The Tulsa Forum by TulsaNow

Billy Sims BBQ is moving into the old Captain D's...Can't wait to get a hold of some ribs...hmmmmm

Their BBQ is mediocre at best.

Bixby got a new BBQ joint recently named Jake's Place that is very good. Their sauces are more "Carolina Style" and take you off guard the first time you try them, but they are good, just different, and the meat is very well smoked.

I have been told that Billy is just the namesake and spokesperson for the business and has no real ownership invested.
I have to agree that its good to ok. Not bad though.

I used to love Papa Tom's in Bixby.  Anyone know if they re-opened somewhere else?  That was some great 'que.

Until Knotty Pine reopens, Billy Sims may be the best option for Sand Springs.

From what I understand the man that owned Papa Tom's passed away and his kids had no interest in continuing the business. Might not be accurate, but that is what I heard.

Billy Sims is the only one left fit to eat in the area.  Knotty Pine would be just ahead of them if/when they get back going.  Sad that Rib Crib decided to go the "fast food chain" approach.  At start-up they were almost decent, but that was gone years ago.  OKC doesn't have much to talk about either.

Wild Horse Mountain in Sallisaw is not quite the same since the old man is gone, but still worth the drive.

Will check out Jake's Place this weekend.  Is that the second one of the Jake's Place in Broken Arrow??  I'm betting yes.  They are pretty good, but it ain't a bar-b-que place.

Any other suggestions??  I am ALWAYS looking for good bar-b-que.  Always!

The Jake's Place in Bixby is their first restaurant. The owners have been doing catering and BBQ competitions for years and finally decided to open a permanent place. From what I understand they were originally going to have a place in Regal Plaza but when the developer went belly up and Spirit Bank took over the property there were all sorts of issues and they ended up opting for the local in downtown, such as it is, Bixby.

Interesting.  I wonder how they were able to register that name for the business when there is already one in the immediate area?

Will try it this weekend, if I can find it.

Elmer's and Wilson's are excellent.  Rib Crib is the McDonalds of BBQ.  A bland facsimile of real BBQ.  Sims is good but not great.

Is Jake's the BBQ joint that sometimes has a trailer parked at 61st and Lewis?

A Jakes in B.A. ? Are you talking about the old Runts near Bass Pro ?
Elmers was also mentioned. They were very good when Elmer and his Wife was alive. But the kids or grandkids have just not(IMO)not lived up to Elmers standards.
I have been told that Wilsons BBQ here in B.A. at 145th and 81st is very good.
I havent had Rib Crib in forever because of the food the last two times I did.

Probably. I know I have seen their trailer all over town.

Wilson's original location was still good last time I was there, however I've gotten mixed results with the 11th street one.  I can only assume on a couple of early lunches I had there they were trying to use up day-old re-heats at 11th as the meat was very dry, not a good idea in BBQ.

BBQ simply is not a food that translates well to a chain.  At least not for serious afficionados.  It's something the chef puts their soul into and very much an art. 

BBQ is hard to quality control.  A brisket that comes out of the smoker may be excellent, but when left on a steam table for 10 minutes after being cut, it becomes dry and grainy.

Cooks have to juggle food quality with food cost.  Good BBQ restaurants throw away a lot of meat.  That's hard for a chain concept to do.

Billy Simms is not the best, but they have figured one thing out. . . When meat comes out of the smoker it is not sliced.  It is wrapped in cellophane and either put into a warmer or refrigerated immediately (sometimes they quarter it first depending on traffic).  This stops the cooking process.  When they rewarm it and cut it it's as juicy as it was when they took it from the smoker. 

