Saturday 12 Jul

Top of the city

With Josh Valentine running the kitchen at The George, the anticipated opening of the restaurant atop Founders Tower has been worth the wait.
07/09/2014 | Comments 0

Going dark

Local brewers are expanding production, purchasing equipment and facilities and releasing new brews as Oklahoma’s craft beer industry continues to expand. Oklahoma City-based Black Mesa Brewing Company, fresh off its gold medal at the World Beer Festival, released a new beer, Alexander Supertramp Dopplebock, in June.
07/09/2014 | Comments 0

Experiments in spice

Jordan Winn of Dead Rooster Co. and Scotty Irani of local company In The Kitchen with Scotty want to inspire foodies to get more from barbecue.

During the Fourth of July weekend, many of us will attend or host a cookout.

There are two local options to make grilling time more satisfying for everyone.

07/02/2014 | 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

OKG eat: Know your rights

What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
07/02/2014 | Comments 0

OKG Eat: The OKG staff eats, too

Culled from a list overflowing with some of the best and least-known names in the city, here are the places you’re likely to see a member of our staff. These are several top recommendations from Oklahoma Gazette staff.
06/25/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Delicious rivalry
Restaurant Reviews

Delicious rivalry

No need to take sides — just enjoy the barbecue.

Greg Elwell May 8th, 2012

Bedlam Bar-B-Q
610 N.E. 50th

What works
: The ribs and the smoked ham are some of the best.
What doesn’t work: Come at the wrong time and you’ll find a very long line and only one register.
Tip: If it’s nice, sit on the back patio. If you get sweet tea, mix it 50-50 with unsweetened, lest you get diabetes.

 The first thing I think of when people ’round these here parts start talking about “bedlam” is: “Oh, my dear, sweet Flying Spaghetti Monster! Won’t you all shut up about football/ basketball/golf/frolf/track and field/ that game where you try and get a ring over the top of the bottle to win a prize?” The second thing I think of is, “Hmm, barbecue sounds good.”

To be fair, “Hmm, barbecue sounds good” is usually the second thing I think, regardless of the topic.

Let’s talk about Bedlam Bar-B-Q, which is a local purveyor of fine smoked meats.

Did you know that when rib meat is “falling off the bone,” it means somebody screwed up? It’s true!

And that’s one of the reasons I like Bedlam so much. Their rib basket ($7.99) has Texas toast and a couple of sides and — most important — two meaty, smoky ribs. Pick them up. Shake them around. Note how the meat stays attached to the bone.

Now take a bite. See? Now the meat comes off and it’s tender and delicious and you find yourself ordering three more rib baskets.

OK, let’s continue. Ham. You heard me: ham. Not something I find on most barbecue restaurant menus and rarely done this skillfully. Bedlam’s ham comes in nice, thick slices with a heady smoke punch.

See, there’s a lot of juice in ham and that picks up the smoke. Done poorly, the smoke leaves the ham bitter or bland. Done right, it’s a succulent piece of meat that you’ll gobble up quickly.

If you, like me, want to try a bunch of meats, you can get the combo dinner ($12.99) with a choice of two meats or the Big Red dinner ($14.49) with three meats.

But there’s another way to combine the great catalog of Bedlam’s smoked meats into one juggernaut of flavors.

The Bedlam Sandwich ($7.69) is a mix of pulled pork, chicken, chopped brisket and hot links. Usually, I don’t like mixing hot links with other foods, because they’re pretty overpowering, but here it works. Douse it with either of Bedlam’s hot or sweet sauces, and it goes down easy.

The Bedlam Burger ($7.79) doesn’t quite measure up, sadly. It’s a decent burger with sautéed red onions and Cheddar cheese on top, although the texture of the meat seemed a little overworked to me. Not bad, by any means, but it kind of pales in comparison to other, better options.

As for sides, the macaroni and cheese is pretty good, but the collard greens are better (i.e. not bitter). The curly fries are tasty, too, but my real favorite is the cowboy beans. Don’t be fooled — there are baked beans and then there are cowboy beans. The latter are less sweet, more spicy and absolutely delicious.

Oklahoma City has no lack of barbecue joints. Some are good. Some not so good. And Bedlam Bar-B-Q is definitely on the good list.

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

  • Currently 3.5/5 Stars.
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