The business of barbecue

6 Tulsans turned their zeal for cooking into smoking successes.



Welcome to the golden age of barbecue.

Sauce might cover a multitude of sins, but in a time when everyone’s a food critic, barbecue cooks must prove themselves through the bark on their ribs and the tenderness of their brisket.

The allure of the mom-and-pop barbecue stand remains, but the past decade brought new blood and a renaissance of cooks who consider ‘cue as much a calling as a business.

In Tulsa there’s still a beautiful mix of old-fashioned barbecue joints and guys new to the scene.

There’s also a combination of styles, which has always been the case in Oklahoma.

It’s not easy to pinpoint Oklahoma-style barbecue. Its influences come from all around. Celebrity chef and restaurateur Rick Bayless was right when he said Oklahoma barbecue is defined by what it isn’t more than what it is.

Oklahoma barbecue is not held to the exacting standards of Texas or to the tradition of Kansas City. Rather, we’re an amalgamation of smoke and sauce, of heat and sweet, of pork ribs and sliced brisket.

Tulsans don’t use a checklist to decide what makes the barbecue great.

We appreciate meat good enough to skip the sauce, but we’re just as likely to squeeze some on a rib. We’re discerning but not hard to please, and a friendly staff (or a great cobbler) will go a long way in making us repeat customers.

 

RibCrib

Bret Chandler started RibCrib out of a retrofitted old house turned barbecue shack in 1992.

He had little more than the shack, a smoker and his recipes. The original menu of five meats with two side options has grown exponentially. And in place of that old shack, Chandler has 60 RibCrib locations across eight states, including 32 in Oklahoma.

Chandler and his team have recrafted those original recipes over the years, entering many barbecue competitions and devouring the knowledge of pitmasters along the way. RibCrib’s signature dry-rubbed spare ribs have won many of those competitions and remain one of the most popular menu items in the restaurants. But, how do they ensure consistency across 60 locations? “RibCrib strives for consistency of product through ongoing intensive training programs and reviews as well as a culture of people who truly love the art of barbecue,” Chandler says.

RibCrib

Within five years of operation, Chandler had opened six other locations and had a vision of taking quality barbecue mainstream.

Those St. Louis-style spare ribs and baby back ribs are still on the menu and are smoked onsite at the individual restaurants each day. But the menu has gone way beyond ribs. Now you’ll find a smoked chicken salad, burgers, chicken tenders and catfish, among many other things.

“Twenty-five years is a proud milestone for our team,” Chandler says. “This would not have been possible without our shared vision for serving customers mouthwatering barbecue without having to pull over on the side of the road or go off the beaten path. Our food has been more art than science, and we are always chasing barbecue perfection.”

RibCrib’s corporate headquarters remain in Tulsa.

RibCrib has 11 locations in the Tulsa area. Visit ribcrib.com to learn more.

 

Smokies

For five years, Mark Latsos planned and dreamed about opening a barbecue restaurant. As a truck driver, he had plenty of time to think. So he considered his smoker, what sauce he would use, even how he would decorate the walls.

In 2012, he opened Smokies and, to his surprise, quickly had a following. That following has grown far outside the parameters of Broken Arrow, in part because of national accolades, including from Garden and Gun magazine. The Southern lifestyle magazine placed Smokies on its barbecue bucket list. Other fans have found their way to Smokies after a national barbecue writer called it the “holy grail” of barbecued bologna.

Smokies

Latsos says his bologna is unique because it’s sliced a half-inch thick and then placed in the smoker. Many barbecue cooks, he said, place the entire roll of bologna in the smoker, and then slice it to order. His bologna has a smokier and more aromatic flavor because the smoke permeates both sides of each slice, he says.

Smokies’ owner Mark Latsos and his son, Aaron. Mark was a trucker before opening his east Broken Arrow barbecue restaurant.

The smoker itself is unique at Smokies. Latsos and his family made it themselves out of a piece of hydro conduit, or concrete water pipe. The cylindrical smoke chamber is constantly puffing while the fire box is filled with plenty of hickory wood. “Barbecue is the most difficult product to be consistent in cooking,” Latsos says. “There are so many factors: temperature, humidity, wood.”

