Monday 28 Jul
 
 
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OKG Newsletter


Topic: barbecue

Slab slingers

Pecan-smoked pork ribs, beef brisket and hot links make this unpretentious barbecue joint a local favorite.


Restaurant Reviews

Doug Hill

Billy Craig’s BBQ
6001 S. Sooner Rd.
619-5700

 
Wednesday, March 30, 2011

Bite size

Chow chat


Bite Size

Carol Smaglinski
Chef Donnie Samara helped open Papa’s Lil Italy, worked at Michael’s Grill and owned and operated the much-missed Vineyard in Edmond.
 
Wednesday, May 18, 2011

Backyard blitz

Not all alcohol can go toe-to-toe with the sweet, smoky and spicy flavors of a summertime cookout.


Food and Drink Features

Charles Martin
Don’t take that to mean that there are no right or wrong answers, however. Especially when trying to find a perfect match for the savory and sweet flavors of barbecue, where a cherished red wine can end up fumbling awkwardly with a slab of ribs like two nervous junior-high kids during their first slow dance.
 
Wednesday, June 29, 2011

Cowpoke paradise

Swadley’s serves top-notch barbecue in a chuck wagon-themed dining room.


Restaurant Reviews

Doug Hill
Swadley’s Bar-B-Q’s original theme song plays when you open swadleys.com. Complete with manly man vocals, mustang snorting and spaghetti Western whistling, the lyrics in part tout their catering: “If there’s a crowd you need to please / We’ll grab our meat and haul our buns.”
 
Wednesday, August 24, 2011

Love me tender

Get a hunk of meat (and maybe even a side of nostalgia) from the barbecue joint serving memorable meals for 24 years.


Restaurant Reviews

Greg Elwell
Steve's Rib
7202 W. Hefner
728-9555

What works: Spicy sauces and tender meats.
What needs work: Soggy french fries and flavorless green beans.
Tips: The two-meat plate is enough for two meals, if you’re the kind who likes next-day barbecue.
 
Wednesday, May 23, 2012

Pig out

Van’s Pig Stands have been feeding hungry Oklahomans for more than 80 years.


Restaurant Reviews

Doug Hill
Van’s Pig Stand
320 N. Porter, Norman
364-0600
pigstands.com
What worked:
outstanding hickory smoked barbecue that rivals any of the best in the country
What needs work:
The baked beans need bolder flavor.
Tip:
tried-and-true Oklahoma family recipes at a reasonable price        
 
Wednesday, February 20, 2013

Smokey and the sandwich

This may be the best barbecue in the city, with made-to-order chips to go with it.


Restaurant Reviews

Louis Fowler
Smokey's BBQ and Diner
2410 N. Portland Ave.
smokeysbbqokc.com
948-2001

What works:
slow-cooked meat and made-to-order sides
What needs work:
The parking. Definitely the parking.
Tips:
Try the tangy Carolina barbecue sauce.
 
Wednesday, September 11, 2013

Get the Blu’s

It’s time to spread the word about Oklahoma City’s barbecue secret.


Restaurant Reviews

Louis Fowler
It was about a year ago when Blu’s Bar-B-Q & Burgers opened quietly at 612 N. Robinson Ave., becoming Oklahoma City’s little secret for great Southern cooking.
 
Wednesday, October 30, 2013
 
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