Maples Barbecue

[Roger S]

I have yet to try this out. Frankly, I don't have time to wait 45 minutes for lunch. Then, the possibility of waiting only to find the item I'm waiting for is sold out is highly unappealing.

I've been twice... Once on a Wednesday and once on a Friday.... I have less than 5 minutes of wait time combined.

With that said.... I got there before noon both times and I've seen some people wait for in the 5-10 minute range but you'll wait that long for an order in a restaurant at lunch.

These aren't Central Texas lines for BBQ, which is a shame, but the brisket is a very good version of Central Texas brisket, and becoming better as they learn, and the ribs have been good both times I've gone.... Only thing I haven't liked was the sausage and one of my friends I went with last week also commented that she found the sausage to be bland.

[DoctorTaco]

I've been twice... Once on a Wednesday and once on a Friday.... I have less than 5 minutes of wait time combined.

With that said.... I got there before noon both times and I've seen some people wait for in the 5-10 minute range but you'll wait that long for an order in a restaurant at lunch.

These aren't Central Texas lines for BBQ, which is a shame, but the brisket is a very good version of Central Texas brisket, and becoming better as they learn, and the ribs have been good both times I've gone.... Only thing I haven't liked was the sausage and one of my friends I went with last week also commented that she found the sausage to be bland.

Can confirm that the ribs are only getting better and the brisket is as good as ever.

Can also confirm that there is next to no line (although there really ought to be with as good as this is).

[Pete]

How does Maples compare to Burn Co. in Tulsa?

[Roger S]

How does Maples compare to Burn Co. in Tulsa?

It doesn't. Totally different styles of BBQ.

Both are some of the best in Oklahoma in my opinion though.

[Roger S]

Still having some consistency issues with texture (my ribs fell off the bone today) but enjoying the flavor profile on the ribs and brisket.

[Pete]

Oooh... Those grilled peppers look fantastic.

[Roger S]

Oooh... Those grilled peppers look fantastic.

I enjoyed them.... They call them smoked jalapenos but you don't really get any smoke flavor from them... I enjoy a good roasted/grilled jalapeno though and they help tame the richness of the fatty brisket.

[Timshel]

This picture was on Maples' instagram story today. Will be interesting to see if this is just a short term deal or if Maples will be using Fassler's sausage from here on out.

[Roger S]

Glad to see them trying something more Texas style and I really didn't think the andoullie they serve was that good of an andoullie sausage to begin with.

[ctchandler]

Glad to see them trying something more Texas style and I really didn't think the andoullie they serve was that good of an andoullie sausage to begin with.

I would like to know their source for andouille. I love the andouille from Cusack's but didn't care much for Schwab's. I like a lot of Schwab's products but in my opinion their andouille was below average. Bubba's had smoked andouille and that's where I got hooked on it and they told me that they got theirs from Cusack's.
C. T.

[Roger S]

I would like to know their source for andouille. I love the andouille from Cusack's but didn't care much for Schwab's. I like a lot of Schwab's products but in my opinion their andouille was below average. Bubba's had smoked andouille and that's where I got hooked on it and they told me that they got theirs from Cusack's.
C. T.

Native Meat Company is their source. It's locally owned and I really wanted to like their sausage but I tried it twice and didn't care for it either time. Have not had a chance to try any of their other meats yet.

My current local place of choice to get andouille is from Bill Kamp's Meat Market on N. Western.

[Urbanized]

I actually really like the andouille they serve, but never, ever order it because it's not at all what I'm looking for when eating BBQ. I'm interested in this new addition, since that is my favorite sausage at Fassler - a place I never frequent because of the crowd it draws. Should be even better on the smoker. So...a more appropriate sausage at my favorite BBQ place - AND a chance to enjoy Fassler's best sausage without having to step foot in the place - win for me!

[Thomas Vu]

This sounds great! I wasn't a fan of what they were dealing before.

[Uptowner]

Still having some consistency issues with texture (my ribs fell off the bone today) but enjoying the flavor profile on the ribs and brisket.

I think it gets really difficult when you can't perfectly time hold time / demand. I was in St. Louis and had bad ribs at pappy's after a 2 hour wait on the eclipse weekend. Sugar fire was on point, I got similar reports from friends who went to KC and did Oklahoma joes and jack stack. They worked the smokers 24hrs and still sold out before dinner time every day. It made me wonder how much of that Q was cooked days in advance to meet demand so they didn't have to close their restaurants entirely.

[soonerguru]

I finally tried their brisket yesterday. It was delicious. Not quite up to Austin par, but tasty nonetheless. Not that I have any problem with fat, but mine was quite fatty and not as peppery as some of the best Texas brisket. Still, it was way good and we will be back.

[ctchandler]

My current local place of choice to get andouille is from Bill Kamp's Meat Market on N. Western.

But, does Kamp's make their own? I know for a fact that Rhett's gets his from Cusacks. I have bought it there often because it was a little more convenient than Cusack's. By the way, I like Kamp's so this isn't a question about most of their products, just wondering if they actually make their own andouille. If so, I will have to give it a try.
C. T.

[Roger S]

But, does Kamp's make their own? I know for a fact that Rhett's gets his from Cusacks. I have bought it there often because it was a little more convenient than Cusack's. By the way, I like Kamp's so this isn't a question about most of their products, just wondering if they actually make their own andouille. If so, I will have to give it a try.
C. T.

I'm pretty sure they do. Even if they don't it's a good andouille.

[OkieHornet]

Not Maples, but BBQ-related - Franklin in Austin caught fire over the weekend and will reopen in a month:
https://austin.eater.com/2017/8/28/1...ue-closed-fire

[stile99]

Equipment is fine, the building just needs some work?

Eh, Aaron will just pull out one of the old pits, have a fund raiser or two, and raise the money in like a week. Dude started in a truck, he'll be fine.

[Timshel]

I noticed that Maples posted on their instagram that they're scaling back to only being open Friday, Saturday, and Sunday. Hopefully the change is based on the weather getting cooler or something like that and not due to a lack of business.

[Pete]

I noticed that Maples posted on their instagram that they're scaling back to only being open Friday, Saturday, and Sunday. Hopefully the change is based on the weather getting cooler or something like that and not due to a lack of business.

Todd Woodruff also just opened Nonesuch and is getting rolling with the Buttermilk Sliders brick and mortar.

He has a lot going on right now.

[Roger S]

I noticed that Maples posted on their instagram that they're scaling back to only being open Friday, Saturday, and Sunday. Hopefully the change is based on the weather getting cooler or something like that and not due to a lack of business.

I've asked them if it's a seasonal thing but have not gotten a response yet.... On the plus side they are now offering beef ribs the three days they are open.

[Roger S]

Todd Woodruff also just opened Nonesuch and is getting rolling with the Buttermilk Sliders brick and mortar.

He has a lot going on right now.

I know a lot of BBQ places that operate on a limited basis but most are family owned/operated.... I would think this would make it hard to keep good help unless they are floating around his other establishments.

If this isn't just a winter schedule change I find it odd because they post every day that they have sold out.... If you are selling out why would you limit your hours?

[Roger S]

Ok.... Just went back and checked on the schedule change question I sent them.... It is permanent.

[Pete]

I suspect they are doing a lot of catering orders and they are likely concentrated around the weekend.