by John Hardaway (@CoachHardaway)11/2/2023 8:52:21 AM
posted in: Skordle Sampler | 6,878 views
Zach Edge used to run the pit at Maples BBQ in Oklahoma City.
What started out as just a popular BBQ food truck gained a lot of traction and had locals buzzing about finding Central Texas BBQ right here in Oklahoma, so they built a brick and mortar location.
Maples grew too fast, had a subpar review from regionally-renowned Texas Monthly BBQ critic Daniel Vaughn and - just like that - Maples closed its doors.
Edge learned a lot of lessons from his time at Maple’s. After Maple’s closed, Edge went back to the drawing board and vowed to persevere.
By going out on his own and controlling all the things he knew were important, he was able to call the shots on everything: The equipment, the building, the employees, the sides, the quality of meat, the wood, the smoker and most importantly - the finished product.
In late summer of 2021, Zach opened the doors to Edge Craft Barbecue.
It's what most believe Maple’s could’ve been. Edge removed all the restraints of being an employee and quickly elevated himself to the top of the BBQ food chain simply by doing it his way.
I was there the day Edge Craft opened and I knew immediately that he nailed it.
Starting out with his custom-made 1,000-gallon offset smoker from Primitive Pits, Edge is already ahead of his competitors.
He’s not using propane, pellets, or any other shortcut to perfect his fire. He’s using the most basic and most challenging method to cook meat with real fire.
This is where the magic begins and ends. And when you’re there, ask to look at the pit; they’ll gladly show you!
Edge Craft Barbecue is not possibly or could be, but IS DEFINITIVELY cranking out the best brisket north of the Red River.
Tabb Singleton at Phat Tabbs in Idabel makes a strong case to compete for that praise, but at that point, comparing the two is probably splitting hairs.
There is absolutely nothing in this part of Oklahoma that duplicates the Central Texas, oak smoked brisket that Edge Craft is putting out.
I could go into detail about each meat item (I’ve had them all), but I’ll just tell you this: Go for the fatty brisket. You’ll thank me later.
Even my wife, who absolutely hates anything with fat on it, loves the fatty brisket from Edge Craft.
The lean is great, but I didn’t go there for a safe option. I want the flavor!
Pastrami Fridays are a big hit as well.
Edge is simply putting a labor intensive spin on traditional brisket and they sell a lot of pastrami on a Friday.
Edge is a culinary genius and this is on display with the hand crafted sides. A mainstay for our family when we go is a side of the brussel sprouts.
These aren’t just any brussel sprouts; they are cooked to a tender texture on the inside with a nice crunch of leaves on the outside with just a touch of sweet mixed in to make you go back for more and more.
The smoked turkey, pulled pork and ribs are all worth trying as well.
It is noteworthy to say that Edge has been constantly refining the difficult task of mixing, casing and smoking his own sausage. The last two years of work have resulted in Ege putting out homemade smoked sausages that are better than anything you’ll find in a grocery store.
These are available in traditional “Hot Gut” and Jalapeno Cheddar.
I’ll leave you with this: There are lots of options for BBQ in Oklahoma. And there are a lot of good options.
If you are a fan of real wood smoked, hand-crafted BBQ meats, Edge Craft is a must.
Go by and give it a try.
Zach will be the first to greet you while he takes your order and slices your meats by the order….Edge Craft Barbecue is located at 1920 Linwood Blvd. in Oklahoma City.