<a href="http://2.bp.blogspot.com/_CleRr46Nh1w/TJjfsB07n1I/AAAAAAAADsM/f1LIhG0aqx4/s1600/Bar-B-Q+Shack+01.JPG"><img src="http://2.bp.blogspot.com/_CleRr46Nh1w/TJjfsB07n1I/AAAAAAAADsM/f1LIhG0aqx4/s200/Bar-B-Q+Shack+01.JPG" alt="" border="0"></a><br><span><span>OKLAHOMA: Bar-B-Q Shack</span> <span><br>107 US Highway 70 E</span> <span><br>Kingston, OK 73439</span> <span><br>580-564-2323</span> <span><br>Open ?</span></span><br><br>The Bar-B-Q Shack is run out of a tiny metal building in the tiny town of Kingston, Oklahoma. Most orders are taken at the window for to-go orders, but there are a few seats inside and some picnic tables outside if the weather is right. The sign says "100% Hickory Smoked", and you can definitely smell it in the air when ordering. I went with my regular order of a brisket and ribs combo plate with potato salad and beans. Meaty beans were an option, and they came out as a pile of smoky beans a la chopped beef. Perfect. The potato salad wasn't bad either.<br><br><a href="http://4.bp.blogspot.com/_CleRr46Nh1w/TJjeVb_QXII/AAAAAAAADsE/QZ2XXGUL30I/s1600/Bar-B-Q+Shack+02.JPG"><img src="http://4.bp.blogspot.com/_CleRr46Nh1w/TJjeVb_QXII/AAAAAAAADsE/QZ2XXGUL30I/s400/Bar-B-Q+Shack+02.JPG" alt="" border="0"></a><br><br>Brisket was a bit overcooked, and slightly dry, but all else was good. The crust and smoke level were great, and the overall flavor was quite good as well. Big meaty spare ribs had well rendered fat throughout, and the meat was nicely tender. A good bark helps the smoke level, but it could have been smokier deep into the meat. I'm just glad to know I have a good option for BBQ when I'm visiting the family at Lake Texoma. This is truly some quality 'cue.<br><br>Rating ***<br><br><a href="http://www.urbanspoon.com/r/241/1139527/restaurant/Oklahoma/Bar-B-Q-Shack-Kingston"><img alt="Bar-B-Q Shack on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1139527/minilogo.gif"></a>
Cooper’s Barbecue is building the behemoth of barbecue joints in Fort Worth. It’s beyond gigantic–this meat market will be 23,000 square feet! And it’s not like Fort Worth lacks for places to eat brisket and ribs, either, what with Angelo’s and the Railhead, to mention just a few. My friend Bud Kennedy, columnist and gadabout for the
Fort Worth Star-Telegram, says he thinks it’s the biggest bbq joint in the world. He sent me this picture. Here’s my question: Does any self-respecting Texan want to eat barbecue in a brand-new, squeaky-clean, non-smoke-begrimed building? It just ain’t right.