. I did not know they made a commercial size smoker.

Well, Jambo is as good as stick burners get. I did not know they made a commercial size smoker.

They can custom build or he can use multiple.

If Clark competes with a stick burner, it would be my guess he'll have some kind of stick burners in that smokehouse.

As I mentioned, their plans show a big area for wood storage next to the smokehouse.

If Clark competes with a stick burner, it would be my guess he'll have some kind of stick burners in that smokehouse.

There is no if about it... I'm a certified KCBS judge... I've seen his competition rig up close.

There is no if about it... I'm a certified KCBS judge... I've seen his competition rig up close.

I will be sitting in the parking lot taking in the aroma on occasion. Just doesn't get any better than this.

I will be sitting in the parking lot taking in the aroma on occasion. Just doesn't get any better than this.

There will be a patio out back where the smell should be heavenly.

There is no if about it... I'm a certified KCBS judge... I've seen his competition rig up close.

I've lurked here long enough to be aware you're serious bout your barbecue.

I'm just a backyard guy, got an Old Country Brazos stick burner, a couple WSM's, a Kettle, and a Weber gasser.

Competition barbecue is a whole nother world, I pay attention to it only because competition breeds innovation, and I might pick up something new to help me. But most of what they do is way over the top for what I do.

As I mentioned, their plans show a big area for wood storage next to the smokehouse.

Gas fired smokers burn splits also, just not near as many. Gas provides the heat and pitmaster will throw some sticks on to get some smoke flavor, its OK , if he's not stingy with the splits. I hear most of the KC joints have gone to gas, not many of the old brick pits are still around.

But IMO, great barbecue comes from burning only wood, its just different. IMO, that's whats made Aaron Franklin and those other central Texas joints.

I've lurked here long enough to be aware you're serious bout your barbecue.

I'm just a backyard guy, got an Old Country Brazos stick burner, a couple WSM's, a Kettle, and a Weber gasser.

Competition barbecue is a whole nother world, I pay attention to it only because competition breeds innovation, and I might pick up something new to help me. But most of what they do is way over the top for what I do.


If it helps, his username used to be something like "OK BBQ Anonymous" It was very recently changed

He had a panel and drove around OK trying the ribs around here every year or so.

Gas fired smokers burn splits also, just not near as many. Gas provides the heat and pitmaster will throw some sticks on to get some smoke flavor, its OK , if he's not stingy with the splits. I hear most of the KC joints have gone to gas, not many of the old brick pits are still around.

But IMO, great barbecue comes from burning only wood, its just different. IMO, that's whats made Aaron Franklin and those other central Texas joints.


I remember when Hans BBQ was around and it was strictly wood. No gas and to this day it's the best BBQ I have had in OKC. Well maybe Leos back in the day. They were pretty close IMO. But the smell was just heavenly. Hans had the big brick pits BTW.

OKCRT,
I enjoyed Hans but Leo's had great brisket and Tom's (I-35 and 10th) had really good ribs. I ate at several others and it seems they all had something special.
C. T.

OKCRT,
I enjoyed Hans but Leo's had great brisket and Tom's (I-35 and 10th) had really good ribs. I ate at several others and it seems they all had something special.
C. T.

I can't argue with those 3. Toms was also right there. Not exactly sure what type of pits Toms and leos used back in the day buy Hans had the big brick pit and the flavor was awesome to my taste buds. I'm no judge but I have had good, mediocre and just plain bad BBQ but Hans was always consistent on their ribs. I like a good sauce but didn't ever seem to use it on the Hans ribs.

There's a pic heavy review in this thread of the most popular barbecue joint in Phoenix, its another Aaron Franklin / centtral Texas type joint, which are poppin up all over. I saw a pic of one in Seattle last month and another one in Toronto. IDK if this is a trendy thing that will fade or if it will endure.

