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!!!
GET THE RIBS!
+1, been there are done that. BurnCo is good food!
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.
Quote from: Conan71 on November 17, 2011, 12:48:13 PM
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!
Quote from: Gaspar on November 17, 2011, 01:30:30 PM
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.
Quote from: Conan71 on November 17, 2011, 01:32:06 PM
Without a doubt. Is there just a hint of allspice in their rub? There's something that really stood out in that.
Duh! ;)
Quote from: Conan71 on November 17, 2011, 12:48:13 PM
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.
Technique, equipment, experience, and ingredients. You can't beat it!
Quote from: Gaspar on December 05, 2011, 07:25:46 AM
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.
Got to go there. Get the taste out of my mouth from that other place.
Quote from: heironymouspasparagus on December 05, 2011, 09:36:05 AM
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:
(https://lh3.googleusercontent.com/-q3qunev4u0Q/TtksxDxvlrI/AAAAAAAABq8/Vya9vU-ZV5Y/s912/2011-12-02_11-47-12_7.jpg)
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!
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.
Quote from: Conan71 on December 05, 2011, 02:45:58 PM
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.
Quality is the only way to go, unless you are just in it to sell beer.
Quote from: Gaspar on December 05, 2011, 02:54:38 PM
Quality is the only way to go, unless you are just in it to sell beer.
Or to sell bland BBQ that will do little more than make a turd and a buck.
Quote from: Conan71 on December 05, 2011, 02:45:58 PM
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.
A restaurant in this town is going to need repeat business. Sounds like you are already advocating that for them which will probably result in more money longterm.
Quote from: Red Arrow on December 05, 2011, 03:05:44 PM
A restaurant in this town is going to need repeat business. Sounds like you are already advocating that for them which will probably result in more money longterm.
Word of mouth may not be the best advertisement, but it is the most effective. Witness alone the business Burn Co. has gained from people chatting it up here and I would imagine no one else will even bother with Action Erection or whatever the other "BBQ" place is out south.
I believe that Adam currently has a 0% advertising, social media, PR, and graphic design budget.
Quote from: Conan71 on December 05, 2011, 03:23:00 PM
Word of mouth may not be the best advertisement, but it is the most effective. Witness alone the business Burn Co. has gained from people chatting it up here and I would imagine no one else will even bother with Action Erection or whatever the other "BBQ" place is out south.
I would certainly recommend that others try the Action place - why should I be the only one to suffer!!??
My comments elsewhere are just my observations.
Kind of like when someone has a drink of something really bad. And they say, "Yuck! Here you try it..."
Just so they can share the misery.
Quote from: heironymouspasparagus on December 05, 2011, 03:54:42 PM
I would certainly recommend that others try the Action place - why should I be the only one to suffer!!??
My comments elsewhere are just my observations.
Kind of like when someone has a drink of something really bad. And they say, "Yuck! Here you try it..."
Just so they can share the misery.
I try to prevent the spread of ptomaine poisoning myself.
Quote from: Conan71 on December 05, 2011, 04:03:06 PM
I try to prevent the spread of ptomaine poisoning myself.
I don't believe there is a bacterial component involved. The temperatures all seemed to be reasonable (and being a "certified food manager", I am attuned to that at restaurants). It's just gross.
Adam & Robbie & Burnco have a fb acct.
Best new hole in the wall for 2011! (and I eat healthy).....
Well, we finally made it over there yesterday. Got ribs. Long story short - I definitely like Albert G's place a lot!! Even more now.
Let the sacrilege begin...
Went straight to all ribs, so cannot comment on the beef and pork. I wish we had gone ahead and tried them, also, to get a balance. Don't know where or how to start this, but we just didn't appreciate the ribs as much as many commenting here. They were tender and beautiful with a fantastic looking bark and color throughout. The complaint is that the rub swamped the flavor of the meat so massively that it was clearly a case of "would you like a little rib with your rub"? The overall result was not great.
Beans - modified ranch style, which is ok, but not baked beans. Others in party didn't like the ranch style.
Slaw - cabbage flavor was good, and color excellent, but there was no mayo, mustard, or vinegar flavors to make it into slaw, so was just shredded cabbage. Needs help, but could have potential. If it were me, I would put in some of each and then roast a jalapeno pepper, remove seeds, blend and put a tablespoon of that mushy pepper in the rest of the mix.
Grilled potato salad - flavor was interesting, but nowhere near being a potato salad. Need another name for that. But the big complaint here was if you are gonna call it potato salad, there should be more than 5 pieces of potato and there should NOT be 20 to 25 pieces of onion. It IS grilled onion salad with a hint of potato. (Ratio recommendation - at least 75% potatoes and then onions and whatever else want to put in - celery?.) Maybe the mix was incomplete...
