Jazzy John's BBQ

Many people ask what style of barbecue we cook. I call it Oklahoma BBQ, a blending of the best of the major regional styles. Celebrity chef, Rick Bayless grew up in Oklahoma City in his parents' barbecue restaurant. We slow smoke all our meats with Hickory wood. We never boil our meat or cook it in a crock pot. Most of our meats are served without sauce. We prefer to let you decide which of our sauces and how much you want. One thing you won't find at most other barbecue restaurants is Smoked Bologna. We smoke a quality chub of bologna and serve it quartered in half inch slices. Try it. You'll like it.