Bad Brad’s Bar-B-Q Joint
700 W. Main St., Yukon
Situated in Yukon, with another location in Stillwater, Bad Brad’s serves up all the meats and sides you love, along with a number of sandwiches, wraps and salads. The Cowboy Special with two meats, sliced bread, onions and a block of cheese is served on butcher paper so you can make a big mess with a minimum amount of fuss. Bad Brad’s also offers meats by the pound so you can impress your friends at your next potluck.
BBQ at GFF Foods
1219 N. Santa Fe Ave., Moore
You have to know a password, and it helps to have a friend who has been there — okay, not really. But discovering the BBQ Stand at GFF Foods really does feel like you’ve been granted membership to an exclusive club. Head to Moore and get a huge helping of smoked meats and all the trimmings. On Wednesdays, a whole pound of baby back ribs is about ten bucks, further proof you’re living right.
3631 N. Kelley Ave.
If you are not yet familiar with this little gem on the east side of OKC, you are probably one of the only ones left. It has even appeared on television. In 2012, Leo’s was featured on the Food Network’s Diners, Drive-Ins and Dives. There are too many choices to order just one. Go for one of Leo’s specials, ranging from a lot of food to a whole lot of food. The place draws a crowd, so be prepared to wait, especially at lunch. It’s worth it.
610 NE 50th St.
Bedlam has a loyal following, and for more reasons than one would think. Its pulled pork is tender and perfectly cooked, the side portions are larger than average and the baked macaroni and cheese is ridiculously good. The patio is an unexpected beauty. Come warmer weather, it is going to be the place to be. Go all out and order the Big Red Dinner with pulled pork, polish sausage and a hot link. For the full experience, order the green rice and macaroni and cheese.
Oklahoma Station BBQ
4331 NW 50th St.
Brisket is Oklahoma Station’s self-professed specialty. It will melt in your mouth, although the pork is nothing to shy away from, either. Brisket is served both sliced and shredded, or try the sliced pork tenderloin and ham and hot links or polish sausage. It also has two sauces: one for those who like it hot and one for those who do not. Go for a Station House Special (two meats) with sliced brisket and polish sausage with fried okra and mac and cheese.
1801 W Edmond Road., Edmond
If you find yourself up north, you could do far worse than a platter of baby back ribs. The red chili honey glaze is just the right combination of sweet and hot. Not big on veggies? It would be a crime if you don’t at least try Steve’s barbecue ranch dressing on a dinner salad. The brisket is so tender, you never need a knife. In fact, order it on a sandwich. Even though you won’t think you can, you should at least try to save room for some of its famous cobbler.
Van’s Pig Stand
320 N. Porter Ave., Norman
Van’s served its first pig sandwich in 1928, and the rest is delicious history. It has had ample time to perfect its recipe for fork-tender meats perfectly served up on a bun or on one of its ample platters. The sandwiches and platters both come in a variety of sizes for every appetite. Go ahead and order the three-meat platter with curly fries and maybe have some to take home. You’ll also want a piece of pecan pie, if you can manage it.