The thing they do bad is that they over smoke everything!  12 hours for a 1/2 rack of ribs. . .please.  If they cut that to 4 or 5 and adjusted their heat accordingly they would have a better product. MYO

I lay down a pretty heavy 3 to 4 hour smoke on mine then wrap it in foil and allow it to continue to cook.  If I have ample time, I throw everything into an igloo cooler (less ice) still wrapped in foil and allow it to continue to cook for another hour to hour and a half if I'm doing large quantities.  When I've been real short on time, I will finish out in an oven after a two hour smoke (I know sacrilege, but it comes out falling apart and succulent), that's one short-cut to very tender pork butt and brisket.

A+

I approve of this message.

Wilson's original north side place is ok, but others not worth the effort.  Pretty bad.

Jake's Place is a little diner type place at 81st and 145th in BA.  Been there for 10 or 12 years.  Not just bbq. 

Babb Brothers is a little trailer at southwest corner of 31st and Sheridan in a gas station parking lot.  Have never been disappointed eating there, just have trouble getting there during his hours.  Very good.

Don't look at the place while you are driving up to it...you might decide not to try, but you should not be disappointed.

+100 on Rib Crib.  alot of my friends like it.  I tell them it's like the Appleby's of BBQ, but I like your analogy too.  I think the Appleby's analogy works better though.  Not many items on Rib Crib's menu have that McD's low low price.

I know people in KC who have all this excellent BBQ option to choose from, and they go where?  Freaking Rib Crib.

I do go to Big Daddy's now (one in BA, one at 11th/Garnett).  I miss the Legends at 26th/Memorial though.

Rib Crib has its place in the market.  It’s a franchise, which means that the focus is on process, duplication and consistency rather than just quality. 

Calling Rib Crib at the “McDonalds of BBQ” is the highest complement to a chain concept, since McDonalds is the most successful chain restaurant in the world.
 
Rib Crib is wildly popular because they offer a consistent product, and market it very well.  They will never have the “best” BBQ, but they will certainly make more money and be more successful than anyone else.
 
Rib Crib has some of the best marketing in the country for a small chain!  That gives them "top of mind" recognition in the markets they serve.

The Gates chain in Kansas City is the exception to the rule.  They take their BBQ very seriously.  I wish they would expand into Tulsa.

Not a chain.  Family owned.  Family operated.  They used to be better, but some of the younger kids that are running the stores now are less concerned with quality.

Is Jakes at 81st and 145th a BBQ joint ?
Wasnt it a something USA sandwich place with another location at 51st just West of Lewis. Not very good if I remember correctly.
Also does anyone know what is moving into the old Runts building ?

But it is a chain.  A local chain, but a chain none the less.  There are six locations around the KC metro.  I would consider six locations a small chain.  I haven't been there since 2002, but it was excellent back then.  When did it decline in quality?

Is Billy Ray's on SW Blvd and Hwy 75 still there?

It's not right off the exit off of 75, but there is a Billy Ray's on SW Blvd close to the I-244/US 75 freeway.  I recommend their BBQ.

I should have said where 75 goes over but oh well. I used to eat there alot in the mid 80's and up until I moved from Tulsa. Went there one night for all you can eat ribs and the waitress would get abiut 3 feet from the table and kind of toss the next tray of ribs for fear of loosing a finger.  ;)

Marketing?  Yeah, it's good.  Food.  Mediocre.  At best.  If you've never been an aficionado of BBQ (and I'm damn near close to one), then I'm sure you'll eat their mediocre pulled pork and be on your way and be satisified.  Or you might laud the interesting Bar-b-rito.

If was to travel to KC though, and I do on occasion, Arthur Bryant's ALWAYS gets the visit when I'm in town.  I need to buy some more of their sauce...that reminds me.

I'm just saying that in this part of the country, the mom and pop joints like Legends or like Big Daddy or Billy Ray's are the ones I frequent.  My boss (who is also a pretty close friend of mine) LOVES Rib Crib.  We usually lunch together.  If he goes with his SO and they vote on RC, I'm not going.

I admit that I'm a self-professed BBQ snob.  My main beef (no pun intended) with Rib Crib is their sauce is the same type of sauce that most commercial BBQ sauces that you buy at the grocery store.  KC Masterpiece sauce is a good example of this type of sauce.

