Edge Craft BBQ

[Pete]

Adding Thursday is a good sign.


Anybody have a feel for how busy they have been of late?

[Roger S]

Anybody have a feel for how busy they have been of late?

Co-worker told me he went over there a few weeks ago on a Friday and the line was as long as it was when we went on opening day.

I've not been back since that opening day trip but we're going to head over there Thursday. Hoping they have a repeat of the Chorizo and Oaxaca cheese sausage he posted a pic of last week because it looked amazing!

[David]

A Chorizo and Oaxaca cheese sausage sounds like something I need to know more about.

[Roger S]

A Chorizo and Oaxaca cheese sausage sounds like something I need to know more about.

Here's a link to the pic.... https://www.instagram.com/p/CV-2WaYLGwV/

[BoulderSooner]

Here's a link to the pic.... https://www.instagram.com/p/CV-2WaYLGwV/

that looks incredible

[David]

Here's a link to the pic.... https://www.instagram.com/p/CV-2WaYLGwV/

As tempting as it is, I am not making an Instagram account just to look at their sausages.

[HangryHippo]

As tempting as it is, I am not making an Instagram account just to look at their sausages.

You don’t have to… Just follow the link to look at the sausage.

😆

[Martin]

As tempting as it is, I am not making an Instagram account just to look at their sausages.

perhaps you're on mobile and it's redirecting you to the app? i can view the pics just fine and i don't have an instagram account.

[David]

I am using Chrome on a Windows PC, I click the link and then I get taken directly to the Instagram Login page. Even in an incognito window.

Edit: No Instagram account, no Facebook account either. There's an offhand chance having an authenticated Facebook account is letting some of you guys sneak through the login rule that is stopping me.

[FighttheGoodFight]

I am using Chrome on a Windows PC, I click the link and then I get taken directly to the Instagram Login page. Even in an incognito window.

Edit: No Instagram account, no Facebook account either. There's an offhand chance having an authenticated Facebook account is letting some of you guys sneak through the login rule that is stopping me.

Luckily I am well versed in the internet. https://imginn.com/edge_craftbbq/

Use an Ad blocker though (I recommend uBlock Origin).

[David]

Luckily I am well versed in the internet. https://imginn.com/edge_craftbbq/

Use an Ad blocker though (I recommend uBlock Origin).

I actually tried that site earlier today but could not get it to work, probably because I did not know the right account name edge_craftbbq to use. Your link worked great though so thanks, and yes those do look like excellent sausages.

[dankrutka]

I am using Chrome on a Windows PC, I click the link and then I get taken directly to the Instagram Login page. Even in an incognito window.

Edit: No Instagram account, no Facebook account either. There's an offhand chance having an authenticated Facebook account is letting some of you guys sneak through the login rule that is stopping me.

I have have no Facebook accounts (Facebook, Instagram, WhatsApp), but could see the image on the Firefox browser on my computer. But, I often get the login page too so it must depend on browser or something.

[Roger S]

Went to try that chorizo and oaxaca sausage and the new brussel sprout side today. If my images appear sideways click on them and they should be viewable with a head tilt.

Zach wasn't happy with how the sausages came out, so he didn't have them listed on the menu board, but he let me sample one with the caveat that he wasn't happy with the casing but the flavor was on.



He was right.... The flavor was great but the casing really needed the snap to go with the softness of the chorizo texture. Hopefully he can figure out the casing issue because the sausage was really good otherwise.

Also tried his new side dish that replaces smoked elote on the menu.... Fried brussel sprouts with house made bacon and a sorghum dressing topped with pecans.



This was a pretty amazing side. The pecans could maybe be candied to kick it up even more but this got a thumbs up from everyone with me that tried them.... I'm not going to say if you don't like brussel sprouts this is going to persuade you otherwise but if you like brussel sprouts.... Get this!

Fatty brisket and spare rib were on point today too. He's altered his recipes slightly and has gotten a handle on that new smoker and I think everything I had today was even better than it was opening day.... always good to see a pitmaster refining his product.

[FighttheGoodFight]

Saw those brussel sprouts on Instagram. I gotta get those…

[catcherinthewry]

Went today and Zach was had a special which was something call Bacon Ribs. I had never heard of this, but he told me that they were ribs that still had pork belly attached. He said he had aged it for a week and smoked it twice. It was incredible. He said that he hopes to do more soon.
And BTW, they had the longest line I'd seen there since opening day.

[Pete]

And BTW, they had the longest line I'd seen there since opening day.

I'm very glad to hear this.

They work very hard and are doing things right.

[FighttheGoodFight]

Went today and Zach was had a special which was something call Bacon Ribs. I had never heard of this, but he told me that they were ribs that still had pork belly attached. He said he had aged it for a week and smoked it twice. It was incredible. He said that he hopes to do more soon.
And BTW, they had the longest line I'd seen there since opening day.

I'm so jealous you got to have those. I saw the picture and knew they would be a huge hit.

[Roger S]

Daniel Vaughn (The BBQ Snob and BBQ Editor for Texas Monthly) dropped a glowing comment about Edge Craft over the weekend and he's not known for pulling any punches on his BBQ opinions.

I compared what Zach was doing at Maple's to some of the best I had tried in Texas and I've hit most of the Top 10 Texas Monthly spots when I was blogging.

[FighttheGoodFight]

Zach has been cooking up these Bacon Ribs. Dear lord it is like looking at porn when he posts on instagram.

[Roger S]

Zach has been cooking up these Bacon Ribs. Dear lord it is like looking at porn when he posts on instagram.

Yeah I've seen those pics and they do look pretty amazing. Also I'm a fan of anything pork belly.

[okatty]

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]

https://www.texasmonthly.com/bbq/tex...source=Twitter

[rte66man]

https://www.texasmonthly.com/bbq/tex...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]

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]

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.