These people use the propane tank offset stick burner outside, right at the entrance. And inside they have a couple J&R electric assisted wood smokers

https://tvwbb.com/showthread.php?64562-Arizona-gt-Phoenix-Little-Miss-BBQ&p=846658

OKCRT,
One of the things I liked at Tom's was their heated sauce. You never poured cold sauce on your bbq.

C. T.

I can't argue with those 3. Toms was also right there. Not exactly sure what type of pits Toms and leos used back in the day buy Hans had the big brick pit and the flavor was awesome to my taste buds. I'm no judge but I have had good, mediocre and just plain bad BBQ but Hans was always consistent on their ribs. I like a good sauce but didn't ever seem to use it on the Hans ribs.

OKCRT,
One of the things I liked at Tom's was their heated sauce. You never poured cold sauce on your bbq.

C. T.

+1

I've never understood why you put cold sauce on hot meat. Means your food gets colder faster.

Gas fired smokers burn splits also, just not near as many. Gas provides the heat and pitmaster will throw some sticks on to get some smoke flavor, its OK , if he's not stingy with the splits. I hear most of the KC joints have gone to gas, not many of the old brick pits are still around.

But IMO, great barbecue comes from burning only wood, its just different. IMO, that's whats made Aaron Franklin and those other central Texas joints.

Yeah, insurance and city codes have forced the commercial pitmasters to modify their methods a lot unfortunately. But it's good to see the recent influx of stick burners popping up around OKC... BBQ in general has improved a lot here since when I was blogging about it.

I'm not a stick burning purist when it comes to BBQ though... In fact I defy a lot of the BBQ myths... Yes I cook hot and fast..... I think the quality all comes from how well the pitmaster knows how to use his equipment... Those of us with a good palate may be able to pick up the fuel used and even the wood type but the average diner can't.... One reason I really enjoy BurnCo in Tulsa and The Flying Pig here is because they use charcoal fueled smokers so the flavor tastes a lot like what I cook... I cooked almost exclusively on WSM's for 15 years until I started getting asked to cook for large events and I picked up my R&O Fat Girl (Pitmaker Vault knock off) which is also charcoal fueled.

Those of us with a good palate may be able to pick up the fuel used and even the wood type but the average diner can't....

I both fully agree and fully disagree with this. (I know, right? This is my brain 24/7, but I digress).

Where I agree is some people are able to discern the fuel used, and some people can't. While having no numbers to back it up, I would say the majority is on the can't side. Go pick a random person off the street, give him/her a rib, and then ask them what fuel was used to cook it. Odds are you'll get a blank look for an answer.

The middle ground to this is some woods have a distinct flavor, that person might be able to tell you if mesquite was used, or hickory used, of what have you.

Where I disagree is I believe while perhaps not being able to name the fuel, the average person can definitely taste a difference and will have a preference. Take that same person used in the last example, give him/her five ribs. One cooked with gas, one with charcoal, one with whatever wood or wood mixture you want to use, you get the point. While that person may not be able to say "Rib #4 is clearly a cherry/oak mixture", they will be able to hold it up and say "this one tastes better to me". When asked why, fuel won't be part of the answer they give, but it will indeed be the underlying reason.

I've seen this in just regular every day cooking. A person raised with an electric oven may find food cooked in a gas oven "weird", and vice versa. Until they learn the reason behind the weird, they can't tell you this apple pie was cooked with electric, this one was cooked with gas, they can just tell you "I like this pie, not that pie".

Yeah, insurance and city codes have forced the commercial pitmasters to modify their methods a lot unfortunately. But it's good to see the recent influx of stick burners popping up around OKC... BBQ in general has improved a lot here since when I was blogging about it.

I'm not a stick burning purist when it comes to BBQ though... In fact I defy a lot of the BBQ myths... Yes I cook hot and fast..... I think the quality all comes from how well the pitmaster knows how to use his equipment... Those of us with a good palate may be able to pick up the fuel used and even the wood type but the average diner can't.... One reason I really enjoy BurnCo in Tulsa and The Flying Pig here is because they use charcoal fueled smokers so the flavor tastes a lot like what I cook... I cooked almost exclusively on WSM's for 15 years until I started getting asked to cook for large events and I picked up my R&O Fat Girl (Pitmaker Vault knock off) which is also charcoal fueled.

