Elliott's Table

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Tulsa, OK
Elliott's Table

Small Businees owner, Home Chef, and your personal Foodie. Love to travel and support small businesses, especially in the Green Country Area.

Follow for easy home cooking recipes and tips on where to find the best locally owned restaurants.

08/06/2025

Summer Time Vibes hit hard on this Dinner
☀️😎
Smoked Spatchcock Chicken on the HastyBake Roughneck. Brined the chicken using Kosmos Chicken Brine. Seasoned heavily with Keith Riles Garlic Jalapeño and Competition BBQ Rub. Slow smoked with Royal Oak Charcoal and some Apple Wood Chunks. Finished it off with Kinzie Foods Sweet Sweet BBQ Sauce.
Smoky, Juicy, Sweet, & Spicy💨💦🍯🌶️
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08/02/2025

What’s the difference between a Stromboli and a Calzone? 🤔 Well because Stromboli sounds more fun, that’s what we are going with on this culturally delicious Mash-Up.
I present to you…The “Cuba-Olí”

Rolled out a pillsbury pizza crust, slathered it down with Lowensenf medium hot mustard then layered on the fillings: Swiss Cheese, Deli Sliced Smoked Ham, Leftover Hasty Bake Smoked Pulled Pork and to keep the Cuba-Oli from getting soggy, I substituted the traditional sliced dill pickles with Kinzie Foods Pickle BBQ sauce which added that perfect pickle zing.

Cut the sides of the dough and then brought it all together with a dough weave, cuz we fancy like that.✨ Egg washed it and sprinkled on sesame seeds for that crunch.

Let it cool a little after baking, slice it up and enjoy. Everything that is great about the traditional Cuban Sandwich: Smokey, Cheesy, Tangy and that crunch… Sooo Good!🤤

07/30/2025

We got ourselves into a real pickle on this one!🥒 😳I love pickles, and right now company’s are coming out with all types of Pickle flavored products. From cotton candy to soda pops and I’m here for it!… well most of it🤣
These awesome flavor bombs are called
“Pickle Pig Shots”

I took some smoked Jalpeno Sausage and cut them into 1/2 inch ring, wrapped them in a 1/2 a piece of bacon & secured it with a toothpick.
A block of softened cream cheese, shredded cheddar and a tub of Fried Pickle dip that Texas Roadhouse is making now.
Piped the mix into the “shot glasses” and loaded them on the Hasty Bake Roughneck smoker. Waited till the bacon was a little crisp and then basted the outside with one of my new favorite BBQ sauces from Kinzie…
“Pickle”💚

Smokey.. Salty..Spicy…Creamy.. punch of dill.. with a little sweet… they hit all the flavors.. Soooo good!🤤

07/28/2025

Maiden Voyage on the new Hasty Bake Roughneck was a success🤤 Held temperature well and one basket of charcoal lasted over 13 hours! Delivered a great Smokey flavor and a delectable crunchy bark on this Pork Butt. So tender, it just fell apart.

Tossed-up a Fresh Creamy Dill Coleslaw with just enough vinegar to cut the fatty goodness from the pork. Topped it off with one of my new favorite BBQ sauces from Kinzie Foods..”Fiery” great balance of sweet & heat. 🍯🌶️

Looking forward to the next smoke!🥰
My wife asked last night “Is everything you cook going to be smoked now?”😑

…Yes

07/27/2025

Well it’s official… After 15 years in Oklahoma I’m officially a Hasty Bake owning Okie🥹 Hastybake recently came out with their version of a barrel smoker called the Roughneck. It comes in 3 different models - Stainless - Powder Coated - and they partnered with Kent Rollins and designed a Corten Steal version - Which is what I went with. It comes with 2 levels of grates and a rib hanger. All the benefits of a barrel smoker plus the convection style cooking of a classic Hastybake that has been going strong since 1948. With the added bonus of a front door that makes ash removal easier and the ability to add fuel or wood chunks during cooking you don’t get with a traditional barrel smoker.. This thing is awesome!!!

Deacon(son) and I are staring a Competition BBQ Team. To spend some quality fun time together with friends and family while also bringing awareness to Epilepsy💜

Approximately 3 million Americans have active epilepsy and 1 in 26 Americans would develop epilepsy within their lifetime. Deacon was diagnosed with epilepsy five years ago and it has been a tough road for him. We have tried all types of medication, visited specialist around the country, he has undergone brain surgery and is still not seizure free. He is an absolute warrior👊… but he is not alone in this fight. Our family and friends are right beside him as he battles his own fight against epilepsy and helps to educate and support others who suffer from this disease.

