View Full Version : Edge Craft BBQ



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okatty
05-07-2022, 08:46 PM
We went to EC today for the first time (had tried to go sometime back and they were closed). We were very impressed. Ribs and Brisket were great. Sides also really solid (potato salad, beans, mac). Okra didn’t really stand out but was fine. Sauces are top notch. It’s really good.

Bits_Of_Real_Panther
08-19-2022, 01:13 PM
https://www.texasmonthly.com/bbq/texas-style-bbq-invades-oklahoma/?utm_medium=Organic+Social&utm_source=Twitter

rte66man
08-20-2022, 07:12 PM
https://www.texasmonthly.com/bbq/texas-style-bbq-invades-oklahoma/?utm_medium=Organic+Social&utm_source=Twitter
But what I found interesting is that none of these modern pitmasters could name a beloved Oklahoma barbecue joint from their childhoods.


The snobbery comes through. Did none of the Tulsans ever eat at the Knotty Pine on Charles Page Blvd? We liked it so much we had it catered at our rehearsal dinner in 1986 (yes, I'm getting up there in age). Or are they so young it was gone by the time they were out of diapers?

catcherinthewry
08-20-2022, 10:41 PM
The snobbery comes through. Did none of the Tulsans ever eat at the Knotty Pine on Charles Page Blvd? We liked it so much we had it catered at our rehearsal dinner in 1986 (yes, I'm getting up there in age). Or are they so young it was gone by the time they were out of diapers?

What I thought that was weird was the author talked about how Oklahomans were enamored with smoked bologna. I will eat it in a pinch, but it is way down on my list of smoked meats.

Roger S
08-21-2022, 07:51 AM
The snobbery comes through.


What I thought that was weird was the author talked about how Oklahomans were enamored with smoked bologna. I will eat it in a pinch, but it is way down on my list of smoked meats.

Daniel is a Texas BBQ critic... That's not to say he doesn't know a lot about other BBQ but his lack of Oklahoma BBQ history, with the exception of the East Texoma BBQ gravy, shines through here. And most Okies don't know about Po Sam's BBQ gravy even though it's so amazing it would make a skunks butt taste good.

With that said smoked bologna, or as the hardcore BBQ fanatics in Oklahoma call it.... Oklahoma Tenderloin, is definitely an Okie thing and when I was blogging I often used it as a factor on how good Okie BBQ was going to be because no one should be able to mess up bologna.... Unfortunately a few places did.

I have noticed it's not quite as prevalent around here as it once was due to so many places emulating KC and Texas style BBQ now..... Which in a way is kind of bittersweet because while the BBQ standard in Oklahoma is WAY better than it was while I was blogging... Oklahoma Tenderloin is an Okie thing and it's sad to see it disappearing.

The other thing he dropped the ball on is that Texlahoma has been doing Central Texas style in Edmond since before Maples and didn't even get a mention. I think Texlahoma puts out a pretty good product but not as good as Edge Craft..... And if I remember correctly.... Daniel's wife is from Edmond.

Edmond also had Deckles BBQ for a short time too.

barrettd
08-21-2022, 01:45 PM
What I thought that was weird was the author talked about how Oklahomans were enamored with smoked bologna. I will eat it in a pinch, but it is way down on my list of smoked meats.

Yeah, but it's cheap and an easy appetizer to have sitting around on game day while the brisket/ribs/pork butt are resting. I wouldn't ever order it at a restaurant, though.

BG918
08-21-2022, 06:05 PM
What I thought that was weird was the author talked about how Oklahomans were enamored with smoked bologna. I will eat it in a pinch, but it is way down on my list of smoked meats.

I'll admit I love smoked bologna, and it's definitely unique to Oklahoma.

The Texas Monthly article, while complementary, makes it sound like Oklahoma just discovered BBQ. In Tulsa, Big Daddy's, Mac's and Elmer's have been great BBQ joints for decades. And no mention of Albert G's that merges BBQ meats with Lebanese foods like tabouli.

LakeEffect
08-22-2022, 08:48 AM
I'll admit I love smoked bologna, and it's definitely unique to Oklahoma.

