Chicken steals the show at this OKC pig joint
The wing special is truly that at George's Happy Hog Bar-B-Q
You might not expect a poultry recommendation at a restaurant called George’s Happy Hog Bar-B-Q, where guests are greeted with the classic smiling pig logo. But at this joint in east Oklahoma City, the chicken wings are what draw me.
Only offered on Tuesdays and Wednesdays, a plate of five wings, one side, and a soft drink will cost you $9.07.
Moist with a subtle pecan smokiness, the wings define perfect balance. The skin, which is slightly hot but not overpowering, has a great bite that isn’t too chewy. The wing tips are pockets of flavor.
Located about five blocks south of the state Capitol, I’ve always felt George’s reputation is a bit embellished. Lawmakers might be used to dining on a lobbyist’s dime at a fancy downtown steakhouse, but many relish the chance to talk up their love of barbecue. More than a few elected officials have tweeted their plate at George’s or even offered to meet me there for an interview, which I took as an attempt to promote their down-home everyman chops.
I’ve never had a meal at George’s I felt led to write about. But that changed the first time I had the wings, which when served with a side of macaroni and cheese and a soft drink is about as good a lunch as you can have.
Beyond the food, the story of George’s Happy Hog Bar-B-Q is worth rooting for. Debra Ivory, who had operated the restaurant with her son, Stephen, since 2012, passed away in 2020 due to complications from the coronavirus. Now Stephen is carrying on the tradition and continues to draw in a steady crowd.
Seattle reporter finally gets good barbecue
The annual Women’s College World Series is a great chance to showcase Oklahoma City … and its area barbecue. Seattle Times sports reporter Scott Hanson, who has been filing lovely dispatches about his time in Oklahoma, recently wrote about his visit to the Butcher BBQ Stand in Wellston. “The burnt ends might be the most tender beef I’ve eaten, with a simple and pleasing flavor,” Hanson wrote.