Bologna at Smokies is sliced a half-inch thick and placed in the smoker, giving the meat a smokier and more aromatic flavor because the smoke permeates both sides of the meat.

 

Latsos says his smoked meats are so good they don’t need sauce. But for customers who prefer it, each table has four offerings, all made in Oklahoma: Head Country mild and hot, Ranger Creek and Sa-Mokin.

Customers love Smokies’ coleslaw, a family recipe. Latsos also created a popular atomic coleslaw, an adaptation of the original, with red and green cabbage, red bell peppers, jalapeños and a habanero-based coleslaw roux.

Smokies smokes its meat with hickory wood in a smoker the Latsoses made themselves from a piece of hydro conduit, or concrete water pipe.

5251 E. Kenosha St., Broken Arrow | 918-357-1113

11 a.m.-8 p.m., Monday-Thursday; 11 a.m.-9 p.m., Friday-Saturday

 

Hot Mess BBQ

At least twice a week, someone asks Jen Scavo if her husband or dad smokes the meat for her barbecue food truck.

She’s used to the question and doesn’t take offense, but she does set them straight. “I do all the cooking. All the smoking. Everything,” Scavo says. “It’s an art once you get it going.”

Jen Scavo runs Hot Mess BBQ, a food truck specializing in smoked meats and interesting takes on barbecue. Customer favorites include barbecue tacos, nachos and sandwiches.

 

Scavo settled on her food truck before she settled on barbecue. The truck, which is actually more of a trolley, had just the look she wanted. When she discovered it was already equipped for smoking, she decided to delve into the barbecue world.

Scavo uses her own rub and sauce to make brisket, pulled pork and sausage, with the brisket being her top seller. She occasionally puts chicken and turkey legs on the menu, but says most people prefer something slightly heavier to eat.

Hot Mess BBQ’s bacon coleslaw has a sour cream base and is loaded with bits of bacon and cheddar cheese. It comes as a side, but also on the Frankenhog, a hot dog topped with pulled pork.

 

Her barbecue tacos are always a hit. And after a trip to Hawaii, where she discovered the Hawaiians’ love for pulled pork on hot dogs, she decided to give it a try in Oklahoma. She calls it the Frankenhog, and customers love it.

The Frankenhog is a hot dog topped with smoked pulled pork and a bacon slaw. The slaw, which has a sour cream rather than mayonnaise base, is loaded with bits of smoked bacon and cheddar cheese.

Scavo’s two boys, ages 9 and 11, often help in the truck on busy days.

For a schedule, visit facebook.com/scavohotmessbbq. | 918-809-2252

 

 

The Business of BBQ from TulsaPeople Magazine on Vimeo.

Elmer’s

Before Keith Jimerson became the owner of Elmer’s BBQ, he was an industrial engineer. And 14 years since he bought the restaurant, he continues to see the restaurant as much from an engineer’s perspective as a barbecue cook’s.

“Before I came, the kitchen worked by eye, by hand, taste and feel,” Jimerson says. “Now we have a more consistent way of doing things.” That methodology and consistency paid off, and Elmer’s has long been considered one of Tulsa’s best places for barbecue.

After 35 years in Tulsa, Elmer’s has a loyal customer base, with generations of customers coming in for their tried and true favorites. To keep up with changing tastes, Jimerson has added smoked salmon and a boneless, skinless chicken breast, which he says customers love. But it’s the traditional barbecue — the ribs, sausages, bologna, brisket and pork — that has kept people coming back. “In this part of the country, your brisket has to be extremely good,” Jimerson says.

Keith Jimerson was an industrial engineer before he bought Elmer’s 14 years ago.

Some say Elmer’s homemade sauce — available in mild, sweet and spicy, and hot — is the best in Oklahoma. “It complements our smoked meat so well,” Jimerson says. “It doesn’t overpower it, but enhances it.”

Elmer’s potato salad is creamy and smoother than most potato salads. It’s made the old-fashioned way, with Idaho potatoes cut and boiled down each day.

