The best place to eat in Oklahoma id any of the Van’s Pig Stands. I live in Memphis and they beat our BBQ anyway you look at it.
We used to have 2 Grover’s Pig Stands here in the Twilight Zone! Now we slow cook and smoke our own pork butts!
Yep. Wife and I had dinner at the Norman Van’s just last week. I also know a pretty good BBQ place in Chickasha. Not Jake’s, but a small mom-and-pop place called Roy’s.
I grew up eating Van’s real smoked barbeque. I learned at an early age from one of the original owners that real barbque needed real wood/charcoal smoke/heat not gas or electric!
That reality is being passed on to my grand kids. My sons and I grill everything from domestic critters to wild game/fish, beef,lamb, chicken, turkey and most veggies and fruits, and even the bread. It seems like we can never buy enough okra, asparagus, minature eggplant, and fresh peaches as sides for main entrees when they are grilled and smoked.
Last night, I grilled fresh Ahi, corn, small potatoes and the garlic bread.
While eating the dinner, my wife and I discussed our 50 years of marriage and 50 years of charcoaling with real charcoal/wood. We had Hibachis, when we were first married and went to the covered charcoal grills when we bought our first house. I now use a big combo CharGrill with the smoker on the side. At one time, I owned several Webers, and we prefer the flavor from the CharGrill. We use the little smoker section to cook for us unless we are doing something big.
My younger son, who was a Chef for years, and I have used the CharGriller to feed 20 to 30 people.
http://www.pigstands.com/index.shtml
I grew up eating Van’s real smoked barbeque. I learned at an early age from one of the original owners that real barbque needed real wood/charcoal smoke/heat not gas or electric!
That reality is being passed on to my grand kids. My sons and I grill everything from domestic critters to wild game/fish, beef,lamb, chicken, turkey and most veggies and fruits, and even the bread. It seems like we can never buy enough okra, asparagus, minature eggplant, and fresh peaches as sides for main entrees when they are grilled and smoked.
Last night, I grilled fresh Ahi, corn, small potatoes and the garlic bread.
While eating the dinner, my wife and I discussed our 50 years of marriage and 50 years of charcoaling with real charcoal/wood. We had Hibachis, when we were first married and went to the covered charcoal grills when we bought our first house. I now use a big combo CharGrill with the smoker on the side. At one time, I owned several Webers, and we prefer the flavor from the CharGrill. We use the little smoker section to cook for us unless we are doing something big.
My younger son, who was a Chef for years, and I have used the CharGriller to feed 20 to 30 people.
http://www.pigstands.com/index.shtml
I'll take that under advisement, but I find it hard to be believe they'll beat Ingrid's Kitchen in OKC. Amazing Reubens (everything made on site, including the sauerkraut and pastrami), bratwurst in your choice of pork, beef, or veal (!!), phenomenal cakes with real buttercream frosting, . . .