Wednesday 30 Jul
 
 

Pickin’ and grinnin’

Sand Stone Spring Vineyard, 9211 Sloan Road, in Mustang offers a unique opportunity for a glimpse into the wine industry. From now until mid-August, the winery welcomes visitors to pick their own grapes.
07/30/2014 | Comments 0

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Late-night bites

What a wealth of choices! We remember the days when the only places to eat after 10 p.m. were Denny’s and Waffle House. Next time you’re out late with friends, check out OKC’s abundance of local late-night eatery options.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Gazette staff

07/30/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Lauren Hamilton

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Father knows fire
Restaurant Reviews
 

Father knows fire


Big Daddy offers down-home hickory-smoked barbecue in a real roadhouse.

Doug Hill November 30th, 2011

Big Daddy’s Smoke House Bar-B-Que has ricks of split hickory stacked outside, front and back. Inside the restaurant, a robust and permanent aroma of smoke leaves lingers. No doubt this place lives up to its name.

“We smoke all our meats low and slow,” owner Steve Bryan said. “Brisket stays in for 14 hours.”

He starts with a dry spice rub on the beef before roasting at a low, wood-fired temperature for a long time. The result: remarkably good barbecue.

It’s a simple, but time-consuming formula that he’s perfected over many years. Big Daddy’s is a family-run operation, and all four employees are relatives. A handwritten sign by the menu board advised, “Place order at counter, have a seat. We’ll bring it out to ya.”

The dining-room decor is a mini-museum of manly Americana. One wall is all automobile hubcaps and old license plates. There’s a large group of snapshots with burly bikers and their babes on Harleys. A framed, color glossy photo of Elvis impersonator Travis Ledoyt is autographed with the message “Big Daddy’s — best pulled pork I ever ate!” The “Beat Texas” banner on the wall has a real steer skull with horns hanging upside down over it.

right, Owner Steve Bryan and his mother, Debby Morris

Big Daddy’s ambience is quaint and friendly; Hank Williams Sr. was singing plaintively in the background.

“We’re old-fashioned, old-school and try to keep everything just like family around here,” Bryan said. “Treat everybody nice and do a good job is what we’re all about.”

Big Daddy’s has plenty of local regular customers, along with folks who avoid the interstate by traveling the two-lane highway that runs alongside it.

Besides brisket and ribs, Big Daddy’s smokes turkey, chicken, pork loin, bologna, Polish sausage and hot links. A three-meat combo dinner ($13.50) includes two side orders and white bread. Sides are made in-house and its potato salad with skin-on spuds and lots of celery seed is scrumptious. Baked beans have plenty of brown-sugar goodness and there’s pintos and green beans, too.

Cole slaw, fried okra, corn on the cob and curly fries are traditional barbecue sides, but deviled eggs were a pleasant surprise.

Sandwiches range from $4.99 to $7.50 and include one side. The Smokehouse burger ($5.99) is topped with a hot link. Steve’s Favorite ($6.25) is a brisket sandwich garnished with slaw. The Willy ($6.75) pairs sliced pork and slaw topped with a hot link.

Big Daddy’s might give vegans the willies, but there is a chef salad ($6.25) — hold the turkey or chicken — not to mention a loaded baked potato ($5.99), Smokehouse nachos ($5.25) or loaded fries ($4.99).

Big Daddy’s brisket has an exceptional mahogany-colored crust that comes from the just right amount of charring and smoke. The result is hearty, hickory-flavored magic roasted right into a big, lean beef brisket.

Ribs are done perfectly, too, but boast more fatty succulence that makes them simply irresistible.

“Brisket and ribs are our biggest sellers,” Bryan said. “We’re big beef eaters around here.”

Big Daddy’s house barbecue sauce is deep crimson, flecked with an abundance of black pepper. Tomato-based with a winning blend of vinegar tang and sweetness, it complements the lean brisket well. These juicy ribs don’t need any sauce, although mild and hot versions are offered.

Ledoyt’s scrawled testimony probably wasn’t exaggeration, because the pulled pork is among the menu’s superstars. It’s moist, flavorful and fork-tender. As with everything we tried, it had been carefully prepared and was served in generous portions.

“That’s a good choice,” said Bryan’s mom, Debby Morris.

All the meats, including pulled pork ($9.99), are sold by the pound. A slab of ribs is $22.50. Big Daddy’s is available for catering. There’s no bar, but you can get tall-boy cans of beer ($3.25) and sweet tea ($1.49), along with soft drinks ($2.09).

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

Photo by Mark Hancock

 
  • Currently 3.5/5 Stars.
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