Burn Co BBQ

[Weatherdemon]

3208 E 11th St
Tulsa, OK 74104


Nice cozy place only open for lunch.
We went on Tuesday to try it out.

We ordered chopped beef, chopped beef sandwiches, and pulled pork sandwiches with baked beans and cole slaw as sides along with a hot link.

The beef and pork were excellent. It was served hot and moist and tender. Good pulled pork that's not greasy is hard to find, IMO and this stuff was awesome!
The baked beans were more cowboy than BBQ style. I prefer the BBQ but these were good. Add a dose of some sweet vinegar BBQ sauce though and I was sold!
The coleslaw was different but good. Tough to explain it well as I usually don't eat slaw.
The hot link had a very meaty texture, good flavor, but not much kick.
The HOT BBQ was near perfection. It kicked everything up a bit but not enough to make you sweat... too much. I actually preferred the flavor of the hot over the regular.

Prices were very reasonable for BBQ and portions were healthy but not overdone.

We will certainly be back and the ribs being slices looked incredibly tasty so they're up next!!!

[Gaspar]

GET THE RIBS!

[joiei]

GET THE RIBS!

Go early to get the ribs.   

[cannon_fodder]

+1, been there are done that.  BurnCo is good food!

[Conan71]

Got there at 11:20 today and they had about 4 slabs of baby backs left.  I got the big chopped beef sandwich, two baby backs, and the grilled potato salad.  All I can say is they've got the best ribs in Tulsa.  I'm not sure what's in their rub, but there's absolutely no need for sauce.  Their chopped beef reminds me of Mac's up in Skiatook back in the day.  

$4.00 sandwiches is a smoking deal (pun intended) for the quality of food they put out.

Amazingly tender and very smoky.  It's nice to sit at the center bar and chat with complete strangers about BBQ, music, vintage cars, and jobs.

I intend to become more of a regular, and yes, I highly recommend getting there as early as possible.  The place was nearly full when I got there.

[Gaspar]

Got there at 11:20 today and they had about 4 slabs of baby backs left.  I got the big chopped beef sandwich, two baby backs, and the grilled potato salad.  All I can say is they've got the best ribs in Tulsa.  I'm not sure what's in their rub, but there's absolutely no need for sauce.  Their chopped beef reminds me of Mac's up in Skiatook back in the day.  

$4.00 sandwiches is a smoking deal (pun intended) for the quality of food they put out.

Amazingly tender and very smoky.  It's nice to sit at the center bar and chat with complete strangers about BBQ, music, vintage cars, and jobs.

I intend to become more of a regular, and yes, I highly recommend getting there as early as possible.  The place was nearly full when I got there.

The amazing thing is the look on people's faces when they take their first couple of bites. 

This is what good BBQ tastes like!

[Conan71]

The amazing thing is the look on people's faces when they take their first couple of bites. 

This is what good BBQ tastes like!

Without a doubt.  Is there just a hint of allspice in their rub?  There's something that really stood out in that.

[Gaspar]

Without a doubt.  Is there just a hint of allspice in their rub?  There's something that really stood out in that.

Duh!   

[Hoss]

Got there at 11:20 today and they had about 4 slabs of baby backs left.  I got the big chopped beef sandwich, two baby backs, and the grilled potato salad.  All I can say is they've got the best ribs in Tulsa.  I'm not sure what's in their rub, but there's absolutely no need for sauce.  Their chopped beef reminds me of Mac's up in Skiatook back in the day.  

$4.00 sandwiches is a smoking deal (pun intended) for the quality of food they put out.

Amazingly tender and very smoky.  It's nice to sit at the center bar and chat with complete strangers about BBQ, music, vintage cars, and jobs.

I intend to become more of a regular, and yes, I highly recommend getting there as early as possible.  The place was nearly full when I got there.

Took my co-workers there yesterday at lunch; we got there around 11:30 and the board had Ribs scratched out...damn..too late.

But, we pressed on.  There were about 8 in front of us.  I decided to go simple, so I got the chopped brisked sandwich (the girl taking my order at the counter called it a 'girly sandwich' because I didn't get the Big Boy..she was a riot) with the grilled potato salad and a diet coke.  What made it even better is the guys behind the counter would serve up little samples as we waited.  That makes the resolve to stay in line all the better.

Two of my friends got the 'Big Fatty' sandwich combo.  I haven't noticed where this was described, but your cardiologist might not recommend this for you.

It starts off as one hot link.  That gets wrapped in what appears to be ground sausage (not sure, someone please let me know), that then gets wrapped in bacon and it's prepared meatloaf style and sliced to serve..about 1/2 thick for the Big Boy, a little thinner for the regular.  They almost couldn't eat the whole thing at one sitting.

They did, however, get people staring at their plates while they were in line (we sat on the bar island you speak of C) and people asking what it was.

Best BBQ I've had in Tulsa.  Without question.

[Gaspar]

Technique, equipment, experience, and ingredients.  You can't beat it!

[Hoss]

Technique, equipment, experience, and ingredients.  You can't beat it!

doesn't hurt that while in line, you get samples to whet your appetite...krispy kreme style.  But better.  And serving your food to you on 10 inch cookie sheets.  That's awesome.

[heironymouspasparagus]

Got to go there.  Get the taste out of my mouth from that other place.

[Hoss]

Got to go there.  Get the taste out of my mouth from that other place.

Only open until 2:30 and if you want ribs, you'd best get there early before they run out.  They were out by the time we got in line around 11:30 on Friday.

This is what my plate looked like:

[Gaspar]

I love the color he gets.  Imona slap some smokin' science on ya!

Adam has a few things going on here:

1. A Turbulent-Defusion heat source. He is creating lots of carbon dioxide/monoxide and most importantly nitrogen dioxide (dioxinitrogin)!!  These are what causes the awesome color you see in his meats.  The natural convection will cause the CO2 and CO to sit on the surface of the meat and release compounds in the meat that create the flavorful bark, and high levels of NO2 actually will be sucked into the meat, reacting with other compounds (myoglobin) to create the deep red smoke ring.  

2. He's taking his time.  He's cooking very slow without radiant force.  No matter what kind of cooker you are using, if you subject your product to radiant, or reflected heat, you will denature the natural proteins in your meat, causing lack of color and flavor.  Sure, he could probably add a couple dozen extra slabs of ribs or run two cycles if he just upped his temp and reduced his cycle time, but at what cost?

3. Balanced soluble seasonings.  If you pick up a bottle of seasoning and just taste it out of the shaker, you are not getting the full flavor of the rub.  You are only getting what is immediately soluble to your 96 degree tongue at that moment.  It may have no flavor, or a completely different flavor after reacting with the meat and heat for 6-8 hours.  Adam is using a rub with a good balance of immediately soluble flavor (necessary to penetrate the meat as the smoke ring is formed within the first few hours) and delayed soluble flavor (necessary for a good bark).

He is dialed-in 100%.  I don't think there is any room for improvement on his product.  I hope he decides to put together a team for AOB or Bixby this year, because this is competition class BBQ!

[Conan71]

What's amazing is that every meat they offer is tender and smoky.  So many places will excel at one or two items and the rest are passable.  That is some very very good que.

I truly admire someone who can resist the temptation of making more money over turning out a lower volume of quality product.