Swadley’s roots stretch deep into the heart of Texas, from small-town diners and cattlemen of yesteryear all the way to the tailgates and restaurants of today. Their history goes back three generations, where today’s award-winning BBQ recipes first began.
There are a lot of traditions and unwritten rules in the world of Bar-B-Q, but at Swadley’s Bar-B-Q, they play by their own rulebook. While some limit themselves to one regional style, Swadley’s has adopted and adapted the best lessons and unforgettable flavors of each:
- Texas smoke, simplicity and patience.
- Memphis-inspired color, flavor and rubs.
- Kansas City zing and sweetness.
This proprietary fusion is the result of decades of tasty trial and error, and can best be dubbed Oklahoma style. But the truth is, like authentic, craft barbeque anywhere, the most important ingredients aren’t much of a secret: real, native hickory smoke, salt, spices and a whole lot of time and love.
In BBQ tradition, it’s typical for Pitmasters to take their secrets to the grave. But Swadley’s wants to invite everyone to their table. That’s why Executive Chef and third generation Pitmaster Koltan Swadley personally trains and certifies each and every smoker and cook statewide. That means no matter which Swadley’s you visit, you’re guaranteed Pitmaster Swadley’s uncompromising commitment to smoky, sweet, falling-apart perfection.
When you drop in to one of their eight locations, you’re also bound to enjoy a style of warm, welcoming hospitality that’s hard to find anywhere else.
Visit the Original Swadley’s at 4000 N. Rockwell Avenue in Bethany, OK or any of their other sever locations statewide.