The Texas Monthly article, while complementary, makes it sound like Oklahoma just discovered BBQ. In Tulsa, Big Daddy's, Mac's and Elmer's have been great BBQ joints for decades. And no mention of Albert G's that merges BBQ meats with Lebanese foods like tabouli.

To be fair, he's writing from the Texas perspective - Oklahoma just discovered Texas (brisket & sausage) BBQ, in his eyes. We've had a lot of pork and bologna, but not as much brisket. And a lot of OK BBQ is good, but not destination-level, until recently.

MartzMimic
08-22-2022, 03:56 PM
Daniel is a Texas BBQ critic... That's not to say he doesn't know a lot about other BBQ but his lack of Oklahoma BBQ history, with the exception of the East Texoma BBQ gravy, shines through here. And most Okies don't know about Po Sam's BBQ gravy even though it's so amazing it would make a skunks butt taste good.

Forget Edge Craft... I'm amazed to find anyone else who's heard of BBQ gravy. People look at me like I'm nuts when I mention it. When we moved to Colbert in 2001, there was this little red travel trailer/carport BBQ stand that served an amazing smoky white gravy (and, yes, it was even great on bologna). The place burned down nearly 20 years ago, but if I close my eyes, I swear I can still taste the smoke.

Roger S
08-22-2022, 04:06 PM
Forget Edge Craft... I'm amazed to find anyone else who's heard of BBQ gravy. People look at me like I'm nuts when I mention it. When we moved to Colbert in 2001, there was this little red travel trailer/carport BBQ stand that served an amazing smoky white gravy (and, yes, it was even great on bologna). The place burned down nearly 20 years ago, but if I close my eyes, I swear I can still taste the smoke.

William's Old Style in Colbert is where I first experienced it... Unfortunately they are no longer there.

There were a couple of places in Denison serving it but I haven't been there in years. So don't know if they survived Covid.

I never thought I would go to a BBQ joint for the sauce but I drove to Colbert just to get that gravy sauce..... And I would lick the bowl it came in so none went to waste!

BBQisgoodfood
08-22-2022, 06:55 PM
Forget Edge Craft... I'm amazed to find anyone else who's heard of BBQ gravy. People look at me like I'm nuts when I mention it. When we moved to Colbert in 2001, there was this little red travel trailer/carport BBQ stand that served an amazing smoky white gravy (and, yes, it was even great on bologna). The place burned down nearly 20 years ago, but if I close my eyes, I swear I can still taste the smoke.

White gravy and bologna doesn’t sound like barbecue to me.

MartzMimic
08-23-2022, 06:57 PM
White gravy and bologna doesn’t sound like barbecue to me.

This BBQ gravy would make a leather boot taste good.

I would generally get their sliced brisket and/or pulled pork, but, yeah, I like a thick slice of smoked bologna every now and then.

5alive
08-24-2022, 07:56 AM
Colbert...my home town:)

Roger S
08-24-2022, 08:12 AM
Colbert...my home town:)

Are you old enough to remember P O Sam's? He passed away in 85 and I've heard he worked 15 hours every day up to his death.


This is supposed to be the building located on S. Franklin that P O Sam's was in. I don't know the exact location.

https://img.texasmonthly.com/2014/06/Brown-Gravy-07.jpg?auto=compress&crop=faces&fit=crop&fm=pjpg&h=260&ixlib=php-1.2.1&q=45&w=400&wpsize=landscape-400

Bits_Of_Real_Panther
08-24-2022, 11:01 AM
I think of bologna like a 6 inch diameter hot dog, does smoking it change texture much?

Roger S
08-24-2022, 11:19 AM
I think of bologna like a 6 inch diameter hot dog, does smoking it change texture much?

Depends on who is smoking it.... I was served bologna jerky at a Rib Crib once.

barrettd
08-24-2022, 03:11 PM
Depends on who is smoking it.... I was served bologna jerky at a Rib Crib once.

Not really, but I usually split it in half (pole to pole), slather it with mustard, and give it a healthy coating of rub(s). The chub picks up a pretty decent bark after a few hours of smoke which is a nice contrast to the inner texture of the bologna. Cheap and easy appetizer on game days.

