Iron Starr Urban Bar-B-Q stretches barbecue boundaries

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.