The biggest puzzle was that for $10.99, I would expect a 'rib dinner'. There were ribs, 1 side, and a small drink. For a price in that range, other places put on two sides PLUS texas toast, pickle spear, onion, and a pepper. (Black Jaxx in Oologah did that with a two meat dinner for $9.99. And he still makes the best ribs, brisket, pork, ham, and chicken in the area - even edges out Albert G's. Unfortunately, only doing catering now. Sad.)
Quote from: heironymouspasparagus on December 11, 2011, 08:33:02 PM
Well, we finally made it over there yesterday. Got ribs. Long story short - I definitely like Albert G's place a lot!! Even more now.
Let the sacrilege begin...
Went straight to all ribs, so cannot comment on the beef and pork. I wish we had gone ahead and tried them, also, to get a balance. Don't know where or how to start this, but we just didn't appreciate the ribs as much as many commenting here. They were tender and beautiful with a fantastic looking bark and color throughout. The complaint is that the rub swamped the flavor of the meat so massively that it was clearly a case of "would you like a little rib with your rub"? The overall result was not great.
Beans - modified ranch style, which is ok, but not baked beans. Others in party didn't like the ranch style.
Slaw - cabbage flavor was good, and color excellent, but there was no mayo, mustard, or vinegar flavors to make it into slaw, so was just shredded cabbage. Needs help, but could have potential. If it were me, I would put in some of each and then roast a jalapeno pepper, remove seeds, blend and put a tablespoon of that mushy pepper in the rest of the mix.
Grilled potato salad - flavor was interesting, but nowhere near being a potato salad. Need another name for that. But the big complaint here was if you are gonna call it potato salad, there should be more than 5 pieces of potato and there should NOT be 20 to 25 pieces of onion. It IS grilled onion salad with a hint of potato. (Ratio recommendation - at least 75% potatoes and then onions and whatever else want to put in - celery?.) Maybe the mix was incomplete...
The biggest puzzle was that for $10.99, I would expect a 'rib dinner'. There were ribs, 1 side, and a small drink. For a price in that range, other places put on two sides PLUS texas toast, pickle spear, onion, and a pepper. (Black Jaxx in Oologah did that with a two meat dinner for $9.99. And he still makes the best ribs, brisket, pork, ham, and chicken in the area - even edges out Albert G's. Unfortunately, only doing catering now. Sad.)
Make sure that you let them know about your experience. I too like Albert G's, but I like Burn more because it's closer to the bold flavors I'm accustom to. I'm glad to see that not everyone on this forum shares the same taste in Q. Of course, I think you should go back and try the other meats, so that your review can cover all aspects.
Quote from: Gaspar on December 12, 2011, 09:35:39 AM
Make sure that you let them know about your experience. I too like Albert G's, but I like Burn more because it's closer to the bold flavors I'm accustom to. I'm glad to see that not everyone on this forum shares the same taste in Q. Of course, I think you should go back and try the other meats, so that your review can cover all aspects.
Absolutely. And I have been kicking myself that I didn't go ahead and do that when was there. I guess I was in "eating lunch" mode rather than experimenting new food mode. Big mistake.
I liked the flavor of the rub, it was just buried the taste of the rib too much. And everything else about it looked great - very good visuals.
http://thislandpress.com/12/16/2011/charles-smith-at-burn-co-bbq/ (http://thislandpress.com/12/16/2011/charles-smith-at-burn-co-bbq/)
QuoteWashington-based winemaker Charles Smith and local wine distributor Scott Large take us to Burn Co. BBQ, where they unapologetically indulge in the hedonistic, meaty masterpiece that's known only as "The Fatty."
Quote from: Townsend on December 16, 2011, 10:37:36 AM
http://thislandpress.com/12/16/2011/charles-smith-at-burn-co-bbq/ (http://thislandpress.com/12/16/2011/charles-smith-at-burn-co-bbq/)
Very nice. Not sure I like the slow-motion eating sequence though.
Grow some balls,purse swingers and head to north tulsa....
Anyone try Oklahoma Joes over the weekend?
Quote from: rdj on December 19, 2011, 10:03:56 AM
Anyone try Oklahoma Joes over the weekend?
Yes, at a table of KCBS judges. Definitely going back.
What was the judges take on it?
We also went to Big Anthony's. Will write about each in their posting areas.
