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Fatboy
02-11-2012, 12:23 PM
Please use this thread to post your personal review of Oklahoma Joe's of Broken Arrow. Hope everyone can make it and enjoys the food.

SmokyOkie
02-11-2012, 01:14 PM
I plan on posting some pix and stuff on other forums too.

I think that all of us should to help repay him for the free food.

cabinetmaker
02-11-2012, 01:37 PM
I had already planned on a "generous" tip.:msn-wink:

PigCicles
02-12-2012, 01:17 PM
Oklahoma Joe's Bar-B-Cue
333 W Albany
Broken Arrow, OK 74012

The Q Joint was blessed to be asked to join Joe at the recently opened Oklahoma Joe's restaurant in Broken Arrow. There were 20 to 25 in attendance for this review on February 11, 2012.


First off let me start by sending out a HUGE "THANK YOU JOE!" back. We all enjoyed your hospitality and food and I know that we will ALL be back to visit again.

When my wife and I arrived we were promtly met at the door and once we discussed who we were with, was promptly directed to the table to wait on the rest of the group to arrive.

During our wait we were given our cups for drinks and a menu to look over to see what all is offered at the restaurant. Joe himself was making rounds to talk to patrons and came to talk to us too. A very pleasant gentleman with wonderful personality.

Meet Joe:
http://i156.photobucket.com/albums/t38/PigCicles/JoeHimself.jpg

Our meal for this visit was served family style, but on a normal daily visit you would go to the counter and order whatever your heart desires that day and expect to have it served perfectly cooked.

During our visit Joe would bring out some examples of meats as they came out of the smoker. He brought out a beautiful rack of pork ribs that had a wonderful color and full of flavor, cooked to the point of coming off the bone easily.

Joe came back in just a little bit with the point from one of their tastey briskets. This point was destined to become burnt ends. Joe described how they go through the process of removing the point from the flat, removing the excess fat, and reseasoned and finally put back to the smoke to finish up for burnt ends.

I gotta say I do have a thing for burnt ends and Joe knows burnt ends.

With all the food that came out .. from starting with the toast, pickles, jalepenos, to the brisket, ribs, turkey, pulled pork, suasage, and baloney .. .whewwww!!! We all got more than a belly full of deightful BBQ :Drool2:

The restaurant is decorated with banners showing the MANY wins / competitions that Joe BBQ is famous for and backs up the statement "Joe Knows BBQ".

If you are ever near one of Joe's BBQ homes (I say that cuz you feel at home when you are there) you HAVE to stop in and enjoy whatever your heart desires .. it's all GOOD!

Without further spill .. here are the pics I was able to get. Sorry for the lack of quality as I only had my phone with me.

Banners:
http://i156.photobucket.com/albums/t38/PigCicles/Banner1.jpg

http://i156.photobucket.com/albums/t38/PigCicles/Banner2.jpg

http://i156.photobucket.com/albums/t38/PigCicles/Banner3.jpg

The best sauce on the planet award winning sauce:
http://i156.photobucket.com/albums/t38/PigCicles/HotSauce.jpg

http://i156.photobucket.com/albums/t38/PigCicles/OriginalSauce.jpg

Joe getting the "point" across .. telling about his burnt ends
http://i156.photobucket.com/albums/t38/PigCicles/JoesPoint.jpg

The Menu
http://i156.photobucket.com/albums/t38/PigCicles/OKJMenu.jpg

Reserved .. it really happened
http://i156.photobucket.com/albums/t38/PigCicles/TQJReserved.jpg

The Q Joint group:
http://i156.photobucket.com/albums/t38/PigCicles/TQJGroup.jpg

The slaw:
http://i156.photobucket.com/albums/t38/PigCicles/OKJSlaw.jpg

The beans:
http://i156.photobucket.com/albums/t38/PigCicles/OKJoesBeans.jpg

My plate:
http://i156.photobucket.com/albums/t38/PigCicles/PlateShot.jpg

While there I picked up a grill made for a special occassion at Nassau .. 1 of 80 made for that event with no more than 2 fires in it:
http://i156.photobucket.com/albums/t38/PigCicles/OKJPit4.jpg

Once again ya'll gotta get out to Oklahoma Joe's for some of the best Que you can get away from home. Expect a great experience and remember "Joe Know Bar-B-Cue!"

Thanks Joe!

http://i156.photobucket.com/albums/t38/PigCicles/JoeHimself.jpg

SmokyOkie
02-12-2012, 01:51 PM
I got pix too Joe, I just gotta get the time to load them.

Nice review!

PigCicles
02-12-2012, 08:56 PM
I'm begining to think I'm the only one that went ... maybe I dreamed it all.

