Swadley's Bar-B-Q

Choice Angus beef rubbed Kansas City style, smoked Texas style low and slow for more than 15 hours over native Oklahoma hardwood hickory. Smoky sweet bark on the outside, delicate, savory, and tender inside. Sliced or chopped to order.

Cut from the point of 15-hour hickory-smoked briskets. Delectable meat candy resulting from pitmaster Swadley's experimentation.

Quality Koch Farms chicken, trimmed, brined, battered, fried and dusted to order.

Choice Angus beef, tenderized, battered, and fried. Tastes like country-style Sunday dinner from 100 years ago.

Ribs from Seaboard Farms, trimmed and rubbed, slow smoked in five batches a day over hickory for hours, then glazed and grilled for a smoky-sweet crust outside and fall-right-off-the-bone inside.

High-grade pork shoulder from Seaboard Farms with secret brine treatment, rubdown with Memphis and Kansas City style rub, hickory-smoked for 13-15 hours.

Dredged in secret recipe cornmeal batter and deep fried. Golden and crunchy on the outside, tender on the inside.

Smoked sausages, hot links and turkey legs. Recipe that's hardly changed in a quarter-century. Red hot, hot smoked and hot off the grill.

Koch Farms chicken with simple brine and hickory smoke for three to four hours. Delectable and tender.

Best ribeyes and top sirloins, open flame grilled to your precise specifications. Ardmore Location Exclusive.

25-year-old BBQ tradition. Injected with salt brine for superior tenderness and flavor, then hickory smoked for four hours four times a day.