We ate at the original Big Earl's in OKC last night. Good tender meats, but the meat was not overly smoky. Curious if they've gone the way of pink salt like so many other chains have gone. :-\
Quote from: Conan71 on December 19, 2011, 03:11:46 PM
We ate at the original Big Earl's in OKC last night. Good tender meats, but the meat was not overly smoky. Curious if they've gone the way of pink salt like so many other chains have gone. :-\
Hard to say. I get to eat there once or twice a month with people taking me out to lunch. I'm not sure they actually cook there (I-35 at Moore). They may do the commissary thing. Usually edible, but nothing exceptional. They do have two sides and pickle, onion, pepper with the meal, though, unlike so many of the newbies here.
Have you tried Dale's in Moore? They keep moving, so it is hard to track them down, but they usually are better than Earl's.
Quote from: heironymouspasparagus on December 19, 2011, 04:49:43 PM
I get to eat there once or twice a month with people taking me out to lunch.
Do you, at times, go by the name "Fancy"?
Quote from: Townsend on December 19, 2011, 05:23:48 PM
Do you, at times, go by the name "Fancy"?
Not yet. Think I should?? Would it help?
Naw, I'm just a mooch and a free lunch whore....
Quote from: heironymouspasparagus on December 19, 2011, 04:49:43 PM
Hard to say. I get to eat there once or twice a month with people taking me out to lunch. I'm not sure they actually cook there (I-35 at Moore). They may do the commissary thing. Usually edible, but nothing exceptional. They do have two sides and pickle, onion, pepper with the meal, though, unlike so many of the newbies here.
Have you tried Dale's in Moore? They keep moving, so it is hard to track them down, but they usually are better than Earl's.
There's definitely a smoker in the one up on Western, in fact, the entire restaurant is a smoking section. Just didn't have as much depth of smoke.
There may be one in Moore, too, just haven't paid enough attention to know for sure.
It's kind of like another chain - better than McDonalds, but nowhere near as good as Cheesecake factory.
Quote from: heironymouspasparagus on December 19, 2011, 05:51:00 PM
There may be one in Moore, too, just haven't paid enough attention to know for sure.
It's kind of like another chain - better than McDonalds, but nowhere near as good as Cheesecake factory.
And they don't make the cheesecakes on site at Cheesecake Factory. When Fadler's had their grocery over across from Sam's in Tulsa, they sold the CF cheesecakes there.
Just another pre-packaged crap factory.
Quote from: Conan71 on December 19, 2011, 05:58:55 PM
And they don't make the cheesecakes on site at Cheesecake Factory. When Fadler's had their grocery over across from Sam's in Tulsa, they sold the CF cheesecakes there.
Just another pre-packaged crap factory.
The story I have been told is that everything comes out of a commissary in CA, where they started. Whatever they do, it has always been fairly decent when we have gone there. It exceeds my typical chain restaurant expectations. Unlike Appleby's, Texas Roadhouse, and all those kind of 'theme' restaurants.
I even like Panda Express for what it is. Pei Wei is probably a little better, but still a chain.
Quote from: Conan71 on December 19, 2011, 05:58:55 PM
And they don't make the cheesecakes on site at Cheesecake Factory. When Fadler's had their grocery over across from Sam's in Tulsa, they sold the CF cheesecakes there.
Just another pre-packaged crap factory.
Is that true? The ones you can get at Target and other places are not very similar to what they sell in the restaurants. Like Uno's Pizza frozen in the grocery store is not at all what they sell at the local stores (which is also not the same as what is sold in Chicago at the Original Uno's and Due's)
Quote from: swake on December 20, 2011, 10:08:35 AM
Is that true? The ones you can get at Target and other places are not very similar to what they sell in the restaurants. Like Uno's Pizza frozen in the grocery store is not at all what they sell at the local stores (which is also not the same as what is sold in Chicago at the Original Uno's and Due's)
I was told the ones at Fadler's were the ones they provisioned for the Cheesecake Factories in the area. The Fadler's Grocery had a lot of items from their provisioning business.
First trip to Burn Co. for lunch this afternoon. Got there around 1...right when they put up a "Out of Food" sign on the front door. They sold us a $5 "refugee" plate of the last of the meats...each got 2 ribs...chicken leg...big pile of links and the "fatty" sausage. Plus beans...bread and drink.
I'm no bbq expert...but it's easily the best I've had in town.
Quote from: charky on December 20, 2011, 02:16:20 PM
First trip to Burn Co. for lunch this afternoon. Got there around 1...right when they put up a "Out of Food" sign on the front door. They sold us a $5 "refugee" plate of the last of the meats...each got 2 ribs...chicken leg...big pile of links and the "fatty" sausage. Plus beans...bread and drink.
I'm no bbq expert...but it's easily the best I've had in town.
That was your first mistake...but sounds like it worked out for ya...
