30 Oklahoma BBQ Spots Ranked By Flavor And Experience
Oklahoma might not be the first state that comes to mind when you think of barbecue, but it should be!
As a dedicated meat enthusiast who’s put on 15 pounds researching this article, I can testify that Oklahoma’s BBQ scene is sizzling hot.
From smoky ribs that fall off the bone to brisket so tender you could eat it with a spoon, these 30 spots represent the best of Sooner State barbecue.
1. Burn Co. Barbecue – Tulsa’s Smoking Sensation
Holy smoked meats, Batman! My first visit to Burn Co. left me speechless—except for the occasional moan of pure joy. The line forms early, and for good reason.
Their brisket, cooked on Hasty-Bake grills, achieves that perfect bark-to-meat ratio that makes BBQ enthusiasts weak in the knees. I’ve literally dreamed about their fatty brisket, with its peppery crust and melt-in-your-mouth texture.
What really sets Burn Co. apart is their bologna—yes, bologna! Thick-cut, smoked, and caramelized to perfection, it’s a nostalgic childhood sandwich transformed into gourmet BBQ. Fair warning: they close when they sell out, which happens almost daily. The early bird gets the burnt ends!
2. Leo’s BBQ – Oklahoma City’s Historic Smoke Joint
Mr. Leo’s strawberry banana cake might be famous (thanks, Food Network!), but the BBQ deserves its own spotlight. Located in a humble building that’s seen Oklahoma City change around it, this joint has soul.
Their ribs have that perfect pull—not falling off the bone (that’s overcooked, folks) but cleanly separating with each bite. The family recipe sauce strikes that elusive balance between sweet, tangy, and spicy that makes you want to bottle it up and take it home.
I once drove two hours just for their smoked hot links, which snap when you bite them and release a juicy, spicy interior that pairs perfectly with their mustard-heavy potato salad. Leo’s represents Oklahoma BBQ history on a plate, and thankfully, some classics never go out of style.
3. The Butcher BBQ Stand – Roadside Excellence In Wellston
Pulling up to this roadside stand on Route 66, you might wonder if your GPS has failed you. Trust me—it hasn’t. World BBQ champion Levi Bouska turned this humble spot into a pilgrimage destination.
I nearly wept when I first tasted their competition-style brisket—each slice sporting that coveted smoke ring and dissolving on contact with your tongue. Their ribs, glossy with a sweet glaze and kissed with smoke, showcase competition techniques rarely found in restaurants.
The real showstopper? Their smoked queso loaded with brisket bits. I’ve shamelessly licked the container clean more than once. Despite the national accolades, there’s zero pretension here—just picnic tables, plastic forks, and BBQ that’ll make you question everything you thought you knew about smoked meat.
4. Iron Star Urban BBQ – Upscale Smoke In Oklahoma City
Whoever said BBQ can’t be fancy never stepped foot in Iron Star. This place brilliantly marries upscale dining with down-home smoking techniques, creating an experience that satisfies both your inner foodie and your primal meat cravings.
Their smoked prime rib (only available certain days) haunts my dreams—a pink, smoky interior encased in a peppery crust that I’d happily eat as my last meal on earth. The bacon-wrapped quail appetizer proves that smoke enhances everything it touches, even delicate game birds.
What keeps me coming back is their attention to sides—the green chile mac and cheese isn’t an afterthought but a destination dish. Located in a beautifully renovated historic building, Iron Star lets you enjoy finger-licking BBQ without feeling like you need to hose down afterward. Though I’ve stained plenty of their cloth napkins!
5. Smokin’ Joe’s Rib Ranch – Davis’ Roadside Wonder
Driving through the Arbuckle Mountains, the smoky scent of Smokin’ Joe’s will pull you in like a tractor beam. My car practically steers itself there whenever I’m within 30 miles.