Jimerson is astute about the role of social media in the restaurant business today. And though he has always made it a priority to take care of each guest and to be friendly, he knows how important it can be when everyone’s a critic. “A lot of customers are taking pictures of their food,” Jimerson says, “and they’re reviewing you as soon as they sit down.”

Elmer’s signature sandwich is the Badwich, which includes ribs, chopped beef, smoked bologna, hot links and smoked sausage, all served on a bun or Texas toast with two sides.

On a visit to Elmer’s, you can’t go wrong with the Badwich, which has samples of rib, chopped beef, smoked bologna, hot links and smoked sausage. It’s served on a bun or Texas toast with two sides. Plan to share or ask for a to-go box.

4130 S. Peoria Ave. | 918-742-6702

11 a.m.-8 p.m., Tuesday-Thursday; 11 a.m.-9 p.m. (or until they run out), Friday-Saturday

 

Burn Co.

No restaurant in town has had more sustained buzz than Burn Co.

From the time Adam Myers opened it in a small location on East 11th Street across from the University of Tulsa, a line of people stretched out the doorway. There was no slow burn to this news. Food lovers told their friends about this crazy, wonderful place where everything was cooked on Hasty-Bakes, where the bark on the ribs was insanely good and where those in the know could order a “happy plate”: a glorious mess of whatever the cooks decided to give you.

When they opened their current location at 1738 S. Boston Ave. in 2014, the intensity seemed only to amplify. Most days, you’ll see a line curling out the door toward the parking lot. Open the doors, and you’ll hear music thumping from the kitchen and, if you’re early (and lucky) enough, you’ll be offered a free rib while standing in line.

That reward for waiting might be the only rib you taste. Ribs are the first to sell out at Burn Co., but no worries, there are plenty of other foods not to be missed. Diners start lining up as early as 8:30 a.m. on weekdays and 9:30 a.m. on Saturday for the best chance for ribs.

Burn Co.’s South Boston Avenue location sees diners line up as early at 8:30 a.m. on weekdays. Ribs are a hot commodity and are one of the first menu items to sell out.

Along with the legendary ribs, Burn Co. is known for the Fatty, a sandwich of bacon-wrapped chopped sausage, ground sausage and minced hot links. Some come only for it. Some call it a work of art.

Hasty-Bake grills take up much of the kitchen space, with a giant vent hood in the middle. Everything, even the grilled potato salad, is made on a Hasty-Bake. You won’t find a microwave, or even an oven, in sight.

Burn Co.’s cult following has grown to include day trippers and barbecue connoisseurs who put Burn Co. on their pilgrimage. Food celebrities, including Alton Brown, have stood in line and declared its greatness. A new Southern Living cookbook, “The South’s Best Butts,” includes a section on Burn Co. with recipes for its grilled potato salad, the Fatty and candied bacon.

It’s a great start, but we know others are holding out for the recipe for Burn Co.’s much-talked about mac and cheese, thick and smoky with bits of bacon.

In early July, Burn Co. will open a second location on the Jenks Riverwalk. This location will be open for dinner as well as lunch. Myers plans to expand Burn Co.’s grilled menu at the new location and make its in-house rub and steak and chicken seasoning available for purchase.

1738 S. Boston Ave. | 918-574-2777

10:30 a.m.-2:30 p.m., Tuesday-Saturday

The Jenks location will open this summer at Riverwalk Crossing.

 

Oklahoma Style Bar-B-Que

Mattie Bledsoe-Hayes has a firm barbecue foundation. The owner of Oklahoma Style Bar-B-Que has been in the barbecue business since she was a teenager, learning everything from how to smoke meat and make beans to how to run a restaurant from her aunt, Lizzie Peters.

Peters and her husband, Oscar, owned Pete’s Barbecue, a Tulsa favorite since it opened on North Peoria Avenue in 1968. When it closed in 2001, most of Pete’s fans found their way to Oklahoma Style.

Mattie Bledsoe-Hayes has been in the barbecue business since she was a teenager. She opened Oklahoma Style Bar-B-Que in 1993.

 

Oklahoma Style, which opened in 1993, is still very much a family business, with nieces and nephews, cousins and family friends working everywhere from the kitchen to the cash register.