Quote from: charky on December 20, 2011, 02:16:20 PM
First trip to Burn Co. for lunch this afternoon. Got there around 1...right when they put up a "Out of Food" sign on the front door. They sold us a $5 "refugee" plate of the last of the meats...each got 2 ribs...chicken leg...big pile of links and the "fatty" sausage. Plus beans...bread and drink.
I'm no bbq expert...but it's easily the best I've had in town.
Have you tried Albert G's?
Quote from: heironymouspasparagus on December 20, 2011, 02:45:25 PM
Have you tried Albert G's?
I'm a huge Albert G's advocate, but there is something about Burn Co. I can't quite put my finger on that makes me like it a little more. Maybe it's the smaller batch philosophy of making a reasonable profit off a small batch of BBQ.
Don't get me wrong, Chuck Gawey at Albert G's does a great job and there's some passion in his 'que, but not quite like the boys up at Burn Co. I hope they never decide to go "big".
Quote from: Hoss on December 20, 2011, 02:25:01 PM
That was your first mistake...but sounds like it worked out for ya...
Yeah...I knew we were pushing it. And we were literally the last 2 people to be served today.
I don't know how they make that fatty sausage (it was like a meat loaf with a solid sausage in the middle) but it was outstanding.
Quote from: heironymouspasparagus on December 20, 2011, 02:45:25 PM
Have you tried Albert G's?
Completely different playing field.
Albert G's is "safe BBQ".
Burn is thrilling BBQ.
Quote from: Gaspar on December 20, 2011, 03:16:59 PM
Completely different playing field.
Albert G's is "safe BBQ".
Burn is thrilling BBQ.
Yep, that's true. I want to try the big fatty. Looks like it is to die for!
Quote from: heironymouspasparagus on December 20, 2011, 03:33:58 PM
Yep, that's true. I want to try the big fatty. Looks like it is to die for!
Or to die from. Ether way you have a smile on your face.
Had a craving I couldn't' get off my mind today. Special was the sausage stuffed pork loin. As per usual when I arrive early, they gave me some great morsels on wax paper while waiting to order, chopped beef, a couple of small ribs, sliced beef and some of the tenderloin. The tenderloin they use is off the hinges moist and a large cut.
Important note: word has made it around. I got there slightly before 11:10, there were already about 20 or so people in the restaurant seated and eating. By 11:20 the line was out the door and it looked like about a 20 minute wait.
I highly recommend forgoing breakfast or having a light one and arriving about 10:30 to 11 for your fix.
Yep.. best BBQ I have ever eaten. Friend of a friend started this place. It has only gotten better and better and better.
Quote from: EricP on February 16, 2012, 11:27:04 PM
Yep.. best BBQ I have ever eaten. Friend of a friend started this place. It has only gotten better and better and better.
Damn you guys; now I want to go back tomorrow for lunch...
Quote from: Hoss on February 16, 2012, 11:45:18 PM
Damn you guys; now I want to go back tomorrow for lunch...
Hit me up...
I like to go on Saturdays when it is a little less hectic sometimes. Even on Saturdays you need to go early, think of it as brunch.
I must be broken. I went with three others and our reviews were the following:
1. A lot of reliance on salt
2. The beans aren't anything special (it's just a ranch style beans mixed with pork n beans, people)
3. The potato salad was good, but not potato salad
4. The hot links' skin was tender but they had no spice whatsoever
5. The fatty was unique but not that exciting or flavorful
6. The menu is horrid (Some things seem to come with sides, some don't but you have to guess. The only meat you can order without a bun according to the menu is ribs.) I even took a paper copy home to review to make sure I wasn't missing something.
7. Ribs were ok
8. Brisket was all the flavor of rib crib with none of the moisture
So I'm not sure why its worth the hassle of cramming into a place that seats 50 but has 100 in line.
Quote from: sgrizzle on February 17, 2012, 07:16:06 AM
I must be broken. I went with three others and our reviews were the following:
1. A lot of reliance on salt
2. The beans aren't anything special (it's just a ranch style beans mixed with pork n beans, people)
3. The potato salad was good, but not potato salad
4. The hot links' skin was tender but they had no spice whatsoever
5. The fatty was unique but not that exciting or flavorful
6. The menu is horrid (Some things seem to come with sides, some don't but you have to guess. The only meat you can order without a bun according to the menu is ribs.) I even took a paper copy home to review to make sure I wasn't missing something.
7. Ribs were ok
8. Brisket was all the flavor of rib crib with none of the moisture
So I'm not sure why its worth the hassle of cramming into a place that seats 50 but has 100 in line.
Sure you were at the right place?
I do agree with the beans comment. They could do better on beans, but I don't go there for beans.
