Burn Co BBQ

[heironymouspasparagus]

Glad some people are not loving Burnco...more room for me!
Adam is out of town falling down on snow covered slopes.
Burnco is closed on Mondays.
Swake we have to assume you are speaking of Back Alley? Burnco does not have beer (for the general public ).
I must try Oklahoma Joe's...I hear good things from my bbq snob friends (as in best ribs in the area).
Also I must try Big Athony's

Elmer's...whyO why can't you guys even try to speed up your service and atmosphere?
Back Alley...burn me 3 or more times....no thanks you just piss me off now.
Wilson's...why are they even open anymore?

Albert G's...keep on keepin on and thank you.
Burnco...get a bigger trailer to hold more Hasty Bakes and try to teach some chosen ones how to try to do it right...we want longer hrs and more potato's in the salad. I/we are now hooked and expect bigger and always better and I am looking for that in the nearer future.

Burnco...more room for me!   You are welcome to it.  There are potatos in that potato salad??  Albert G's is short distance away... 

Back Alley - was there a few weeks ago for second time.  Disappointing.

Oklahoma Joe's - second time last weekend.  Your bbq snob friends are confused.  They have great beans and good sauce.  Ribs are marginally edible.  Bologna is good, but didn't seem like it came from smoker - more like from the oven.

Big Athony's - mostly pretty good.  Still...just not Albert G's. 

Elmer's - why can't they just go out of business and stop trying to fool people?

Wilson's - same as Elmers, except for north side shop.

Albert G's - always good, never a disappointment.  Very much yes.

Still wish Black Jaxx was back in Oologah.  Miss that kid a lot!!

[Conan71]

Why does anyone bother ordering sausage or bologna when they go out for BBQ?  You can come up with the same results on your Weber using lump charcoal and a hickory or pecan log. 

Brisket, pork shoulder, and ribs.  That's my holy trinity of BBQ.

[Weatherdemon]

Burnco...more room for me!   You are welcome to it.  There are potatos in that potato salad??  Albert G's is short distance away... 

Back Alley - was there a few weeks ago for second time.  Disappointing.

Oklahoma Joe's - second time last weekend.  Your bbq snob friends are confused.  They have great beans and good sauce.  Ribs are marginally edible.  Bologna is good, but didn't seem like it came from smoker - more like from the oven.

Big Athony's - mostly pretty good.  Still...just not Albert G's. 

Elmer's - why can't they just go out of business and stop trying to fool people?

Wilson's - same as Elmers, except for north side shop.

Albert G's - always good, never a disappointment.  Very much yes.

Still wish Black Jaxx was back in Oologah.  Miss that kid a lot!!

Guess we have entirely opposite taste.


Back Alley - Everythign is great. Slightly pricey for lunch but still great. Love their sauce.

Oklahoma Joe's - Need to get out there.

Big Athony's -   Need to get out there

Elmer's - Right up there with Billy Rays in terms of my favorites. Love me some badwich! Great sauce as well.

Billy Rays - Different style than Elmer (White trash vs. Black BBQ) but fantastic

Wilson's - Decent. Service sucks. Been their a dozen times and service is slow no matter what.

Albert G's - Meh. plain. Seemed like small portions.

[ARGUS]

Well hell, let's discuss politics religion and abortion!!! 

[Conan71]

Billy Ray's?  White Trash?

It's trash allright.  It used to be really great... about 20 years ago.

Anyone hear anything about the possibility of Knotty Pine re-opening?

[heironymouspasparagus]

Billy Ray's?  White Trash?

It's trash allright.  It used to be really great... about 20 years ago.

Anyone hear anything about the possibility of Knotty Pine re-opening?

Have some friends that told me they had - as Action Erection.  Supposed to be a close connection there, and you can taste it in the sauce and the beans.  Everything else was disgusting.

[heironymouspasparagus]

Why does anyone bother ordering sausage or bologna when they go out for BBQ?  You can come up with the same results on your Weber using lump charcoal and a hickory or pecan log.  

Brisket, pork shoulder, and ribs.  That's my holy trinity of BBQ.

