Okarche, OK 73762
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| Ben Johnson
State tournament wrestling is this weekend, and small school basketball teams will be punching their tickets to the state tournament in area tournament play.
Listen in as we break it all down for you.
| Ben Johnson
Medals and trophies have been handed out to wrestlers across the state. Now it’s time for basketball teams to start claiming hardware.
Ben and Michael dive into Class A & B state basketball tournaments on tap this week, and they guys also make their predictions in each class.
Ben breaks down what happened at the state wrestling tournament and some of the various highlights along the way.
Also added a new segment where the guys named their MVPs of the week. Listen in and find out who they dubbed as last week’s MVPs.
All that leading up to Michael's interview with Okarche coach Ray West. You don't want to miss what West had to say.
Thanks for listening & enjoy!
Have any feedback? Email the show at firstname.lastname@example.org
Girls Basketball | | Jacob Unruh | NewsOK
Seiling star Karly Gore’s smile was more relief than elation.
“I love these types of games,” Gore said. “Without this, we wouldn’t know what hard work is.”
Gore and No. 1 Seiling, the two-time Class A defending champion, were just in a game they’ve rarely experienced in three years. No. 4 Okarche, a huge underdog, had pushed harder than any other small-school program.
| Michael Swisher
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.