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.
Big Anthony’s began in 2001 as one man’s creative outlet to bring exciting new culinary creations to the world. Affable dubbed “the meat man,” Anthony took his desire to run a family business and turned it into a near-instant success. You can do no wrong by getting classics like the ribs, beef, brisket, chicken, hot links, and pulled pork at Big Anthony’s, although don’t let those items steal the spotlight. Some of the side-items here are practically meals of their own, with favorites being the bacon cabbage, brown sugar baked beans and deliciously creamy mac n’ cheese. Finish off with a heavenly dessert like their caramel-apple bread pudding or their old-fashioned buttermilk pie.
Aptly named, Burn Co. BBQ, knows how to do just that—they know how to cook some great barbecue. Follow the line of people out of downtown Tulsa, and you’ll find yourself smelling some delicious, slow-smoked, barbecue. Enjoy their wide selection of house made sausages, pulled pork, smoked brisket, baked beans, potato salad, and coleslaw. Taking a trip to Burn Co. BBQ is like going to your neighborhood’s annual picnic—but tastier (there’s no Mrs. McCray’s mystery casserole to contend with). Burn Co. BBQ frequently features specials on sausage-making and barbecue classes, beers, and more! Take a trip to this friendly local barbecue joint soon.
What’s more American than a Texas roadhouse? Nothing, right. That’s why Texas Roadhouse took the name – it embodies all things American: food, family, and fun…all at a great price. Hand-cut steaks, fresh-baked bread, and fall-off-the-bone ribs are the order of the day – everyday – at Texas Roadhouse. And the portions – don’t get me started. You definitely get more for your dollar at Texas Roadhouse. Each delicious dish is prepared from scratch using only the finest ingredients and their recipes have been gathered from all the best flavors from across the country. Visit Texas Roadhouse today for a slice of America in your own backyard.
From the pits of smoking hickory, the chefs at Smokehouse Bar-B-Que pull out succulently seasoned cuts of Angus beef, chicken, and pulled pork that have gained them acclaim not only from Good Morning America, but also from generations of customers. Serving the area for more than 30 years, the staff have their recipes for sweet corn nuggets, pulled pork sandwiches, and baby back ribs down to a science. Whether serving their customers in house or through their catering and carry-out options, they always provide all the fixings for a full meal, including their tangy pit beans, spice-sprinkled apple sacue, a pitchers of sweet tea.