Pieces of split hickory tumble into the bottom of the smoker. On the racks above, chefs lay on freshly trimmed cuts of meat?including beef brisket, pork shoulder, and tenderloin?to braise for up to 12 hours in the velvety smoke. A veteran of the pipe-fabrication business who builds his own smokers in his spare time, Steve Ohman knew what he wanted when shopping for his two commercial smokers, which have anchored Stone Mill BBQ and Steakhouse since it opened in 2003.
But other aspects of the restaurant also bear his personal stamp. All of the menu's meats and seafood come spiced in Ohman's own blend of seasonings, and he built the restaurant's wood tables from scratch with the help of his wife and kids. The restaurant's rustic yet elegant decor of exposed wooden trusses, split-log furnishings, and a wagon-wheel-turned-chandelier complement the main dining space's stone double fireplace.
At Split Rail Bar-B-Que and Steak House in Coweta, you can enjoy a well-seasoned, juicy steak.
Low-fat options are missing from the menu, so guests can leave their diets at home.
Find time to peruse the wine list here — Split Rail Bar-B-Que and Steak House offers a variety of drink options.
Don't stay cooped up on a beautiful summer day! At Split Rail Bar-B-Que and Steak House, you can dine outdoors on their lovely patio.
Whether you have a group of five or a group of 20, Split Rail Bar-B-Que and Steak House can seat both large and small groups.
It's time to gather up the party people. Serve them great food from Split Rail Bar-B-Que and Steak House.
Parking is provided in a nearby lot, so diners can easily walk to and from their cars.
You won't need to save up for a trip to Split Rail Bar-B-Que and Steak House — most meals cost less than $15.
At Dickey's Barbecue Pit, cooks prepare a range of signature meats slow-smoked on-site and slathered with high-quality barbecue sauce. Guests can dig into Texas-style smoked beef brisket, lil' hoagie barbecue sandwiches, or a range of other hearty barbecued dishes. Family packs of meats and sides or full racks of ribs feed hungry crowds, and alternative dishes such as the smokehouse salad let diners mix savory brisket with fresh romaine lettuce.
In 1961, J.B. Wilson founded his own barbecue eatery and populated the menu with recipes of his own design. These recipes remained unchanged throughout the years, as did his signature welcome—greeting customers in a top hat and cane. When he fell ill in 2004, he passed the business’s reins to his close friend Amos Adetula. Afraid that J.B’s recipes would otherwise be lost forever, Amos graciously agreed to lead the restaurant into the future. His legacy now secure, Mr. Wilson passed away three days later.
Today, Amos still makes all the original sauces for the restaurant's ribs, brisket, and pork himself, including the sweet sauce that adorns the restaurant’s signature baked beans. Savory dishes complement sweet-potato or buttermilk pies, which the staff makes by hand from scratch each day. A number of longneck brews stands at the ready to cool diners’ tongues in the wake of smoked meats, hot baked potatoes, and periodic fire-breathing competitions. Inside the original location on Apache, large plasma televisions adorn the exposed log cabin–style walls, hanging above booths bedecked in the original black and red checkered style. Outside the eatery's confines, breezy outdoor seating around an original built-in concrete fire pit encourages frequent fresh-air feasts. When lovers of Wilson's require the food to come to them, culinary crews transport the eatery’s fare with full offsite catering services for events such as tailgate parties, where staffers set up and break down after the meal.
Rather than masking the natural tastes of their fresh, never frozen, meats, the cooks at Elmer?s BBQ strive to enhance them with rubs of carefully blended, complementary spices. Flavors meld in the smoker, where ribs, sausages, and soon-to-be-pulled pork slowly tenderize over a hot hickory wood fire. As diners lick the sauce from their fingers after a hearty meal with home-style sides, they can admire the music memorabilia jazzing up the walls or use their toes to play their own tunes on the restaurant's piano.
Enjoy finger-licking barbecue year-round at Chop House BBQ in Tulsa.
Don't expect to find any low-fat fare on Chop House BBQ's menu — you'll need to be prepared to indulge a bit.
The perfect place for a large party, Chop House BBQ will comfortably host your friends and family.
No need to gussy up for a trip to Chop House BBQ, where patrons dress for comfort and fun.
If you need to get somewhere fast, the restaurant also serves up grub to go.
Love the food so much you want to serve it at your next soiree? No problem — Chop House BBQ offers catering.
Don't spend time searching for parking — patrons are welcome to use the adjoining lot.
You'll typically spend about $30 per person to dine at Chop House BBQ, so plan your budget accordingly.