Edge Craft Barbeque
Edge Craft Barbecue Exterior | Photos by: Chris Cox & Mary Siems
BBQ IS BACK IN OKC!
Former Maple's Barbecue (rest in peace, see that review here) pitmaster, Zach Edge, hasn't given up on his dreams. Enter spotlight Edge Craft Barbecue. Zach's new joint is pushing Central Texas-style meats + eats Friday, Saturday, and Sunday starting at 11:00 AM until they run out, and they WILL run out.
Edge Craft Barbecue is located at 1920 Linwood Blvd, Oklahoma City, OK 73106 in the former OkiMoto clubhouse, in the newly renovated complex with Dead People's Stuff and the soon-to-be-added Cross Timbers Brewing Company!
GOOD PEOPLE MAKE GOOD BARBECUE
Zach Edge isn't new to the food scene; he was, however, painfully missed. I first met Zach at Maple's Barbecue in the Plaza District where he could be found rolling up his sleeves to smoke the daily meats for 14-16 hours. Heck, I even brought my dad, the ultimate BBQ critic, to Maple's where I am happy to report he wholeheartedly gave the coveted stamp of "dad approval." Seeing Zach's hard work at Maple's back then highlights why Edge Craft being open only on Friday, Saturday, and Sunday allows for more sustainability and craftsmanship. To hop on my Oklahoma high horse (my horse of choice being Josie, my family's Clydesdale), I'm also grateful to see transplants like Zach Edge finding success in Oklahoma City.
MY HOT TAKE ON HOT MEATS
It all starts with the process. All the meats are cooked by Zach in the custom-made Primitive Pits smoker in the smokehouse right in the parking lot; go take a peek! The menu is short and sweet: meats, sides, and treats. I worked my way down the list with a Zach recommended "sampler" not seen on the menu. It featured: brisket, ribs, turkey, pulled pork, house-made sausage, mac & cheese, potato salad, smoked elote, and some banana pudding to wash it all down.
Sausage: While sausage is never my first choice, I'd add this to my order list! Made in-house with brisket trimmings and lacking the one thing I dislike most in sausage: grease. This sausage is dense and doesn't have that weird rubbery texture and hot greasy inside like you'd expect. This stuff is class.
Brisket: I wasn't blown away by the lean cuts, but the fatty pieces will melt in your mouth! If you're a brisket lover, this will satisfy your craving! You'll want to aim for anything with that dark crispy seasoning because Zach's seasoning is out of this world.
Ribs: The old adage of "fall off the bone good" rings true for the Edge Craft ribs. These suckers literally fell straight off the bone. Photo for proof:
Turkey: I want this Turkey in my fridge for making sandwiches. Zach, can I buy this by the pound?!? Perfectly smoked and wonderfully seasoned, this is going to be on my plate every time I visit.
Pulled Pork: There were parts of the pulled pork that were just not for me, but the burnt ends might have been delivered to us straight from heaven. I look forward to the option to get burnt ends exclusively one day.
Sides: The mustard potato salad was creamy, and the mustard seeds really got a chance to shine through. The smoked elote comes cold, but fear not, this lactose-sensitive foodie dug in with no remorse; it's delish! The mac & cheese was pretty plain, but a solid option for the picky eaters.
BBQ Sauce: The House Sauce is SO good. Like, buy an entire bottle (or three) good. It's the liquidy kind, so toss it in a boat, or just dump it all over the meat, respectfully, of course. Though, it doesn't need the sauce to pop.
GET YOUR HANDS MESSY AT EDGE CRAFT BARBECUE
Writing my review notes and taking photos with "barbecue hands" was a challenge, but one I took head-on with the help of Mary Siems. I was grateful to be invited by Zach to this close-knit family event, much like an authentic BBQ should be! I've been out of the review game for a while, and Zach's one of few people who could convince me to bring it back, so here we are.
P.S. The one thing I really want to see from Edge Craft this holiday season is an option to purchase smoked turkeys to take home. Because never has a home-smoked/fried/baked/basted turkey ever been as good as the Edge Craft turkey (sorry, Dad). You can gobble and squabble at me if that upsets you.
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Chris Cox at Edge Craft BBQ | Photo: Mary Siems
Story: Chris C. Cox
Photography: Chris C. Cox & Mary Siems
Location: Edge Craft Barbecue | Oklahoma City, Oklahoma
This review was not paid for or endorsed by Edge Craft Barbecue, or anyone for that matter
