Wilson's BBQ - Tulsa, OK

Posted By Michael Stern on March 30, 2006 5:01 PM

A recording of Chicago blues emanated into the parking lot at Wilson's on East Apache, a Tulsa street that sports a handful of interesting barbecue parlors. Inside the door, the blues were louder, but another rhythm was even more compelling: the whack-thud-whack of a meat cleaver hacking hickory-cooked beef into shreds. "U Need No Teeth to Eat Our Beef" is one of Wilson's several mottos (another being "U Need A Bib to Eat Our Ribs"), and sure enough, that hacked up beef is ridiculously tender. Moist, velvet-soft shreds are interspersed with crusty strips from the outside of the brisket; the flavor is quintessentially beefy, well-salted and fatty. Magnificent!

I did not get a chance to try the ribs, nor barbecued bologna; but I did mix the beef with hot links, which have a great spicy zest and a muscular quality that does require dentition. Another house specialty is Wilson's smoked potato: a huge spud that is presented splayed open and lightly seasoned, available "plain" with just butter and sour cream, or stuffed with your choice of brisket, cut-up hot links or bologna.

J.B. Wilson, who opened the place in 1961, passed away in 2004; but it is now run by Amos Adetula, whom the menu describes as "a good friend to J.B. [carrying on] the same values and traditions." It is now a modern two-room eat place with wood paneled walls, table service and a counter where people come for take-out orders. Décor includes signs that read, "Our cow is dead. We don't need no bull" and "The bank and I have an agreement. They will not sell bar b que and I will not lend money or cash checks."

Overall Rating

Smoked Potato

Beef Dinner

Sliced Brisket

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Posted By Timothy Ace Holleran on November 3, 2010 12:44 PM

I DID have the bologna on my only visit to this smoky Mecca. When I cast doubts to my host (a college bud and native "Telsan") about the item, he just said, "It takes up the sauce rill good." And it did.

I also ordered the ribs, which were served just to my palate: plenty of smoke and no need for sauce. I did dab a bit of the liquid as a sample and found it to be spot-on: not overly sweet, with just enough whang to it. The ribs themselves were of the St. Louis style, also a favorite.

I was fortunate enough to meet Mr. Wilson himself. When I asked him if the sauce was available for purchase, he smiled broadly and said, "Sure. Got a jar?"

I left for the airport a happy, pleasantly fed person. I think I could still detect the smoke on my jacket as I winged back to New England, where I cannot eat "barbecue."

Face it, I've been spoiled.

Overall Rating

Smoked Potato

Beef Dinner

Sliced Brisket

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Posted By Matt Thar on January 26, 2007 4:05 PM

As a "self-proclaimed" expert regarding beef brisket, and after living in Dallas for five years prior to my move to Tulsa, I have to be honest: the brisket from Wilson's is superior!

The new store at 11th and Harvard is clean, fresh, welcoming and fun! Let's deal with the sliced brisket. Succulent, tender, and savory are the first three things that come to mind. My friends say the ribs are as good if not better (but why play with bones???) Plenty of tender, juicy perfectly smoked brisket, bread, two awesome sauces (hot and sweet, or you can get a 50/50 blend), crisp tangy pickles, sweet white onion, and the best coleslaw and baked beans that simply add to the experience. You really can't call the sides "sides".

Service is happy, quick, polite and funny! Great gals and guys. They know what they need to do to set the hook for a regular revisit. When in Tulsa, GO! This should be as regular as gassing up the car, getting groceries, and dropping your kids off somewhere. It really, really is THAT DAMN GOOD!

I'm going now, and I am not even feeling well, but brisket can cure what nurses can't... serious beef for the serious carnivore.

Overall Rating

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