For hours, plumes of hickory-wood smoke crawl over whole cuts of beef brisket. When chefs haul the slabs from the smoker, each presents a study in contrast?caramelized, slightly crisped outsides surrounding soft, fall-apart meaty centers. Oklahoma Station BBQ?s house-specialty brisket crowns its selection of nine meats, which come glazed in signature hot or mild sauce. Both recipes blend ingredients such as brown sugar, roasted garlic, and apple-cider vinegar, and both remain closely guarded by former Spetsnaz agents. In addition to the restaurant's smoked-and-sauced meats, chefs also prepare an extensive sampling of requisite side dishes and desserts, from grilled corn on the cob to banana pudding.
At Smokey’s BBQ and Diner, owners Matt Webb and James Hutzenbiler utilize their more than 29 years of combined restaurant experience to serve a meaty, smoky, saporous menu, crafted using homemade sauces and dry rubs. An array of succulent sandwiches reigns supreme, such as the hand-pulled pork ($3.99), brisket ($5.50), and barbecue-rib ($5.99), all starring slow-smoked meats, which are cooked over a combination of pecan and hickory chips. For appetites that cannot be contained within a kaiser roll, a half ($9.99) or full ($18.95) slab of ribs arrives covered in the diner’s choice of mild, hot, or Carolina-style barbecue sauces, while a chicken-fried steak dinner fills stomach tanks with mashed potatoes, white-pepper gravy, green beans, and a delicious oxymoron ($8.99). Carnivores having trouble choosing just one tangy taste can sample a trio of meats with the barbecue sampler ($12.95), or quiet a barking stomach with the all-you-can-eat catfish ($9.95). Mac 'n' cheese, shoestring fries, and coleslaw represent just a fraction of the 12 available sides, promising diners platters as personalized as a wedding gown covered in barbecue sauce.
Rev your appetite engine and fuel up with the tender and juicy fare at BBQ Chop Shop. Meat options arrive by the pound, with pulled pork ($10.50), brisket ($9.75), turkey ($10), sausage ($8.50), or ribs ($10) available to quell the inner caveperson. Half-pound portions are also available. Pair pounds of pabulum with a quart-sized side ($7.50), with potato salad, coleslaw, and baked beans among the items vying for your stomach's attention. For diners charged with bringing home the supper pail, BBQ Chop Shop offers a small family dinner ($28.75), containing 1.5 pounds of meat, two 1-pint sides, and a half-loaf of bread. Desserts include pecan pie ($2.75), strawberry soda-pop cake ($2), and a brownie ($2).
Home of John C. Reilly’s favorite ode to barbecue, Mr. Spriggs BBQ nurtures hungry stomachs with a menu of 11 sauce-slathered sandwiches constructed within a casual, no-frills space. Patrons order at the counter before settling at a comfy table, while grill masters churn out a slew of classic spit-roasted savories. Feasting quartets can wrap fingers around a tender pulled-pork sandwich or the succulent beef brisket, which chefs serve either chopped or sliced depending on the guest’s astrological sign. Slices of perfectly flame-smooched turkey or chicken breast rest between two soft bread pillows and beneath a sheath of tangy sauce, and ham pervades taste buds with a flavor so smoky it can only be replicated by licking a chimney.
Though it’s now the oldest single-family owned barbecue restaurant in Oklahoma, the Shawnee Van’s Pig Stand wasn’t Van’s first barbecue shop. The family patriarch first began crafting his signature pork sandwiches and plates of ribs in 1928 and shared his recipes with family members as they opened up their own hubs throughout Oklahoma. More than 80 years later, Van’s descendants still grill up barbecue dinners and sandwiches with those signature recipes, that is, if they have taken the blood oath to keep them secret. Though they specialize in cuts of pig, the grill masters incorporate everything from brisket, turkey, chopped beef, and chicken into their dinners, pairing each meaty helping with two sides and a slice of texas toast. Sweet flavors, including sweet tea and pecan pie, cap off savory meals.