Posted on Thu, Jan. 30, 2014
Burn Co. Barbeque making its mark in Tulsa and U.S.A.
By ARDIE A. DAVIS
Say "Make me happy" to your server in any Chow Town barbecue joint, and you'll get a puzzled look.
Are you flirting? Do you think you're in a fast food burger joint? Do I look like a therapist?
Burn Co. Barbeque servers will know exactly what you want. You'll soon be feasting on a "Happy Plate" with more than three pounds of superb barbecue meats and unbelievably delicious side dishes.
If you're solo, get a to-go container with your order. It's enough for several meals.
Burn Co. opens for lunch at 10:30 a.m. But the lines start forming outside by 10 a.m. When the doors open, hungry customers queue up to the order counter. Soon the place is full and the line is still out the door.
Like Chow Town's Oklahoma Joe's, Burn Co. attracts customers day after day, eager to share in the feast before it's sold out. The setting isn't fancy, but for barbecue this good, who cares?
Co-owners Adam Meyers and Robby Corcoran, friends since childhood, opened Burn Co. Barbeque in January 2011. Meyers was sales manager at Hasty-Bake, a line of barbecue smokers and grills. Corcoran was weary of running ho-hum sous-verde chain restaurants.
No more precooked frozen vacuum-packed boiler-bag food for Robby. Burn Co. serves real barbecue prepared fresh every day, cooked with fire and smoke the old-fashioned way.
In only three years Burn Co. outgrew the original location on 11th Street. The new downtown Burn Co. opened today. Eight Hasty-Bakes from the 11th Street store are joined with twelve new ones at 1738 Boston Avenue to meet an expected surge in customer demand.
Meyers, Corcoran and their dedicated pit, kitchen and service crew have earned kudos from thousands of barbecue aficionados nationwide. Burn Co. turns out an amazing variety of barbecue and side dishes.
Chef Paul Kirk, his sister Jenny Harris ? a regular local customer and fan of Burn Co?and I recently grazed there on a Happy Plate of pulled pork, spareribs, two special fatties ? bacon latticed meatloaf logs smoked to perfection ? hot links, sausage, smoked sliced shawarma beef verde with flour tortillas, mac and cheese and grilled potato salad. It was fantastic.
Eat at Burn Co. or talk with any Hasty-Bake backyard pitmaster and you'll understand why Hasty-Bake has earned a popular niche in the barbecue cooker industry since 1948.
Take my friend, Phil Litman, for example. There are two things he will not part with until the Grim Reaper takes him: his Hasty-Bake and his Golden Retrievers.
"Crazy as it may sound, but I swear there is no other smoker/grill device that produces better tasting ribs and chicken!" Litman said. "Something about the way Hasty-Bake causes the outer crust to form on a rib and the way it crisps up the skin on chicken."
Eat at Burn Co and you'll taste what he is talking about.
How did we feel after the Burn Co visit? Happy!
Ardie Davis is an iconic figure in the barbecue community. He founded a sauce contest on his backyard patio in 1984 that became the American Royal International Barbecue Sauce, Rub & Baste contest. He is a charter member of the Kansas City Barbeque Society and an inductee into the KCBS's Hall of Flame. He has been interviewed on numerous food shows and writes for a variety of barbecue-related publications. He is also the author of a number of barbecue books, His most recent release book is "America's Best BBQ Homestyle: What Champions Cook in Their Own Backyards."
? 2014 Kansas City Star and wire service sources. All Rights Reserved.
This post was edited on 2/1 10:33 AM by TUMU
Burn Co. Barbeque making its mark in Tulsa and U.S.A.
By ARDIE A. DAVIS
Say "Make me happy" to your server in any Chow Town barbecue joint, and you'll get a puzzled look.
Are you flirting? Do you think you're in a fast food burger joint? Do I look like a therapist?
Burn Co. Barbeque servers will know exactly what you want. You'll soon be feasting on a "Happy Plate" with more than three pounds of superb barbecue meats and unbelievably delicious side dishes.
If you're solo, get a to-go container with your order. It's enough for several meals.
Burn Co. opens for lunch at 10:30 a.m. But the lines start forming outside by 10 a.m. When the doors open, hungry customers queue up to the order counter. Soon the place is full and the line is still out the door.
Like Chow Town's Oklahoma Joe's, Burn Co. attracts customers day after day, eager to share in the feast before it's sold out. The setting isn't fancy, but for barbecue this good, who cares?
Co-owners Adam Meyers and Robby Corcoran, friends since childhood, opened Burn Co. Barbeque in January 2011. Meyers was sales manager at Hasty-Bake, a line of barbecue smokers and grills. Corcoran was weary of running ho-hum sous-verde chain restaurants.
No more precooked frozen vacuum-packed boiler-bag food for Robby. Burn Co. serves real barbecue prepared fresh every day, cooked with fire and smoke the old-fashioned way.
In only three years Burn Co. outgrew the original location on 11th Street. The new downtown Burn Co. opened today. Eight Hasty-Bakes from the 11th Street store are joined with twelve new ones at 1738 Boston Avenue to meet an expected surge in customer demand.
Meyers, Corcoran and their dedicated pit, kitchen and service crew have earned kudos from thousands of barbecue aficionados nationwide. Burn Co. turns out an amazing variety of barbecue and side dishes.
Chef Paul Kirk, his sister Jenny Harris ? a regular local customer and fan of Burn Co?and I recently grazed there on a Happy Plate of pulled pork, spareribs, two special fatties ? bacon latticed meatloaf logs smoked to perfection ? hot links, sausage, smoked sliced shawarma beef verde with flour tortillas, mac and cheese and grilled potato salad. It was fantastic.
Eat at Burn Co. or talk with any Hasty-Bake backyard pitmaster and you'll understand why Hasty-Bake has earned a popular niche in the barbecue cooker industry since 1948.
Take my friend, Phil Litman, for example. There are two things he will not part with until the Grim Reaper takes him: his Hasty-Bake and his Golden Retrievers.
"Crazy as it may sound, but I swear there is no other smoker/grill device that produces better tasting ribs and chicken!" Litman said. "Something about the way Hasty-Bake causes the outer crust to form on a rib and the way it crisps up the skin on chicken."
Eat at Burn Co and you'll taste what he is talking about.
How did we feel after the Burn Co visit? Happy!
Ardie Davis is an iconic figure in the barbecue community. He founded a sauce contest on his backyard patio in 1984 that became the American Royal International Barbecue Sauce, Rub & Baste contest. He is a charter member of the Kansas City Barbeque Society and an inductee into the KCBS's Hall of Flame. He has been interviewed on numerous food shows and writes for a variety of barbecue-related publications. He is also the author of a number of barbecue books, His most recent release book is "America's Best BBQ Homestyle: What Champions Cook in Their Own Backyards."
? 2014 Kansas City Star and wire service sources. All Rights Reserved.
This post was edited on 2/1 10:33 AM by TUMU
