BBQ Bracket Contest: How much do you love your favorite barbecue restaurant? Cast your vote now (2024)

Correction: The story about Albert G's included information that was not accurate when originally published. It has been updated.

Everyone has their favorite barbecue joint.

Often, it is the place down the block where families gather for come-as-you-are casual dinners. It’s where you pick up meals to go for holidays or when you just don’t feel like firing up the grill or smoker.

But in eastern Oklahoma, we’re fortunate to have plenty of places to choose from with cooks who have earned their stripes on the competitive barbecue circuit. Who doesn’t want to sample some blue ribbon ‘cue?

And there’s a history here, too. At one point, along a short stretch of Apache Street and Peoria Avenue, there were five or six serious barbecue restaurants at once. Many reminisce about legendary joints like Latimer’s, Wilson’s and Reece’s. Those places influenced current cooks who keep the fires burning and the smoke churning.

Oklahoma’s barbecue culture is unique, with dishes special to our state (hello, smoked bologna), preferred seasonings and cooking styles. But it is evolving, too. Who would have ever thought Oklahomans would brag about doing something Texas-style?

From our vantage point, the next generation of barbecue in our state is strong.

So, with all that stellar barbecue to eat, maybe you have half a dozen favorite barbecue joints. And your loyalty runs deep.

We want to put that loyalty to the test with our Tulsa World BBQ Bracket Contest. We have selected 32 of the top barbecue places in eastern Oklahoma for the competition, which will occur online at go.tulsaworld.com/bbqbracket during August. The winner will be announced Sept. 8 after five rounds of voting.

Our team of summer interns— Bella Casey, Luisa Clausen, Taylor Horner and Victor Lopez— has created a series that tells the stories of these 32 places, complete with suggested dishes. This first installment fills this Sunday Scene with so much barbecue, you can seriously smell the smoke.Check back next Sunday for a story about the styles of barbecue offered in our region.

The series also delves into the local barbecue culture— the history, the present and the future.

We are looking forward to this friendly competition and series as a fun way to explore some of the best barbecue Oklahoma has to offer.

Alley Cat Ranch

1742 E. Sixth St.

Nick Corcoran, chef of Alley Cat Ranch, sees the restaurant as a barbecue laboratory to perfect the menu. Corcoran said he has always liked to play with different flavors and said one of the reasons he likes Oklahoma barbecue is because it doesn’t adhere to a specific style.

Corcoran’s version of pulled pork starts with the traditional pork butt that is smoked for six hours, then cut into cubes and finished in a sauce of roasted poblano pepper adobo sauce. He told the Tulsa World in 2023 that he likes to give his burnt ends a little extra dimension with a chipotle sauce that has enough sweetness to create an almost caramel-like coating on the very tender chunks of brisket.

Alley Cat Ranch runs out of various items long before its closing time because of its popularity. One of the menu’s famous items includes tacos that can be filled with brisket, chile adovada or burnt ends. The menu from Tuesday through Thursday differs from the weekend menu.

Must try: One of the menu’s famous items includes tacos that can be fi lled with brisket, chile adovada or burnt ends.

Pro tip: Alley Cat Ranch is located at Marshall Brewing Co.

My Place Bar-B-Q

2021 Gibson St., Muskogee

My Place BBQ has been operating in east Muskogee since 1927. It's been run by the same family since 1970. The more you visit, the more familiar you'll get with the friendly faces of wait staff, some of whom have been serving at My Place for decades.

The buffet is a big draw, with ribs, brisket, pulled pork, pork tenderloin, hot links, sausage, fried catfish, chicken poppers, barbecue beans, onion rings, okra, grilled Texas toast, corn and green beans. Those who order the buffet can also get a fresh-made order of hand-cut fries or opt instead for a half-order of tots.

Two sauce options are available in bottles at each table, mild and hot, and both are stellar accompaniments to everything on the menu. Some people use the mild for dipping their fries, too. If you're big on iced tea, My Place is your place; they offer gallons to go, as well.

