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November 24, 2017, 11:01:54 am
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Author Topic: Burnco BBQ  (Read 25539 times)
Gaspar
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« Reply #90 on: February 10, 2014, 10:09:37 am »

Then why was he even open?

Typically he has a sign out every day when he is "out of BBQ."  People still stop in for other items.  Probably happened at the tail end of the lunch rush before he had time to change the sign.  Not every business can run with the efficiency of a McDonalds.
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Conan71
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« Reply #91 on: March 26, 2014, 02:01:57 pm »

I treated MC to the Burnco experience finally this morning.  We got there just after 10:45 and the line was to the end of the bar at that point.  It didn’t take long for it to reach the door and out to the curb.  With two cashiers, it looks like 15-20 minutes from the door to the order counter.

We shared a Happy Plate and there’s still enough left for a meal for each of us.  A sample of brisket, ribs, pulled pork, their sausages (all made in house), a slab of The Fatty, bologna (not a bologna guy at all and I like theirs), chicken legs, and a couple of sides.  MC agreed, it’s the best BBQ in Tulsa, if not the best either of us has had.  I can’t think of a place in KC or Memphis that I liked better.

Their raw to-go meat selection looks pretty good as well.  Looks like you can even get a pork/venison sausage.

Quite an interesting set up with all the Hasty Bakes lined up in the kitchen.  I noticed as I was driving off that they had more located in a trailer outside.  I wish them much luck and prosperity in the new spot.

Now I need to try Franklin’s in Austin to see if it is worth all the hype and how it compares to Burnco.  That’s one of the few other BBQ joints I’ve heard of people lining up around the block for.
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« Reply #92 on: March 27, 2014, 12:58:30 pm »

I love BBQ bologna and it seems like you only find it in Oklahoma.  Otherwise I'd say our BBQ is a mix between KC and Texas styles.
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Gaspar
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« Reply #93 on: March 28, 2014, 08:10:15 am »

I love BBQ bologna and it seems like you only find it in Oklahoma.  Otherwise I'd say our BBQ is a mix between KC and Texas styles.

Easy to make.  Here's a little BBQ secret. . .

bologna is like a sponge once it starts to smoke.  If you have a two rack smoker, put the bologna on the bottom rack and do your ribs/briskets/pork butts/chicken above it, and let all of the juices just drip down on it.  It changes the typical BBQ bologna into something magical!
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joiei
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« Reply #94 on: March 28, 2014, 08:46:57 am »

Easy to make.  Here's a little BBQ secret. . .

bologna is like a sponge once it starts to smoke.  If you have a two rack smoker, put the bologna on the bottom rack and do your ribs/briskets/pork butts/chicken above it, and let all of the juices just drip down on it.  It changes the typical BBQ bologna into something magical!

I will definitely try this next time.  Probably this weekend.
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sgrizzle
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« Reply #95 on: March 28, 2014, 09:13:12 am »

I will definitely try this next time.  Probably this weekend.

For the full bunco experience, wait two hours after it's done while other people eat it, then settle for a hamburger.
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Red Arrow
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« Reply #96 on: August 02, 2014, 10:29:24 am »

No need to start a new topic.

I went to a party yesterday which was catered by Burn Co.

Really good stuff.
Ribs, Chicken drumsticks, Brisket, Several sausages, Coleslaw, and the Grilled potato salad.

I didn't have to wait in line and "they" didn't run out of BBQ.
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Conan71
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« Reply #97 on: August 02, 2014, 12:34:37 pm »

Only thing better than Burnco is free Burnco.  Nice going, Red!
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guido911
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« Reply #98 on: August 03, 2014, 12:04:15 am »

Easy to make.  Here's a little BBQ secret. . .

bologna is like a sponge once it starts to smoke.  If you have a two rack smoker, put the bologna on the bottom rack and do your ribs/briskets/pork butts/chicken above it, and let all of the juices just drip down on it.  It changes the typical BBQ bologna into something magical!


Sounds like what you are doing turns bologna "magically" into something else other than bologna.
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heironymouspasparagus
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« Reply #99 on: August 03, 2014, 06:19:08 am »

Sounds like what you are doing turns bologna "magically" into something else other than bologna.


Bologna IS pig-snout magic!!!   Go back and watch Forrest Gump where Bubba is telling all the ways to cook shrimp - insert bologna in every one of those!  And add fried in a cast iron skillet!!  And bologna salad sandwich - make like tuna salad, but add ground bologna!

Yum!



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heironymouspasparagus
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« Reply #100 on: August 03, 2014, 06:19:36 am »

No need to start a new topic.

I went to a party yesterday which was catered by Burn Co.

Really good stuff.
Ribs, Chicken drumsticks, Brisket, Several sausages, Coleslaw, and the Grilled potato salad.

I didn't have to wait in line and "they" didn't run out of BBQ.


Score!!!!

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“When you wage war on the public schools, you're attacking the mortar that holds the community together. You're not a conservative, you're a vandal.”    - Garrison Keillor

Use it up, wear it out, make it do, or do without.

What you do speaks so loud, I cannot hear what you say.
tulsa_fan
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« Reply #101 on: September 10, 2014, 09:20:53 am »

My husband has never been, what is the time to go during the work day to not have to wait hours?  Is it still that crazy busy all the time?  We were going to try and go today
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Gaspar
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« Reply #102 on: September 10, 2014, 09:34:44 am »

My husband has never been, what is the time to go during the work day to not have to wait hours?  Is it still that crazy busy all the time?  We were going to try and go today

Then go now and get in line.
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tulsa_fan
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« Reply #103 on: September 10, 2014, 09:37:47 am »

What about at 1:00 pm?  1:30?  Does he still run out of BBQ?
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Gaspar
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« Reply #104 on: September 10, 2014, 09:52:28 am »

What about at 1:00 pm?  1:30?  Does he still run out of BBQ?

Usually out of ribs and specials by then.  Sometimes out of everything.
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