Growing up in Southern Wisconsin barbecue was grilling beer brats and burgers. After college, I moved down to Kansas City. My new co-workers brought me to the original Oklahoma Joe's location on my first day at of work. It's this hole-in-the-wall joint with a smoky interior and a line out the door. The barbecue was on another level from anything I had ever experienced. I was hooked. I've been searching for those kind of barbecue moments ever since. From trips to some of the legendary barbecue joints in Texas or cooking for friends in my backyard, barbecue has given me some amazing experiences and memories with friends and family. That type of experience is what we are trying to bring to our customers. For me, sitting with friends eating perfectly smoked barbecue that someone has spent hours prepping and cooking using a fire they tended hour after hour is one of life's great treasures.
"The meat is done when it tells us its done. It's hard work, there are no shortcuts, and we love it. Hopefully you will too."
Our barbecue is cooked using nothing more than a fire burning red oak. We painstakingly trim and rub each piece of meat. The briskets cook for 12 plus hours. The sides are made from scratch recipes created by my brother. The meat is done when it tells us its done. It's hard work, there are no shortcuts, and we love it. Hopefully you will too.