Iron Starr Urban Bar-B-Q stretches barbecue boundaries

By Dave Cathey Modified: July 10, 2010 at 6:10 pm •  Published: March 25, 2010
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Barbecue is old news, gaining relevance the minute somebody accidentally left prehistoric roadkill too near the community fire pit.

So, what's next for barbecue?

One Oklahoma restaurant is doing its best to stretch the boundaries of its smoker.

At Iron Starr Urban Bar-B-Q, barbecue is made fresh daily, but the chefs never quit examining its potential.

Consider our old friend, the club sandwich: bacon, turkey, roast beef, cheese, lettuce and tomato with mayonnaise on toast — double-decker style.

Layer that template over a barbecue menu and right away you see the possibilities with smoked turkey and brisket. Chop the brisket to avoid a wrestling match in your mouth, keep the bacon, add two kinds of cheese, fuse barbecue sauce with homemade mayonnaise for the resulting barbecue aioli, toss a couple of slices of Texas toast on the grill and you've got May's Sandwich of the Month, The BBQ Club.

The restaurants Keith and Heather Paul maintain through A Good Egg Dining Group are all innovative on some level. Cheever's Cafe, Red PrimeSteak, Market C and POPS all offer a little more than standard fare.

But Iron Starr is redefining barbecue.

Keith Paul grew up in Fort Worth, eating the same barbecue we all love. But as a chef and restaurateur, he's motivated to more than just follow the familiar path.


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