Anyone else have a review of their experience?

tomshoots
02-12-2012, 09:42 PM
Wish I could have gone! Looks like a good time!

SmokyOkie
02-12-2012, 10:08 PM
OK, company is gone now, chores are done and here is my report.

We were welcomed in style. Joe most certainly knows hospitality:

http://i890.photobucket.com/albums/ac108/SmokyOkie/IMAG0189.jpg

Here is a look at the crowd:

http://i890.photobucket.com/albums/ac108/SmokyOkie/IMAG0191.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/IMAG0190.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/IMAG0192-1.jpg

And here is a slab of ribs that Joe brought out to show us before they were served:

http://i890.photobucket.com/albums/ac108/SmokyOkie/IMAG0193.jpg

Now comes the bad part. I shot abotu 5 minutes of video with my phone as I walked around the table and showed the food as well as all the people, but when I went to load it, only the first two ro three seconds was there.:tap::tap:

My summation is that it was at least as good as any BBQ joint I have eaten at and better than most. the hospitality was extreme, the food was great, the camaraderie was impeccable, and a great time was had by all!

Maybe Joe will do this for us again next year.

I am going to post about this on every site I know of to try to help him out with some publicity. I sure hope that everybody else that enjoyed the treat will do the same.

peculiarmike
02-12-2012, 10:28 PM
I did not get any pics, BUT...... I got some fine que!!! This was an outstanding event presented by Joe personally. Having visited the two Oklahoma Joe's in KC I'll say Broken Arrow has the best of the bunch.
Jane and I really enjoyed the feast and a hospitable weekend at the Okie Ranch.
My favorites were the burnt ends, ribs, and the beans. Not to say the other items were not excellent, those were just the ones I liked best. I also favored the hot links and smoked baloney. Ummm....... and the pulled pork. And the............

THANKS JOE!!!!!! :thumbs up::thumbs up::thumbs up:

trucknstuffmike
02-13-2012, 08:25 AM
What a fantastic meal! Friends and great food, who can argue with that?

It was nice putting some faces with the names on here!

Thanks again to Joe and the gang at Oklahoma Joes, it was wonderful!

PigCicles
02-13-2012, 10:53 AM
It was great to meet you Mike! Glad you could make it out!

cabinetmaker
02-13-2012, 11:28 AM
Oh My! What a meal. We arrived to warm smiles and left with full bellies. Its always good to see the old friends and meet a new one or two. I don't think I've ever had any better meal at a commercial bbq place. The food was top notch. I could not find one thing wrong with any of it. Joe is real character (must be a Joe thing). He gave us first class service. I noticed he did the same to all his patrons. We sat down at three o'clock and a line at the order counter quickly grew to near the front door. Just as quickly as they appeared, the line was gone and they were at their tables eating.:wow:

Joe also told me all his recipies were on his website. :msn-wink:

trucknstuffmike
02-13-2012, 01:47 PM
I plan on posting some pix and stuff on other forums too.

I think that all of us should to help repay him for the free food.

IDK about everyone else but I left a nice tip :msn-wink:

SmokyOkie
02-13-2012, 02:53 PM
I certainly hope you weren't the only one.

cabinetmaker
02-13-2012, 02:59 PM
I left one too. Mine and Mikes was the only money I saw on the table as we left. Doesn't mean that was all, just all I saw.

truckmann
02-14-2012, 10:48 AM
I too had a good time and the food was great! I think my little girl ate more than I did. I look forward to going back with my wife so I can focus more on the food and less on feeding the little one. :msn-wink:

The only bad thing I can say is the location isn't the best for me since I rarely have reason to visit that area, but that's just me.

It was also nice to meet a few of you guys!

californiasmokin
02-15-2012, 02:19 PM
How come no one had on their Q joint t shirts?:msn-wink:

SmokyOkie
02-15-2012, 02:31 PM
I did....under my wool shirt. It was a tad bit cool for short sleeves.

Jeff Hughes
02-16-2012, 05:42 PM
Glad you guys got some good grub. I have been twice and was sorely disappointed.

The brisket is an embarrassment. Clearly, the pull it from the smoker, cool it down and then slice in thin using a Hobart. It is then held on the line in heated broth. No bark, no smoke flavor.

SmokyOkie
02-16-2012, 06:15 PM
It is not held in broth. It is kept cold and nuked. I wasn't really impressed with what I got Sunday, but had much better on two or three other visits.

You gotta give 'em a little room though Jeff. It is very difficult to do brisket well in a high volume store like that.

Try it on a Zman sammich. I doubt you'll be disappointed.