You’ll find classic Oklahoma barbecue here, including sliced and chopped beef, ribs, bologna and hot links. And though chicken is becoming easier to find on barbecue menus, at Oklahoma Style, it’s not an afterthought. Chicken here has a smoky and sweet flavor that’s good enough on its own but even better with Oklahoma Style’s homemade mild or hot sauce. The chicken is sliced and cut into chunks, so customers can have it as part of a two- or three-meat special or sandwich it between slices of soft white bread.

Many people order racks of ribs or meat by the pound to take home for dinner or parties. Along with the meat are solid sides, including baked beans, potato salad, coleslaw, macaroni salad, broccoli salad and green beans.

No matter how full you are, don’t pass on the sweet potato pie. Served warm in individually sized pie tins, the sweet potato filling is creamy, full of cinnamon and held together with a tender crust. Other desserts include peach cobbler, lemon cake, chocolate cake, carrot cake, coconut cake and cheesecake.

2225 N. Harvard Ave. | 918-835-7077

11 a.m.-9 p.m., Monday-Thursday; 11 a.m.-10 p.m., Friday-Saturday

 



Noteworthy sides

Baked beans, potato salad, coleslaw: the trinity of barbecue sides. These side dishes, and others, like corn on the cob, fried okra and mac and cheese, round out a great barbecue meal. Here are some of our favorites.

 

Tabouli at Albert G’s is a welcome side to a barbecue meal. Tabouli here is made from scratch each day, bright and fresh,
with a nice hand of lemon and parsley. Pair it with smoked turkey breast for a lighter lunch.

2748 S. Harvard Ave.; 421 E. First St.


Joe Davidson takes his sides seriously. In creating his menu, Davidson, owner of Oklahoma Joe’s Bar-B-Que, made sure the sides had as much love as the meat. The barbecued beans are great; better than typical baked beans, with a complex flavor of smoke and sweet. Also try Oklahoma Joe’s spicy slaw.

6175 E. 61st St.; 333 W. Albany St., Broken Arrow; 423 N. Main St. in Cain’s Ballroom


So it’s not exactly a side, but the buttermilk pie at Stutts House of Barbeque is not to be missed. Anyone who’s a repeat customer knows to order pie with lunch. If you wait, it might be gone.

2021 E. Apache St.


Here’s a side you won’t find at any other barbecue restaurant in town: bacon cabbage. Big Anthony’s BBQ’s bacon cabbage combines crisp bacon and onions with red and green cabbage and a balsamic vinegar glaze. Also great are Big Anthony’s brown sugar baked beans.

8151 E. 21st St.


If you want a good variety of sides, try Route 66 BBQ. Corn nuggets, fried mac and cheese, potato salad, green beans and fresh-cut fries are all solid choices.

2604 E. 11th St.


Barbecued baked beans at Leon’s Smoke Shack are simply called, “Them Beans.” There’s something different, and addicting, about “Them Beans.” See for yourself when you order them along with their great hot links and pulled pork.

601 S. Sheridan Road


Billy Sims Barbecue has a diverse menu with tasty Polish sausage, jalapeño and cheddar hot links, smoked turkey, chopped brisket and more. But no matter what you order, include Billy Sims’ potato salad as a side. This creamy, flavor-packed potato side is a fan favorite for a reason.

Locations across the Tulsa area

 



Good ‘cue

Here are some other good spots for barbecue in and around Tulsa:

 

Knotty Pig BBQ, Burger and Chili House

6835 E. 15th St., 918-258-0005

 

Wranglers B-B-Q

7915 E. 71st St., 918-252-4499

 

Billy Ray’s

3524 Southwest Blvd. 918-445-0972
1904 S. Elm Place, Broken Arrow, 918-286-8585

 

Trails End BBQ

8888 N. Garnett Road, Owasso, 918-272-7427

 

 



Fill ‘er up

Oklahomans will drive incredible numbers of miles for good food. Mention good barbecue, and that number doubles. So, plan to jump in your car for a Sunday road trip or Friday lunch at one of these restaurants that is worth the drive.

 

The Butcher BBQ Stand, Wellston

Levi Bouska serves barbecue out of a converted train car on Route 66. It has the undiscovered dive feel that some people go crazy for, yet it’s anything but hidden since he sells out nearly every weekend.

