Runts/Gameday

[heironymouspasparagus]

Friday the 16th is Oklahoma Joe's Grand opening and the menu looks awesome.

So, I can go to Joe's on Friday and Burn Co for lunch Saturday!  This is shaping up to be a great weekend!

[joiei]

I now have a valid reason to go to Broken Arrow

[heironymouspasparagus]

I now have a valid reason to go to Broken Arrow

Besides Bass Pro Shops??

[Gaspar]

You will find Burn, Co. to be notably better.  Joe's is good, but it's chain style BBQ.  Worth a trip if you are out at Bass Pro, but if you're close to Burn, you really don't need to drive the extra 10 miles.

I'd give Joe a few weeks to get things dialed in too.  The first couple of weeks are typically tough for a new Q spot.

[heironymouspasparagus]

You will find Burn, Co. to be notably better.  Joe's is good, but it's chain style BBQ.  Worth a trip if you are out at Bass Pro, but if you're close to Burn, you really don't need to drive the extra 10 miles.

I'd give Joe a few weeks to get things dialed in too.  The first couple of weeks are typically tough for a new Q spot.

I will cut Joe some slack just due to what we found at the barbeque fair a couple months ago.

Typically, the traffic pattern is between Bristow and Coweta, from Jenks to Nowata.  Some weekends further than that.  10 miles is very short jaunt.

Used to be a place near Bristow called Bruner's that once upon a time was really good - has been about 3 years since we went there.  (Went to truck driving school with one of their kids many years ago).  Now I see they are closed.  Sadness.

[Red Arrow]

Typically, the traffic pattern is between Bristow and Coweta, from Jenks to Nowata.  Some weekends further than that.  10 miles is very short jaunt.

So you're the one causing all this global climate change.   

[heironymouspasparagus]

So you're the one causing all this global climate change.   

I keep trying.  But I can't do it alone, so the rest of you need to get with the program.  You know how the city keeps propagandizing the ozone alert thing?  They say take the bus.  Well, I have an acquaintance who did just that.  And I have thought about it a lot, and may do same.  He bought a bus.  And so when ozone alerts come along, he takes the bus!  Big old school bus.  But he is kind of a contrarian - not like me!

[Red Arrow]

He bought a bus.  And so when ozone alerts come along, he takes the bus!  Big old school bus. 

Does it spew a bunch of nauseating smoke?  Doesn't count if it doesn't spew smoke.

[heironymouspasparagus]

Does it spew a bunch of nauseating smoke?  Doesn't count if it doesn't spew smoke.

Lots of smoke.  I saw it once and it is an old V-8.  Said he gets 6 mpg.  Not sure I believe that much.

[DolfanBob]

5 P.M. Today is the grand opening. Mmmm. 

[joiei]

The Tulsa Food Guy does a great write-up of the new Oklahoma Joe's   http://www.tulsafoodguy.com/blog/2011/12/tasting-a-memory-oklahoma-joes-comes-home/

[heironymouspasparagus]

Like with Big Anthony's will be back again.  But it wasn't all the food guy made it out to be.  But I don't have the nostalgia quotient to factor in.

First thing to notice was that he is following the new "chain" paradigm for barbeque.  Dinner with 1 side.  And no pepper or onion.  But there was texas toast.  And for the high end price, that is just picayune.  We were able to get a waitress to bring some about half way through the meal - but should have been on the plate to start.  Other part of that paradigm is 3 ribs instead of 4.  Automatic 25% price hike before you even get started.

Potato salad - ugh!  Don't bother.  Really not good.  None of the group liked it, but there were people we heard talking about it who did like it.  Different tastes...

Cole slaw - the group found it to be very very good.  (I said excellent).
Baked beans - these had the potential to be as good as what I make, but they put green bell peppers in it.  Bad move.  Without them, the beans would have been spectacular!!  Rest of the crew likes bell peppers, so voted excellent.

Sausage - exceptionally good.
Ribs - good, but not exceptional.
Brisket - cut thin - about half thickness - I suspect to make look like there is more of it.  Net effect was that while the taste was good, the thinner slices seemed to dry out quicker.  If I had bought one of those blocks of meat in the display case, taken it home and cut it my way, it would have been very, very good.
Pulled pork - very good.  Little light on rub flavor, but just a little bit of sauce made up for that.

And again, I find myself slightly disappointed due to expectations created at the contest.  I may well be able to get over it, though, the next time I visit.  Which will probably be sooner than later.


Wish you could all have tried Black Jaxx in Oologah - I think it would have ruined you for anything in town.

