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I definitely wouldn't argue with you thereThey would just have to go back and document the education and specialized experience of smoking meat to competition quality requires knowledge skills and abilities similar to chefs. Not hard. It would stand up to scrutiny.
It seems like every time I’m in line at BurnCo, there’s two guys behind me saying that the place in Wellston is the best BBQ in the state. Which makes me wonder if there’s always two guys in line in Wellston saying BurnCo is the best in the state.
I’ve always wanted to try Wellston, but I’m skeptical that driving an hour one way, then waiting in line around 90 minutes is worth it. I could be convinced otherwise. I’d drive 2 hours for BBQ. I don’t know if I’d drive an hour and wait an hour. They may have legit infrastructure issues.
BurnCo seems to intentionally manufacture their line. Which leaves you thinking “It’s good but get over yourselves.” BurnCo is not worth the 20 to 60 minute wait. It’s great BBQ if you go in after the line and don’t mind eating anything other than what you would want on the menu. The Mac is solid but best consumed in small portions. They kinda jumped the shark when they moved off 11th. They’ve been doing it long enough and have enough experience now and money to study what other high capacity BBQ places do to manage rush demand. That tells me they manufacture the line as a marketing word of mouth gimmick destination BBQ joint.
Lots of little towns in Oklahoma used to have a BBQ shack like the one in Wellston. Except they were tiny and filthy. One of the things that made me fall in love with northeastern Oklahoma was driving around looking for the places people mentioned. I still remember the first time my Dad pulled into Slick’s in Muskogee. We had the windows down on the car and one whiff and I knew it was going to be special. I was probably 8 or 9.
There were some legendary black pit masters in Oklahoma with their own places. Are they all gone?
One of the few times I wish Okie's would get a New York attitude. You got's to avoid pissing off the Soup Nazi customers like myself.Also, many of the customers haven’t read the menu until they get to front of line (which is amazing because it is normally on a screen). That’s true Okie.
One of the few times I wish Okie's would get a New York attitude. You got's to avoid pissing off the Soup Nazi customers like myself.
Wellston is that kind of place. I won’t do it justice, but the story is great. The line was maybe 45 minutes on a Friday. I hadn’t had any time off due to you know what, so my buddy and I met up with some OKC friends (and prestige level TU alumni) and it was worth it. The brisket and burnt ends were amazing. Burn Co’s regular brisket was inspired by Billy Simms.
I also saw several people in TU gear. I had to scratch my head on that. The dirt was too red for blue and gold.
Buffalo Barbecue up in Sperry is like that. Have you been to Mac’s? Many people think it is better than Burn Co and they aren’t wrong. After that, a lot of times the small town places are too much like Bad Brad’s in Pawhuska, which is to say about as inspiring as Rib Crib.
You make an interesting point about Burn Co and the manufactured experience. It’s not so bad on Saturdays, if you have the time. But the cashiers take an amazing amount of time with each customer. Also, many of the customers haven’t read the menu until they get to front of line (which is amazing because it is normally on a screen). That’s true Okie. I went earlier this week with my brother and it wasn’t bad, but also seemed kind of sad with Covid.
I miss the early days with the old co-owner. It went a little faster and he would always try to make you a deal on something good. Since he left, it seems like more of a money grab. I tried the old “what’s left” trick a couple of years back and the lady wanted me to guess what they had. I didn’t go back for a time.
I’ve always thought that Burn Co should auction off one golden ticket a year for charity. Gets you to front of line and guarantees you something good. You could pay for some teachers with that.
Same thing happened to me when I was the sports editor at the Sapulpa Daily Herald about 100 years ago. The publisher was such a huge dick. I really enjoyed sticking it to him.
When were you the sports editor there ?
I think it was early 94 to Aug 96, which is when I started my 22-year run at PennWell.
Speaking of Bobba-Choo, I just had a three-meat dinner from Alpha Grill at Mall 31 (31st & Sheridan). Pretty damn tasty and now I must go night-night for a bit.
I don’t know how we never crossed paths back then. Both working sports in Tulsa. Both playing soccer with many of the same people. Strange.It was definitely a one-man show. Write the stories, take your own photos, develop the film, and lay out your pages. I was actually the one who yelled STOP THE PRESSES! when the OKC bombing went down since we printed every morning.