Their dinosaur-sized beef ribs—a weekend special—are the stuff of legend. Imagine a pound of tender, smoky beef attached to a bone you could use as a caveman club. The meat pulls away in satisfying chunks that showcase the perfect marriage of smoke, beef flavor, and their secret rub.
The rustic, cabin-like atmosphere enhances everything, making each bite taste like rural Oklahoma tradition. Their homemade hot sauce (available for purchase) adds the perfect vinegary kick to cut through the rich meat. Pro tip: Save room for the blackberry cobbler, made from berries picked from the surrounding hills when in season.
6. Back Door BBQ – Oklahoma City’s Local Favorite
Don’t let the name fool you—there’s nothing backdoor about the bold flavors here! Located in OKC’s up-and-coming Uptown district, this joint combines traditional techniques with creative flair.
Their “Fancy Pants” brisket sandwich knocked my socks off: tender sliced brisket topped with caramelized onions, blue cheese, and arugula on grilled sourdough. It sounds like BBQ sacrilege, but one bite will convert even the most traditional purist.
The pitmaster’s background in fine dining shines through in unexpected touches like their smoked deviled eggs topped with crispy brisket bits. I’ve brought BBQ-skeptical friends here who’ve left as converts. The casual, industrial-chic space fills up fast at lunch, and their handcrafted cocktails make this a rare BBQ spot that works equally well for dinner dates and serious meat missions.
7. Van’s Pig Stand – A Multi-Generation Oklahoma Institution
Some places have history you can taste, and Van’s—serving since 1930—is serving up plates of Oklahoma heritage. Walking into any of their locations feels like stepping back to a simpler time when BBQ sauce stains were badges of honor.
Their chopped brisket sandwich—piled high on a humble bun with their tangy sauce—represents Oklahoma BBQ in its purest form. No pretension, no gimmicks, just smoky, flavorful meat that three generations of pitmasters have perfected.
I’ve brought out-of-state BBQ snobs here who scoffed at Oklahoma’s BBQ reputation, only to watch them fall silent with that first bite of Van’s ribs. The homemade hot links have that perfect snap and spice level that makes you break a light sweat without overwhelming your palate. Their potato salad recipe hasn’t changed in decades—because perfection doesn’t need updating.
8. Swadley’s Bar-B-Q – The Oklahoma BBQ Empire
Love ’em or hate ’em (and plenty of BBQ purists fall into both camps), you can’t talk Oklahoma BBQ without mentioning Swadley’s growing empire. Their consistency across locations is impressive—a feat many chains struggle with.
Their smoked turkey is criminally underrated—juicy, tender, and proof that poultry deserves respect in the BBQ world. While some spots treat turkey as an afterthought, Swadley’s gives it the full smoke treatment, resulting in slices that need no sauce to shine.
The sweet potato casserole side dish—topped with a pecan streusel that could double as dessert—has caused family feuds over the last spoonful at my table. Their convenient locations throughout the state have saved me during many road trips when the BBQ craving strikes. The clean, family-friendly atmosphere makes this a great introduction for BBQ newbies before diving into more intense smoke joints.
9. Albert G’s Bar-B-Q – Tulsa’s Downtown Smoke Haven
Tucked in downtown Tulsa, Albert G’s has been my go-to spot for impressing out-of-town clients with Oklahoma’s smoking prowess. The aroma hits you halfway down the block—a siren call for serious meat lovers.
Their burnt ends—those caramelized, twice-smoked brisket nuggets of joy—sell out faster than concert tickets. Crusty outside, tender inside, they’re the perfect BBQ bite. I once saw two businessmen in suits nearly come to blows over the last order!
The smoked wings deserve their own fan club, with a perfect pepper-forward dry rub and skin so crispy it shatters like glass. Albert G’s sauce selection lets you customize your experience from sweet to heat. The downtown location’s exposed brick and local selection create an atmosphere that balances casual BBQ joint with urban cool—proving Oklahoma BBQ belongs in the city as much as roadside stands.
