REVIEW: Capp's BBQ
BY SCOTT CHERRY World Scene Writer
Wednesday, September 05, 2012
Our first visit to Capp’s BBQ, 2604 E. 11th St., almost didn’t happen.
At first glance, we thought it was closed. Chairs were upturned on the tables, and it looked empty.
We tried the door, and it opened. This was about 7 p.m. last Saturday. We were told the kitchen was almost out of food, and they were trying to wind things up; normal closing is 9 p.m.
About that time more customers started pouring through the door, and owner Capp Crowder appeared from the kitchen. He said he thought enough meats were left to serve everyone what they wanted and to go ahead and order and take a seat.
So, we took the chairs off a table, plopped ourselves in front of a college football game and dug in to our barbecue feast when it arrived. All’s well that ends well, right?
Pork was one of the meats we initially were told was gone, and thankfully that wasn’t the case. A large pulled pork sandwich ($6.79) was one of the stars of the evening, featuring a huge mound of tender shredded pork served on a soft bun. Doused with regular barbecue sauce, it was smashing.
Capp’s has regular sweet sauce that isn’t too sweet and hot sauce that isn’t too hot. I thought a combination of the two worked best.
We also had a three-meat dinner ($11.99) with two ribs, sliced brisket and sliced chicken.
The ribs were short but meaty and almost falling off the bone. The brisket was a tad dry, as brisket can be, but tender and flavorful, and the chicken had a pleasant texture and flavor.
The sandwich came with one side and the dinner two, and we settled on steak fries, baked beans and potato salad.
The thick fries were fine, and the sweet baked beans were laced with bits of tender brisket. The potato salad might have been made in-house, but it tasted like the food-service variety.
Some folks from the neighborhood said the coleslaw is outstanding, but I will have to return to find out for myself.
Other meat choices include chopped brisket, smoked turkey, bologna and hot links. We were told a popular item is the Cappwich ($8.99), a sandwich piled high with beef brisket, bologna and hot links.
Crowder, who opened his first barbecue restaurant in Okmulgee in 2008, is a former University of Tulsa football player who graduated in 1994. He was a wide receiver on the TU team that won the Freedom Bowl, and photos of some of his former teammates grace the pine and corrugated metal walls of the restaurant.
Crowder said the management of the nearby Campbell Hotel was developing that whole block and approached him about locating a restaurant there.
Read the rest of this review in Thursday's Weekend magazine or at tulsaworld.com/food and find all of Scott Cherry's reviews at tulsaworld.com/cherrypicks.
Associated Images:
The Cappwich from Capp's BBQ on 11th street near TU in Tulsa. MICHAEL WYKE/Tulsa World
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