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A new Oklahoma City BBQ restaurant has had overwhelming success in its first few months. Smokehouse Social at the OKANA resort slow-smokes all of its meats using post oak for a deep flavor. The BBQ restaurant offers brisket, short ribs, pulled pork, and beer can chicken.<\/p>\n
\u201cMy barbecue’s got attitude,\u201d said Chef Edwards.<\/p>\n
Edwards is from Oklahoma City and has worked as a professional chef for 15 years, but he has only been barbequing professionally for 3 years.<\/p>\n
\u201cFirst brisket I ever cooked, we actually fed to the dogs that night, did not come out great,\u201d he explained.\u00a0\u201cSo I actually went and bought a $700.00 smoker and the next brisket I sold for 200 bucks,\u201d he added.<\/p>\n
Edwards spends 20 hours on each brisket, making sure the flavor and consistency are perfect.<\/p>\n
\u201cA lot of meticulous babysitting,\u201d Edwards said. \u201cWhen it comes to barbecue, it’s intimate, you know, we devote so much time with these pieces of meat,\u201d he added.<\/p>\n
The menu has a section called “Show Stoppers,” which are meals meant for four people. The tomahawk ribeye is the most popular. It is a 48 oz. cut, and then Edwards sets the whole thing on fire.<\/p>\n
\u201cEverything here has a little attitude to it; it all has a little spice,\u201d Edwards said. \u201cIt’s not your typical standard BBQ, everything is done with a little flair here, it’s all elevated,\u201d he added.<\/p>\n
The entertainment is also elevated. You can rent out one of the three sports bays and play 25 different games on the simulators while you enjoy the food.<\/p>\n
\u201cYou come in here, you’re immediately shouted at, \u2018welcome to Smokehouse\u2019 by 7, 8, 9 people and you instantly feel loved,\u201d Edwards explained.<\/p>\n<\/div>\n