Bar Next Door (formerly Back Door Barbecue)

[Pete]

Backdoor BBQ just posted on Facebook they hope to be open next Tuesday 7/30.

Have very high hopes for this place.


https://www.facebook.com/pages/Back-...34661030025064

[Roger S]

Backdoor BBQ just posted on Facebook they hope to be open next Tuesday 7/30.

Have very high hopes for this place.

I'm trying to keep my hopes in check. I really want them to blow the lid off the mediocre OKC BBQ environment and I've seen some things I really like but they have also done some things that fit the status quo and with Billy Simm's opening right up the street, and Bubba's and Blu's already in the area. We really don't need to maintain the status quo in the area.

The choice of the pellet smoker really concerns me. All the places they researched were Q-raunts with serious and dedicated pitmasters that make so much meat each day and when it's gone it's gone and they close up shop. They also don't use pellet smokers.

It's a formula that has made these places, several of which I have dined at, destination BBQ places that have risen above the status quo.

On the other hand. Regardless of whether the Q is destination worthy or mediocre. The place will be a success just because of who the owners are. They already have over 1500 likes on their Facebook page and have yet to serve a meal to the paying public. They definitely have good social media and advertising skills.

[Pete]

Menu:

[Martin]

prices look reasonable... really looking forward to trying this place out. -M

[Larry OKC]

Typical maybe, but reasonable? Nope... Their smoked meats are $12 to $16 a pound...around $8 for a burger (w/1 side)??? Unless it is at least a half-pounder, forgetaboutit

[UnclePete]

Am I missing the location in the posts above?

[Pete]

315 NW 23rd, directly east of Grandad's Bar.

[Roger S]

315 NW 23rd, directly east of Grandad's Bar.

Or across the street from Tucker's...... Basically 23rd and Hudson

[SOONER8693]

prices look reasonable... really looking forward to trying this place out. -M

With prices like that, this place won't be in business long.

[Roger S]

With prices like that, this place won't be in business long.

If they can keep an overpriced taco joint and an overpriced hot dog joint going. They will be able to keep an overpriced Q joint going.

[Mel]

With a name like that I will have to go at least. Granddad's platter of course.

[Anonymous.]

3 meat combo for 16 bucks?! You can go to Earls and get the same thing for 12 - which I think is still a tad high.

4 dollars for a 1/4 lb of brisket better be the best brisket in the state.



These prices are straight up greed. Won't be going here unless that changes.

[Roger S]

4 dollars for a 1/4 lb of brisket better be the best brisket in the state.

These prices are straight up greed. Won't be going here unless that changes.

Brisket prices are through the roof right now due to the drought. Take into consideration that a raw 16lb brisket gives you approximately 8lbs of servable cooked meat and I don't think $16 for a pound of brisket is all that unreasonable.

Now if it turns out to be the same dry, flavorless, Okie brisket that most Q-raunts in Oklahoma serve.... Then I'll agree it's overpriced.

[Martin]

i guess 'reasonable' is a bit of a subjective term. if the barbecue is really good (and the pictures i've seen give me that impression), then these prices don't seem too bad to me.

according to the facebook page, it looks like they'll have beef ribs as an occasional special... i'm sure that will interest those of you who have been searching for a place that serves them.

-M

[pickles]

I'm trying to keep my hopes in check. I really want them to blow the lid off the mediocre OKC BBQ environment and I've seen some things I really like but they have also done some things that fit the status quo and with Billy Simm's opening right up the street, and Bubba's and Blu's already in the area. We really don't need to maintain the status quo in the area.

The choice of the pellet smoker really concerns me. All the places they researched were Q-raunts with serious and dedicated pitmasters that make so much meat each day and when it's gone it's gone and they close up shop. They also don't use pellet smokers.

It's a formula that has made these places, several of which I have dined at, destination BBQ places that have risen above the status quo.

On the other hand. Regardless of whether the Q is destination worthy or mediocre. The place will be a success just because of who the owners are. They already have over 1500 likes on their Facebook page and have yet to serve a meal to the paying public. They definitely have good social media and advertising skills.

The fact that they're using pellets is indeed disappointing, considering that all their facebook-documented research was conducted in places that wouldn't touch a pellet smoker out of shame. That said, if they can train some people who actually care about what they're doing, make good, honest sides, and not serve reheated leftover smoked meats all the time, then they'll probably be the best bbq restaurant in town. The bar is extraordinarily low. I have never, ever, had good brisket at a bbq restaurant in this city. Maybe they can be the first to produce something close.

[Martin]

what's the difference between using a pellet smoker and traditional logs? maybe this is naive of me, but my intuition says that 'smoke is smoke' as long as its from the right mix of wood species and applied in the right amount. what am i missing here? -M

[Roger S]

according to the facebook page, it looks like they'll have beef ribs as an occasional special... i'm sure that will interest those of you who have been searching for a place that serves them.