10. Wild Horse Mountain BBQ – Sallisaw’s Roadside Legend
Perched on a hill overlooking I-40, Wild Horse Mountain BBQ has been luring travelers off the highway since 1971. The weathered exterior doesn’t hint at the smoky magic happening inside.
Their sliced beef sandwich—simple, unadorned, and perfect—showcases the Eastern Oklahoma style that’s often overlooked in BBQ discussions. The meat, smoked over hickory until tender but still maintaining texture, needs nothing more than a light touch of their vinegar-forward sauce.
The hush puppies here are the unsung heroes—crispy cornmeal spheres that I’ve been known to order by the double batch. After one particularly transcendent meal here, I found myself plotting a move to Sallisaw just to have regular access. The walls covered in trucker hats, license plates, and decades of memorabilia tell the story of a place that’s fed generations of Oklahomans and wise travelers seeking authentic roadside BBQ.
11. Billy Sims BBQ – The Heisman Winner’s Smoky Victory
Football legend Billy Sims traded the gridiron for the smoker, and Oklahoma is better for it! Named after the Sooner Heisman Trophy winner, this chain brings consistent BBQ to communities throughout the state.
Their pulled pork—tender, lightly sauced, and piled high—is my go-to order. It strikes that perfect balance between smoke, pork flavor, and moisture that many places miss. The football-themed menu (with items like “The Triple Option”) adds a fun touch for sports fans.
What keeps me coming back is their selection of regional sauces that let you take a BBQ road trip without leaving your table. From Kansas City sweet to Carolina vinegar, each complements the smoke-kissed meats perfectly. While some BBQ purists turn up their noses at chains, Billy Sims delivers solid, accessible BBQ that’s perfect when you need a reliable fix without a long drive to more famous spots.
12. Bob’s Pig Shop – Pauls Valley’s Historic Smoke Shack
Since 1933, Bob’s has been proving that sometimes the unassuming spots hide the best food. The name doesn’t lie—this place knows pork in all its glorious forms.
Their signature “Pig Sandwich” is Oklahoma food history on a bun—chopped pork shoulder mixed with their distinctive sauce, topped with slaw for the perfect texture contrast. I’ve converted brisket fans with this sandwich alone. The sauce recipe, unchanged for decades, hits that perfect sweet-tangy note.
Don’t skip their smoked bologna—thick-cut slices of what locals call “Oklahoma prime rib” that get a beautiful char on the outside while staying juicy inside. The walls covered with vintage photos and memorabilia create a museum-like atmosphere celebrating nearly 90 years of continuous operation. Bob’s represents the kind of authentic regional BBQ that chain restaurants try (and fail) to replicate.
13. RibCrib – Tulsa-Born BBQ Success Story
From humble Tulsa beginnings to a multi-state operation, RibCrib proves Oklahoma knows how to scale BBQ without losing its soul. Their hickory-smoked meats have maintained quality despite their growth—no small feat in the BBQ world.
Their St. Louis-style ribs hit that sweet spot between fall-off-the-bone tender and competition-style chew. The meat pulls cleanly from the bone with just the right amount of resistance. I’ve converted many a baby back rib loyalist with these meaty beauties.
What separates RibCrib from other chains is their commitment to scratch-made sides. The cheesy corn bake—a gooey, smoky side dish that could be a meal itself—has been known to cause spoon duels at my table. Their “Rib Run” combo lets you sample multiple meats, perfect for BBQ commitment-phobes or first-timers trying to find their smoky soulmate protein.
14. Earl’s Rib Palace – Oklahoma City’s Quirky BBQ Castle
With its castle-like architecture and quirky pig statues, Earl’s doesn’t take itself too seriously—until it comes to the BBQ. Then, it’s all business.