Diners should save room if possible for the well-stocked salad bar and dessert options with the buffet, too. You can usually snag a piece of chocolate or strawberry cake so moist and tasty you won't even need to visit the soft serve machine unless your appetite demands it.

Must try: The pork tenderloin. You can find it on the buffet or order it as a sandwich or dinner; try the fried green beans on the side with homemade ranch dipping sauce.

Pro tip: Technically, Muskogee has two restaurants called My Place, but they do not share ownership. Ask any townie and they'll agree: The location in west Muskogee has the same name but not the same quality.

Daddy B’s BBQ

2809 E. 91st St.

Daddy B’s is owned by Brian and Aisha Love, who have a passion for family and barbecue. The Tulsa Daddy B’s is located in what started out as a QuikTrip store and later was converted into a Pepper’s Grill. Daddy B’s has a south Tulsa location and an Okmulgee location.

Must try: Catfish and brisket.

Pro tip: Be prepared to get a big plate of meat. Portions are ample.

Dink’s Pit Bar-B-Que

2929 E. Frank Phillips Blvd., Bartlesville

Dink's was established in 1982 with the help of a Texan barbecue pioneer. He helped build the original pit smoker, which is still in use. Dink’s sells brisket, pork spare ribs, pork loin back ribs, chicken, pork tenderloin, ham and sausage every day. The locally owned restaurant still uses the same slow cooking over a hickory fire technique to serve its famous barbecue.

Must try: If you don’t order the onion strings on the side of your entree, you’re doing it wrong. They pair nicely with ribs, ribs, ribs.

Thing to know: Dink’s sauce is shipped by request across the U.S., and its recipe has remained the same over the years.

Nomad BBQ Deli

3023 S. Harvard Ave.

Nomad BBQ Deli is known for using barbecue in unique ways. Drew Laden and Kathryn Holsten opened Nomad BBQ Deli in January 2023. Laden used to work at Burn Co. Barbecue and took the opportunity to start Nomad to try a variety of things. The restaurant’s site was once home to Ella’s Good Food, which was known for its fried chicken. Laden said they didn’t have to renovate the place a ton because the vent hood was in place and the deli case was already there.

Customers are greeted by vintage style tables and a few televisions. The staff is known for being friendly, taking the orders at the counter and taking the food to the customer’s table.

Must try: BBQ Pastrami Sandwich and fried okra.

Thing to know: They use Kansas City-based rubs and sauces from Burnt Finger BBQ to make smoked meats for deli sandwiches, which the owners said is a logical combination of their culinary backgrounds. They also serve gourmet salads.

Smokies Hickory House BBQ

5251 E. Kenosha St., Broken Arrow

Smokies looks like a log cabin on the outside with the door built to look like a jukebox. It has a rustic interior and a lot of reclaimed wood from a 1930s Coweta barn.

Must try: Fried pies, sliced pork sandwich, Firecrackers (fried pickle appetizer).

Pro tip: Some weekend nights will have live music to enjoy.

Mac’s BBQ

1030 W. Rogers Blvd, Skiatook

Mac’s BBQ is a Skiatook landmark and a favorite local eatery. Recognized by Southern Living as one of the South’s best BBQ joints in 2019, loyal fans travel from far and wide to enjoy pulled pork and ribs smoked with hickory and pecan wood on hickory pits.

Mac’s was founded in 1985 by Mike McMillan. He quickly grew his reputation through local and national competitions winning a variety of awards, including the prestigious American Royal and the Jack Daniel's World Championship Invitational.

His son-in-law Adam Green continues the family tradition. Skiatook residents enjoy the amazing BBQ and atmosphere.

Must try: The Barbeque Frito Pie is as delicious as it sounds: Fritos, chopped beef, barbecue beans, diced peppers and onions, and shredded cheddar cheese. Also try The Mac: chopped beef, bologna and hot link on a bun.