-M

I linked to an article on my blogs FB page a couple of days ago from Texas Monthly that mentioned that the Texas pitmasters don't like having beef ribs on their menus because they only break even or sometimes even lose money on them.

That could be a big reason that no one in Oklahoma serves them anymore. That and for some reason this state has a fat phobia when it comes to BBQ and beef ribs are definitely a fatty cut of meat.

I was excited to see pork belly on their menu but I wonder how well it will go over when people find out how greasy it can be.

[Roger S]

what's the difference between using a pellet smoker and traditional logs? maybe this is naive of me, but my intuition says that 'smoke is smoke' as long as its from the right mix of wood species and applied in the right amount. what am i missing here? -M

The biggest complaint about pellet smokers is that they do not impart enough smoke flavor. Pellets are compressed hardwood (some people call them mini-logs) and they burn very clean. The problem there is that unless you keep your smoker temp very low. They are just burning and not putting off smoke.

Now with that said. The pellet smokers are doing very well in the competition BBQ world. So you can make very good BBQ on them. I am a certified KCBS judge so I've tasted some of it.

I can understand your intuition on smoke being smoke but it's really not. I thought the same thing until I took the dive into the smoky underbelly of BBQ and all hardwoods give off a different flavor and even affect the color of BBQ.

Mesquite is very harsh and despite popular myth it isn't widely used amongst the top Q-raunts in Texas. Most of them down there are using Post Oak and Pecan which are as readily available as Mesquite. Most fruit woods impart a milder smoke flavor.

I personally use mostly Pecan and Cherry. Pecan, being from the Hickory family, gives a lighter smoke flavor than Hickory and Cherry gives my Q a darker color.

The BBQ purists are going to ding Back Door for using the pellet smoker. No matter how good their BBQ is. I try not to let that little bit of purist in me influence my opinion to much but I still have more respest for the guys doing it with logs than I do those with set it and forget it temperature controlled smokers.

At the same time I can't throw stones because I have embraced technology and now use a temperature control device on my smokers so when I'm doing an overnight cook I can still get some sleep without having to tend a fire all night.

[Buffalo Bill]

3 meat combo for 16 bucks?! You can go to Earls and get the same thing for 12 - which I think is still a tad high.

4 dollars for a 1/4 lb of brisket better be the best brisket in the state.



These prices are straight up greed. Won't be going here unless that changes.

Prices are similar to Mud Creek in Ringling, my favorite BBQ in the state.

[Roger S]

Prices are similar to Mud Creek in Ringling, my favorite BBQ in the state.

You have good taste in BBQ.... Up until I tried Burn Co in Tulsa. Mud Creek was perched on the top of my list too.

They are also a good example of a Q-raunt that uses commerical smokers to turn out some tasty Q. They said it took them a little getting used to because it's not what they used when they were competing but I think they made the transition pretty well because they were the first Q-raunt in Oklahoma that I even came close to labeling a destination Q-raunt.

[Rom]

They go hang out with Aaron Franklin and do research in Lockhart and Smittys and Kreuzes. But somehow they think that a pellet smoker will emulate that kind of BBQ. Why the hell can't someone get it right in OKC?!?

[Roger S]

They go hang out with Aaron Franklin and do research in Lockhart and Smittys and Kreuzes. But somehow they think that a pellet smoker will emulate that kind of BBQ. Why the hell can't someone get it right in OKC?!?

That's what had me shaking my head when I saw the Fast Eddy. Why do all that research on how to do Q the right way and then go completely in the opposite direction?

You know none of those pitmasters in Texas said "You know if we had it to do all over again. We'd buy a Cookshack to make our BBQ on!".

And I know the reason they did it is because they don't want to tend pits like the pitmasters in Texas do but you know what.... Find and hire someone that will do it for you. That's how the Cathedrals of BBQ in Texas have done it. Those guys live and breath BBQ!

[Pete]

They are now saying they'll open Thursday at the earliest.

[Prunepicker]

I like smoked Bologna, aka baloney. Backdoor has all the 'appearances'
of a real BBQ joint, however, appearances don't guarantee good BBQ.

Does anyone remember Pulliams? Even after they modernized the joint?
In other words, after they painted the place green, flies and all. Who
knows how long the sauce was kept in those jars in the window?

Years?

I'm hoping Backdoor will be worth the trip.

[Prunepicker]

3 meat combo for 16 bucks?! You can go to Earls and get the same thing
for 12 -

Earl's has BBQ? I've eaten there a couple of times and never realized it
was BBQ. I just thought it was a typical bad restaurant. Are you serious?
Earl's has BBQ? They reminded me of a place called Crockett's. I believe
BBQ was mentioned on their menu. At any rate, it was, "mighty bad BBQ".