Their baby back ribs achieve that elusive texture where they don’t fall off the bone (that’s overcooked!) but release with a gentle tug. The meat-to-bone ratio is generous, and their sweet-leaning sauce caramelizes beautifully on the outer layer. I’ve watched first-timers’ eyes widen at that first bite.
The loaded baked potato stuffed with chopped brisket is a carb-lover’s dream and could feed a small family. Their unique BBQ nachos—with house-fried chips, chopped meat, beans, and cheese—have ruined regular nachos for me forever. The whimsical atmosphere, complete with pig-themed everything, makes Earl’s a hit with kids while still satisfying serious BBQ enthusiasts who know that playful presentation doesn’t mean they’re not serious about smoke.
15. Dink’s Pit Bar-B-Que – Bartlesville’s Smoke Institution
Since 1982, Dink’s has been showing northeastern Oklahoma that great BBQ isn’t just a southern or western Oklahoma thing. The wood-paneled walls and checkered tablecloths set the perfect unpretentious stage for meat excellence.
Their hickory-smoked brisket gets a perfect black pepper bark that makes each bite a textural adventure. The fatty end pieces—which I specifically request—melt like beef butter with a smoky punch. Even their lean cuts maintain moisture, a true test of pitmaster skill.
What really distinguishes Dink’s is their smoked prime rib (weekend special)—a glorious marriage of traditional prime rib cooking with BBQ smoking techniques. The house-made pickles and onions served with every meal provide the perfect acidic counterpoint to the rich meats. Locals debate whether their peach or blackberry cobbler reigns supreme, but the correct answer is to try both, preferably with a scoop of vanilla ice cream.
16. Ray’s Smokehouse BBQ – Norman’s College Town Smoke Joint
Owned by former OU football player Darrol Ray, this Norman institution brings championship-level BBQ to hungry college students and locals alike. The walls covered in Sooners memorabilia tell you you’re in the heart of football country.
Their smoked chicken is a revelation—proof that poultry deserves respect in the BBQ world. Juicy all the way through with crispy, spice-rubbed skin, it’s the dish that converted me from a “chicken is boring” skeptic. The homemade white BBQ sauce served alongside is worth drinking by the spoonful.
The “Sooner Magic” sandwich piles brisket, hot links, and pulled pork on one bun—a protein trinity that requires both hands and multiple napkins. Game days see this place packed with fans fueling up before heading to the stadium. Even Texas fans (whisper it quietly) have been known to admit the BBQ here is worth crossing the Red River for.
17. Mac’s Barbeque – Skiatook’s Lakeside Smoke Shack
Overlooking Skiatook Lake, Mac’s proves great BBQ can happen anywhere—even in a converted gas station at the edge of town. The views almost upstage the food. Almost.
Their pork ribs achieve BBQ perfection—a beautiful pink smoke ring, a balanced rub that enhances rather than masks the pork flavor, and that ideal texture where the meat yields with a gentle bite. I’ve driven an hour just for these ribs and consider it time well spent.
The smoked meatloaf—an unconventional BBQ menu item—will make you question why more places don’t smoke this comfort food classic. The lake atmosphere adds something special, particularly at sunset when you can enjoy your meal with a view. Mac’s proves that Oklahoma BBQ excellence isn’t limited to big cities or famous joints—sometimes the best smoke happens in the quietest corners of the state.
18. John & Cook’s BBQ – Lawton’s Military-Approved Smoke Joint
Located near Fort Sill, John & Cook’s has been feeding hungry soldiers and locals alike since 1930. The no-frills interior lets you know they’re serious about meat, not decor.
Their chopped beef sandwich—served on a humble white bun with a splash of their thin, vinegar-forward sauce—represents traditional Oklahoma BBQ at its finest. The meat is smoky, tender, and chopped to the perfect consistency where it holds together without being chunky. This sandwich alone is worth the drive to Lawton.