MartzMimic
08-24-2022, 06:12 PM
I think of bologna like a 6 inch diameter hot dog, does smoking it change texture much?

Smoking is much more about taste than texture. That said, a hot dog is entirely encased while the casing is only on the edge of a slice of bologna.

Will Dearborn
08-29-2022, 05:32 PM
Went during a weekday last week...got there just as they were opening the door and already had a dozen people ahead of me. Easily 50 people came through in the 45 minutes we were eating.

Everything was excellent...the Oaxacan cheese sausage and charro beans were the table's favorite.

Bits_Of_Real_Panther
04-26-2023, 07:42 PM
Not sure when it changed, but saw its just Thurs Friday Saturday now

BoulderSooner
04-26-2023, 10:37 PM
Not sure when it changed, but saw its just Thurs Friday Saturday now

i think they tried sunday for a min .. but i am not sure they have ever been open on Monday-Wednesday

Roger S
04-27-2023, 08:07 AM
Not sure when it changed, but saw its just Thurs Friday Saturday now

It didn't change.... The only thing that changed is they haved moved away from the "until sold out" business model and are trying to keep all meats available during open hours.

chssooner
04-27-2023, 08:21 AM
Went last Friday, and I thoroughly enjoyed it!

Bits_Of_Real_Panther
04-27-2023, 09:09 AM
It didn't change.... The only thing that changed is they haved moved away from the "until sold out" business model and are trying to keep all meats available during open hours.

Last Saturday I stopped by cross timbers, around 2pm. edge craft already had a "sold out" sign taped to the door. Hmm �� ��

Cross timbers had cans of the edge craft bock beer available ��

Roger S
04-27-2023, 10:53 AM
Last Saturday I stopped by cross timbers, around 2pm. edge craft already had a "sold out" sign taped to the door. Hmm �� ��


Guess that didn't go as planned then.... Personally when it comes to BBQ I prefer the "until sold out" model.... I'd rather be told they sold out than be served something that was rushed off the smoker.

FighttheGoodFight
04-27-2023, 12:45 PM
Guess that didn't go as planned then.... Personally when it comes to BBQ I prefer the "until sold out" model.... I'd rather be told they sold out than be served something that was rushed off the smoker.

I believe last time Zach said he was still trying to get the balance right to be open 11am to 6pm with enough meat to cover that time. Still learning I would guess.

Pete
05-11-2023, 10:11 AM
I believe last time Zach said he was still trying to get the balance right to be open 11am to 6pm with enough meat to cover that time. Still learning I would guess.

I talked to Zach yesterday and he said they are doing better business by staying open later those 3 days versus 4 days and shorter hours.

The neighboring cat cafe is going to bring them even more business.

FighttheGoodFight
05-11-2023, 10:34 AM
I talked to Zach yesterday and he said they are doing better business by staying open later those 3 days versus 4 days and shorter hours.

The neighboring cat cafe is going to bring them even more business.

Great! I'm glad he is doing better with the longer hours. I hope this place can keep going. I take out of towners here every time and people are always impressed.

Jeepnokc
05-11-2023, 10:00 PM
I talked to Zach yesterday and he said they are doing better business by staying open later those 3 days versus 4 days and shorter hours.

The neighboring cat cafe is going to bring them even more business.

I still need to try them. It has been on my try list for awhile but just haven't made it yet. I just bought property within 100-200 yards of them so no excuse to not walk over there. So excited they are doing well and the cat cafe is coming in. I think this area is going to continue to grow and prosper.

soonerguru
05-12-2023, 11:20 PM
I’ve had cue from Edge Craft twice in the last three weeks. The brisket is still the main draw for me. It is excellent as are most of their sides.

Finally tried the turkey and it was very good.

Grits are great. Okra is very good as are the beans. The collared greens were somewhat meh.

The only meat I’m not very gaga about is the sausage. It just doesn’t win me over and I typically like Central Texas barbecued sausage.