Be on the lookout for our social media post for our BBQ Team… Seize the Que 💜🍖

11/17/2024

Long day of Travel to LA with several travel “speed bumps” along the way, but that’s all part of the Adventure. We landed in LAX and headed straight for the ocean. 🌊
To all the Route 66 wanderers, travelers, dwellers, & lovers. We were able to embrace a slice of home and drive along the Costal Route 66 we are so familiar with🚏❤️

The Route 66 highway begins in Chicago, makes it way down through Green Country and then shoots out West. Where does it end? The Famed Santa Monica Pier. This Americana Tourist Destination has been going strong for 115 years and is the perfect end to to the iconic roadway.🛑🎡

Ferris wheel, Roller Coasters, live music street performers and Ocean Views all suspended on the boardwalk an entertaining event day or night.

Just past the entrance to the Boardwalk on the left hand side is The Albright
A nautical knot that ties together generations of a local family business. ⚓️🪢 The Albright opened on the Santa Monica Pier in 1977, today husband and wife duo - Yunnie & Greg Morena are at the helm of the Pier mainstay.

Preserving the original character, they modernized the vibe providing a relaxed seaside setting and unique compliment to the iconic Pier. The delicious menu reflects their commitment to sustainable seafood, locally sourced ingredients and extensive craft beer and California wine program.

Live lobster🦞 swim in tanks at the entrance, and large tables and communal benches line the interior.
View of the ocean and passing pier visitors are only second to the fresh seafood dishes that pour out of the kitchen. 🦞🐟🦀🐠🦐

Visiting The Albright on a Brisk 50 degree night, & I couldn’t pass up the
Spicy Seafood Soup a classic since 1977. clams, shrimp, mussels, cod, langoustine, squid, alongside jasmine rice. The broth was sultry, rich and spicy. With hints of cilantro, tomato and lemon.
Reminded me of Birria consume with the fattiness of beef replaced with rich seafood essence. Overflowing with fresh seafood, it was an absolute culinary joy to fish through the broth with my spoon to assemble the perfect bite.🥣

Both the Crab and Shrimp rolls were dressed perfectly and surrounded with warm toasted soft bread. Calamari and Shrimp were delicately breaded and fried, both were sweet, plump, & natural flavor shined through🐙🍤✨

We continued our Route 66 theme for the day and stayed at an old school classic Route 66 Motel. Rest Haven Motel is a small boutique style motel offering several bungalow style accommodations that face an open courtyard. Cute, Clean, and my son was blown away that we got an actual house key to open the door🚪🔑🤣

The day ended with watching the ocean waves under a full moon on the Boardwalk while my son called out every time he saw a self driving car… A little old and a little new❤️❤️

11/15/2024

Elliott’s Table is headed to Los Angeles!!
Food reviews of Disneyland & LA Hot Spots to come🎡🌮🍱🍜

11/10/2024

Oakhart Barbecue

The Texas Legislature, first the House of Representatives in the Spring of 1999, then in the Fall of 2003, the Senate passed a resolution proclaiming Lockhart TX to be The Barbecue Capital of Texas.

There are four BBQ restaurants in Lockhart. The restaurants estimate that about 5,000 people visit their establishments each week. This would be roughly 250,000 people a year who eat BBQ in Lockhart.

I was born and raised in Texas, and have visited all 4 of these BBQ spots: Kreuz, Smitty’s, Blacks, and Chisholm Trail…plus many others.

When I moved to Oklahoma 14 years ago I will admit the homesickness for Texas Style BBQ was real. Most Oklahoma BBQ spots adopt their recipes and influences from the Kansas City style: sweeter rubs and sauces and I’m not going to lie, Smoked Bologna is still something I’m trying to wrap my head around & take regular joking jabs from my friends and family back in Texas when I tell them that some places do a pretty good job with it.🤷‍♂️

The Heavens parted🌤️✨ and the smell of post oak 🪵 (the only wood accepted to smoke with in Central Texas BBQ) filled my lungs in 2021 when Oakhart BBQ opened here in Tulsa.

Co-owners Brian Hodges and Chris Emmons proud Okies brought their love of Central Texas BBQ to Tulsa. Using the same smoker from world Famous Franklins BBQ in Austin TX that they fire-up at 3am every morning, to the post oak wood that is burned and to the commitment that runs soul deep in Texas that…BRISKET IS KING👑

They even named this place after using the two influences of Texas Style BBQ
Post OAK & LockHART….OAKHART❤️

This is craft style BBQ that showcases the flavors of the meat and smoke.
Simple rubs of salt, black pepper and garlic and then you let the low and slow smoke do its work. The results are exceptional: Tender, juicy and a smoke flavored bark that takes me back to my childhood.👨‍🍼

You can taste the difference in all their smoked meats, including the brisket, pulled pork, pork ribs, turkey, house made jalapeño-cheddar sausage, beef sausage and beef ribs (served Saturday only)….and YES… smoked bologna😉

Oakhart also serves potato salad, coleslaw, cheese grits, mac and cheese and pinto beans which are served with a more savory flavor than sweet. Little chunks of smoked brisket are found swimming in the bean broth and are a delectable surprise🤤

Oakhart BBQ - Pearl District
1644 E 3rd St, Tulsa, OK 74120

Get there early…. They do sell out!