My thinking ............. there's three distinct worlds within the barbecue universe. There's competition, joints, and backyard .

For as much as each world has in common, they also have as many differences.

The comp guy who wants to take his product to the joint ...... has to make compromises. I've never eaten comp food submitted to a judge and I think only judges have done that. But the consensus is from those who have, is no one could eat a plate of it because its prepared for one bite. Its a mass of different flavors that would overwhelm the taste buds if eaten in any quantity. He has to tone down what he does. He has to cater to the general public's idea of barbecue and do it at a profit.

And if the backyard guy wants to go food truck and possible brick and mortar, he also has to make compromises in that he has to cater to the taste of the general public and also think about making a profit.

The joint has to prepare ribs that fall of the bone, while most of us who do this would say that's over cooked. And the public wants a barbecue sandwich, which is what I do with pulled pork from the freezer when we need a quick meal.

In my backyard world, the food I get from my stick burner is better than anything I've done on WSM's, and I got my first WSM in 2002. Although I still smoke on my WSM's. There's times I don't wanna babysit that stick burner, there's no " set and forget " about it. It takes some dedication.

And I still have a lot of questions about charcoal and chunk smoking. I don't see any way of avoiding getting bad smoke from smoldering chunks at low temps. I'm gonna do yardbird on my WSM this week, but I will not use the water pan and run it wide open, probably cook around 325* using cherry wood, and doing that I can get clean smoke. Going hot and fast is almost mandatory with charcoal and chunks, IMO.

But I think hot and fast is now more the norm. When I first started , 17 years ago, smoking between 225 and 250 was the most common, now I don't know how many people still do that. I had to be getting dirty smoke from smoldering wood chunks at those low temps. Its very hard for me to keep my stick burner at 250, it wants to run hotter usually 275 to 325.

If I want to eat barbecue, I smoke my own. But I also enjoy visiting the joints occasionally, I like to taste what others are smoking. And I can't do brisket as well as Texlahoma or Maples. Those guys smoke more brisket in a day, than I have in the last 20 years.

Yeah, insurance and city codes have forced the commercial pitmasters to modify their methods a lot unfortunately. But it's good to see the recent influx of stick burners popping up around OKC... BBQ in general has improved a lot here since when I was blogging about it.

I'm not a stick burning purist when it comes to BBQ though... In fact I defy a lot of the BBQ myths... Yes I cook hot and fast..... I think the quality all comes from how well the pitmaster knows how to use his equipment... Those of us with a good palate may be able to pick up the fuel used and even the wood type but the average diner can't.... One reason I really enjoy BurnCo in Tulsa and The Flying Pig here is because they use charcoal fueled smokers so the flavor tastes a lot like what I cook... I cooked almost exclusively on WSM's for 15 years until I started getting asked to cook for large events and I picked up my R&O Fat Girl (Pitmaker Vault knock off) which is also charcoal fueled.

I'm just a backyard BBQ guy but I'm all charcoal and wood chips. I also use a mix of apple or pecan and mesquite. Most Oklahoma BBQ use hickory, but I just have a thing for mesquite, and temper it with apple or pecan.

I also do my smoking on my Weber Kettle and will sometimes do it closer to 275 or even 300 at times. It takes more tending and attention, but that's kind of the point for me. It helps that I don't have to make BBQ for more than 5 or 6 people at a time too. lol

Here is a close up of the smokehouse to be constructed on the NW corner of the building.

You can see two large propane tank type cookers; not sure what the rest is.

http://www.okctalk.com/images/pete/clarkcrew041219a.jpg

My guess, and that's all it is, they're warmers. Brisket has to rest for several hours after its taken off the smoker.

