By John Hardaway - YEAH I LIKE BBQ, SO WHAT
Someplace I really like to eat AND someplace to eat if you’re going to the Game of the Week
121 E. Waterloo Road, Suite 8, Edmond, OK
“Hey look!... it’s another BBQ place for the blog” ….. Absolutely it’s another BBQ place and there will probably be more in the future, so you might as well just settle in.
Texlahoma is one of the best BBQ joints in the entire OKC metro area AND the state of Oklahoma.
Located in far North Edmond, just 20 minutes from Cashion, it stakes a well-deserved claim as one of the best!
Why, you might ask?
Well, simply put, they are producing some the highest quality cuts of sliced brisket you can get in our state.
As I have said before, sliced brisket is the separator from good to great BBQ places and they are doing it right at Texlahoma.
The other smoked meats are really solid as well as I’m a big fan of the turkey and jalapeño sausage.
My go-to menu item is the signature “D.H Sandwich” that you see pictured below.
It’s absolutely incredible and is basically a sampler platter on a bun: Sliced brisket, pulled pork and smoked sausage garnished with a rib on top, or what many of my friends would call a rib “kicker.”
As for a side, there is only one option, one as Oklahoman as it comes, fried okra.
I will say this without hesitation and I think many of my friends, and fans of Texlahoma would agree, they have THE BEST Fried Okra in Oklahoma.
I can’t explain it and I don’t know how or why, but it is… so just trust me.
The mac and cheese is pretty darn good as well.
So if you looking for a great BBQ spot in the north OKC metro area or heading to Cashion for the GOTW, I would highly suggest Texlahoma.
I would encourage a follow of their Facebook page or even call ahead because hours can vary.
They also have an exceptional food truck, so if you see it parked, you should pull in and take advantage of that gift placed right at your lap.
Something to cook at your house this weekend- Spatchcock Chicken
Funny name, super easy and great way to grill/smoke chicken!
I did some spatchcock chickens several times during the extended COVID spring/summer break and each time I thought this method was even easier and better than the previous time.
This can be done on any smoker/grill (gas or charcoal) and it really produces a highly favorable and juicy whole chicken that can feed the whole family, or maybe just 1-2 highly motivated eaters (what?).
Here are the really simple instructions or you can Google “Spatchcock chicken” and find the preparation and cooking process as well:
Step 1 – Thaw and then remove the entire middle spinal column of the whole chicken. This will require and strong and heavy duty knife. You should then be able to lay the entire chicken skin side up.
Step 2 – Oil/Butter the entire outside and then season with kosher salt/cracked pepper/whatever other seasonings you like.
Step 3 – Flip over and do the same to the entire inside. You CANNOT over-season the inside in my opinion.
Step 4 – Put it on the grill or smoker skin side up and let it cook throughout. The cooking method you are using will determine cooking temps, but internal at the thigh and breast should be at 165.