We got the 'Grand Champion Platter' at Oklahoma Joe's - not on menu.  Best buy in the place, if you like variety.  Had some of everything, so that's how we got the bologna.  And hot link.  And their sausage....

Sliced turkey as barbeque??  Well, it tasted ok, but not really barbeque.

I have no idea what the sausage is supposed to be, but it had a very strange taste to it.  Would be interested to know if it his own creation.  (Didn't like it very well.)  Ribs were dry and tough.

Beans could definitely be the best on the planet if he left off the green bell pepper.

[Hoss]

Not sure about Monday, but any other day aside from Friday should be good.

You down for tomorrow?  Or is that too short of a notice?

[Conan71]

You down for tomorrow?  Or is that too short of a notice?

Yep tomorrow sounds great. What time can you be there?

[Hoss]

Yep tomorrow sounds great. What time can you be there?

The earlier the better.  I can be there between 10:30 and 10:45 if that works.  If not, really anytime after that.  For once I'd like to try their ribs.

[rdj]

I'll chime in.  The beans, pulled pork and burnt ends at Oklahoma Joes are hands down best on the planet.  The ribs are BurnCo are really good, but they are so different in the way the bark is presented that it's hard to fully compare to others.

[sgrizzle]

Why does anyone bother ordering sausage or bologna when they go out for BBQ?  You can come up with the same results on your Weber using lump charcoal and a hickory or pecan log. 

Brisket, pork shoulder, and ribs.  That's my holy trinity of BBQ.

Maybe because the awards on the wall at Burnco are for "best sausage" and their signature item is sausage wrapped in sausage wrapped in another sausage?

Call me crazy.

[Gaspar]

We got the 'Grand Champion Platter' at Oklahoma Joe's - not on menu.  Best buy in the place, if you like variety.  Had some of everything, so that's how we got the bologna.  And hot link.  And their sausage....

Sliced turkey as barbeque??  Well, it tasted ok, but not really barbeque.

I have no idea what the sausage is supposed to be, but it had a very strange taste to it.  Would be interested to know if it his own creation.  (Didn't like it very well.)  Ribs were dry and tough.

Beans could definitely be the best on the planet if he left off the green bell pepper.

Funny you mention sausage. . . 

Sausage will pick up more smoke than any other meat (because it's porous, and incorporates multiple fats).  If you put sausage on a smoker when it is cold, it will get a very nasty taste, because it will absorb creosote.  The reaction produces an almost "burnt plastic" taste.  I am willing to bet that this is what's happening.  You have to bring sausage (of any kind) up to temperature before adding it to the smoker.  You should really do this with all meats, but especially sausage.

Another thing to keep in mind is that some herbs do not react well with smoke.  Sage (the primary herb in breakfast sausage) is one of the worst herbs to use with culinary smoke.  Sausages with a strong sage flavor can produce strange results (pine tree taste) when smoked.  A mild sausage, is best.  Stay away from meat seasoned with sage, rosemary, bay and marjoram.  If you use these herbs, use them in finishing (after the smoke) only, and use them sparingly, as they compete with the smoke flavor in a bad way. The best rule of thumb in BBQ seasoning is to stay away from any herb with "back of the tongue" flavor.

The spices that work best with the smoke process are the ones on the other end of the flavor spectrum (front and middle of the toungue) like thyme, black or green peppercorn, grains of paradise, paprika, cardamom, celery, cumin, ginger, coriander, allspice, nutmeg (small quantities), and of course onion/garlic powder.  You want to take advantage of the savory nature of these spices and the sweetness of whatever natural sugar you use in your rub/sauce.  Any of the back of the tongue flavor should come from the smoke.

Joe wins awards for his sausage, so it may have just been a fluke, or perhaps a "pit-master in training" problem.

[Conan71]

Maybe because the awards on the wall at Burnco are for "best sausage" and their signature item is sausage wrapped in sausage wrapped in another sausage?

Call me crazy.

You're crazy.  Hey you said to!

I had the sausage wrapped in pork loin a couple of weeks ago.  Pretty creative.

[heironymouspasparagus]

Well hell, let's discuss politics religion and abortion!!! 

Would probably be less contentious...

But food is good to fret over, too.