Best BBQ in Okc metro.

[Easy180]

Mantison, I went to George's Happy Hog a few times. Everything was good but the beans were the very best I've ever had. I always got a couple pints to go. Are the beans still the same now? I hardly ever get near the place anymore, probably not since before George died.

Speaking of beans...Braum's sells BBQ beans from Fastenil's (prob off on the name) that are crazy good

[Prunepicker]

My favorite:
Ribs? Gate's on State Street in KC.
Pulled pork? Arthur Bryant's in KC and Kamp's in OKC.
Beans? Gate's on State Street in KC.
Pork Shoulder? Topp's in Memphis. That's all they serve.
Chopped beef sammich? McNeely's Interstate in Memphis.
It must have cole slaw on it!
Sauce? Pulliams, however they are long gone.

[Prunepicker]

What was the name of the BBQ joint on Classen Cirlce that was a
house then a new building where the brake shop is? I only remember
BBQ on the sign. It was good!

There was another at Grand Blvd and N.W. Expressway. It was
pretty good, too.

[Stew]

My favorite:
Ribs? Gate's on State Street in KC.
Pulled pork? Arthur Bryant's in KC and Kamp's in OKC.
Beans? Gate's on State Street in KC.
Pork Shoulder? Topp's in Memphis. That's all they serve.
Chopped beef sammich? McNeely's Interstate in Memphis.
It must have cole slaw on it!
Sauce? Pulliams, however they are long gone.

I want to be your travel buddy.

[Prunepicker]

I want to be your travel buddy.

You can't afford me! But I'll tell you what. If you can come up
with a gallon of Pulliam's BBQ Sauce, made by Pulliam himself, then
we'll go to KC and Memphis on my dime. Separate rooms. Make
that separate hotels. I've smelled the after effects...

LOL!

[Mantison]

Mantison, I went to George's Happy Hog a few times. Everything was good but the beans were the very best I've ever had. I always got a couple pints to go. Are the beans still the same now? I hardly ever get near the place anymore, probably not since before George died.

I haven't been since before Christmas. We used to have them catter our work luncheons. The beans were awesome. I can't say if they are still the same. Will have to check it out again pretty soon. They had the best HOT bbq sauce that george would keep in the back. I am a pepperhead, and that stuff would leave me sweating.

[Corndog1]

I think Prunepicker and I eat at all the same joints, but I would have to disagree with a few of those. Texas barbq is better at some of those. Franklins, Salt Lick on a Sunday for the family meal is amazing, Meshaks in dallas is crazy for a joint that has no tables to sit at. If they are honest barbq fans that hit Arthur Bryants and those joints then they dont need to waste time here in okc eating q, it will be a dissapointment. We have to many other great places, go to Cajun King, Old Germany, Cattlemans (not for the food, but the experience). Hit up Bobos or something unique dont do barbq and then have them not be happy with the meal.

[Prunepicker]

Texas barbq is better at some of those...

I've not been too impressed with Texas BBQ. While I've heard the
legendary rumors of Texas Pit BBQ I haven't been able to find a
place that serves it nor have a been to an event that served it.

There was a place in Denton that was very good, not pit. It
displayed the history of barbed wire on the walls and was in an
older, 30's or 40's, residential area.

[Mantison]

If you want legit pitt bbq in Texas, visit Hard Eight in Stephensville, or Cooper's a bit farther south. Hill country west of Austin is big time bbq.

[Prunepicker]

If you want legit pitt bbq in Texas, visit Hard Eight in Stephensville, or
Cooper's a bit farther south. Hill country west of Austin is big time bbq.

We'll see. Thanks.

[Achilleslastand]

What was the name of the BBQ joint on Classen Cirlce that was a
house then a new building where the brake shop is? I only remember
BBQ on the sign. It was good!

There was another at Grand Blvd and N.W. Expressway. It was
pretty good, too.

You mean the place that was just south of the hi-lo club?

[RadicalModerate]

Wasn't it called "Big Beef BBQ"?

[Stan Silliman]

You can't afford me! But I'll tell you what. If you can come up
with a gallon of Pulliam's BBQ Sauce, made by Pulliam himself, then
we'll go to KC and Memphis on my dime. Separate rooms. Make
that separate hotels. I've smelled the after effects...

LOL!

Pulliam is long gone. I remember the old I-35 location, screened in porch, lunch lines out the door location, ribs dripping in sauce, so much brown sugar in the sauce you'd walk out with diabetes.
Went there in the mid to late 60s.

Then I had a chance to furnish materials to Oliver Williams when he built the new Pulliam's on 8th street, four blocks east of Eastern in the 70s. I watched them build the pit and my mouth was watering.
Here was a new air conditioned building where you could chomp without the flies. Excited, I was.

Boy, talk about disappointment. The new owners had bought Pulliam's name and supposedly his recipes, but not his technique or his patience and the food just wasn't the same.

[Stan Silliman]

If you like your Bar BQ mixed with a big helping of OU Football memorabilia, drop down to Norman. Not only will you find one of Billy Sims better stores (it has to be, Barry is inspecting), Sooner Legends and Ray's (both on Lindsay) compete on the ribs. Sooner Legend's has their huge cooker which is two blocks south of my office making it a pleasure to walk outside. Doug and Valerie Kennon took the old Bob's BBQ from Ada and expanded the menu. Plus, from his days as an equipment manager at OU, Doug put together the biggest collection of sports stuff outside of Owen Stadium. Enough to fill the entire hotel, which they own, also. I built their entryway, so I have an attachment in a couple of ways.