I don’t know how we never crossed paths back then. Both working sports in Tulsa. Both playing soccer with many of the same people. Strange.
What’s really incredible is that the US government has made significant strides into next dimension research in the last year thanks to some policy shifts. The people making those policy changes and many of the people performing the research are from the Tulsa area and once had jobs like writing sports coverage for the classic gridiron battles between Hooker and Beaver in the 2A playoffs. But the Upside Down is real and so is the lab. No word on whether Matthew Modine is really kidnapping kids though.maybe you lived in different dimensions, like Lost or the Upside Down. Maybe that’s where Ripppin comes from.
What’s really incredible is that the US government has made significant strides into next dimension research in the last year thanks to some policy shifts. The people making those policy changes and many of the people performing the research are from the Tulsa area and once had jobs like writing sports coverage for the classic gridiron battles between Hooker and Beaver in the 2A playoffs. But the Upside Down is real and so is the lab. No word on whether Matthew Modine is really kidnapping kids though.
Truth.I think Burn Co is highly overrated. Everyone, where I work, loves it so we order it for every all-company gathering and I just don't get it.
I'll eat it, but I just don't get the obsession that some people have. I personally think Dink's BBQ in Bartlesville is far better than Burn Co.
I don’t know how we never crossed paths back then. Both working sports in Tulsa. Both playing soccer with many of the same people. Strange.
Wellston is that kind of place. I won’t do it justice, but the story is great. The line was maybe 45 minutes on a Friday. I hadn’t had any time off due to you know what, so my buddy and I met up with some OKC friends (and prestige level TU alumni) and it was worth it. The brisket and burnt ends were amazing. Burn Co’s regular brisket was inspired by Billy Simms.
I also saw several people in TU gear. I had to scratch my head on that. The dirt was too red for blue and gold.
Buffalo Barbecue up in Sperry is like that. Have you been to Mac’s? Many people think it is better than Burn Co and they aren’t wrong. After that, a lot of times the small town places are too much like Bad Brad’s in Pawhuska, which is to say about as inspiring as Rib Crib.
You make an interesting point about Burn Co and the manufactured experience. It’s not so bad on Saturdays, if you have the time. But the cashiers take an amazing amount of time with each customer. Also, many of the customers haven’t read the menu until they get to front of line (which is amazing because it is normally on a screen). That’s true Okie. I went earlier this week with my brother and it wasn’t bad, but also seemed kind of sad with Covid.
I miss the early days with the old co-owner. It went a little faster and he would always try to make you a deal on something good. Since he left, it seems like more of a money grab. I tried the old “what’s left” trick a couple of years back and the lady wanted me to guess what they had. I didn’t go back for a time.
I’ve always thought that Burn Co should auction off one golden ticket a year for charity. Gets you to front of line and guarantees you something good. You could pay for some teachers with that.
Has anyone tried 1907 BBQ at Cabin Boys Brewery? I read their sliced brisket is supposed to be top notch. Hoping to get by there in the next week or two.
Has anyone tried 1907 BBQ at Cabin Boys Brewery? I read their sliced brisket is supposed to be top notch. Hoping to get by there in the next week or two.
I tried it about 6 or so weeks ago with a caveat. I went there around 6:30ish. They were out of brisket. The ribs and sausage were pretty good. They told me to show up around 5, to ensure I would have a shot at Brisket. It seemed a little pricey. I'll wait till I try their brisket to give it a full review.Been meaning to go for over a year. It keeps weirdish hours.
Read about it in the paper recently. Sounded mighty tasty so I just did my own 8-lb pork butt Christmas Eve.Has anyone tried Oakhart BBQ in the Pearl District?
It's tough to make it as a lunch only establishment. It's in a tough part of town to be a lunch/dinner place.I think so. The building is for rent. There hasn’t been anything official said. It had really been struggling. We got it often. I still think it was the best in town, but it could be inconsistent. Ribs were great when they were done right. Sides were the best around.
It closed about 15 years ago for a year or so. Maybe it makes a comeback again. That’s a tough business.
Shoot, I haven't been to a TU game in 2 years but we should do a pulled pork cook off tailgate at some point. Time to bring it folks!Read about it in the paper recently. Sounded mighty tasty so I just did my own 8-lb pork butt Christmas Eve.