Bouska grew up helping his grandparents at their barbecue restaurants, then took his dad’s championship-winning barbecue recipes to make buzzworthy food, like the Butcher’s Burnt Ends and Apple Pie BBQ Beans.

3402 W. Highway 66 in Wellston

About an hour drive, west and south from downtown Tulsa

Open three days a week. 11 a.m.-8 p.m. (or until sold out), Friday and Saturday; and 11 a.m.-3 p.m. (or until sold out), Sunday.

butcherbbqstand.com | 405-240-3437

 

Mac’s Barbeque, Skiatook

Mac’s has all your smoked-meat favorites, like ribs, ham, bologna and brisket. Sides, including campfire potatoes and pinto beans, also are excellent.

If you’re in the mood to try something different, give the Okie a try. The Okie is a Philly-style sandwich of chopped beef with simmered bell peppers and onions and melted cheese. Or try the Messy Pig, a sandwich of pulled pork and barbecue sauce piled high with coleslaw.

1030 W. Rogers Blvd. in Skiatook

About 30 minutes north of downtown Tulsa

Open 11 a.m.-8 p.m., Tuesday-Saturday; closed Sunday and Monday.

macsbbqok.com | 918-396-4165

 

Wild Horse Mountain BBQ, Sallisaw

A true destination restaurant, Wild Horse Mountain has long been a favorite place for a meal after a long motorcycle ride or food road trip. Don’t miss the sliced beef or the peppery beans made with bits of onion and meat.

111001 A. 4612 Road, Sallisaw

About 1 ½ hours southeast of downtown Tulsa

Open 10 a.m.-8 p.m., Tuesday-Saturday; 10 a.m.-6 p.m., Sunday; closed Monday.

wildhorsemountainbbqco.com | 918-775-9960

 

Smokin’ Joe’s Rib Ranch, Davis

Many barbecue fans drive hours to Davis, just to see if Smokin’ Joe’s is as good as people claim. Once the Travel Channel show “Food Paradise” aired a segment on Smokin’ Joe’s, even more barbecue aficionados made the trek.

Some say the brisket is the best in the state. And if you’re there on a Friday or Saturday, check out the smoked prime rib. Tasty pinto beans are dotted with bits of brisket.

Over the summer, Smokin’ Joe’s plans to add an airstrip, which means you can fly in for some barbecue.

3165 Jollyville Road in Davis

Two hours and 40 minutes southwest of downtown Tulsa

Open 11 a.m.-8 p.m., Monday, Tuesday and Thursday; 11 a.m.-9 p.m., Friday and Saturday; closed Wednesday and Sunday.

facebook.com/davisbbqmafia | 580-369-2818

 

 

 

 

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August 2019

Featuring more than seventy works by French and European masters such as Degas, Manet, Monet, Rousseau and Van Gogh, this exhibition celebrates Mr. and Mrs. Paul Mellon’s extraordinary gift...

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Oklahoma City Museum of Art
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BROKEN ARROW COMMUNITY PLAYHOUSE Presents “The Wizard of Oz” (R.S.C.1987) By L. Frank Baum With Music and Lyrics by Harold Arlen and E. Y. Harburg Background Music by...

Cost: $22-$25

Where:
Broken Arrow Community Playhouse
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Featuring more than seventy works by French and European masters such as Degas, Manet, Monet, Rousseau and Van Gogh, this exhibition celebrates Mr. and Mrs. Paul Mellon’s extraordinary gift...

Cost: $15

Where:
Oklahoma City Museum of Art
415 Couch Drive
Oklahoma City, OK  73102
View map »


Telephone: (405) 236-3100
Website »

More information

Oh, Tulsa is a Living Arts biennial that celebrates visual, performance, literary, sound, video, and installation art for the Tulsa community. Eligible work includes: Tulsa residents, artists who...

Cost: Free

Where:
Living Arts of Tulsa
307 East M. B. Brady St.
Tulsa, OK  74120
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Telephone: 918-585-1234
Website »

More information

Help DVIS and the Tulsa Drillers knock out violence! We are in our 16th year of raising funds for survivors of domestic violence and sexual assault. Join us by pledging per home run or making a...

