Oak Smoked Meats
The first component of Oklahoma Style BBQ is Oak Smoked Meat. We believe meat should taste mostly like meat. A smoky flavor is great, but you shouldn’t trade the taste of the meat for the taste of the wood. Unlike smoking with hickory or mesquite (which are very pungent woods), oak has a mild flavor which allows for thorough cooking while preserving the taste of the actual meat.
Sauce on the Side
Beware of BBQ that comes pre-sauced… a lot of places use it as a way to “revive” or disguise an over-cooked, dried out piece of meat. Our gluten-free BBQ sauces are our secret weapons and possibly the most powerful in the arsenal. Like any other BBQ joint, we have mild, hot, and x-tra hot. However, in our persistence to be different, we have original, unique recipes you won’t find anywhere else… like our Wasabi-Q sauce. We make them all from scratch, in-house, every day without a drop of water added. As amazing as they are, they must follow some basic rules, the most important being that they should be an option… not a requirement.
Counter Style Service
We have a counter-side service line format where you can see the product and you can watch and talk directly to the people preparing and plating your food. The personal interaction between the staff plating the food and the customer ensures a sense of pride in the preparation of your food. Want to test a sample before ordering? No problem. Just ask; but remember there is a line of people waiting patiently behind you 🙂
Value
Along with our streamlined service format and low overhead, this is where value, the fourth and final component of Oklahoma Style BBQ, really starts to hit home. If you order a pound of brisket or pork and 10-25% of it is fat, that is a significant loss in value… not to mention it’s kind of gross. We trim virtually all the fat out/off of the brisket and pork so if you order a pound of meat, you get a full pound of 100%, delicious meat. That said, some people like the fat. If that’s the case, we’ve got tons of it and we can add it to your plate. It will be IN ADDITION to (not part of) the designated weight of your order and it will be free of charge.
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Frequently Asked Questions
It comes from the owner’s grandfather’s citizens band handle, which was “Bird Dog” because he was known for raising them and hunting with them.
Brisket is the most popular, because of our method of preparation: the “Ideal Brisket”.
98% of our menu is gluten free. The only non gluten free items are fried items, buns, toast, cobblers, brownies, and mac n’ cheese.
Our Bird Dog all-spice (which goes on our ribs and chicken), coleslaw, baked beans, brownies, cobblers, and all of our sauces. Our mac n’ cheese comes from Marco’s, a local Colorado company:)
They are pork spare ribs.
Yes, we do the best that we can but please make note that this is a third party service and we only have so much control.
We do not want to stop our line of patiently waiting customers to take an order, and then again each time someone shows up to pay and pick up their order. One of the 4 components to Oklahoma Style BBQ is counter style service and we will stick to this until we are no longer in business.
Yes, we have been operating since our flagship location opened in 2004. The Owner is still Brad Cleveland and his Catering Director Bryan Frosco and General Manager of Operations Jeremy Kidd have been with him since the beginning.
We used to but it wasn’t particularly popular. It made more sense to utilize the limited space in our restaurants to store only the products essential to our menu.
It varies depending on the meat, but they all fall between 5-12 hours.
Yes, we have a 5% Cash discount, a 5% Senior discount, and a 10% Military discount every day. We also have Happy Hour and Lunch Specials every day.
Chopped, but unique to us. It’s the “Ideal Brisket”, trimmed of fat, sliced and then chopped with a mix of the point and the flat.
1/3 lb of meat on a hamburger bun.
We are always taking applications. Come into the location you prefer and fill one out!