Restaurant Review - Coach's and Smokin Okie

SmokinOkie · 06-06-2012, 02:30 PM

I've posted a little information, but our first "official" review is out.

http://newsok.com/smokin-okie-...town/article/3681761

Here's a quote from the Food Editor that says it all :D

Quote:

Folks often ask me where to find the best barbecue in town. The usual answer I give is, “There's a lot of good places, but I'm still looking for the best.”
The looking is over. Coach's in Bricktown, 20 S Mickey Mantle Drive, is now home to my favorite barbecue. Yes, that Coach's. Believe it

You know, winning a contest or a category or similar things is awesome. But when the Food Editor of the Paper says that about you, it makes you feel great about your food. Love it when others love it as much as I do.

Okay, you nitpickers will find a few verbal misques (I meant to say outside of Kansas City) but go easy on me. Only one take to get to this video in, and there was SO much more video they took, you missed my ribs, they were $$$$ that day.

Now, the challenge. Do that every day, day in, day out. And in two restaurants. But my philosophy is if it's not good enough for me to eat, why sell it? It's tough, I've learned a lot about restaurants, still much more to learn every day.

It's a great start, I'll keep you up on the journey.

Photos:

realspaazz · 06-06-2012, 02:52 PM

Nice review!!! way to get it done!!

bignburlyman · 06-06-2012, 02:52 PM

Those beef ribs looked KILLER! Congrats and may you enjoy continued success.

Fatback Joe · 06-07-2012, 07:46 AM

Very cool. Congrats!

SmokinOkie · 06-07-2012, 07:57 AM

I will say, a lot of us have always said "I want to run my own BBQ" restaurant. Man, it's a lot of work. The "challenge" has been, how do we replicate what I do, with a full group of people. Let's just say I've spent a LOT of time on that aspect.

It's a lot of fun, and if I can make some $$$ at it, I'll quit my day job.

Fatback Joe · 06-07-2012, 08:09 AM

I have some family in OKC, I sent them the link to the article and told them to go check it out.

SmokinOkie · 06-07-2012, 08:46 AM

Thanks Joe for passing it on.

I'll say this to you and any Brethern. I've certainly read all the comments here about Q restaurants, and the VERY strong opinon of them. I'm open to any/all comments. Feedback is important at this point.

We laugh in the comp section about judges and comment cards, but we've started with comment cards in the Restaurant this week.

Real, honest feedback can be interesting to say the least.

But it's fun.

06-06-2012, 02:52 PM	#2
realspaazz Take a breath! Join Date: 08-21-10 Location: Lake Worth, Florida	Nice review!!! way to get it done!! __________________ 18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg.

06-06-2012, 02:52 PM	#3
bignburlyman is one Smokin' Farker Join Date: 09-10-03 Location: Great Bend, Kansas	Those beef ribs looked KILLER! Congrats and may you enjoy continued success. __________________ David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends.

06-07-2012, 07:46 AM	#4
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Very cool. Congrats! __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

06-07-2012, 07:57 AM	#5
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: Full Time RV on the road somewhere	I will say, a lot of us have always said "I want to run my own BBQ" restaurant. Man, it's a lot of work. The "challenge" has been, how do we replicate what I do, with a full group of people. Let's just say I've spent a LOT of time on that aspect. It's a lot of fun, and if I can make some $$$ at it, I'll quit my day job. __________________ Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]

06-07-2012, 08:09 AM	#6
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	I have some family in OKC, I sent them the link to the article and told them to go check it out. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

06-07-2012, 08:46 AM	#7
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: Full Time RV on the road somewhere	Thanks Joe for passing it on. I'll say this to you and any Brethern. I've certainly read all the comments here about Q restaurants, and the VERY strong opinon of them. I'm open to any/all comments. Feedback is important at this point. We laugh in the comp section about judges and comment cards, but we've started with comment cards in the Restaurant this week. Real, honest feedback can be interesting to say the least. But it's fun. __________________ Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]