Over 80 years ago, my grandfather was in the business of smoking meats in his small general store in rural Texas. I am told that people came from all around just to buy his smoked meats and special sauces. Through the years the recipes have changed slightly, but we are still committed to quality. Fresh meats (never frozen) go into our smokers very early every morning and some even go in the night before. This gives our meats a rich, smoky flavor while remaining tender and juicy!swadleysbbq.com
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