Cost: $1+

Where:
Tulsa, OK


Sponsor: DVIS
Telephone: 918-508-2709
Contact Name: Jenée Day
Website »

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Show More...
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Featuring more than seventy works by French and European masters such as Degas, Manet, Monet, Rousseau and Van Gogh, this exhibition celebrates Mr. and Mrs. Paul Mellon’s extraordinary gift...

Cost: $15

Where:
Oklahoma City Museum of Art
415 Couch Drive
Oklahoma City, OK  73102
View map »


Telephone: (405) 236-3100
Website »

More information

Oh, Tulsa is a Living Arts biennial that celebrates visual, performance, literary, sound, video, and installation art for the Tulsa community. Eligible work includes: Tulsa residents, artists who...

Cost: Free

Where:
Living Arts of Tulsa
307 East M. B. Brady St.
Tulsa, OK  74120
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Telephone: 918-585-1234
Website »

More information

Help DVIS and the Tulsa Drillers knock out violence! We are in our 16th year of raising funds for survivors of domestic violence and sexual assault. Join us by pledging per home run or making a...

Cost: $1+

Where:
Tulsa, OK


Sponsor: DVIS
Telephone: 918-508-2709
Contact Name: Jenée Day
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Cost: Free

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Featuring more than seventy works by French and European masters such as Degas, Manet, Monet, Rousseau and Van Gogh, this exhibition celebrates Mr. and Mrs. Paul Mellon’s extraordinary gift...

Cost: $15

Where:
Oklahoma City Museum of Art
415 Couch Drive
Oklahoma City, OK  73102
View map »


Telephone: (405) 236-3100
Website »

More information

Oh, Tulsa is a Living Arts biennial that celebrates visual, performance, literary, sound, video, and installation art for the Tulsa community. Eligible work includes: Tulsa residents, artists who...

Cost: Free

Where:
Living Arts of Tulsa
307 East M. B. Brady St.
Tulsa, OK  74120
View map »


Telephone: 918-585-1234
Website »

More information

Help DVIS and the Tulsa Drillers knock out violence! We are in our 16th year of raising funds for survivors of domestic violence and sexual assault. Join us by pledging per home run or making a...

Cost: $1+

Where:
Tulsa, OK


Sponsor: DVIS
Telephone: 918-508-2709
Contact Name: Jenée Day
Website »

More information

Show More...
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Featuring more than seventy works by French and European masters such as Degas, Manet, Monet, Rousseau and Van Gogh, this exhibition celebrates Mr. and Mrs. Paul Mellon’s extraordinary gift...

Cost: $15

Where:
Oklahoma City Museum of Art
415 Couch Drive
Oklahoma City, OK  73102
View map »


Telephone: (405) 236-3100
Website »

More information

Oh, Tulsa is a Living Arts biennial that celebrates visual, performance, literary, sound, video, and installation art for the Tulsa community. Eligible work includes: Tulsa residents, artists who...

Cost: Free

Where:
Living Arts of Tulsa
307 East M. B. Brady St.
Tulsa, OK  74120
View map »


Telephone: 918-585-1234
Website »

More information

Help DVIS and the Tulsa Drillers knock out violence! We are in our 16th year of raising funds for survivors of domestic violence and sexual assault. Join us by pledging per home run or making a...

Cost: $1+

Where:
Tulsa, OK


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Telephone: 918-508-2709
Contact Name: Jenée Day
Website »

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Cost: $400 per team

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5501 S Yale Avenue
Tulsa, OK  74135
View map »

More information

Featuring more than seventy works by French and European masters such as Degas, Manet, Monet, Rousseau and Van Gogh, this exhibition celebrates Mr. and Mrs. Paul Mellon’s extraordinary gift...

Cost: $15

Where:
Oklahoma City Museum of Art
415 Couch Drive
Oklahoma City, OK  73102
View map »


Telephone: (405) 236-3100
Website »

More information

Oh, Tulsa is a Living Arts biennial that celebrates visual, performance, literary, sound, video, and installation art for the Tulsa community. Eligible work includes: Tulsa residents, artists who...

