Mac's BBQ in Oklahoma

"Some of the best in Oklahoma We arrived at the restaurant a little after 2PM and they had sold out of ribs, chicken and turkey. So, it was beef, pork and sausage for me on the large 3 meat meal. Certainly some of the best tasting, tender, juicy smoked meats I have had in Oklahoma. The sides (beans and potato salad) were also very good. The portions were good for meats and sides. I am not a fan of the sweet syrupy BBQ sauces you typically find in Oklahoma, but their hot BBQ sauce is decent."

"Ok, let me first say that I am not even a big fan of BBQ! But this place is a 10 star! Stopped here for a bite to eat before a fishing trip and was so impressed! My husband got an insanely huge sandwich and I got sliced brisket with sides (potato salad and macaroni and cheese both on point!). The service was fantastic and our food was ready seconds after we paid. Also, what a CUTE spot! It looks unassuming from outside but the atmosphere is great. Prices were very, very reasonable for the amount of food. 100% can’t wait to stop here again when we head that way! With love from Tulsa!"

"My wife and I came here for my birthday, even at 11 o clock on a Wednesday, within 30min they had already served about 30 people! Quick service, friendly staff and if you’re unsure on what to get, get a combination of meats! You can’t go wrong with anything! Also the bread pudding is amazing! Have been waiting to come here for some time and I’ll definitely be coming back in the future!"

"Mac's Barbeque Preview: Savor the rich, smoky flavors at Mac's in Skiatook, where each bite of perfectly seasoned meat takes Oklahoma barbecue to the next level. Final Score: 53/60 Excellent Barbecue is the beloved food of Oklahoma, so much so that loyalty to a favorite spot can make all others feel like blasphemy. Mac's, a staple in Skiatook since 1985, was originally founded by Mike McMillan. Today, it's in the hands of Adam Green, a military veteran and smoke master who has elevated barbecue to new heights. Under Adam’s leadership, Mac’s recently won the Tulsa World BBQ Bracket Contest, with “Mac’s Mafia” showing up in full force to support. Adam’s dedication to hard work and passion for his craft shine through in every dish. He brings creativity to barbecue with unique flavor profiles that go far beyond traditional smoked meats. Each visit has revealed new seasonings; honey, coriander, cumin, rosemary, and thyme all adding depth to his incredible creations. With Mac’s recent competition victory, it was the perfect time for a formal review. So, let’s see what’s smokin’ let’s eat! Smoked Turkey The depth of smoke Adam achieves with each bite is impressive. Every mouthful perfectly fuses the smoky flavor with the delicate seasoning of the turkey. The meat is incredibly juicy, with the smoke and seasoning so well integrated throughout the breast that I initially thought it had been brined. However, I later learned that this remarkable flavor is purely the result of Adam’s smoking expertise. Chicken Leg Much like the breast, the leg offers a perfect balance of smoke and seasoning. Each bite falls off the bone, delivering initial bursts of rich salt, paprika, and pepper, followed by tender, smoky chicken. The finish is a delightful blend of chicken fat and skin that coats the palate beautifully. Pork Ribs The ribs offer a tender yet slightly firm texture, providing a pleasing contrast in each bite. Once again, the balance of smoke, seasoning, and meat is masterfully executed. The flavor journey begins with a burst of seasoning, transitions to the richness of the pork, and finishes with a perfect touch of smoke. Pulled pork The pulled pork was the most delicate in terms of smoke and seasoning with an emphasis on the pork flavor. It was tender and juicy. Jalapeno and Cheddar Polish Sausage Each bite delivers the rich, savory flavor of sausage, followed by sharp cheddar and smoke in the middle, and finishing with the subtle heat of jalapeño. The blend of flavors elevates this sausage far beyond the traditional smoked variety. Sides: Coleslaw, Potato Salad, BBQ Beans The coleslaw is bold and unapologetic. Its creamy sauce is perfectly balanced with the crisp slaw, delivering an intense hit of garlic and cream that gives way to the fresh flavor of the cabbage, creating a beautifully counterbalanced palate experience. It's a powerful combination.The potato salad, featuring eggs, leans on the creamy side with chunks of potato and a mild tang from mustard and dressing. The beans aren’t overly sweet, offering a smoky barbecue flavor with bits of chewy meat. The green beans have a classic profile, seasoned with smoke and salt. Overall: Mac's is truly a barbecue mecca for its loyal "mafia" and all of Oklahoma. Adam's mastery of the smoking process and his innovation with proteins set him apart. His weekly specials, featuring items like redfish, half chickens, salmon, and beef ribs, go beyond the traditional pulled pork, brisket, and ribs. This creativity allows Adam to explore new flavors rather than focusing solely on one barbecue style, such as Carolina or Texas. By doing so, he offers something fresh in a field that often clings to tradition without moving forward. Until next time, friends—let’s eat! Final score: 53/60 Excellent"

"We ate there last night for the second time. I was afraid of getting barbecue as late as we did. I had a sliced brisket sandwich. That may have been the best brisket I have ever eaten in my life. It was extremely tender and had a perfect smoke level of flavor. My wife liked her chopped brisket and really liked the campfire potatoes."

"I LOVE BBQ! Everywhere I go I try the local BBQ. Locals in Tulsa recommended Mac’s to me claiming it had the best BBQ in Oklahoma. While I haven’t tried all the BBQ places I can tell you that Mac’s has some of the most tender, juicy, smoky, fall off the bone ribs I’ve had in a long time. The meat was smoked to perfection and the sauce lineup did not disappoint at all (I tried all 3 options and all were TASTY!). The portion was incredibly generous (LOTS of meat per rib) for the price and I left full and satisfied. The sandwich pictured was the “Messy Pig”, a pulled pork, slaw, BBQ sandwich that was good but didn’t stand a chance to the ribs. If you go to Mac’s get an order of ribs, baked beans, and potato salad….you won’t be disappointed!"

"The smoked salmon is my all time favorite when they have it! The Mac n cheese is also really good. I love the different smoked meats as well, but I normally end up seasoning them a bit more at home, or making sandwiches out of them. Definately my favorite bbq place"

"Had to try Mac’s Saturday special and I’m so glad I did! The chili crisp roughy over cheese grits was absolutely incredible. The orange roughy had this beautiful blackened crust with just the right amount of heat from the chili crisp - perfectly seasoned and cooked to flaky perfection. The fish was moist and tender on the inside while having that satisfying crispy exterior. But let’s talk about those cheese grits - creamy, rich, and the perfect complement to the spiced fish. The combination was next level comfort food. The fresh chives on top added a nice brightness that tied everything together. You can tell Adam puts serious care into their specials. For a BBQ joint to nail seafood like this is really impressive. The presentation was beautiful too - this is restaurant-quality plating. If you see this as a special, don’t hesitate."