Best BBQ in Okc metro.

[sooner88]

Have not been to Memphis but from what I've heard go to Rendezvous for the experience. Not so much for the best BBQ.

I've been told by a couple of people that when I make it there to try Germantown Commissary.

They are headed to Rendezvous. I'm curious to hear how they like Memphis BBQ vs. Texas BBQ (and anything they're used to here), as the dry rub style is much different.

[Roger S]

My suggestion, and this comes from being a BBQ judge, is to not try and compare regions because it's literally like comparing apples to oranges.... Both are tasty but for different reasons.

[sooner88]

My suggestion, and this comes from being a BBQ judge, is to not try and compare regions because it's literally like comparing apples to oranges.... Both are tasty but for different reasons.

I agree, I could have worded that better. They are relatively picky eaters and I'm hoping they don't try and compare that to the BBQ they're used to.

[Jersey Boss]

They are headed to Rendezvous. I'm curious to hear how they like Memphis BBQ vs. Texas BBQ (and anything they're used to here), as the dry rub style is much different.

That and ribs and brisket are different as well.

[ctchandler]

I really like Corky's. There are several good places in Memphis but I have been to Corky's four times and it's always excellent.
C. T.

[Urbanized]

Have not been to Memphis but from what I've heard go to Rendezvous for the experience. Not so much for the best BBQ.

I've been told by a couple of people that when I make it there to try Germantown Commissary.

Stay AWAY from Rendezvous. Especially a discriminating 'cue consumer like yourself. TERRIBLE. And it is an extreme tourist trap, a la Spaghetti Warehouse if there were only one and if everyone told tourists that it was the best Italian food in the world, while laughing up their sleeves. If it were a fishing charter it would be known as a head boat. It is the place everyone in Memphis tells the tourists to go to, because it is the place where tourists are SUPPOSED to go. As far as recommendations go, it is similar to how everyone in OKC tells people to go to Cattleman's, even though they know Cattleman's is by far not the best steak. Except that the (right) steaks at Cattlemen's are still pretty decent, while Rendezvous is grade D crapola.

In Memphis I would personally recommend Central BBQ or Corky's, though I have also heard good things about Cozy Corner and Interstate (Neely's).

Just to be clear: Rendezvous is straight garbage.

[Urbanized]

And for the record, I'm not a huge fan of Memphis style, anyway. But Rendezvous? Putrid.

[Urbanized]

Like, I went there seven or eight years ago and I'm STILL mad about it.

[Pete]

And for the record, I'm not a huge fan of Memphis style, anyway. But Rendezvous? Putrid.

Thought it was really great!

[Urbanized]

Ew.

[Urbanized]

It's poop!

[ctchandler]

Corky's!
C. T.

[sooner88]

They ended up at Rendezvous and liked it! They're far from discriminating BBQ eaters and were passing through town, so touristy was not necessarily a negative.

[Rover]

In Memphis, I prefer Germantown Commissary.

[Stew]

Corky's!
C. T.

Agreed!

[Martin]

so... after a week of curing, i smoked this with some apple wood tonight to an internal temp of 140. each belly section has the same basic dry cure, just a different sugar for flavoring: honey, brown sugar, and maple. i tasted a bit and it was like i've never really tasted bacon before. can't wait to fry this stuff up tomorrow morning.

again, thanks for the tips everybody. -M

[catcherinthewry]

That looks amazing!

[Roger S]

Nice job Martin! That looks great and like I said earlier up the thread.... You will never want to eat store bought bacon again!

[Jeepnokc]

That looks great. I have been wanting to try myself. Cant wait to hear how it fries up

[Roger S]

That looks great. I have been wanting to try myself. Cant wait to hear how it fries up

It won't fry quite as crispy as store bought bacon since it was hot smoked instead of cold smoked.... But it's darn delicious stuff..... I have considered trying to make some in the winter, when the temps stay below 40, and trying to cold smoke it.

[Roger S]

I'm cooking pulled pork for 40 people this weekend and decided to try something new while the shoulders were cooking.... It's called an onion bomb.



It's a yellow onion stuffed with meatloaf, that I put some white cheddar in the middle of, wrapped in bacon, sprinkled with rub, and glazed with Head Country.

[tfvc.org]

, and glazed with Head Country.

I love head country. It was the stuff my grandma used to buy all the time. Just last week I marinated some shredded seitan for 48 hours in head country and made some bbq sandwiches out if it.

[Roger S]

I love head country. It was the stuff my grandma used to buy all the time. Just last week I marinated some shredded seitan for 48 hours in head country and made some bbq sandwiches out if it.

Have you tried smoking jack fruit? I've heard it has a similar texture to pork. I've heard they serve it at Picasso Cafe.

[tfvc.org]

Have you tried smoking jack fruit? I've heard it has a similar texture to pork. I've heard they serve it at Picasso Cafe.

I have bought the bbq product from Thejackfruitcompany, but have never made it myself. It does have a nice texture and flavor (like pulled pork) the thing about jackfruit including their product is you have to cook it for longer than what you think it needs to be cooked for because it tends to be a bit "slimy".

[Jeepnokc]

It won't fry quite as crispy as store bought bacon since it was hot smoked instead of cold smoked.... But it's darn delicious stuff..... I have considered trying to make some in the winter, when the temps stay below 40, and trying to cold smoke it.

I could cold smoke with my old cookshack. Haven't researched to see if my FEC120 will.