[Conan71]

Like with Big Anthony's will be back again.  But it wasn't all the food guy made it out to be.  But I don't have the nostalgia quotient to factor in.

First thing to notice was that he is following the new "chain" paradigm for barbeque.  Dinner with 1 side.  And no pepper or onion.  But there was texas toast.  And for the high end price, that is just picayune.  We were able to get a waitress to bring some about half way through the meal - but should have been on the plate to start.  Other part of that paradigm is 3 ribs instead of 4.  Automatic 25% price hike before you even get started.

Potato salad - ugh!  Don't bother.  Really not good.  None of the group liked it, but there were people we heard talking about it who did like it.  Different tastes...

Cole slaw - the group found it to be very very good.  (I said excellent).
Baked beans - these had the potential to be as good as what I make, but they put green bell peppers in it.  Bad move.  Without them, the beans would have been spectacular!!  Rest of the crew likes bell peppers, so voted excellent.

Sausage - exceptionally good.
Ribs - good, but not exceptional.
Brisket - cut thin - about half thickness - I suspect to make look like there is more of it.  Net effect was that while the taste was good, the thinner slices seemed to dry out quicker.  If I had bought one of those blocks of meat in the display case, taken it home and cut it my way, it would have been very, very good.
Pulled pork - very good.  Little light on rub flavor, but just a little bit of sauce made up for that.

And again, I find myself slightly disappointed due to expectations created at the contest.  I may well be able to get over it, though, the next time I visit.  Which will probably be sooner than later.


Wish you could all have tried Black Jaxx in Oologah - I think it would have ruined you for anything in town.

When I go for BBQ, I really don't care if there's onion and a pepperoncini on the plate and really don't care about Texas toast either.  Toasted white bread?  What's the trick to that?  If I want bread with my BBQ, I order a sandwich.  Three ribs instead of four may be why a place like Black Jaxx is no longer in business.  You can't operate a restaurant at a loss to moderate profit for very long.  When you are serving meat, you really have to watch your food cost as that's your highest unit cost item.  When I go to a BBQ joint, plate garnish and bread are my two least concerns.

Far as I'm concerned most sides at BBQ places are pretty pedestrian anyhow.  I don't think I've ever had beans at a BBQ place that were what I'd call memorable.  With the exception of the grilled potato salad at Burn Co (which I noted you didn't care for- it's definitely not for everyone, I've played with the recipe since I had it there) I've not really seen anything that creative for a side at a BBQ joint, though I did think the potato salad at Big Earl's was pretty good.

I'll have to get out to BA and check this out and see what all the noise is about.

[heironymouspasparagus]

Far as I'm concerned most sides at BBQ places are pretty pedestrian anyhow.  I don't think I've ever had beans at a BBQ place that were what I'd call memorable.  With the exception of the grilled potato salad at Burn Co (which I noted you didn't care for- it's definitely not for everyone, I've played with the recipe since I had it there) I've not really seen anything that creative for a side at a BBQ joint, though I did think the potato salad at Big Earl's was pretty good.

I'll have to get out to BA and check this out and see what all the noise is about.

These beans would be spectacular - strongly recommend them if you like green peppers.  Even with the green peppers they were pretty good.

Try the bacon grilled cabbage thing at Anthony's.  Everyone in our group liked that a lot.

The dinner paradigm goes back at least 50 years with the pepper, onion, and bread - to my early memories of barbeque.  What we are seeing is a revisionist version that people seem to be willing to put up with.  Does Wilson's cut those out now?  Wild Horse Mountain?  Even Billy Sims was putting them in the last time we were there - and it has been a while.

[Conan71]

These beans would be spectacular - strongly recommend them if you like green peppers.  Even with the green peppers they were pretty good.

Try the bacon grilled cabbage thing at Anthony's.  Everyone in our group liked that a lot.

The dinner paradigm goes back at least 50 years with the pepper, onion, and bread - to my early memories of barbeque.  What we are seeing is a revisionist version that people seem to be willing to put up with.  Does Wilson's cut those out now?  Wild Horse Mountain?  Even Billy Sims was putting them in the last time we were there - and it has been a while.

Green peppers as in bell peppers or anaheim, Hatch, poblano?  Big difference!  I cook quite a bit with Hatch and Paseo De Luna from New Mexico.

I gave Wilson's a few tries and got tired of their QC issues and serving what almost had to be re-heats from the day before if you went too early to lunch.  I don't have a clue about Wild Horse Mountain and I don't go to Billy Simms either, I don't like a lot of artificial additives in my food, same reason I don't frequent Rib Crib either.  I'd try the bacon and cabbage if it's un-cured bacon, again the whole food additive thing.