Thing to know: Adam Green loves Skiatook, and Skiatook loves him back. Skiatook’s City Council declared April 5, 2019, Adam Green Day to express its appreciation for all he does for the community.

Stone Mill BBQ and Steakhouse

2000 W. Reno St., Broken Arrow

Stone Mill is a family-owned and operated barbecue restaurant in Broken Arrow. It specializes in slow-smoked barbecue and sells hand-cut steaks. It also offers all you can eat catfish on Mondays and all you can eat ribs on Tuesdays. Stone Mill’s cozy atmosphere makes for a good place to enjoy some slow-smoked barbecue, a steak or one of their homemade desserts.

Must try: Stone Mill Potatoes.

Pro tip: Even if you ordered ahead, be sure to stop at the drive-through speaker before pulling up to the window.

Oakhart Barbecue

1644 E. Third St.

Oakhart sells central Texas-style barbecue and uses only post oak wood to smoke its meat. It’s owned by Brian Hodges and Chris Emmons, who keep the barbecue simple by generally using only salt, black pepper and smoke.

The cooking is done in offset smokers, with a fire box at one end and chimney at the other, with the meats housed in between. The smoke is produced from post oak, and Emmons told the Tulsa World in 2022 that this was the most primal way of cooking. The base menu includes brisket, pork ribs, pulled pork, turkey, beef sausage and jalapeño cheddar sausage; gargantuan beef ribs, which average about 1½ pounds each, are available on Saturdays only. The restaurant offers weekly or daily specials that include items such as baked potato loaded with one’s choice of meat, burnt ends or tamales filled with brisket or pork. The meat preparation starts early, with the cook getting to the restaurant at 3 a.m. to get the fires going and putting the meats on around 4 a.m.

Must try: The sausage, which is made in-house. It’s so good, you won’t even need to dip it in Oakhart’s house-made barbecue sauce.

Pro tip: It’s open for lunch only, and while its official closing time is 3 p.m., they often sell out of everything before then.

Smokin’ Sisters on Main

112 S. Main St., Wagoner

Located in the heart of downtown Wagoner, Smokin' Sisters recently expanded to handle the overflow business it received when first opened. The family business started in 2012, in a corner of the local meat market. Eventually they ventured into the world of barbecue.

Must try: Country style ribs and smoked pulled pork sandwich are favorites, but don't overlook the smoked brisket or smoked turkey and barbecue meatloaf. The loaded barbecue spud is really loaded with extras, too. Specials every day are on the chalkboard near the register.

Pro tip: Before its recent expansion, it was get there early or wait, but no more. Plenty of room now. It is open from 11 to 8 p.m. Tuesday through Saturday.

Leon’s Smoke Shack BBQ

601 S. Sheridan Road; 1529 E. Third St.

Leon Thompson began cooking barbecue as a hobby, but when friends and family tasted his food, they asked when he would open a restaurant. Thompson retired from his full-time job at the Tulsa County District Court Juvenile Bureau and pursued his dream, and Leon’s Smoke Shack was born. Thompson’s family pitches in, with his wife Katherine making the desserts when she has time and his son Sean helping out around the restaurant, too.

Must try:The bologna has a smoky flavor and nice texture. It is usually served on a bun and pairs well with barbecue sauce.

Pro tip: Customers flock in for the “slap potatoes” — baked potatoes loaded with barbecued meat, sauce, cheese and more.

Danny’s BBQ Head Quarters

1217 E. Prospect Ave., Ponca City

Danny’s BBQ Headquarters is owned and operated by Danny Head, an Oklahoma Barbecue Society Hall of Fame honoree. Danny’s BBQ Headquarters carries Head Country barbecue sauces, which was founded upon Danny’s uncle Donovan “Bud” Head’s recipe. Donovan was a World War II cook. His mild sauce is a blend of sweet and spice. Head Country Bar-B-Q Sauce has since been sold to an equity company, but Head still carries the line of sauces at Danny’s BBQ Head Quarters.

Must try:Ribs and spicy hot links.