Or possibly gas or electric assist smokers.

I drive by this place almost every day - is there a reason the AVAILABLE sign is still out front if work has already started..? Is this locked in?

I drive by this place almost every day - is there a reason the AVAILABLE sign is still out front if work has already started..? Is this locked in?

Yes, locked in.

Lease signed, building permit issues, work underway, confirmed with Mr. Clark himself.

Lots of work going on there now.

Smokehouse being built on the west side of the building (2nd photo); patio on the south side (3rd photo).

http://www.okctalk.com/images/pete/clarkcrew071319a.jpg


http://www.okctalk.com/images/pete/clarkcrew071319b.jpg


http://www.okctalk.com/images/pete/clarkcrew071319c.jpg


http://www.okctalk.com/images/pete/clarkcrew071319d.jpg

There was some discussion further up this thread about the different smokers used by barbecue joints.

I've found a YT video that explains the difference in restaurant smokers .................... and without a doubt, the best barbecue comes from pits that use only wood.



https://www.youtube.com/watch?v=JCoBWjzCXVA

There was some discussion further up this thread about the different smokers used by barbecue joints.

I've found a YT video that explains the difference in restaurant smokers .................... and without a doubt, the best barbecue comes from pits that use only wood.



https://www.youtube.com/watch?v=JCoBWjzCXVA

Give me a brick pit with wood over anything else.

Give me a brick pit with wood over anything else.

That would be Leo's , pit built in 1974 .

That would be Leo's , pit built in 1974 .

Yes Leos and Hans used to have have the same set up.

.......... and without a doubt, the best barbecue comes from pits that use only wood.

The best BBQ comes from the pitmaster that understands how his cooker works... No matter how it's fueled or what it's made of.

The best BBQ comes from the pitmaster that understands how his cooker works... No matter how it's fueled or what it's made of.

Obviously, I don't agree with that. I think using all wood produces better smoke flavor. Gas and electric assist create challenges that can't be overcome, especially gas. And pitmaster is pretty much taken out of the process with those automated smokers. It just takes an employee to add wood when the machine tells him to.

In my backyard, I smoked with charcoal and chunks for about 15 years. It just took one smoke on my stick burner to taste what I'd been missing. That said, I still smoke using charcoal and chunk occasionally, depending upon the meat and whether I want to fire up the offset.

But barbecue is subjective. Its whatever each person likes. Some people don't want a lot of smoke flavoring on the meat, they prefer the added flavors from an injection, rub, sauce , or whatever.

Here's about as objective a smoker comparison as can be obtained. This guy has eliminated almost all the variables. Accounts from people who were there, say there was definite difference in the winner, but it was not by a lot. Comments on this can be found in this thread

http://www.bbq-brethren.com/forum/showthread.php?t=274822


https://www.youtube.com/watch?v=zxvfIGhs0Dw&t=78s

But barbecue is subjective. Its whatever each person likes. Some people don't want a lot of smoke flavoring on the meat, they prefer the added flavors from an injection, rub, sauce , or whatever.

So if it's subjective there is some doubt which way is best?

Guess it's the KCBS judge in me... I was taught to evaluate each bite of BBQ I took based on it's own merits and not how it compared to anything else I've eaten prior..... I've eaten some amazing BBQ cooked on just about every type of cooker out there and I've eaten some really crappy BBQ cooked on the same cookers some of the top places in the country use.... The one variable being the pitmaster.

So if it's subjective there is some doubt which way is best?

Guess it's the KCBS judge in me... I was taught to evaluate each bite of BBQ I took based on it's own merits and not how it compared to anything else I've eaten prior..... I've eaten some amazing BBQ cooked on just about every type of cooker out there and I've eaten some really crappy BBQ cooked on the same cookers some of the top places in the country use.... The one variable being the pitmaster.

Also quite possibly the cut of meat. Unless someone has some nice cloned pigs or cows I could use to keep mine consistent.