Jeff Hughes
02-16-2012, 06:28 PM
When I was there I watched it go from the steam table to my bun to me. Clearly held in liquid at that time. No microwave.

If the cooked and sliced it properly, nuking in portion control bags is a great way to go. I hope that is what they have gone to.

I really think Joe could set up that line to allow sliced to order which would obviously be the best option.

Based on the two times I was there, I'd say Billy Sims does a better job with brisket most of the time.

I set up the operation in a large bbq restaurant last year. I am familiar with the challenges of brisket.

Joe is playing in the big league, he needs to step up his game...

SmokyOkie
02-16-2012, 06:37 PM
When i was in the kitchen Sunday, there was plenty of cold sliced brisket laying around, but none in a steamtable and liquid.

What restaurant did you set up?

I gotta disagree with you on the Billy Simms opinion. I have eaten at two of them and will not go back to either one.

Jeff Hughes
02-16-2012, 08:52 PM
When i was in the kitchen Sunday, there was plenty of cold sliced brisket laying around, but none in a steamtable and liquid.

What restaurant did you set up?

I gotta disagree with you on the Billy Simms opinion. I have eaten at two of them and will not go back to either one.

Cold sliced brisket laying around? The Health Dept would love that. Meats have to be held at 38 or under(cold hold) or 135 or over(hot hold). Frankly, that is a very bad sign as far as the quality of the kitchen staff goes and a poor reflection of Joe as a manager.

When I was there they were holding brisket hot on the line in broth. I know exactly what I saw. It went from a steam pan to my bun and then to me. Bad system.

Properly cooking brisket, then properly slicing, then cooled and placed in portion control bags , then nuking to order is a better system. Hopefully they are moving to this system.

Slicing to order is best and totally doable with the setup at OK Joes.

I was the BBQ Consultant for Back Alley. Unfortunately within 30 days of the end of my contract they had a complete kitchen staff turn over and no one I trained is left...

I also build restaurants(4 last year alone), so I am quite familiar with kitchen layouts and procedures.

I think Joes could be a lot better.

That said, I do want to try the burnt ends...

SmokyOkie
02-16-2012, 10:10 PM
Think waht you want Jeff, everybody that was there thought is was one of the best Q joint experiences they have had.

Joe fed us for free and I think it was better than anything I have had in Tulsa, so I have nothing but good to say.

FWIW, the brisket that was sitting cold was "in process" they were selling it as fast as they could pull it up.

No health department problems.

SmokyOkie
02-16-2012, 10:12 PM
All in all, I guess that we will all lean more toward your opinion when you become "Oklahoma Jeff". :roflmaoha0:

Till then, I think speaking for all of us, we are pretty happy with Oklahoma Joe's way.

Jeff Hughes
02-16-2012, 11:12 PM
You guys got free food straight from the kitchen. That's not what regular customers get.

My understanding is that Joe has no interest in the KC joints. They are owned by Jeff and Joy Stenhey. When Joe opened they wished him luck on FB. They did not announce a new location.

I like Joe and want him to succeed. Time will tell.

I am a giving a frank and knowledgeable review. I would have told Joe the same thing had he been there either time.

Processing meat and "cold sliced brisket laying around" are two different things completely. Say what you mean.

Tim, based on the OK Jeff comment you can delete my membership on this forum. I like forums where the owners don't feel the need to insult members who speak their mind, even if the opinion voiced is not popular.

It will be interesting to see if you leave this post unedited for the fanboys to see.

cabinetmaker
02-17-2012, 07:21 AM
Whats wrong with using a slicer? I wish I had one. I'd use it on all my meats. Billy Simms? Really? Hands down, worst q Ive ever had. I watched the line form and disapear very quickly. I doubt there was time for any meat sitting on the counter to spoil.

cabinetmaker
02-17-2012, 09:44 AM
Hey! Wait a minute. Aren't you that Jeff guy in Sapulpa? Don't you have a bbq forum of your own? Aren't you that guy who banned the Okie from that site cause you didn't like what he said? What are you doing hanging out here with the riff raff?

Jeff Hughes
02-17-2012, 12:30 PM
Hey! Wait a minute. Aren't you that Jeff guy in Sapulpa? Don't you have a bbq forum of your own? Aren't you that guy who banned the Okie from that site cause you didn't like what he said?

No.

Tim please delete my membership so I don't get anymore emails from this forum.

cabinetmaker
02-17-2012, 04:09 PM
Well then I apologize sir, but I sent no emails.

californiasmokin
02-17-2012, 04:46 PM
No.

Tim please delete my membership so I don't get anymore emails from this forum.