Thing to know: Danny’s BBQ Head Quarters used to be called Head Country Bar-B-Q Restaurant, but Head changed the name when he sold the sauce company to avoid confusion.

Stutts House of Barbeque

2021 E. Apache St.

Stutts is a family-owned St. Louis-style barbecue restaurant run by Almead Stutts, a Bolde, Mississippi, native. Stutts credits her “roses,” a group of community members and close friends, for helping her keep the restaurant open and successful for more than 30 years. These people have places of honor on the restaurant’s walls.

Stutts came to Tulsa in 1967, where she soon found a job at Wilson’s Barbecue and eventually became the manager. When Stutts decided to open her restaurant in 1993, people in the community made bets on how long she would stay in the business. Three decades later, Stutt has built a community and a successful business.

Must try: The buttermilk pie, which Stutts bakes each day. You can’t go wrong with the tender St. Louis-style ribs, either.

Pro tip: Stutts is housed inside a small building, and there isn’t too much seating inside the cozy venue.

Billy Ray’s Catfish and BBQ

3524 Southwest Blvd.

Billy Ray Cooper started Billy Ray’s Barbecue in 1984. If you walked into a Billy Ray’s, he was often waiting to greet you at the door. He gave his grandmother, Minnie, the glory for his success. She created the recipe for the secret sauce that Billy Ray’s is known for. Cooper died in 2021, but his legacy lives on through the restaurant.

Must try: The ribs are tender and tasty, and the catfish had a fresh flavor and terrific cornmeal breading. The bologna is a good choice, too.

Thing to know: Its staff is known for their politeness and niceness.

Butcher BBQ Stand

331998 E. Oklahoma 66, Wellston

David Bouska began working in a family butcher shop when he was 15. He opened his own meat market as an adult and began competing in barbecue competitions, where he had great success. His son, Levi, owns and operates Butcher BBQ, which is based on his father’s award winning barbecue recipes. Barbecue is in his blood, and he doesn’t just inherit the talent from his dad. Levi’s grandfather, Clifford, owned a barbecue restaurant on the land where Butcher BBQ is, but it burned down when Levi was a teenager, and it was never rebuilt. Butcher BBQ opened in 2015, giving life to the empty patch of land off Route 66.

Must try: The ribs. They’re tender, sweet and flavorful, with honey powder being a key ingredient.

Pro tip: Get there early, and be prepared to wait in line. They sell out and close early most days.

Boss Hawg BBQ

802 W. Taft Ave., Suite D., Sapulpa

Boss Hawg specializes in central Texas-style barbecue. Pitmaster Joel Carson shares the flavors of his award-winning competition barbecue through the restaurant. Carson hasn’t always been in the barbecue business, though. He worked at General Motors in the Dallas area for 30 years, and his wife Ronda worked at AT&T for 38 years before they retired. Carson had competed in barbecue competitions before and was on the hunt for a new career. Boss Hawg was founded in 2018 and uses minimal seasoning, keeping the focus on the flavor of the meat.

Must try: The cowboy smoked beans are a tasty choice that vary in taste day-to-day. Carson said leftover meat is used in the beans, so they’re a little different each day depending on what is leftover.

Pro tip: If you’re interested in trying a beef dino rib, a specialty rib that’s huge in size, you must order it 24 hours in advance.

Luke’s BBQ

24767 Oklahoma 51, Broken Arrow

Luke’s BBQ is a family-owned and operated barbecue restaurant in Broken Arrow, owned by Luke and Amanda Tramel. Luke began cooking barbecue in 1999, at first for coworkers and then for catering and competitions. He said what he does is more of a calling than a job. He said he always wanted to be a business owner but wasn’t sure it would happen. His dream became a reality with Luke’s, where he sells everything from barbecue to a variety of mac and cheese options. Luke’s offers dine-in and carryout.

Must try: The burnt ends, the ribs and the pulled pork are all great options, and the smoked mac and cheese is something you won’t find in many other places.

