The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy's Review of Oklahoma Joes Bbq and Catering

Beans and slaw lead the way.  Pork products were the best of the meat offerings.

MAIN FARE:Oklahoma Joes Spread

  • Brisket - Sliced against  the grain (traditional), but sliced wafer-thin.  Pulls apart easily. A little fat left on top of each slice.
  • Spare Rib - Big ribs. Nice color; good smoke ring.  Tasty. Not much spice in the rub (neither sweet nor hot).  Still a little tough on the rib tips ("knuckles"). 
  • Pork - Lean, and pulled into strips. Nice flavor in the bark (rub). Tender and moist without being fatty.
  • Sausage - Smooth and firmly packed. Nice meat/spice balance.
  • Meats all pre-sliced


Oklahoma Joes Cook

  • Beans - Kidney and black bean mix. Tomato-based sauce with onion  and big chunks of beef. Sweet and tangy.  Well-balanced.  Very good.
  • Potato salad - Good mustard-based with heavy dill
  • Slaw - Crunch with spice. Lite creamy texture. Good.
  • Sauce - Flecks of black pepper. Smooth, red, partially translucent.  Tangy, but liquid smoke is too much.
  • Hot Sauce - A little darker; bolder & very spicy


  • Just what we needed: BBQ beer, & whisky @ one stop
  • Funky combination of businesses, but it seems to work
  • Some competition momentos ("Slaughterhouse Five"), but not overdone
  • Straight-up. No pretense here.

Oklahoma Joe's Barbecue on Urbanspoon

Main Fare: 
Other Fare: 


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