Oklahoma Joe's BBQ with Joe Davidson to Open at Cain's Ballroom

By on September 25, 2010

Went to the Art of the BBQ today to sample some world class bbq outside of the new ballpark today. For $10 I received a togo tray that was used to pile on the various ques each vendor had to sample. I knew I would receive some crazy great bbq, but didn’t know I would hear the news I heard today from World BBQ Champ Joe Davidson. Joe, who performed on this seasons show Pit Masters, informed me that his team is opening up “Oklahoma Joe’s BBQ” at the Cain’s in the Brady District in downtown Tulsa. In case you haven’t heard, Oklahoma Joe’s BBQ is one of the most loved BBQ restaurants in the world. If you were to ask Anthony Bourdain of Travel Channels No Reservation and books Kitchen Confidential and Medium Raw where his favorite bbq joint is he will without hesitation tell you the best is not in Oklahoma but is called Oklahoma Joe’s. He’ll have to change that saying now. Joe said they are targeting having the Cain’s venue open by the end of the year. There are also rumors of another location out south coming later. The stature of bbq in Tulsa is raising. I can’t wait!!!

http://www.oklahomajoesbbq.com

Oklahoma Joe's BBQ with Joe Davidson in Tulsa

Oklahoma Joe's BBQ in Tulsa, Oklahoma

Joe Price joesburgersearch.com:

I’m just a not so average Joe that loves his burgers. This is my search for the perfect burger. My mission is to search and inform one burger at a time.

A burger consists of ground meat with a bun, condiments and toppings. From that the whole burger world is a journey.

I love all types of burgers, all thicknesses, different cheeses, prefer mayo on top to pair with the cheese and sometimes mustard on bottom to enhance the meat. I normally go with an american or cheddar cheese but will sometimes completely blow the whole taste experience and go with a blue cheese (which I love). I prefer grilled or broiled for thicker burgers while the griddle works best for thin. Must have a good sear. If the burger is medium or thick then juiciness is a must which is partially determined by the fat content (minimum 80/20 blend) and the degree the meat is cooked. If the meat or restaurant is of high quality I will go with either medium or medium rare doneness. The bun must be fresh and prefer toasted but any type of bun works for me. I love onions on my burger (grilled or fried) but normally skip the lettuce and tomato (if I wanted a fricking salad I’d order one).

Drop me an email or leave a comment on what you think about this blog, if you have any suggestions of locations that I should hit, or anything else on your mind.

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