EATERY & COCKTAIL OFFICE @ THE UNION A brisket sandwich topped with coleslaw from Maples Barbecue | Photo provided end baked beans, lemon coleslaw, potato salad and custard macaroni and cheese. The custard version differentiates from the béchamel-based sauce version by using egg and milk base with cheese to bind the noodles together for an end result that rises and firms up in the oven. Having a room full of people all eating really good barbecue and having good drinks is what gets me excited. Shane Biggers Maples will feature an alcohol selection that includes local craft beer and a cocktail program that will have a few berry-flavored mixed drinks that pair with the barbecue, but Biggers said it will be primarily whisky-based. In March, Stonecloud Brewing Company — with whom Maples partnered to host pop-up dinners leading up to the brickand-mortar location — will unveil a beer exclusive for the restaurant. Biggers looks forward to seeing Maples’ large family-style picnic tables in the dining room and on the covered patio filled with happy patrons. “The hospitality and to have some comfort food like this that will make a lot of people’s day,” Biggers said. “Having a room full of people all eating really good barbecue and having good drinks is what gets me excited.” There are no specialty spice rubs on the meat. Edge prefers to let high-quality meat be showcased with a slow cooking time derived from indirect heat, a subtle wood flavor and standard salt and pepper. Edge, like many people, used the Franklin Barbecue book from Austin’s famous location as a guide for his brisket. “One person is not going to get the same results the next person gets,” Edge said. “I’ll tell them exactly what we do — time, temperature, every step — but for them to recreate that is almost impossible. That’s what’s so cool about barbecue; every pit master has their own unique touch and every smoker is different.” Edge takes pride in the progress he has made in perfecting brisket since taking over the Maples food truck two years ago, noting that it takes a year to develop the identity of the smoker. “That’s not to say what we were doing before wasn’t any good, but we were learning how to be better,” Edge said. “The only way to do that is by constantly trying and messing up. The best processes are to overcook a brisket and undercook a brisket and find that middle ground.” He tested the cooker for cold spots by lining the inside with raw biscuit dough, closing the lid and checking an hour later. He found that it cooked evenly and a smoked biscuit is actually pretty good. “It was like cowboy cooking,” Edge said, laughing. “I was surprised that it wasn’t overwhelmed with smokiness.” The test with the biscuit is an example of why Edge uses white oak as opposed to mesquite, which burns quickly at a high temperature, or an overpowering fruit wood like cherry. “[The opening has] been a long time coming. In the summer out there [on the food trailer], dealing with Oklahoma weather was pretty tough on us,” Edge said. “This is justification to know that we want something great and it’s something Oklahoma City wants.” Visit maplesbarbecue.com. Zach Edge stokes the fire at Maples Barbecue. | Photo Alexa Ace Unconventional E legance Come unwind in our lavishly decorated modern speakeasy... <<<<<<<<<<<< It's open late! Available for private events. Book your holiday party with us! >>>>>>>> 616 N. 5th St, Oklahoma City, OK 405.601.2857 | theunionokc.com M-W 11AM-10PM | Th-11AM-12AM or Later Fri-Sat 11AM-2AM | Sun 11AM-9PM Let Us Serve You! WEDDINGS HOLIDAYS BIRTHDAY PARTIES REUNIONS ANNIVERSARY ANY SPECIAL EVENT Full Service We are licensed and insured, seasoned professionals who are committed to making your event an unforgettable moment in time. 405-664-6634 tshelfbartending@gmail.com Nic’s Place BOURBON TASTING TUESDAY, NOVEMBER 27TH AT 6PM! COME DOWN AND ENJOY! 1116 N Robinson Ave. OKC | 601-9234 | @nicsplacedinerandlounge O KG A Z E T T E . C O M | N OV E M B E R 2 1 , 2 0 1 8 19