TUESDAY - SATURDAY 11AM - 3PM OR SOLD OUT (LUNCH ONLY)
CLOSED SUNDAY & MONDAY

11/07/2024

Green Country let’s take a “Tastebud Trip” to Puerto Rico! 👅🇵🇷

Our tour guide, and owner Michelle
Can be found at the Sorta Rican food truck on East Kenosha in Broken Arrow

The only thing brighter and more cheerful than the food truck is Michelle’s smile and attitude. She was born in Puerto Rico & her husband is Irish she shared that she would playfully tell their kids that they were “Sorta- Rican” which later became the inspiration for the name of their family run Food Truck.

Although Puerto Rican cooking is often compared to Spanish, Cuban and Mexican cuisine, it is a unique tasty blend of Spanish, African, Taíno, and American influences, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero, apio, plantains, and yampee. Locals call their cuisine "cocina criolla" or creole cuisine.❤️🇵🇷

The food truck has only been open for a little over six months, Michelle and her husband felt a calling to leave their corporate America jobs to start this endeavor and make an impact in the Green Country community. Focussing on survivors of s*x trafficking and local disadvantaged youth. That commitment can best be be expressed by Michelle herself from an exert on her webpage:

“Quitting our jobs and going all in on this is as equally scary as it is hard. We started teaching self-defense to survivors of s*x trafficking and it has been a profoundly rewarding experience, witnessing firsthand the power of hope and resilience. Almost a year later these girls from the Demand Project call us mom and dad and raid our truck like it’s their pantry at home and we love it. As we approach our one-year milestone, we remain committed to our vision, despite this crazy economy, and inflation, we are definitely living on a prayer. Our food truck has now become a vibrant hub of community, providing nourishment and a sense of connection for those we serve. Local disadvantaged kids know they can come to us for a free meal and a sense of belonging.”

We tried nearly everything on the menu, and it was all delicious! Absolutely amazing. ⭐️⭐️⭐️⭐️⭐️

While we waited on the order Michelle prepared the fresh plantains that were smashed & fried for the tostones and the sweetened Amarillos. She explained each dish to us and offered free test bites on any dish with an excitement and giddiness that you only find with someone who is truly passionate about what they are doing.🏆

The smell of the sofrito marinated slow roasted pork(Pernil) poured through the window and I couldn’t pull myself away from the window screen as I rapidly breathed in the aromas of a Puerto Rican kitchen. 🤤

The entire experience from taste testing, to ordering, & to eating was amazing. THIS is the type of small business we should COMMIT to support. Passionate individuals that are doing what they love, while giving back to the community they love and live in.🫶

I will put a short description of each item in the caption of the photos⬇️

Michelle did share that google maps and/or Apple Maps sometimes sends people the wrong way.
Best I can tell you… get on 71st/Kenosha and travel east… when you pass up Tractor Supply Co. on the right, L👀K
For the bright yellow food on the LEFT

SortaRican Food Truck
4808 E 71st St S
Broken Arrow, OK 74014

You can also order from their FB page or website:
https://www.sortaricanfood.com

11/05/2024

Some days you just want that classic diner style comfort lunch. 🤗🍽️Cheeseburger, root beer, onion rings and slice of pie. Served to you with a cheerful smile and entertaining banter. Makes all the worries and dark clouds melt away.😊🌤️

This is the vibe at Ruby’s Old Fashion Hamburgers. Plenty of comfortable seating and big windows let the perfect amount of light cascade upon the pie showcase that greets you at entrance.
🥧✨🍰

An extensive menu that highlights Americana Classics: Burgers, Fries, Onion Rings, Chili, Sandwiches and don’t forget the handmade pies & custom milkshakes.

For this visit we had the bacon cheeseburger, hand cut fries, Rubys showstopper Onion Ring tower, fried pickles and the spicy chicken tender sandwich. A slice of coconut cream and peach pie to go… to eat at home because we were so full…but couldn’t pass it up!🙌

The burger patty was thick and well seasoned, nice crust from the flat-top griddle. Vegetable toppings were fresh and crisp. Fries were pretty good, but the real winner were the Onion Rings.🧅💍 Well seasoned batter and fried golden brown.
Not a fan of the fried pickles, to much breading, not enough pickle.

