Bad Brad's

Believe it or not, the URL for Bad Brad's Bar-B-Q appears to be broken. I've posted it anyway, and will update it as needed. They have refreshed their logo, and the menu, but everything is the same down to the multiple police vehicles in the parking lot. An officer was pulling in after me. I know I was doing the speed limit. He was making a bee-line for the door.



I had to fire the flash to get this shot. There is the fireplace that I shot from the outside yesterday. There is a second dining room as well. If the parking lots a full, just wait for a parking spot to open and there will be a seat inside. There are also picnic tables outside for extra nice days, which are coming on fast.


No blue plate. Just a wrapped sandwich and a bowl of beans. No need for an appetizer and the drink is a root-beer. Cold bottle beer is available too. There are three police cars in the parking lot. If it is noon, there is contingent of lawyers in the forward dining room. This restaurant is 1.0 miles from the county courthouse. Ergo, the one and done policy for beer and the strong preference from the root variety.


This is the original home-brew smoker. This is where the magic of BBQ happens. They let it run for a very long time, based on how deep the smoke reddening goes into the brisket. Take a really close look at the sandwich. It's sliced brisket. The shed for this smoker is new. Here's why:

There is a second smoker in the shed now. It's nearly identical to the first, but slightly updated and improved. This is where the liquid smoke for the BBQ sauce is produced. Without the magic in these two crucibles of BBQ perfection, you'd never get the sauce that comes from this place.

It is all in the taste, and the fact that I saw the liquid smoke collection system in years past. I happen to believe that the liquid smoke is more valuable than the smoked eats of all kinds that come from these kettles. Of course, the two go hand in hand. After eating here, I could qualify for a case of smoke inhalation at any hospital emergency room, and all I've done is eat BBQ. I will be tasting Bad Brad's for days.

It is in this chamber that more magic happens. Outdoors, it is here that the smoked meat finishes it's cooking. Very slowly. This place is locked up at night, as it takes well more than 24 hours for a new piece of flesh to make it's way to you your table, and it's never chilled as far as I can see. In fact, there are stacked warmers in the prep room. Literally, this place is a continuous bar-b-q operation, as are many other pit BBQ places. Brad's has three locations in Oklahoma.

If you call ahead, they've got a drive through. There's no cord to drive over, so you have to honk. They're more likely to come out the door to do business.

But if you ask, they'll do the drive-thru thing with the little window and all. Seems a bit rushed after 1600 miles of driving, but if that's your only reason for coming, I suggest you buy a few gallons of sauce and as much smoked brisket as they will sell you. Call ahead if you need allot, an they are happy to oblige. I plan to save room for some brisket and other smoked goodies, time permitting.

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