I wasn't that impressed with Arthur Bryant's.  Have you ever tried LC's in Kansas City?  The main location is on Blue Parkway.  Their sauce is a little sweeter than I usually prefer but somehow it works.  LC's is probably the best little-known BBQ joint in KC.

I haven't ever tried it, but I've heard Oklahoma Joe's is good.

I think Arthur Bryants gets overlooked a little because of the sauce.  It's not traditional sweet/tangy.  Has a pretty good bite with a lot of celery powder in it.

They have the BEST burnt tips though.  I don't know of any place who really serves them right, but AB does.  At least did last time I was there.

I haven't really tried a whole lot of other places in KC.  I did some years back, but forgot the names.  But of all those, wasn't one I didn't like.  BBQ is to KC as wings are to Buffalo NY.

My friends and I absolutely hated Arthur Bryant's sauce. Unfortunately, we didn't figure that out until we had poured it all over our food. It really put me off of KC-style BBQ, since everyone said it was the best KC had to offer.

Bryant's sauce is nothing like most KC BBQ joints' sauce.  Most KC BBQ sauce is tangy red tomato based sauce without too much molasses. Bryant's is just....weird.

Good to know. I'll have to try something else next time I run up there; I heard Oklahoma Joe's was pretty good.

Head Country sauce!!

Only gripe about it is the ketchup base that so many places use.  Ketchup is NEVER a valid base for bbq sauce.  Tomato paste or sauce is.

I'm not a big fan of Head Country sauce.  It's good on burgers, but not on BBQ brisket or pork.

It's like Scotch, really...an acquired taste.  I could drink it like milk...

I think Wilson's north is good, 11th street can be a little dry.  Elmer's & Albert G's are hit or miss for me.

I'm real curious to see if Blake Ewing can get a BBQ restaurant opened in the Blue Dome.  I think it would do great downtown.

I love Van's Pig Stand in Norman.  I also like Jake's Rib in Chickasha.

Do you mean you could drink Scotch or Arthur Bryan's sauce like milk?   ;)

I have yet to find a decent BBQ sauce for anything that I cook (traditional BBQ mind you; AB's is not traditional in the local sense).  So I use Head Country Mesquite.

Both, depending on the Scotch.  Glenlivet does nicely.  Now that I've actually had some.

How has no one mentioned Albert G's?  I love their sliced beef, ribs, and baloney.  It's so consistent and so good.  Otherwise I love me some Elmer's.

BTW, as far as I can tell from my travels, smoked baloney is unique to Oklahoma.  Anybody know different?

And big ups--BIG ups--to Head Country.  That's the real deal.

LOL!

Take 50% head country and 50% KC Masterpiece and mix them together. 
Taste and tell me what local restaurant it is?  ::)

If you like good sauce go with 3 Guys Smokin' Raz or Smokin' Blues. . . in a few months they will also have the Smokin' Black Gold. 

The Raz and the Blues have won in over 200 BBQ and sauce Championships and garnered 14 awards in various categories at the KC Royal.  The Raz is a tomato based sauce and the Blues is a vinegar based.  There is also a Raz Bold (spicy). 

Reasor's at 18th and Yale, and the one in Jenks will have it on the shelf in the next couple of weeks.  Most good butcher shops carry it now.  It costs a couple dollars more than the standard table sauce (Head Country) but it's worth it. . .100% natural no preservatives or MSG.  Made with fresh ingredients, no processed, or food additives.


How's that for a commercial?

Here at work,me and my co worker like Stone Mill right down the street on 145th E Av.
Our boss on the other hand does not. His gripe is. They dont cook the sauce in the meat, they put it on the side.
So when he gets a vote on what we eat. He has to have Famous Daves"Trash can Lids" And as far as me and my bud are concerned. Thats a perfect name for them, Trash.