Everyone's tastes are different, Grizz. But I'm seeing more and more FB posts and word of mouth that BurnCo is the best BBQ in Tulsa. I certainly agree and I've never thought of it as being too salty. Sides are nothing more than an amusement item at a BBQ joint for me. I'm a carnivore. I like dead animals with a smoky flavor.
Anyone still eating at Blake's BBQ place downtown? I never hear anything about it anymore.
Quote from: Conan71 on February 17, 2012, 08:43:40 AM
Everyone's tastes are different, Grizz. But I'm seeing more and more FB posts and word of mouth that BurnCo is the best BBQ in Tulsa. I certainly agree and I've never thought of it as being too salty. Sides are nothing more than an amusement item at a BBQ joint for me. I'm a carnivore. I like dead animals with a smoky flavor.
Anyone still eating at Blake's BBQ place downtown? I never hear anything about it anymore.
I ate there last weekend and it was pretty meh. The brisket I got was OK, it was tender enough but very greasy no smoke at all. My wife's pulled pork was dry and flavorless. They also don't really have a hot BBQ sauce. Truly Rib Crib is better. It was disappointing enough that the next day we went to Oklahoma Joe's to have real BBQ.
I have to say, worse than the food, the service was downright poor. I hate it when you don't get your salads before the meal but maybe that was by design. What really made it bad was that out server asked how our food was 30 seconds after it's dropped on the table before we even had a chance to take a bite. She then asked about desert less than 5 minutes later just as we were starting to eat and then left the check before our food was even half eaten. We had been in the building 15-20 minutes and we have a check on the table. I hadn't even finished my first beer. I certainly didn't have a second one there and probably would have. Oklahoma Joe's was having all sorts of service issues too, i think it was the cashier's first day and she was struggling but at least she was very nice. The food was really good which made it better.
Quote from: Conan71 on February 16, 2012, 11:56:37 PM
Hit me up...
I'll have to wait now; I have a 10am meeting that likely won't break until 1130, and that's just far too late to enjoy BurnCo. Maybe Monday? Or someday next week?
Quote from: Hoss on February 17, 2012, 09:42:07 AM
I'll have to wait now; I have a 10am meeting that likely won't break until 1130, and that's just far too late to enjoy BurnCo. Maybe Monday? Or someday next week?
Not sure about Monday, but any other day aside from Friday should be good.
Quote from: Gaspar on February 17, 2012, 07:24:03 AM
Sure you were at the right place?
I do agree with the beans comment. They could do better on beans, but I don't go there for beans.
Yup, as I said even brought a menu home. The wife and Charlie Sheen were with me too and all said the same thing.
I can understand some things being off, but between us we ordered everything on the menu except the bag of chips. I even ordered an extra side of hot links and we all tried it. Tasted like a brightly colored large hot dog.
Couldn't judge the sauce because I didn't have enough to taste it.
Maybe that's it. the chips are awesome.
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.
Quote from: ARGUS on February 17, 2012, 03:36:24 PM
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.
Yes, sorry. I was talking about Back Alley. I hope they get better. I love Joe Mama's, best pizza in town. Was disappointed by Back Alley and shocked at the service because the service has always been great at Joe Mama's.
Okie Joe's was great, they were just struggling with their iPad based ticket and payment system.
Back Alley bbq is ..ok. Service? hahahahaha.
Andollini's (sp?) is pretty good pizza and ridiculously huger servings.
"y'all rock yer weekends!
I'd say Back Alley is the best BBQ inside the IDL. Ha!
It needs some work. Their more creative items like their Fatty sandwhich (not a copy of Burnco) have never been served and their smoker lacks smoke. I do like their house sauce though, have a qt in my refrigerator.
I also was not a fan of Albert G's
I like Wrangler's in South Tulsa, want to try Oklahoma Joes.
I have a smoker at home so merely applying smoke flavor to meat does not impress me.
Quote from: sgrizzle on February 17, 2012, 08:37:51 PM
I'd say Back Alley is the best BBQ inside the IDL. Ha!
It needs some work. Their more creative items like their Fatty sandwhich (not a copy of Burnco) have never been served and their smoker lacks smoke. I do like their house sauce though, have a qt in my refrigerator.
I also was not a fan of Albert G's
I like Wrangler's in South Tulsa, want to try Oklahoma Joes.
I have a smoker at home so merely applying smoke flavor to meat does not impress me.
The sauce was good, I liked it, but I like mine hot and there was no option. In fact the house sauce was supposed to be hot and just wasn't.
I still need to try Burn Co but that's a hard place for me to get to for lunch. Do they have plans to add dinner?
Quote from: ARGUS on February 17, 2012, 04:01:35 PM
Back Alley bbq is ..ok. Service? hahahahaha.