Down the street, a little more modest, but also in a building I built is Ray's Smokehouse BBQ. Their employees are fantastic, and Darrell and Diane Ray are there everyday making sure everyone is happy and the quality is consistent. I don't know anyone who doesn't like Ray's. I'm not a BarBQ expert but some who claim to be say this is among the best they've ever had.

[Martin]

maybe all "billy sims" aren't alike, but i was really disappointed with the one on sw 119th & western. we must have been the first order of brisket for the day since the meat was in a pre-labelled, shrink-wrapped bag when they pulled it from the warming oven... and it tasted as good as that sounds. there were no fried foods: okra, fries, etc. which leads me to believe that everything served is simply reheated. nothing appears to be prepared on site. -M

[Mantison]

Also, no one has mentioned Van's Pig Stand... they have a location in Moore, and the original one in Shawnee. They produce some very tasty pork dishes.

[kevinpate]

Stan and I think a lot alike. I'll put Sooner Legends first, then Van's, then Ray's, but Ray's is a lot closer than it used to be to the second spot (not a fan of the chicken, but I can live w/o chicken most days anyway.)

Inside OKC proper, Bubba's on NW 23rd was great my last trip.

[Larry OKC]

maybe all "billy sims" aren't alike, but i was really disappointed with the one on sw 119th & western. we must have been the first order of brisket for the day since the meat was in a pre-labelled, shrink-wrapped bag when they pulled it from the warming oven... and it tasted as good as that sounds. there were no fried foods: okra, fries, etc. which leads me to believe that everything served is simply reheated. nothing appears to be prepared on site. -M

Sort of with you on this one, there are a couple of things I like well enough to tolerate it when my mom wants to go there (she really likes their Frito Chili Pie), I usually get the Heisman sandwich which is a 3 meat thing and is tasty but a bit over priced. Think the better value for the money is the BBQ place that is across the intersection there (Dale's?) the prices are about the same but quantity and quality is better. IMO

[kevinpate]

While I have seen some folk do wonders with pre-cooked reheated grub, I don't willingly go to BBQ places that engage in the practice. I was born at night, but it weren't last night.

[Prunepicker]

You mean the place that was just south of the hi-lo club?

Yes.

[bluedogok]

If you want legit pitt bbq in Texas, visit Hard Eight in Stephenville, or Cooper's a bit farther south. Hill country west of Austin is big time bbq.

Actually east of Austin gets most of the publicity, specifically the places in Lockhart like Kreuz, Smitty's, Black's and Chisholm Trail, of those I thought Black's was the best of the bunch. East of Austin I still think Louis Mueller's in Taylor is the best but Southside Market in Elgin probably has the best sausage. We would do rides to Cooper's in Llano, I am not a big pork fan but their smoked pork chops were great, always had some in the top case on the ride home. Hard 8 in Stephenville (west of Fort Worth) has been very good every time that I have stopped there, the one in Burnet has been inconsistent. Opie's in Spicewood (west side of Lake Travis) is pretty good as well. We typically went to Rudy's on 360 because it was close to us or the Salt Lick in Driftwood if we got around early enough to beat the crowds. We went down to the Rudy's in Colorado Springs last weekend and brought back some meat for the week, I have been having it with Leo's sauce.

I worked at Han's for a year when I was in high school.

[Swake2]

OKC BBQ is a tricky mistress.

I think the best BBQ in town, currently, can be had at Bedlam BBQ. They just seem to fire out the most consistent, tasty meats in the city.

A year ago, I would have said George's Happy Hog, but sadly, George passed away, and the place has lost its edge since. It is still good, but it isn't the same without George.

If they like the original Arthur Bryant's, they might enjoy a trip to Leo's, it has the same "feel" that the downtown Bryant's has.

Best BBQ in Oklahoma is up the turnpike at Oklahoma Joe's in Tulsa. It is the real deal. Everytime I go there, I beg them to expand down to OKC, but Joe just laughs and says "maybe in a year or so...".

Anyone from Kansas knows Oklahoma Joes and it's pretty awesome. But Burnco is better.

[Prunepicker]

Also, no one has mentioned Van's Pig Stand... they have a
location in Moore, and the original one in Shawnee. They produce
some very tasty pork dishes.

I like Van's. Very good BBQ. The ribs aren't cooked to death and
they still have some pull on the bone. I believe when the meat on
a rib falls off the bone it's not as tasty as when it has some pull.
Not a lot but just enough to have to pull it off with your teeth.

That's why I like Gate's & Son's in KC, and specifically the one
on State Avenue. Those are my fave ribs but Van's comes close.
Neely's Interstate, in Memphis, is good for a dry rub rib.

In North Carolina only go where they serve pork shoulder. Ribs?
I don't think so. They do shoulder right, like Topp's in Memphis.

[ctchandler]

Bluedogok,
Does anybody have a recipe for Han's sauce? I'm not really into a lot of sauce, but it was very good and I know people have asked about it in the past.
C. T.

I worked at Han's for a year when I was in high school.

[Larry OKC]

What was the name of the BBQ joint on Classen Cirlce that was a
house then a new building where the brake shop is? I only remember
BBQ on the sign. It was good!

There was another at Grand Blvd and N.W. Expressway. It was
pretty good, too.

You mean the place that was just south of the hi-lo club?

Wasn't it called "Big Beef BBQ"?

The BBQ place is a Jimmy's Egg now