The house-made hot links snap when you bite into them, releasing a spicy, smoky interior that pairs perfectly with their mustard-heavy potato salad. Military personnel from around the world have discovered authentic Oklahoma BBQ here before deploying, taking these flavor memories worldwide. The walls covered with military patches and photos tell the story of a restaurant that’s been part of Oklahoma’s military community for generations.
19. Bedlam BBQ – Oklahoma City’s Sports Rivalry Smokehouse
Named after the famous OU-OSU rivalry, Bedlam BBQ brings together Sooners and Cowboys fans with the unifying power of excellent smoked meat. The sports-themed interior lets you know you’re in a place that takes Oklahoma traditions seriously.
Their smoked sausage plate—featuring locally-made links with the perfect snap and spice level—converted me from a rib-only purist. The coarse-ground texture and perfect smoke penetration make these links destination-worthy. I’ve witnessed heated sports debates temporarily paused when these sausages arrive at the table.
The “Bedlam Fries” topped with chopped brisket, cheese sauce, and jalapeños have caused me to make embarrassing moaning sounds in public. Their smoked corn on the cob—a seasonal special—gets a chile-lime butter treatment that elevates this simple side to star status. Even during the height of football season, rival fans manage to dine in peace, united by their appreciation for proper Oklahoma BBQ.
20. Danny’s BBQ Head Quarters – Ponca City’s Strip Mall Surprise
Don’t let the unassuming strip mall location fool you—Danny’s is smoking some serious meat magic in Ponca City. The simple interior puts all focus where it belongs: on the food.
Their pulled pork achieves that elusive balance of smoke, tenderness, and bark pieces that creates textural interest in every bite. Lightly sauced with their house recipe that leans sweet with a vinegar backbone, it’s perfect on a sandwich or piled high on a plate. I’ve watched BBQ skeptics become believers after one forkful.
The smoked cabbage—a side dish you rarely see elsewhere—is a revelation of how smoke can transform a humble vegetable. Their “Loaded Baker” topped with your choice of meat could feed a small family. Danny’s proves that in Oklahoma, world-class BBQ can happen anywhere, even between a laundromat and a dollar store in a strip mall. The packed parking lot tells the real story.
21. Big Daddy’s Smokehouse – Edmond’s Family BBQ Tradition
Big Daddy himself (owner Bob) is often seen working the smokers at this family-run Edmond institution. His hands-on approach ensures consistent quality that keeps locals coming back weekly.
Their smoked turkey leg—a medieval-looking hunk of meat that would make Henry VIII proud—is brined before smoking, resulting in juicy meat all the way to the bone. The peppery rub forms a beautiful crust that makes each bite a flavor explosion. I’ve watched grown adults turn into cavemen, tearing at these massive legs with primal joy.
The bacon-wrapped smoked meatballs (an appetizer that could be a meal) showcase Big Daddy’s willingness to push beyond traditional BBQ boundaries. Their sweet tea—served in mason jars and sweet enough to make your dentist cry—is the perfect accompaniment to cut through the rich smokiness. The playground outside makes this a family-friendly spot where kids can burn energy while adults enter a meat coma.
22. Smokin’ Joes BBQ & Diner – Broken Arrow’s Blue Collar Gem
Not to be confused with the Davis location, this Broken Arrow spot caters to the working crowd with generous portions and unpretentious atmosphere. The lunch rush fills with workers still in their safety vests and boots.
Their smoked ham—an often-overlooked BBQ meat—gets a brown sugar and mustard glaze that caramelizes beautifully during smoking. The sweet-savory balance and juicy meat interior make this my go-to order. I’ve converted many ham skeptics with just one bite of this smoky masterpiece.
The breakfast menu featuring smoked meat omelets and brisket hash proves BBQ isn’t just for lunch and dinner. Their “Trash Can” special—layers of beans, potato salad, chopped brisket, and sauce in a cup—is the perfect portable meal for workers heading back to job sites. Despite the name, there’s nothing trashy about these flavors. The walls covered with local business cards and work shirts show the community connection this spot has built.
