Ben Googins(left) and Elias Martins

<a href="http://1.bp.blogspot.com/_CleRr46Nh1w/TO_i420YRVI/AAAAAAAAEAc/4pWTBb4HY-A/s1600/Sawdley%2527s%2BBethany%2B02.JPG"><img src="http://1.bp.blogspot.com/_CleRr46Nh1w/TO_i420YRVI/AAAAAAAAEAc/4pWTBb4HY-A/s200/Sawdley%2527s%2BBethany%2B02.JPG" alt="" border="0"></a><br><span><span>OKLAHOMA: Swadley's Bar-B-Q (Original)</span> <span><br>4000 N Rockwell Ave</span> <span><br>Bethany, OK 73008</span> <span><br>405-495-5336</span> <span><br>Open Daily 10:45-9</span><br><a href="http://www.swadleys.com/">www.swadleys.com</a></span><br><br>After a long <a href="http://fcg-bbq.blogspot.com/2010/12/swadleys-bar-b-q-mustang.html">drive to Mustang</a> in search of the original Swadley's we learned that we'd pegged the wrong location as the original. The manager there explained that the original was just outside of Oklahoma City off Route 66, so we grabbed a go cup for our iced tea and set out for Bethany.<br><br>Since we'd tried nearly every option in Mustang, we thought we'd just compare the basics -brisket, ribs and pulled pork. You can order any size serving you want here, so we opted for 1/4 of each meat with a few ribs.<br><br><a href="http://3.bp.blogspot.com/_CleRr46Nh1w/TO_irN8RxdI/AAAAAAAAEAU/lTr0ZUAGktE/s1600/Sawdley%2527s%2BBethany%2B03.JPG"><img src="http://3.bp.blogspot.com/_CleRr46Nh1w/TO_irN8RxdI/AAAAAAAAEAU/lTr0ZUAGktE/s400/Sawdley%2527s%2BBethany%2B03.JPG" alt="" border="0"></a><br><br>After ingesting ridiculous amounts of BBQ over the last few years I've developed enough of a honed palate to recognize when meat has been smoked over wood, gas, or mesquite coals. I've even been known to identify the wood used in the smoker, but not until this visit had I been able to successfully pinpoint the brand of smoker being used. Before inquiring I told my brother-in-law that I was certain an Ole Hickory smoker was in the back. The server acted coy saying she wasn't supposed to tell, but I confirmed with the owner by e-mail that an Ole Hickory was in use, and I was pleased.<br><br>Besides the brisket being a bit more smokey and the rib glaze being just a bit more sweet and moist, the meats were identical to the Mustang location. That bodes well for quality control, and these meats were certainly of high quality. Of all the chains I've tried in OKC, I'd have to put this one at the top.<br><br>Rating ***<br><a href="http://www.urbanspoon.com/r/46/501476/restaurant/Oklahoma-City/Swadleys-Bar-B-Q-Bethany"><img alt="Swadley's Bar-B-Q on Urbanspoon" src="http://www.urbanspoon.com/b/logo/501476/minilogo.gif"></a>

The best hot sauce you can get in Austin, in my book, is not actually a salsa: it’s a sweet tangy orange sauce from Ben Googins and Elias Martins (left), who make all kinds of utterly delicious Brazilian pastries and treats, both sweet and savory. The sauce is called Malagueta, and comes in three flavors, original, pineapple-coconut, and mango. I like the original best, and use it on practically everything – I’ve had to be physically restrained from pouring it on my oatmeal in the morning. It’s an incredibly fun taste experience, sweet, spicy, and full of flavors. You can pick up a bottle at the Republic Square Farmers’ Market downtown on Saturday mornings. From the pastries, I love the empadaos (muffin-shaped delicacies with a perfect crust stuffed full of things like hearts-of-palm) and the shrimp risolis, rolled in breadcrumbs. In addition, Ben and Elias are now cooking at the Vintage Lounge, on Trinity between 5th and 6th, every evening. You can find out more at their web site. And, speaking of the Republic Square Market, does anyone know what happened to the English baker? I’m jonesing for a quiche. With hot sauce.