Jersey Boss
01-17-2025, 07:52 PM
https://kfor.com/news/local/local-bbq-restaurant-accused-of-keeping-66k-from-its-own-employees/ I'll never go back. I'm sure I won't be the only one. If an employee stole a sum this large they would be looking at a few years in DOC custody.

gjl
01-17-2025, 07:57 PM
Making payments to pay it back.

Huenokc
01-18-2025, 09:03 AM
https://kfor.com/news/local/local-bbq-restaurant-accused-of-keeping-66k-from-its-own-employees/ I'll never go back. I'm sure I won't be the only one. If an employee stole a sum this large they would be looking at a few years in DOC custody.

Agreed. The owner sure was flippant about the incident during the interview. My rule #1 is you take care of the people that are taking care of your customers. There are too many good BBQ spots in the metro,

rayvaflav
01-18-2025, 09:12 AM
Oh man, I hate to see this. I went there yesterday for lunch at 11:45 and the line went to the east side of the building and down the attaching wall to the bathroom corner area. I couldn't stay that long.

Plutonic Panda
01-18-2025, 10:01 AM
Making payments to pay it back.
They are now that they got exposed. That’s a bummer cause this was a good place and I went there a lot. I really hate to see this. I probably won’t ever go back there now(or at least for a while).

OkieBerto
01-18-2025, 10:17 AM
I agree this looks horrible and they clearly need to be better about how they speak about it. I do not think this will keep people from going and I have a feeling some won’t even know this happened. A can’t speak for anyone else, but I hardly read the news these days.

gjl
01-18-2025, 10:23 AM
I didn't say making payments in a good way. If he has to make payments he should get a loan and get the money back to the employees now and make his payments to the lender.

Thomas Vu
01-20-2025, 11:54 AM
Agreed. The owner sure was flippant about the incident during the interview. My rule #1 is you take care of the people that are taking care of your customers. There are too many good BBQ spots in the metro,

Where are these good spots? I might have to drive out to wellston now. I thought edgecraft was far and away the best for texas style, but haven't looked at the scene in the last couple of years.

catcherinthewry
01-20-2025, 12:18 PM
Where are these good spots? I might have to drive out to wellston now. I thought edgecraft was far and away the best for texas style, but haven't looked at the scene in the last couple of years.

The only one that I've found that is close to Edge Craft in the metro area is Oklahoma Smoke that is on 19th St in Moore, but they are planning on moving to the old Del Rancho site on Main St. They also have a place in The Stockyards, but I haven't tried it.

ChaseDweller
01-20-2025, 04:31 PM
Lots of companies get caught in these labor investigations. It doesn't necessarily mean they were actively trying to screw their employees. It just means they weren't strictly following wage and hour laws. This can get uber technical for the employers and the DOL can get very aggressive with enforcement. Sometimes even the employees don't agree with what the DOL makes the employer do or pay. If he's working to rectify the situation by paying the back pay to the DOL, that's all you can expect.

Pete
01-20-2025, 04:40 PM
Lots of companies get caught in these labor investigations. It doesn't necessarily mean they were actively trying to screw their employees. It just means they weren't strictly following wage and hour laws. This can get uber technical for the employers and the DOL can get very aggressive with enforcement. Sometimes even the employees don't agree with what the DOL makes the employer do or pay. If he's working to rectify the situation by paying the back pay to the DOL, that's all you can expect.

ChaseDweller knows.


Zach seems like a good dude and has added something very much needed to our restaurant scene.

People should give him the benefit of the doubt.

Plutonic Panda
01-20-2025, 04:53 PM
That’s good to know because when I went there, they went out of their way to provide amazing customer service. Oklahoma has a lot of screwed up government agencies. ABLE to name one.

Roger S
01-20-2025, 05:34 PM
EdgeCraft will be fine... Swadley's stole more than this from the Oklahoma taxpayers and hasn't offered to pay any of it back.

catcherinthewry
01-20-2025, 06:15 PM
EdgeCraft will be fine... Swadley's stole more than this from the Oklahoma taxpayers and hasn't offered to pay any of it back.

^This. Plus they serve mediocre BBQ.