Andollini's (sp?) is pretty good pizza and ridiculously huger servings.
"y'all rock yer weekends!
We tried Andolini's and it was really good. But not as good as Joe Mama's and a lot more expensive. They do have great salads though, maybe the best in town after the Celebrity Club.
Quote from: swake on February 17, 2012, 09:05:09 PM
In fact the house sauce was supposed to be hot and just wasn't.
You must have become acclimated to hot stuff. That's a good thing, it allows you to taste the flavor instead of the hotness.
Burn Co. Has never disappointed anyone I know. The subjective nature of BBQ is part of the beauty of the art. A good pit master understands a "flavor profile" and tries to offer as many of the elements that he/she can to satisfy a local population.
Any BBQ business that stays open for over a year, obviously has an offering that appeals to a segment of the population. It's even more impressive when the food is so good that they can get away with just offering the food alone. Perhaps just a napkin on the side.
Quote from: sgrizzle on February 17, 2012, 08:37:51 PM
I'd say Back Alley is the best BBQ inside the IDL. Ha!
It needs some work. Their more creative items like their Fatty sandwhich (not a copy of Burnco) have never been served and their smoker lacks smoke. I do like their house sauce though, have a qt in my refrigerator.
I also was not a fan of Albert G's
I like Wrangler's in South Tulsa, want to try Oklahoma Joes.
I have a smoker at home so merely applying smoke flavor to meat does not impress me.
Methinks you aren't being very objective on Back Alley.
It's a lot of money for seriously mediocre BBQ. I do like the sauce, the rosemary is a nice touch. Unfortunately, they are taking some short cuts by using chemicals for tenderness due to a lousy electric smoker. Their brisket would be excellent if it were marketed as pot roast, but I don't go to a BBQ place for pot roast. BBQ is supposed to be cooked with smoke. This obviously isn't.
I like Blake, but I'm doing him a disservice if I don't offer an honest appraisal of his food. It's not competition quality, nowhere close. I don't even think it's up to Rib Crib quality. He's going to have serious competition when RC and Albert G's open. I just hope he's managed to tighten it up prior to then and how to get better smoke out of his smoker.
BurnCo? Only complaint I ever hear is the line. Those in the know go early and go often.
Quote from: Conan71 on February 19, 2012, 09:46:16 PM
Those in the know go early and go often.
I thought that was about voting.
;D
Quote from: ARGUS on February 17, 2012, 03:36:24 PM
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!!
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.
Quote from: heironymouspasparagus on February 20, 2012, 03:04:55 PM
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.
Well hell, let's discuss politics religion and abortion!!! :o
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?
Quote from: Conan71 on February 20, 2012, 04:08:42 PM
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.
Quote from: Conan71 on February 20, 2012, 03:36:44 PM
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.
Quote from: Conan71 on February 17, 2012, 10:10:00 AM
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?
Quote from: Hoss on February 21, 2012, 08:29:22 AM
You down for tomorrow? Or is that too short of a notice?
Yep tomorrow sounds great. What time can you be there?
Quote from: Conan71 on February 21, 2012, 08:40:46 AM
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.
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.
Quote from: Conan71 on February 20, 2012, 03:36:44 PM
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.
Quote from: heironymouspasparagus on February 20, 2012, 05:04:46 PM
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.
Quote from: sgrizzle on February 21, 2012, 09:10:07 AM
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.
Quote from: ARGUS on February 20, 2012, 04:05:57 PM
Well hell, let's discuss politics religion and abortion!!! :o
Would probably be less contentious...
But food is good to fret over, too.
Quote from: Gaspar on February 21, 2012, 10:03:28 AM
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.
Could have been...just had an off taste that I couldn't identify. Didn't like it very much, but was not actually repulsed by it. Could just be an acquired taste kind of thing, too. But I am not a big fan of barbeque sausage usually. I tend to go more toward the BlueGold type for breakfast, or the German/Bavarian style sausages. Summer, brat, knack, etc.
Quote from: heironymouspasparagus on February 21, 2012, 11:46:52 AM
I am not a big fan of barbeque sausage usually.
That's what she said.
Sausagefest?
(http://www.robotvsbadger.com/wp-content/uploads/2011/10/Sausage-Fest-Epic-Meal-Time.png)
Quote from: Conan71 on February 21, 2012, 04:32:05 PM
Sausagefest?
(http://www.robotvsbadger.com/wp-content/uploads/2011/10/Sausage-Fest-Epic-Meal-Time.png)
Foot-long....WoW...!
Once again, another stellar outing. This time tried both things I haven't had (pulled pork sammich; baked beans), plus had a burnt end rib (nomnom).