Cost: Free

Where:
Living Arts of Tulsa
307 East M. B. Brady St.
Tulsa, OK  74120
View map »


Telephone: 918-585-1234
Website »

More information

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Cost: $52.00

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Help DVIS and the Tulsa Drillers knock out violence! We are in our 16th year of raising funds for survivors of domestic violence and sexual assault. Join us by pledging per home run or making a...

Cost: $1+

Where:
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Contact Name: Jenée Day
Website »

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  Our 17th Annual CimTel Classic 5K is August 24, 2019! The registration begins at 6:30am and the race begins at 8am at Cleveland High School 600 N Gilbert Cleveland, OK. The entry fee is $25 for...

Cost: 25.00

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Contact Name: Allee Pearson
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Featuring more than seventy works by French and European masters such as Degas, Manet, Monet, Rousseau and Van Gogh, this exhibition celebrates Mr. and Mrs. Paul Mellon’s extraordinary gift...

Cost: $15

Where:
Oklahoma City Museum of Art
415 Couch Drive
Oklahoma City, OK  73102
View map »


Telephone: (405) 236-3100
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Maker Faire Tulsa is an award-winning, family-friendly event celebrating technology, education, science, arts, crafts, engineering, food, sustainability, and making of all kinds. The 7th...

Cost: Free

Where:
Central Park Hall at Expo Square
1701 S Sandusky Ave
Tulsa, OK  74112
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Sponsor: Fab Lab Tulsa
Telephone: 918-779-6025
Contact Name: Nathan Pritchett
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Maker Faire Tulsa is an award-winning, family-friendly event celebrating technology, education, science, arts, crafts, engineering, food, sustainability, and making of all kinds. In 2019, Fab Lab...

Cost: FREE

Where:
Central Park Hall @ Expo Square
4145 East 21st Street
Tulsa, OK  74114
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Bobby O’s Slices + Pies, located in the Meadow Gold District along Route 66, will host a day of meal deals, merchandise giveaways, and kids activities for their Back-to-School Bash. The...

Cost: Free

Where:
Bobby O's
1502 E. 11th St.
Tulsa, OK  74120
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Sponsor: Bobby O's
Telephone: 918-586-2455
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Oh, Tulsa is a Living Arts biennial that celebrates visual, performance, literary, sound, video, and installation art for the Tulsa community. Eligible work includes: Tulsa residents, artists who...

Cost: Free

Where:
Living Arts of Tulsa
307 East M. B. Brady St.
Tulsa, OK  74120
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Telephone: 918-585-1234
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America’s LARGEST interactive comedy murder mystery dinner show is now playing at the Hilton Garden Inn Tulsa Broken Arrow! At The Dinner Detective, you’ll tackle a challenging crime while you...

Cost: 59.95

Where:
Hilton Garden Inn Tulsa- Broken Arrow
420 W Albany St.
Broken Arrow, OK  74012
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Telephone: 866-496-0535
Contact Name: The Dinner Detective
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DIVAS JUMP THE POND - THE BRITISH INVASION!! DIVAS 4 H.O.P.E. features live music from Tulsa’s diverse local artists along with cocktails, dinner, and one-of-a-kind live and silent auction...

Cost: $15,000 - $250

Where:
Assembly Hall - Cox Business Center
100 Civic Center
Tulsa, OK  74103
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Sponsor: Health Outreach Prevention Education, Inc.
Telephone: 918-688-5022
Contact Name: Kathy L Williams
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Help DVIS and the Tulsa Drillers knock out violence! We are in our 16th year of raising funds for survivors of domestic violence and sexual assault. Join us by pledging per home run or making a...

Cost: $1+

Where:
Tulsa, OK


Sponsor: DVIS
Telephone: 918-508-2709
Contact Name: Jenée Day
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Oklahoma's Best-Sellers

Based on total number of book sales at Magic City Books, Best of Books in Edmond, Brace Books and More in Ponca City, and Full Circle Bookstore in Oklahoma City.

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August Events

Here's a small sampling of all the things to do in Tulsa this during August 2019.

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