Teo9969
01-20-2025, 09:20 PM
^This. Plus they serve mediocre BBQ.

Much worse, in my opinion :lol2:

catcherinthewry
01-21-2025, 12:07 PM
Much worse, in my opinion :lol2:

I was trying to be nice!

Jersey Boss
01-21-2025, 02:36 PM
Lots of companies get caught in these labor investigations. It doesn't necessarily mean they were actively trying to screw their employees. It just means they weren't strictly following wage and hour laws. This can get uber technical for the employers and the DOL can get very aggressive with enforcement. Sometimes even the employees don't agree with what the DOL makes the employer do or pay. If he's working to rectify the situation by paying the back pay to the DOL, that's all you can expect.
I understand the point you are making about labor laws being technical especially the issue of non exempt and exempt classification of employees.
However I fail to understand any rationalization of stealing tips from the help by the owner.

ChaseDweller
01-21-2025, 08:27 PM
I understand the point you are making about labor laws being technical especially the issue of non exempt and exempt classification of employees.
However I fail to understand any rationalization of stealing tips from the help by the owner.

Pure speculation on my part, but it could be that the employees were ok with it if he was paying them a reasonable wage. They get certainty and a level income rather than relying on the vagaries of tips and how many customers come in. He keeps the tips to make up some of the difference. It's illegal, but it's possible and looked at in that light, it's not really stealing from the employees. As I said, this is pure speculation from me but I could see it happening.

I had a client that was letting his employees take their lunch hour in chunks as they saw fit rather than all at once. The employees loved it. The DOL showed up and made him pay them for all the lunches they "missed" because he wasn't giving them a true lunch hour. They also fined him on top of that. The employees and the employer hated the result, but there was nothing anyone could do and it cost my client a fortune.

Just saying that it's not always as clear cut as you think.

Will Dearborn
01-21-2025, 08:58 PM
Not paying overtime to an eligible employee working more than 40 hours a week seems pretty clear cut.

Jeepnokc
01-21-2025, 09:01 PM
Not paying overtime to an eligible employee working more than 40 hours a week seems pretty clear cut.

not necessarily. There are exemptions for different salaried employees but apparently the pitmaster didn't fall under one

Jersey Boss
01-21-2025, 09:05 PM
Pure speculation on my part, but it could be that the employees were ok with it if he was paying them a reasonable wage. They get certainty and a level income rather than relying on the vagaries of tips and how many customers come in. He keeps the tips to make up some of the difference. It's illegal, but it's possible and looked at in that light, it's not really stealing from the employees. As I said, this is pure speculation from me but I could see it happening.

I had a client that was letting his employees take their lunch hour in chunks as they saw fit rather than all at once. The employees loved it. The DOL showed up and made him pay them for all the lunches they "missed" because he wasn't giving them a true lunch hour. They also fined him on top of that. The employees and the employer hated the result, but there was nothing anyone could do and it cost my client a fortune.

Just saying that it's not always as clear cut as you think.

It really is stealing and that is why it is illegal and unethical.
He has been in business for some years and is in his 40's. He knows what time it is. I would speculate he has an accountant as well.

Will Dearborn
01-21-2025, 09:05 PM
not necessarily. There are exemptions for different salaried employees but apparently the pitmaster didn't fall under one

Right, that's what I meant by "eligible" - the article above also refers to "employees" so assume it wasn't just the pit master that didn't get paid owed overtime.

I'm reading the lack of overtime pay and keeping the tips as two separate violations but would defer to experts like CD if that's a related scheme.

ManAboutTown
01-22-2025, 10:02 AM
https://kfor.com/news/local/local-bbq-restaurant-accused-of-keeping-66k-from-its-own-employees/ I'll never go back. I'm sure I won't be the only one. If an employee stole a sum this large they would be looking at a few years in DOC custody.I doubt I patronize this spot again. There is ZERO chance that the proprietor did not know he should not keep the tips meant for the servers. NONE.