Pro tip: The venue is small, and it sells out quickly. Luke’s Facebook account is full of weekly, if not almost daily, posts notifying customers they are sold out.

Knotty Pig Gourmet Burgers & Sandwiches

6835 E. 15th St.

Knotty Pig previously operated as Knotty Pine BBQ in Broken Arrow. It started as a franchise operation of the old Knotty Pine in west Tulsa, but it slowly moved to a more varied menu with an equal emphasis on barbecue, burgers, sandwiches, chili and catfish.

Must try: The Hogfather, a specialty burger that features a ⅓-pound beef patty topped with pulled pork, fried bacon, slices of ham, hot links, melted cheddar and American cheese. You’re going to need a fork and knife to eat it.

Pro tip:This barbecue joint is known for piled-high sandwiches.

Albert G’s BBQ

2748 S. Harvard Ave.; 421 E. First St.; 7588 S. Olympia Ave.

Chuck Gawey, owner of Albert G’s, believes the restaurant business is in his blood. Starting with little experience, he has cultivated the restaurant’s signature sauce and rub over time. In 2018, he told the Tulsa World that hard work and a good team are the keys to success, not a secret formula. Today, Albert G’s serves slow-smoked meats and made-from-scratch sides at its three locations.

Must try: Brisket.

Thing to know: Albert G’s Tulsa downtown location is closed on Sundays.

Oklahoma Style Bar-B-Que

2225 N. Harvard Ave.

The Bledsoe siblings have more than three decades of barbecue experience, and they have their aunt and uncle to thank for that. Lizzie and Oscar Peters opened Pete's Barbecue in 1968 and moved to North Lewis Avenue in the 1980s, and the five Bledsoe kids were in and out of the kitchen and serving tables at one of the locations throughout their teenage years. Mattie Bledsoe took that experience and used it to open Oklahoma Style Bar-B-Que in 1993. Similar to Pete’s, which closed in 2001, it’s family run and serves great barbecue.

Must try: The pork ribs have just enough fat for good flavor, and the short ribs are crispy and chewy on the outside but have a pink and tender inside.

Thing to know: Mattie Bledsoe developed four styles of barbecue sauce under the Mattie Pearl label. They are regular (sweet and mild), spicy, tropical (with a taste of pineapple) and lemon (a nice sauce with seafood).

Killer Wail Barbecue

2113 E. Admiral Blvd.

Killer Wail is a food truck that brings central Texas barbecue to Tulsa. Owner Oliver Larrabee moved to Tulsa from Austin, Texas, and couldn’t find barbecue quite like what he was used to at home. He said YouTube and passion taught him to make his barbecue. You can find the Killer Wail truck at local breweries, special events and parties.

Must try: The jalapeño cheddar sausage, the ribs or the brisket. The simplicity of Texas-style barbecue makes for a hands-on cooking process, and the effort that goes into Killer Wail’s barbecue is obvious through these dishes.

Pro tip: Killer Wail is open on Saturdays only, and it sells out quickly.

Rubicon

2248 N. Harvard Ave.

Leola Benjamin opened Rubicon Restaurant in 1996. Her daughter, Franzola Owens, now owns and operates the restaurant, which is known for its smoked potatoes. Rubicon sold mostly toasted sandwiches when it began, but smoked potatoes and salads became the stars of the show once they were added to the menu. Rubicon also offers a variety of salads and even quesadillas, smoked hotdogs and smoked wings.

Must try: The Rubicon smoked potato is a fan favorite and can be customized. The pies and cobblers are must-orders, too.

Thing to know: Benjamin Bruce, Leola’s son, painted the paintings lining the walls of Rubicon. The art includes his mother, Muhammad Ali and the Obamas.