The pork was out of this world tender and needed no sauce. The baked beans were smokey and sweet and were quite good.
Wish I could have eaten more of the beans. They could use some tweaking (just had to reference the PE debate ;) ) though.
They do have great beans!
Quote from: Conan71 on February 22, 2012, 01:13:34 PM
Wish I could have eaten more of the beans. They could use some tweaking (just had to reference the PE debate ;) ) though.
Yeah, I kind of wished I had used that greeting on you now...I was going to tell him I was running behind because I needed to buy a case of Sudafed...
;D
Quote from: heironymouspasparagus on February 22, 2012, 01:16:47 PM
They do have great beans!
Seriously? It is literally:
(http://images.wikia.com/recipes/images/e/ee/Ranch-style_beans.jpg)
mixed with
(http://3.bp.blogspot.com/_FTFQDEIcbwk/SDdmkpYnBAI/AAAAAAAAAbM/ZB8whnHviEM/s320/Van-Camps-Pork-N-Bean%2520Hfcs.gif)
Quote from: sgrizzle on February 22, 2012, 02:16:50 PM
Seriously? It is literally:
(http://images.wikia.com/recipes/images/e/ee/Ranch-style_beans.jpg)
mixed with
(http://3.bp.blogspot.com/_FTFQDEIcbwk/SDdmkpYnBAI/AAAAAAAAAbM/ZB8whnHviEM/s320/Van-Camps-Pork-N-Bean%2520Hfcs.gif)
And that equals
(http://www.whattheffacts.com/wp-content/uploads/2012/02/fart.jpg)
Quote from: sgrizzle on February 22, 2012, 02:16:50 PM
Seriously? It is literally:
mixed with
Well it works whatever it is. Almost as good as Oklahoma Joe's.
Quote from: Conan71 on February 22, 2012, 01:13:34 PM
Wish I could have eaten more of the beans. They could use some tweaking (just had to reference the PE debate ;) ) though.
DO THIS!
3 GUYS SMOKIN' BEANS (http://smokinfoods.com/index.php?option=com_content&view=article&id=87:3-guys-smokin-baked-beans&catid=44:beans&Itemid=70)
In competitions with a bean category we use this exact recipe except we put the beans in the "cool" part of the smoker (180 to 200) all day long and allow them to form a nice caramelized smoky crust on the top. If you have ever had our beans at AOB, Bixby, or the Royal, this is what you have had.
A few hints. . .chop your peppers and onions in exactly 1/2 inch perfect squares. Use a good pork sausage and good quality bacon, none of the cheap stuff. Do not use a heavily herbed sausage. Jimmy Dean mild or mild with maple is excellent. If you just happen to have any burnt ends (as we typically do), for God's sake, throw them in!
Warning: These beans will cause you slap your momma, and in-turn cause her to slap her momma, possibly erupting into a case of domestic abuse that could result in incarceration.
Quote from: Gaspar on February 23, 2012, 10:11:41 AM
DO THIS!
3 GUYS SMOKIN' BEANS (http://smokinfoods.com/index.php?option=com_content&view=article&id=87:3-guys-smokin-baked-beans&catid=44:beans&Itemid=70)
Yum!
I like to start with dry beans...
Quote from: heironymouspasparagus on February 23, 2012, 10:17:43 AM
Yum!
I like to start with dry beans...
If you do, cook them several days in advance and allow them to refrigerate un-drained. Otherwise you will get tough skins.
Quote from: Gaspar on February 21, 2012, 10:03:28 AM
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.
Sausage has to be cooked in beer first to make the casing snap. You can disagree with me...but you'd be wrong.
Quote from: carltonplace on February 23, 2012, 11:54:05 AM
Sausage has to be cooked in beer first to make the casing snap. You can disagree with me...but you'd be wrong.
Love me some beer brats. Seigi's or Boar's Head. Yum!
2 Blue Moon beers, two sliced yellow onions, and a pinch of salt.
Boil them and then straight on the grill. . .or if you love a good "ripper," boil them for about 5 minutes then dry them thoroughly with a towel. Carefully slip them into a deep fryer full of hot peanut oil until they brown, or if you want the "ripper" let them split open. Top with spicy mustard, red cabbage relish (Seigi's) dial 91 on your phone and enjoy. . .when you feel the need to clutch your chest, dial the remaining 1.
Off topic, but brats... ;D...bring on summer please!
Brat relish:
Remove seeds from 2 fresh jalapenos, one red bell pepper, and one peeled medium cucumber.