23. Jamil’s Steakhouse – Oklahoma City’s Lebanese-BBQ Fusion Pioneer
Jamil’s represents a uniquely Oklahoma tradition—the Lebanese steakhouse that serves BBQ alongside Middle Eastern appetizers. This decades-old tradition creates a dining experience you won’t find elsewhere.
Their smoked bologna—thick-cut, charred on the outside, and meltingly tender inside—gets elevated beyond the humble lunch meat you remember. Served with their signature BBQ sauce that has a hint of Lebanese spices, it’s a cross-cultural masterpiece. I’ve watched fine dining snobs roll their eyes at bologna, then fight for the last slice.
The meal starts with a parade of Lebanese appetizers—tabbouleh, hummus, cabbage rolls—before the BBQ main event arrives. This unexpected combination has deep roots in Oklahoma’s Lebanese community. The dark wood paneling and white tablecloths create an old-school atmosphere that feels frozen in time. Jamil’s proves that Oklahoma BBQ traditions are as diverse as its population.
24. Smokin’ Barrel BBQ – Enid’s Farm-To-Smoker Destination
Located in Enid’s growing food scene, Smokin’ Barrel takes farm-to-table seriously, sourcing meats from local producers whenever possible. The modern rustic interior feels both contemporary and timeless.
Their smoked pork belly—cut into thick, glistening slices with perfectly rendered fat—will make you question why bacon gets all the attention. Each bite delivers a triple hit of smoke, salt, and rich pork flavor that lingers pleasantly. I’ve literally closed my eyes while eating this to focus entirely on the flavor experience.
The smoked deviled eggs topped with brisket crumbles showcase their creative approach to traditional BBQ sides. Their seasonal cobblers featuring local fruit remind you that you’re eating in Oklahoma’s agricultural heartland. The craft selection focusing on Oklahoma breweries completes the local-centric experience. Smokin’ Barrel represents the exciting future of Oklahoma BBQ—rooted in tradition but not afraid to innovate.
25. Paul’s Place Steakhouse – Muskogee’s BBQ-Meets-Steakhouse Legend
Since 1972, Paul’s has been proving that great steakhouses can also master the smoker. The dim lighting and leather booths create an atmosphere where cowboys and businesspeople dine side by side.
Their smoked prime rib—only available on weekends—achieves that perfect balance of smoke influence without overpowering the magnificent beef flavor. The pink center and seasoned crust make each bite a textural journey. I once drove two hours through a thunderstorm just to get this prime rib, and I’d do it again tomorrow.
The twice-baked potato loaded with cheese and bacon is the perfect accompaniment to their smoky meats. Their homemade cinnamon rolls—served warm as a complimentary starter—are worth the trip alone. Paul’s represents that distinctly Oklahoma tradition of steakhouses that respect and incorporate BBQ techniques, creating a dining experience that satisfies both steak purists and smoke enthusiasts.
26. Okie Dokies BBQ – Stillwater’s Student-Approved Smoke Shop
Just steps from Oklahoma State University, Okie Dokies feeds hungry students and professors with serious BBQ at reasonable prices. The orange and black decor leaves no doubt about which team they support.
Their smoked chicken wings achieve that elusive texture—crispy skin surrounding juicy meat that pulls cleanly from the bone. The dry rub hits every flavor note from sweet to heat, no sauce needed (though their house-made sauces are worth exploring). I’ve watched first-timers’ eyes widen at how smoke transforms the humble wing.
The “Cowboy Spud”—a massive baked potato stuffed with your choice of smoked meat, cheese, and scallions—has fueled many late-night study sessions. Their banana pudding, made with vanilla wafers and fresh bananas, provides the perfect sweet ending. Okie Dokies proves that college town BBQ doesn’t have to be dumbed down or cheapened—students deserve real smoke just as much as anyone.
