Swadley's Bar-B-Q

If you’ve got a group of 30 or more, we can fill them up with Oklahoma’s best BBQ.

Swadley’s offers a diverse selection of southern homestyle cooking.

Get your BBQ fix at eight locations across the OKC Metro and beyond!

Starting with choice Angus beef, we rub our briskets Kansas City style, then smoke them Texas style – low and slow for more than 15 hours over native Oklahoma hardwood hickory.

Cut from the point of each of our 15-hour, hickory-smoked briskets, burnt ends are the result of pitmaster Swadley’s determined experimentation.

When you start with great quality Koch Farms chicken, trim, brine, batter, fry and dust ‘em to order.

Tenderized, battered, and fried Angus beef for a classic country-style meal.

Just like the pulled pork, Swadley’s ribs are from Seaboard Farms, and these ribs are slow smoked in five batches a day over hickory for hours.

Every Swadley’s pork shoulder starts with high-grade pork from Seaboard Farms and is hickory-smoked for a solid 13-15 hours.

Dredged in our secret recipe cornmeal batter and deep fried to perfection.

Smoked upwards of eight loads of sausage a day at each restaurant with a traditional recipe.

Hickory smoked for three to four hours to produce the most delectable smoked chicken.

No tricks. Just the best ribeyes and top sirloins, open flame grilled to your precise specifications by our seasoned cooks.

Injected with a salt brine and hickory smoked for four hours for superior tenderness.