Local Newspaper Review of Coach's/Smokin Okie

Yeah, this ain't gonna surprise any of us on the forum. Heck you are just as good of a teacher,IMO!

CONGRATS on the good review!

Way to go Smokin'. That has to make you puff up alittle. It has to be a good feeling when you get a review like that from a Food Critic.
I believe all of us BBQ'ers are striving for a review as good as that one.
Congratulations.
I might just come to OK so I can come to your restaurant.
Mike

What a great review! I wish I lived close. Congratulations Smokin, all your hard work is paying off.

Great job Russ! What a great review!

WAY TO GO!! AWESOME!! CONGRATULATIONS!!

I figured with your knowledge the endeavor would be successful, but looks like you hit it out of the park. I'm very happy for you. It's one thing to cook great barbecue, but teaching staff and making the restaurant environment successful is quite the challenge. Looks like you're on your way. Very nice write up by the Food Critic...should bring in some customers.

Those beef ribs look outstanding. Where's the fat? Rendered perfectly. Wish I could say the same for our local BBQ joint here in Roseville. Their beef ribs are quite tasty, but they just don't get the fat rendered like you have.

I'm going to have to work my way though Oklahoma City one of these days. Looks too good to pass up. I want to try those beef ribs, and, yes, the brisket hamburgers.

Again, good for you Smokin.

Jim

congrats Smokin

Congratulations. Will hit your place next time we are in OKC.

Russ,

Just want to add my Congratulations to a successful start!

Jerry

Well,you and I always know you turn out great food.

Nice,to have a critic acknowledge it.

Thanks everyone.

I will say, that I've been asked a lot "where do you eat BBQ" just like people ask the critic where to get BBQ.

The challenge? And this is the challenge for anyone else who wants to open a restaurant.

How to server home quality food in the restaurant?

We start this 3 months ago and in reality, we're just getting started. Lots of work ahead.

We've started training the 2nd restaurant knowing the article was coming out in Today's paper.

Try to take restaurant people and teach them BBQ. Let's just say, it's been an "adventure". But I even give them BBQ 101 and they all have to take a test and pass.

Love the food, more new items to come. We kept the menu small on purpose, but I've already got the next 10 to 20 items in my head that we'll add to the menu as we go.

Beef Ribs, Burnt Ends, Loin Backs will be on the weekend menu and even a few surprises.

My daily question to myself. Would I eat the BBQ at the restaurant. I plan to daily be able to say yes.

But it's an adventure...

I know, I know, I need to do a BBQ Restaurant 101...

quote:

Originally posted by SmokinOkie:

And I seem to recall you saying you couldn't find anywhere to get those giant short ribs in OKC. Looks to me like you found a place to get them.

Great job Russ. Congrats!

quote:

Originally posted by AndyJ:
And I seem to recall you saying you couldn't find anywhere to get those giant short ribs in OKC. Looks to me like you found a place to get them.

Great job Russ. Congrats!

Yup.

You noticed that, thanks

I'll tell you. One of the challenges is finding the quantity and quality of what I want for meat. I'm using the same brisket I used for Competition. Beef Ribs and Loin Backs have been an issue (but fixed now). Sourced a new Sausage. Have a steady St. Louis rib that I REALLY like. It's a new search each time I add an item. It's good we have a great relationship (and lots of buying power) with our local Food Service Company. I have the #'s of the National Seaboard Meat guy and a few others now.

Dang. Those beef ribs look awesome.

Thanks,

But MY favorite is the Burnt Ends. I've come up with a method to do them that's real good for in a restaurant setting.

We're working to get them in/on the menu. But when they are there, they're my first choice.

Burnt Ends 101, please.

quote:

Originally posted by Pags:
Burnt Ends 101, please.

You mean like this?

Burnt Ends 101

Burnt ends? Hmmmnnn...so that's what they're really supposed to look like.
Gotta go now. I have some 'pologizin' to do.
;-)

That works.