Bayou Blu BBQ: Cajun influences color menu at new Prattville eatery
BY SCOTT CHERRY World Restaurant Critic
Thursday, December 27, 2012
3/28/13 at 7:51 AM
It should probably be obvious from its name that Bayou Blu BBQ isn't your typical Oklahoma barbecue joint.
"My wife likes Louisiana-style food, so that's why we have some of the things we do," O.B. Bobbins said.
Bobbins said his wife, Pat, is the main operator of the carryout restaurant, located off Oklahoma 97 in the Prattville community, but she was home ill the day we went by for an interview.
In addition to more common barbecue items, such as ribs, chicken, brisket, pulled pork, bologna, hot links and catfish, Bayou Blu also has jambalaya, frog legs and alligator tails.
Bayou Blu has a couple of picnic tables, but it was a little chilly for al fresco dining the day we were there, so we took home a variety of items, including the alligator, frog legs, fried cabbage, jambalaya, pulled pork sandwich and ribs.
The alligator tails were small pieces of meat that tasted much like chicken (really, it did) fried in a lemony, spicy batter. They could stand on their own or be dipped in a regular or hot barbecue sauce. It occurred to me they also would be tasty with a ranch dressing dip.
"The alligator tails are a new thing," Bobbins said. "We just put them on the menu."
The frog legs were relatively meaty ones, cooked in a light batter. Perhaps they were cooked in the same oil as the catfish because they had a bit of a fishy flavor.
The ribs were meaty and firm to the bone, and the jambalaya, which included bits of sausage, chicken and shrimp, was mildly spicy. The tender fried cabbage was, as per usual, a near-perfect side to barbecue.
Among other side dishes on the menu were candied yams, mac and cheese, dirty rice, potato salad, okra, fried green beans, corn and coleslaw.
The pulled pork was tender and jazzed up with a little onion and seasonings.
Dinners, served with a choice of two sides, range from $7.99 to $9.99. Sandwiches are $3 to $5.99, and lunch specials are $3.99 to $4.99.
Bobbins said the couple opened Bayou Blu about three months ago after moving here from Las Vegas, where their son, Keith, is a chef at Bellagio and where Pat Bobbins ran the culinary program at a prison.
"We retired, and we moved back here to be near my mother until she passed," O.B. Bobbins said. "We bought a house and were looking for something to do when we saw this place.
"Even though we have been around cooking for a long time, this is our first restaurant, and it has been a challenge."
The building formerly held Blair's BBQ & More for more than a decade.
It is located just east of Oklahoma 97 on 51st Street.
BAYOU BLU BBQ
11290 W. 51st St., Sand Springs (Prattville)
Service: order at
counter (on a scale of 0 to 4
11 a.m. to 7 p.m.
accepts all major
Original Print Headline: Unique 'cue
Scott Cherry 918-581-8463
The jambalaya at Bayou Blu includes bits of chicken, sausage and shrimp. STEPHEN PINGRY / Tulsa World
A mixed platter holds frog legs (left), alligator tails and smoked ribs. STEPHEN PINGRY / Tulsa World