The spicy fried chicken sandwich had the most unique flavor. 🌶️🍗🥪
Perfectly battered crispy fried chicken bathed in a flavorful not overly spicy sauce. Nestled on a buttery toasted bun and topped with your choice of cheese, lettuce and pickles. Big, Sloppy, and Flavorful 🤤 ask for extra napkins, because your going to need them.

Ruby’s Old Fashion Hamburgers
6577 E 71st St, Tulsa, OK 74133
Mon - Thursday 11am - 9pm
Fri & Saturday 11am - 10pm
Sunday 11am - 6pm

11/02/2024

Happy Birthday Mother Road Market!!🥳
Can’t wait to celebrate with yall and participate in the Mother Load Food Challenge!!🤤

11/01/2024

New Mission BBQ restaurant is FIRED-UP 🔥with great customer service and community involvement, but there is no SMOKE!😔🪵💨

I’ll go ahead and let you know, that my standards for BBQ are very high. I grew up in the Houston area & barbecue is a cult down there. The recruitment and indoctrination starts at a young age🤣
👶🍗

So I put most BBQ places into two categories:
👨🏻‍🍳 Craft
And
⏲️Quick

👨🏻‍🍳🍗”Craft” barbecue: A barbecue that uses high-quality ingredients and precise techniques to smoke meats and make sides. Craft barbecue places may:
- Use Higher Quality Cuts and/or unique cuts of meat
- Smoke meats low and slow using woods like oak, hickory, or pecan
- Make there own rubs & sauces, while still letting the Protein and Smoke be the main character
- Create unique sides & desserts
- Use locally sourced ingredients

📉Downside: Takes longer to produce, limited daily availability, may be sold out of item you wanted. More expensive.
Less options for customers to choose from- limited menu

🚨Examples of Craft barbecue in the Tulsa area: Oakhart / Nomads / Leon’s / Mac’s / BurnCo / Clark Crew

⏲️🍗”Quick” barbecue: A convenience based, mass produced version of the above. All the basics are covered, it gets the job done. A quick barbecue place may:
-Use Basic wholesale proteins
-Smoke meat off-site and/or done in industrial “ovens”
-Use pre-packaged / mass produced sides and desserts
-Often be a chain or franchise
-Have Extended service - open longer hours
-be more convenient to get to
-have something on the menu for everyone

📉Downside:
Depths of flavor, obsession of technique, and creativity are generally low

🚨Examples of Quik barbecue in the Tulsa area: Rib Crib / Oklahoma Joes / Billy Sims / Mission BBQ

Now, Mission BBQ did a great job!
The location is big, well lit and clean. Comfortable seating for large groups.
Walk-Up and order style, grab a cold bottled drink out of the ice and take a look at all the US Veteran appreciation flags, awards and pictures on the wall.
All of the staff was cheerful & busy getting the customers quickly serviced. A young woman floated around the ordering line and seated patrons with a platter of small cups, offering a complimentary taste of their pulled pork.
Another server came around and gave a friendly recommendation of which sauce to use on each protein and that her favorite bite was the Alabama White Sauce on the Smoked Turkey😊
Before we finished our meal a manager came around to make sure we were happy with our experience. A+ for service, value, and community involvement.

Each item we tried was executed well, served at the right temp, and prepared within traditional norms of that dish. No dish was inedible or off-putting. No dish was unique or memorable. The Smoke flavor and bark I prefer on barbecue was nearly absent on most of the proteins.
The meats were all tender, and none of them were dry. For a quick service barbecue option, it’s a great option in the Tulsa area.

Mission BBQ
7111 S Mingo Rd, Tulsa, OK 74133
(In the old Zio’s location on the corner of 71st & Mingo)

Address

Tulsa, OK
74037

Telephone

+19188299119

Website

https://www.yelp.com/user_details?userid=81XJ27K1jZQGVMQUlXOiTQ&utm_source=ishare

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Pull Up A Chair...Share, Laugh, & EAT!

I grew up in the Houston area of Texas and now live in Tulsa, OK. The memorable events in my life have all been centered around the kitchen table. Traditional Holiday Meals, Family Game Night, School Projects and the infamous “family meetings”. Not just those events but also the treasured special moments: learning how to can vegetables from my memaw, trimming brisket from my dad, wrapping presents with my mom and learning algebra from my daughter...okay let’s be honest I never learned that!

I was raised in a home where everyone was welcomed at our table Neighbors, Friends, Family and strangers are all welcome to pull up a chair and Share, Laugh, & Eat! I hope this page becomes an extension of our table at home. God Bless You and Yours