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“I Do” – What’s Next?

Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.

[dropcap]Whether[/dropcap] you’ve been planning your dream wedding since childhood or have never contemplated the many variables of a marriage ceremony, a little planning can go a long way. But where to begin? And how can couples minimize the stress of planning a ceremony and reception without caving under the pressure? Some of Oklahoma’s matrimonial experts weigh in on the essentials to consider.

Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.

Say Yes to the Dress

Let’s face it, a lot of work and energy go into planning a wedding, but for the bride, the biggest question after the question is what to wear. While it’s tempting to jump head first into the dream dress, Lori Conley at David’s Bridal recommends starting with the venue before gown-shopping.

“The venue sets the tone of your entire day and also offers perspective on design elements that will work best with your space,” Conley says. “Are you using a grand ballroom for your reception? Wearing a ball gown will allow your style to be as grand as the space itself. Having an outdoor garden wedding? Opt for a style with no train, or even dare to go with a tea-length gown to ensure that your dress doesn’t fight the terrain.”

In addition to suiting the venue, a dress needs to flatter its wearer. There are as many types and shapes of gowns as there are brides, and while a classy peplum might seem like a sophisticated statement, the reality might be different once it’s actually on the bride.

“I always encourage brides to try on a range of silhouettes when they first start shopping,” Conley says. “A wedding gown is unlike anything you’ve ever purchased before in your life. Getting familiar with a silhouette shape that makes you feel confident and comfortable is so important.”

Of course, as with all weddings, there are practical considerations as well. There’s more to the wedding ensemble than just the dress. Accoutrements and last-minute adjustments should be factored into your wedding gown budget.

“Your total budget should take into account everything you need for your wedding day look,” Conley says, “including a veil, undergarments, accessories and alterations. I always think a good rule of thumb is to reserve around 20 percent of your budget to cover those costs.”

Use the Buddy System — Hire an Event Planner

While some couples are eager to plan each detail themselves, others may want a professional to help share the burden of planning a large wedding. At the same time, trusting someone to help create one of your most treasured memories can itself result in a lot of pressure. Joe Mathis, event producer and owner of J.A. Mathis Company and Vern’s Props and Flowers, says being clear about needs and expectations can help couples choose the planner for them.

“It is important for a couple to understand what they need in a wedding planner,” Mathis says. “Do they need organization? Creative design and direction? Or do they need labor? Some planners specialize in one of the above, while others can provide all services or perhaps work as a team to accomplish the tasks at hand. It is important to understand up front what services an event planner will be providing. Make sure you do not have expectations that will go unmet.”

Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.

Mathis says one of the biggest challenges of planning the event is meeting the needs of all involved, from the bridal party to family and friends.

“Helping everyone know expectations, plans and what is important to the couple is crucial in having a great event,” he says. “Communicating this can be a challenge. Additionally, organizing vendors and helping them to know expectations for the day can also be very challenging. A great planner can help with all of these details.”

Bienvenue to the Venue

Be it a church, a park or a family home, many couples have a good idea of where they want their ceremony to take place. However, there’s also the reception to consider. Do you need a place with a dance floor and bar? Or a simple buffet for a mix-and-mingle? What’s the most important factor in picking a reception venue?

Mickey Mantle’s Steakhouse in Oklahoma City’s Bricktown hosts around 15 wedding receptions each year as well as numerous related events such as rehearsals, showers and engagements or bachelor/bachelorette parties. The venue provides a full host of services, from floral arrangements to professional help. Brooke Wilhite, assistant event manager at the steakhouse, says that while cost and space should be taken into account, one consideration trumps the rest.

Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.

“I believe it is important that a couple choose a venue that is representative of them as a couple,” she says.

So when thinking about the services you’ll need for your friends and family, the activities planned and the cost involved, don’t forget to pick a place that will provide memories of those special reception moments and the unique things that brought you together.

Marriage Builds up an Appetite

Your wedding may be the most treasured and memorable party of your life, and what’s a bash without great food? Picking a menu should be fun (and tasty), but it can become burdensome when considering the preferences of the wedding party, balancing your taste for exotic fare with the meat-and-potatoes sentiments or numerous dietary needs and intolerances of your guests. When considering the endgame of the meal, what’s most important?

Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.

“What is the feel of the reception that you envision?” asks Maggie Howell, co-owner of Aunt Pittypat’s Catering and Events in Oklahoma City. “Remember, you don’t have to please everyone. You have to make sure you are having the party you want to have. Do you want everyone dining together at once or would you prefer more of a cocktail-party grazing atmosphere? Formal or whimsical? Really talk with your partner about the flow of the evening that you prefer, as this will answer a lot of questions for your caterer/planner.

“Again, what do you love to eat?” she continues. “Include favorites that go along with the feel. Easy, bite-sized, cocktail-style food or your favorite meal plated for each guest? Avoid heavy, overly starchy foods to ensure everyone is ready to enjoy the entirety of the event and not ready for a nap after dinner. Seasonality is also really important. If you must have watermelon, don’t plan a winter wedding!”

Howell also points out a lesser-known tip: some caterers, including Aunt Pittypat’s, can double as event planners.

“Catering and event planning go hand in hand,” she says. “A seasoned professional caterer should be able to help guide your event in layout, flow and even décor to best meet the needs of your vision.”