Jeff,
If they haven't got around to deleting you go up to the top of the page and use that little box that says thread tool.click on unsubscribe.That should stop the emails.

PigCicles
02-17-2012, 05:08 PM
Seems to me that there are two strong opinions going here. It's okay if you don't appreciate the brisket. I do agree that sliced to order would be great, and I go to a locally ran place that slices to order and the brisket is better than what I got in Broken Arrow.

Now that said, I doubt that the whole brisket experience would keep me from going back. In fact quite the opposite - I personally WILL go back to try the whole menu straight from the counter.

Jeff, I don't think just because there is a difference of opinions that you need to cancel, quit, or get mad. Differences happen. Agree to disagree. If OK Joe's isn't your cup of Q, I'm okay with that.

Go back with an open mind, try the burnt ends from a production point of view. If you compare to what you put out for yourself on a single cooked basis you will be sorely disappointed. Compare to the other restaurants you have visited.

Nuff rambling I suppose, but I just don't see the need to get worked up over a review.

Jeff Hughes
02-17-2012, 07:44 PM
I am totally cool with differing opinions. It is a very cool thing about the internet. I asked to be deleted because Tim chose to ridicule me. People pay me very good money for my restaurant knowledge, it's what I do for a living(build, consult, cater) and I don't appreciate his attitude. The mature tact would have been to agree to disagree.

Like I said. I like Joe, we have cooked next to each other several times. Had he been there I would have told him what I think. Constructive criticism is a good thing. I think the place has great potential, but both times I was there, I encountered or observed issues beyond the brisket.

You guys were there as high profile guests, you all can obviously spread a lot of good word, and I think Joe was smart to comp you.

Just so you guys know, in a "friends and family" situation at a restaurant, standard practice is to tip the servers about what you would have paid for the meal.

As I said, I will go back for the burnt ends.

Thanks for the tip on getting rid of the emails...

flying illini
02-19-2012, 08:23 PM
I missed this one but was probably tied up anyways (boys bball games and all)... I want to get out there at some point, though.

SmokyOkie
02-20-2012, 10:10 PM
Jeff, you are right, My Oklahoma Jeff comment was prolly a bit snarky, and I apologize.

Please understand though. I don't think that oyu have been around for a year or more, and then you show up ragging on the guy that just got through feeding the forum for free, and feeding us well.

Joe is a very successful restaurateur, and unless he is lying, he DOES still own controlling interest in the KC stores. I don't figure him a liar. I understand too where you are coming from because I had the same understanding that you did.

I do hope you accept my apology, but at the same time, I really think that the type of negative opinions you expressed toward the guy that so graciously hosted us was a bit out of line and tactless.

TulsaFoodGuy
04-25-2012, 12:30 AM
I wish I had been there for the Q Joint gathering! I remember seeing pics of you guys on their FB page. Here's the review I wrote when they opened: http://www.tulsafoodguy.com/blog/2011/12/tasting-a-memory-oklahoma-joes-comes-home/

TulsaFoodGuy
04-25-2012, 01:02 AM
Just had a chance to read through the rest of this thread. I will agree with Jeff that you guys probably did get some special treatment, but... as Foursquare told me today... I've been 15 times and probably 10 have been going through the line. For me, it's all about the pork. From my days at the original in Stillwater, the pulled pork is king. And the ribs are almost always perfect. If brisket is your thing, try the Joe Dip. As for hot links, I personally prefer the Mountain View links that many OK BBQ joints use. You can buy these at Reasors as well and make your own.

For the record, Billy Sims is pretty good for a chain. Not on Joe's level though. And they have some fantastic links.

PigCicles
04-25-2012, 08:56 AM
Very nice review and well written article. It kept my attention all the way through. Thanks for sharing the link with us.

SmokyOkie
04-25-2012, 09:55 AM
Just had a chance to read through the rest of this thread. I will agree with Jeff that you guys probably did get some special treatment, but... as Foursquare told me today... I've been 15 times and probably 10 have been going through the line. For me, it's all about the pork. From my days at the original in Stillwater, the pulled pork is king. And the ribs are almost always perfect. If brisket is your thing, try the Joe Dip. As for hot links, I personally prefer the Mountain View links that many OK BBQ joints use. You can buy these at Reasors as well and make your own.

For the record, Billy Sims is pretty good for a chain. Not on Joe's level though. And they have some fantastic links.

I'm with you on the Mountainview links. That recipe was around long before Mountainview. I used to get them from the old Okmulgee packing Co.. I was delighted to find them once again being produced. I missed them for all the years in the interim.

Joe knows too, he just has a tie to the brand that he uses.

I must respectfully choose to dissent on your Billy Simms opinion.