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 hot hickory. 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.
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.
With its bounty of hickory-smoked meats, including a brisket praised by The Wall Street Journal, Oklahoma Style Bar-B-Que has earned the loyal patronage of locals and out-of-town visitors alike. Like Rembrandt's famous still-life paintings of hot links, the menu is beautiful in its simplicity, with classic chop-beef sandwiches and ribs sharing space with regional-specialty smoked barbecue bologna. Dollops of house barbecue sauce and sides of coleslaw, baked beans, and fresh potato salad complement each plate of juicy, tender meat.
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.