Buffalo’s BBQ

201 N. Oklahoma 11, Sperry

Donny Teel, owner of Buffalo’s BBQ, began his adult life working in oil fields, just like his father. He said he worked 25 days on and three days off, and he got tired of returning home to a 2 1⁄2-year-old daughter who didn’t know who he was. Teel and his wife moved to Sperry, and he got to know Vickie and Mike McMillan of Mac’s Barbeque in Skiatook. He quizzed the McMillans on how to smoke meats and start competing. He and his cousins built his first smoker, and he bought an Oklahoma Joe’s smoker in 1995. He hauled it all over the country, winning competitions and building a name for himself. He opened Buffalo’s BBQ trailer in 2007. He has continued competing in barbecue competitions, and he has continued to win, even earning a BBQ Hall of Fame nomination.

Must try: The ribs are big, juicy, meaty and flavorful. The beans have a smoky flavor that pairs well with everything on the menu.

Pro tip: Either arrive early or check Buffalo’s BBQ’s Facebook page before making the drive to their trailer. They sell out quickly.

Flo's Smokehouse Eats

2204 E. 11th St.

Brandy Adkins initially opened her second Flo’s Burger Diner location at this spot, but fate stepped in. The restaurant occupies a small, cinderblock building just west of the Mother Road Market at 11th Street and Lewis Avenue. The Tulsa location of Flo’s had been the site of a couple of barbecue restaurants in the past, and a smoker had been installed in the garage-like building at the rear of the property. Adkins told the Tulsa World that she got a text from her landlord that he was thinking of selling the smoker.

“And it was one of those moments when an idea hit me, and I starting thinking of all the things we could do. So I texted him back to say yes, I wanted it, and things went from there.”

Must try: The Over-Flo, which by strict definition is a sandwich, but it would be more exact to call it a vertically stacked barbecue combo plate.

Thing to know: Adkins said she uses a house-made rub for her smoked meats, but when it comes to sauce, she prefers using Head Country.

Burn Co. Barbeque

500 Riverwalk Terrace, Jenks

The story: Burn Co. is locally owned and was established in 2011. It uses Hasty Bake grills made in Oklahoma, and its sauce and buns are made locally. Burn Co. has earned praise from barbecue experts such as “Barbecue Bible” author Steven Raichlen and Food Network star Alton Brown. Owner Adam Myers and his crew also competed on an episode of “Big Bad BBQ Brawl” that aired in 2017. The community rallied around Burn Co. after its historic building at 18th and Boston burned in 2023. Its Jenks location remains open.

Must try: The ribs. Many times, they'll hand you one for free while you're in line. The crust on their ribs is the key feature in this tasty item.

Pro tip: Get there early. They say they close at 2:30 p.m., but they often run out of signature items before that.

Billy Sims BBQ

Multiple locations

Billy Sims always had an obvious passion for football, but he also had a passion for barbecue. Sims met his business partner, Jeff Jackson, in the early 2000s, and the two decided to open their first Billy Sims Barbecue location in Tulsa in 2004.

Must try: Baked potato salad and The Heisman, a sandwich piled high with bologna, hot links and topped with your choice of pulled pork or chopped brisket.

Thing to know: There are more than 30 Billy Sims locations across the country.

Elmer’s BBQ

4130 S. Peoria Ave.

Elmer Thompson opened Elmer’s in 1982, and the restaurant is known for its good food and catchphrase “it be bad.” Keith Jimerson and Rebecca Marks Jimerson took over the restaurant in 2004 after Thompson and his wife died, and the renowned Badwich remained on the menu. The walls of Elmer’s are covered in autographed posters, and blues music echoes throughout the restaurant. The restaurant offers weekly specials to highlight different items on its menus.

Must try: The Badwich, a sandwich featuring a slice of smoked bologna, chopped beef and a hot link or smoked sausage on Texas toast, plus a smoked pork rib on the side.

Pro tip: Jimerson said young blues and jazz musicians sometimes drop into Elmer’s on Saturday nights.