Carlton Place makes some of the best BBQ sauce I've ever had.


His "bluesberry sauce" is a winner.

Is the Smokin Blues sauce the same sauce that the...oh crap what's the name....errrr.....The Clubhouse Grill in Regal Plaza has on their menu? The wife and I were there not long ago and the sauce was pretty good, the ribs it was on.....not so much. The sauce reminded me a lot of the "Bluesberry" Sauce that Steamroller Blues had when they were in business. I will have to keep my eyes open for it at Reasor's.

Some other made in Oklahoma Sauces I like:

Selmon Brothers - Hot is better than the mild. Made in Eufaula.
John's - Especially the hot version. Made in Okemah.

Absolute dog food.  Closest place to my office and I won't go there anymore.  The Que isn't what it used to be and their produce selection for salads was horrible.  No turn off quite like getting brown lettuce in a salad...woof!

Unk Steve's.

thread drift warning

[youtube]http://www.youtube.com/watch?v=NsQ0LX4LZ6c[/youtube]

B...b...b...Bushwood...A dump?!?!?!

It is the very same as the "Bluesberry" from Steamroller.  As for the Clubhouse, they have some management difficulties that they are trying to work through.  I am not fond of their ribs, the pulled pork is pretty good.  I think they could do better, on that too.  They will either improve or vanish.

I miss Steamroller, but the good news is that Tom Dittus will be featuring 3 Guys sauces at his new restaurants too, and he's got quite a few new things in the works.

I absolutely miss Steamroller (last time I went was in the mid/late 90s...they were the one down on SoBo, right?).  Their food was top-notch and I liked the location.

They had the best smoked chicken enchiladas I have ever had.  Excellent brisket too.  I have many fond memories sitting at the bar and downing pints.

I don't even know what's there now.  I just walk by it on my way to the wine bar.

They also had great bands performing every weekend.

I think it's still Oscar's Gastro Pub.  I've been once.  A forgettable experience.

You're a lot of woman, you know that? Yeah, wanna make 14 dollars the hard way?

That's too bad.  I've always had good experiences there.

I have to say that when I usually go to any BBQ place I want to try the food without any sauce on it to begin with so that I can taste the smoke and the rub without it being covered up by the sauce. A good sauce can hide poorly smoked and seasoned meat. I have a dry rub reciepe for pork ribs that doesn't need any sauce.

To anyone on TN if you come to Phoenix here are two places you shoud try:

http://www.joesrealbbq.com/ (http://www.joesrealbbq.com/)

http://www.honeybearsbbq.com/ (http://www.honeybearsbbq.com/)

I highly recommend them both.

I'd love to.  Will they require my papers?

Ooooo, left jab to prepare for the upper cut

Only if you're not house broken. ;)

Take your passport.  You can now get a little business card size passport in addition to the regular one (about $20) that can be used for Mexico, Canada, Bermuda (I think) and Arizona.  Kind of handy for "local" foreign travel.

Shame about Billy Ray's.  They used to be very good.

And Stone Mill is close, too, but it ain't even really a bbq place.  And true, it ain't that great.
Sorry about the boss.

Can't argue with either of those statements. Billy Sims is ok if you don't have another choice, but it sure wouldn't top my list.

Jake's in Bixby is pretty good. Their red sauces are a bit vinegary for me but they aren't bad if you mix their hot and regular together. They have a couple of white sauces that are in the Carolina style. The hot version of the white sauce is good on their pulled pork, don't really like it on anything else. The regular white sauce is a little too salty and I don't care for it at all. The only two sides I've had there are the beans and the cole slaw. Beans have always been good and the slaw, while different, is good. It isn't the sweet slaw everyone out here is used to though so be warned. Service has always been excellent as well which is a big plus for me.

Now that I have written my mini review I'm hungry!!!

Welcome aboard, Shiner.  Please don't be a stranger, we need more food reviewers.  The pay sucks, but it's so rewarding  ;)

Me too!