27. The Rusty Knot BBQ – Tishomingo’s Lakeside Smoke Haven
Overlooking Lake Texoma, The Rusty Knot combines stunning water views with serious BBQ credentials. The deck seating during sunset creates a magical dining experience.
Their smoked catfish—an unusual BBQ menu item—will convert even seafood skeptics. The delicate fish takes on just enough smoke to enhance without overwhelming, and the crispy skin adds perfect textural contrast. I’ve watched BBQ purists roll their eyes at the concept, then fight for the last piece.
The hushpuppies served alongside—crispy outside, fluffy inside, and studded with jalapeños—are the perfect regional accompaniment. Their “Lake Trash Potatoes” topped with pulled pork, cheese sauce, and jalapeños have fueled many a fishing trip. The boat dock access means you can arrive by water during summer months. The Rusty Knot showcases how Oklahoma BBQ adapts to its environment, incorporating local ingredients and traditions to create something uniquely regional.
28. The Local Table – Midwest City’s Farm-Fresh BBQ Innovation
The Local Table reimagines BBQ through a farm-to-table lens, sourcing ingredients from Oklahoma producers and smoking meats over locally harvested woods. The bright, airy space feels more like a modern restaurant than a traditional BBQ joint.
Their smoked beet sandwich—yes, BEETS—layers thin-sliced, hickory-smoked beets with goat cheese and arugula on grilled sourdough. The beets’ natural sweetness concentrates during smoking, creating a vegetarian option that satisfies even dedicated carnivores. I’ve brought meat-obsessed friends here who reluctantly tried this sandwich and were blown away.
Their more traditional offerings shine too—the smoked turkey gets injected with herb butter before smoking, resulting in the juiciest bird you’ve ever tasted. The seasonal sides featuring Oklahoma produce change regularly, ensuring repeat visits. The Local Table represents the exciting evolution of Oklahoma BBQ, respecting tradition while embracing innovation and sustainability.
29. Old School Bagel Cafe & BBQ – Tulsa’s Unexpected Fusion Success
The concept sounds bizarre—bagels AND barbecue? But this unlikely pairing has created one of Tulsa’s most beloved breakfast and lunch spots. The casual counter-service setup belies the serious food happening here.
Their smoked brisket on an everything bagel—topped with cream cheese, caramelized onions, and a splash of BBQ sauce—creates a flavor combination that shouldn’t work but absolutely does. The smoky meat, creamy cheese, and savory bagel create perfect harmony. I’ve had dreams about this sandwich.
The “BBQ Bagel Balls”—bite-sized bagel dough stuffed with chopped brisket and cheese, then baked and brushed with garlic butter—should be illegal they’re so addictive. Their house-smoked salmon (more traditional for a bagel shop) benefits from the same smoking expertise that makes their BBQ shine. Old School proves that Oklahoma’s BBQ innovation knows no bounds, creating cross-cultural mash-ups that respect both traditions while creating something entirely new.
30. Roaming Buffalo BBQ – Tulsa’s Food Truck Phenomenon
Sometimes the best BBQ comes from places without permanent addresses. Roaming Buffalo’s food truck has developed a cult following that tracks its movements via social media with religious devotion.
Their smoked tri-tip—a cut rarely seen in Oklahoma BBQ—is sliced thin against the grain and served with a chimichurri sauce that brightens the rich, smoky beef. The beautiful medium-rare center surrounded by a peppery bark creates perfect bites that have caused me to make embarrassing moaning sounds in public parking lots.
The buffalo blue cheese slaw—their signature side—provides the perfect cool, tangy counterpoint to the rich meats. Their ever-changing specials, like smoked alligator tacos or brisket pho, keep customers chasing the truck across Tulsa. The limited quantities add to the excitement—when they’re out, they’re out! Roaming Buffalo represents Oklahoma BBQ’s exciting future—mobile, innovative, and unbound by tradition while still respecting smoking fundamentals.