Big Daddy’s BBQ

2303 W. 41st St., 2131 N. Lewis Ave.

Johnnie “Big Daddy” Ball opened Big Daddy’s in 2001, and after his death in 2010, the four store locations began closing. Paul Brantley, Ball’s nephew and former employee, revived the brand alongside his brother Ivan Brantley in 2019. With new locations came a new menu, where the brothers added burgers to it. Paul Brantley said he was against it at first, but eventually, it worked out perfectly. Before opening the restaurant, Paul Brantley would cook and take food to his co-workers at Oil States Industries and to his friends at his car and motorcycle club. After a while, Paul and his brother started talking about returning to the restaurant business. Five years after the decision, “Big Daddy’s” still attracts clients from all over Oklahoma.

Must try: Pulled pork sandwich.

Pro tip: It has outdoor seating, but carry-out is mostly the way to go.

Oklahoma Joe’s Bar-B-Cue

Multiple locations

Joe Davidson built 12 wood-burning smokers to display at the Oklahoma State Fair in 1987 when he was an OSU student, hoping to make a little extra money. He left with more than 100 smoker orders and decided to dive into the barbecue world. He named his company Oklahoma Joe’s and competed in barbecue cooking competitions across the country. He and his team won over 300 titles, including the coveted Grand Champion Overall titles at the Jack Daniel's World Championship Invitational, American Royal and the World Pork Barbequolassal. Davidson opened his first restaurant in Stillwater with business partner Jeff Stehney.

Must try: The burnt ends are terrific and pair well with Oklahoma Joe’s regular sauce. They go well with a side of crispy onion rings.

Thing to know: Joe Davidson was inducted into the BBQ Hall of Fame in 2020.

Rib Crib

Multiple locations

Rib Crib opened in 1992 with five meat options, two side dishes and no air conditioner. Now, Rib Crib has 61 locations in eight states, including four in Tulsa. Bret Chandler started Rib Crib after graduating college with a land management degree in 1982 when he struggled to find a job in the oil industry. He tried the pizza industry first, working at Mazzio’s, before considering going into real estate. He bought a small run-down house in Tulsa, and the restaurant business drew him back in. The run-down house became the first Rib Crib location.

Must try: The Carolina pulled pork sandwich is a terrific, tasty mess. It’s stacked shredded pork, lettuce, tomato, a flavorful and crunchy coleslaw. You’re going to need extra napkins.

Pro tip: Don’t wear white, and ask for extra napkins to fully enjoy the messiness of this barbecue.

Alpha Grill BBQ

6670 S Lewis Ave.; 6161 S. 33rd West Ave.;14002 E. 21st St.

Alpha Grill began as a food truck in 2016, but its popularity transformed it into a restaurant. Owner Frank Willis said he blends flavors from all kinds of barbecue styles to create “barbecue with a twist,” which is served at Alpha Grill in generous portions. The “twist” comes from Willis’ penchant for blending flavors from various styles of barbecue, as well as different cuisines. The loaded mac and cheese is also famous on their menu. It includes shredded cheese, sour cream, ranch dressing, green onion, jalapenos and a choice of sauce and meant, The menu includes everything from your typical barbecue options to loaded mac and cheese to smoked broccoli.

Must try: Alpha Grill is known for its wings, which are brined for 24 hours, then steeped in the house seasoning blend for another 24 hours, before they are ready to be cooked. They are available at the east and west locations.

Thing to know: All sauces, rubs and sides are made in-house.

Trails End BBQ

8888 N. Garnett Road, Owasso

John Cash, owner and pitmaster of Trails End, opened the restaurant in 1977. He grew up watching his dad make meals for the family and found he had a passion for barbecue. He began crafting his barbecue sauce more than 30 years ago. The family-run restaurant locally sources its ingredients, and its meats are slow cooked over pecan hardwood.

Must try: Bite into Trails End’s smoke and spice crusted ribs with a crunch. Don’t let their appearance fool you— the inside of their ribs are pink and tender.

Pro tip:Trails End serves breakfast from 6:30-10:30 a.m.

John D. Ferguson, Anna Codutti, James D. Watts Jr. and Nicole Marshall Middleton contributed to this report.

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