Dice peppers, cucumbers, about a 1/2 cup of red onion
Add fresh chopped dill
two turns quality olive oil
1/4 cup red wine vinegar
dash sea salt
fresh ground pepper
2 cloves chopped garlic (optional)
cover and refrigerate for a few hours, stirring occasionally so that vinegar is absorbed by the cucumbers
Quote from: Gaspar on February 23, 2012, 10:11:41 AM
A few hints. . .chop your peppers and onions in exactly 1/2 inch perfect squares.
Measure them with a micrometer?
Quote from: Red Arrow on February 23, 2012, 12:43:13 PM
Measure them with a micrometer?
Sounds pretty precision. I was hoping my digital calipers would suffice. Oh well I've got a 2" outside mic, if I must.
Quote from: Conan71 on February 23, 2012, 12:47:37 PM
Sounds pretty precision. I was hoping my digital calipers would suffice. Oh well I've got a 2" outside mic, if I must.
I would think +/-.0005" should be close enough.
Quote from: Red Arrow on February 23, 2012, 12:55:26 PM
I would think +/-.0005" should be close enough.
When all the little squares are perfect they really impress the judges. BBQ beans are usually ugly brown glops, but when you have bright red, green, and/or yellow cubes, it really brightens things up. Sometimes I'll even keep back a handful of the cubed onions and add those in in the end just to give some sweet raw onion crunch.
Quote from: carltonplace on February 23, 2012, 12:36:02 PM
Off topic, but brats... ;D...bring on summer please!
Brat relish:
Remove seeds from 2 fresh jalapenos, one red bell pepper, and one peeled medium cucumber.
Dice peppers, cucumbers, about a 1/2 cup of red onion
Add fresh chopped dill
two turns quality olive oil
1/4 cup red wine vinegar
dash sea salt
fresh ground pepper
2 cloves chopped garlic (optional)
cover and refrigerate for a few hours, stirring occasionally so that vinegar is absorbed by the cucumbers
I like that! I think I've had something very similar at a friends house. He said it's a Wisconsin thing. Is this the same?
I'd love to put that up on the 3GS website if you don't mind?
Quote from: carltonplace on February 23, 2012, 12:36:02 PM
Off topic, but brats... ;D...bring on summer please!
Brat relish:
Remove seeds from 2 fresh jalapenos, one red bell pepper, and one peeled medium cucumber.
Dice peppers, cucumbers, about a 1/2 cup of red onion
Add fresh chopped dill
two turns quality olive oil
1/4 cup red wine vinegar
dash sea salt
fresh ground pepper
2 cloves chopped garlic (optional)
cover and refrigerate for a few hours, stirring occasionally so that vinegar is absorbed by the cucumbers
I've had this many times. It's excellent.
Quote from: Gaspar on February 23, 2012, 01:12:34 PM
I like that! I think I've had something very similar at a friends house. He said it's a Wisconsin thing. Is this the same?
I'd love to put that up on the 3GS website if you don't mind?
Pass it around as needed!
Finally hit Oklahoma Joe's yesterday. Burn Co still has the best ribs in Tulsa, IMO.
Quote from: Conan71 on March 19, 2012, 11:41:04 AM
Finally hit Oklahoma Joe's yesterday. Burn Co still has the best ribs in Tulsa, IMO.
+1
Hearing OK Joes next location will be at Tulsa Hills.
Quote from: rdj on March 19, 2012, 12:48:34 PM
Hearing OK Joes next location will be at Tulsa Hills.
That would let me continue my avoidance of BA.
Went to Burnco today for the first time. Told the cashier that I had given up pork for Lent. The owner misunderstands me and holds up a big chunk of pork and tells me how good it is. Another guy in the kitchen comes over and offers me a free pork rib. Damn friendly folk there.
I got a large brisket sandwich to go.
It was excellent. Moist and flavorful without an overpowering smoke flavor.
I will return after Easter and try the pig.
Quote from: RecycleMichael on March 20, 2012, 05:15:14 PM
Went to Burnco today for the first time. Told the cashier that I had given up pork for Lent. The owner misunderstands me and holds up a big chunk of pork and tells me how good it is. Another guy in the kitchen comes over and offers me a free pork rib. Damn friendly folk there.
I got a large brisket sandwich to go.
It was excellent. Moist and flavorful without an overpowering smoke flavor.
I will return after Easter and try the pig.
You wont be disappointed. The pulled pork sandwich I had on my outing with Conan was the best I'd ever had. No sauce even.
Quote from: RecycleMichael on March 20, 2012, 05:15:14 PM
Went to Burnco today for the first time. Told the cashier that I had given up pork for Lent. The owner misunderstands me and holds up a big chunk of pork and tells me how good it is. Another guy in the kitchen comes over and offers me a free pork rib. Damn friendly folk there.
I will return after Easter and try the pig.
Be more careful about what you give up for Lent.
;D