Friday 25 Jul

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

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | 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


Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | 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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