The Faces of BARBEQUE
Faith, family and fantastic food come together at Swadley’s Bar-B-Q restaurants. More than 80 years ago, Brent Swadley’s grandfather was in the business of smoking meats in his small general store in rural Texas. People came from all over to buy his smoked meats and special sauces.
Over the years, though the recipes have changed slightly, Swadley’s has remained committed to quality with fresh, never frozen meats. The slow-cooked meats and sides made from scratch have made Swadley’s a household name.
“We time our ribs and brisket to be served fresh from the smoker, so that they’re tender, juicy and flavorful,” Swadley said. “Our menu also features sausage, burgers, chicken, chicken fried steak, catfish, a salad bar and 13 different sides. And it’s all made fresh, every day. There’s something for everyone to love.”
The Swadley’s family of restaurants has hundreds of employees across its three concepts: Swadley’s Bar-B-Q, with eight metro locations; Jim’s Famous Kitchen, serving Nicoma Park; and Foggy Bottom Kitchen, the restaurant group’s newest concept. These restaurants can be found near some of Oklahoma’s favorite state parks, including Beaver’s Bend, Robbers Cave, Sequoyah, Lake Murray and Roman Nose.
“We love Oklahoma and the great people who live here,” Swadley said. “Customers love our casual atmosphere where they can gather with their family over a delicious meal.”
Find a Swadley’s location near you by visit- ing their website at swadleys.com.