His flippant attitude about it and saying it was "a bunch of B.S." is pretty telling.

jedicurt
01-22-2025, 10:31 AM
Pure speculation on my part, but it could be that the employees were ok with it if he was paying them a reasonable wage. They get certainty and a level income rather than relying on the vagaries of tips and how many customers come in. He keeps the tips to make up some of the difference. It's illegal, but it's possible and looked at in that light, it's not really stealing from the employees. As I said, this is pure speculation from me but I could see it happening.

I had a client that was letting his employees take their lunch hour in chunks as they saw fit rather than all at once. The employees loved it. The DOL showed up and made him pay them for all the lunches they "missed" because he wasn't giving them a true lunch hour. They also fined him on top of that. The employees and the employer hated the result, but there was nothing anyone could do and it cost my client a fortune.

Just saying that it's not always as clear cut as you think.

if that was the case, there are legal ways to do that. it's a matter of posting so that customers know. i know of a place that has it posted that tips added to the bill will be given 50% to listed charity and 50% to the business itself, and it is clearly listed that the employees do not receive the tips as they are paid an agreed upon wage.

but doing this where you don't inform me the customer where my tips are going, that still makes it illegal even if the employee and employer agree to it.

Thomas Vu
01-22-2025, 11:20 PM
The only one that I've found that is close to Edge Craft in the metro area is Oklahoma Smoke that is on 19th St in Moore, but they are planning on moving to the old Del Rancho site on Main St. They also have a place in The Stockyards, but I haven't tried it.


I'll give it a go sometime!

Pete tends to be a pretty good at reading these situations. I'll come back if this doens't pan.

RedDollar
01-23-2025, 01:44 PM
So this is what our Federal Government has evolved into. Go stomping into some tiny business, that has 5 or 6 employees and telling the owner how to compensate his employees. Deciding who can be paid a salary and who is hourly.

I've noticed the tip can at the register. Never tipped. Why, for what ? For putting beans on my plate in an excellent way ? Just get rid of the tip can and problem solved.

This is between Zach Edge and his employees. No one is forcing anyone to work for him. Surely the DOL has bigger fish to fry, but then, I'm not sure why we need a DOL.

David
01-23-2025, 02:20 PM
So this is what our Federal Government has evolved into. Go stomping into some tiny business, that has 5 or 6 employees and telling the owner how to compensate his employees. Deciding who can be paid a salary and who is hourly.

I've noticed the tip can at the register. Never tipped. Why, for what ? For putting beans on my plate in an excellent way ? Just get rid of the tip can and problem solved.

This is between Zach Edge and his employees. No one is forcing anyone to work for him. Surely the DOL has bigger fish to fry, but then, I'm not sure why we need a DOL.

Oh yeah, you can always trust employers to do well for their employees and there is zero history if that relationship not working out. Brilliant minds here for sure.

BoulderSooner
01-23-2025, 02:20 PM
So this is what our Federal Government has evolved into. Go stomping into some tiny business, that has 5 or 6 employees and telling the owner how to compensate his employees. Deciding who can be paid a salary and who is hourly.

I've noticed the tip can at the register. Never tipped. Why, for what ? For putting beans on my plate in an excellent way ? Just get rid of the tip can and problem solved.

This is between Zach Edge and his employees. No one is forcing anyone to work for him. Surely the DOL has bigger fish to fry, but then, I'm not sure why we need a DOL.

this is basically the entire job of the DOL wage and hour division

FighttheGoodFight
01-23-2025, 02:29 PM
And I am sure they got tipped off by an employee.

ManAboutTown
01-23-2025, 02:30 PM
So this is what our Federal Government has evolved into. Go stomping into some tiny business, that has 5 or 6 employees and telling the owner how to compensate his employees. Deciding who can be paid a salary and who is hourly.

I've noticed the tip can at the register. Never tipped. Why, for what ? For putting beans on my plate in an excellent way ? Just get rid of the tip can and problem solved.

This is between Zach Edge and his employees. No one is forcing anyone to work for him. Surely the DOL has bigger fish to fry, but then, I'm not sure why we need a DOL.Maybe the man should just pay his employees in scrip that they can spend in the Edge Craft BBQ company store?

My coal-mining ancestors in Appalachia had the misfortune of working under a system like that for generations so, ummm, NO.