All About That Cake

Next to the bride and groom, the centerpiece of any wedding is the cake. From traditional tiered affairs to tables of pies or colorful macaroons, Merritt’s Bakery, run by family members Bobbie, Larry and Christian Merritt, has been baking for Tulsans’ weddings for 36 years. Bobbie says one of the most important considerations isn’t just the type or flavor of cake, but the amount as well.

Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.

“I recommend that they [couples] should order enough cake for each guest that they invited, in addition to ordering a groom’s cake for another 30 to 40 percent of the guests,” she says. She also recommends factoring in 10 percent on top, just in case some members of the wedding party want to take some home for continuing celebrations with family.

Traditionally, Bobbie says, if a couple orders a tiered cake, the top layer is saved and shared between bride and groom on their first anniversary. She recommends freezing the tier in a large container with a tight-fitting lid. In addition, she says, plan your order three months ahead during peak wedding times (specifically May, June, October and December).

According to Bobbie, style is important too. Be sure to consult with your baker about your vision and keep in mind the bridal gown and décor or theme. Feel free to bring drawings of what you imagine your cake should look like.

“There is nothing that says ‘wedding’ better than the cake,” she says.

Flower Power

Classic roses or herbs and wildflowers? Traditional shades or a riot of colors? Flowers can be one of the most telling statements of wedding style, but can also be the most difficult (and fun!) to choose. Melissa Brumfield, floral designer and wedding consultant for New Leaf Florist in Oklahoma City, says to start with the practicalities in mind.

Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.
Photo by Chris Humphrey Photographer.

“While couples should be aware of what arrangements they need for their wedding day, such as bridal bouquets, boutonnieres or centerpieces, I find it more important to have a budget in mind even if it’s vague at first,” she cautions.

Once the numbers of the budget and the order are crunched, Brumfield says consult with your florist about what inspires you and what colors and styles you are drawn to. And always have the practical details handy.

“Details are important in our business,” she says. “We don’t want to offend Grandma Fern because she didn’t get her corsage!”

When choosing a florist, Brumfield encourages couples to do their homework diligently.

“Look online, check out social media,” she says. “Most florists have a website that will show some professional work, and most of us have Instagram, Facebook and Twitter pages that will show off what’s happening on a more day-to-day basis. You can see who we are and what we can do. So window shop online and then schedule appointments with several florists.”

What a Picture is Worth

Picking the right photographer can help couples relive all the laughter, tears and joy of the wedding day for years to come. Since 2011, Alex Dugan and Howie Mapson of Alex and Howie Photography in Oklahoma City have been capturing and preserving the memories of Oklahoma’s happy couples. Dugan says before selecting the right photographer, there is a lot you should investigate.

“Make sure that their style is something that you are looking for,” she advises. “Do their photos seem traditional, conceptual or heavily edited? Think about what your wedding needs. For instance, if you are looking at a photographer’s website and you don’t see any photographs at night or during a reception, and you have an evening wedding, this may not be the photographer for you. Using flashes and off-camera lighting is an entirely different skill from daytime photos and using natural light.”

Dugan also recommends not just relying on the photographer’s curated portfolio, but looking at examples of the whole event.

“Ask to see a full wedding from the wedding photographer, not just their four or five best shots from one – that’s what you’ll be getting after all,” she says. “Capturing good candid shots requires different skills and anticipation than posed photos. You want a photographer that can show they are capable of both.”

Chris Humphrey has been photographing weddings in the Tulsa area for 19 years. When selecting a photographer, he advises couples to choose someone who cares as much about the wedding day as the couple does.

“It goes so much deeper than the ‘creative shots’ that a photographer will get,” he says. “This day is about the couple, their family and their friends, and as a photographer, I get to preserve that day for everyone. It’s a tremendous honor and an equally tremendous responsibility, so choosing someone who can not only handle a wedding but will take care of you is a must – and make sure you like them. It’s always nice to like the people you surround yourself with on your wedding day.

“I envision my couple sitting down with their kids, maybe 10 or 15 years after their wedding, opening their wedding album and reliving that day again, right there,” Humphrey says. “Not just looking at the photos and seeing who was there, but genuinely feeling the emotions of that day all over again – the anticipation, the excitement, the laughter, the tears and the joy of their wedding day. I love that part!”

OK Mozart International Festival

Anne-Marie McDermott
Anne-Marie McDermott
Anne-Marie McDermott

[dropcap]Oklahomans[/dropcap] attending the OK Mozart International Festival in Bartlesville this month may find a few surprises in the festival’s 32nd season. While the festival still focuses on Mozart, the theme has expanded to fit in other works as well.

“We have a broad new theme called called ‘Mozart and His Musical Heirs,’ and that’s how we’re deciding what music to play,” says OK Mozart Executive Director Randy Thompson. “We’re including Mozart on every program, but we’re also juxtaposing his music with music he has influenced.

The change has allowed the festival to expand and present a variety of different music. Pianist Anne-Marie McDermott will be performing with the Tulsa Symphony Orchestra for the grand finale concert, which includes music from Europe and the Americas.

Catherine Russell
Catherine Russell

Other performers include jazz and blues vocalist Catherine Russell and Simply Three, a trio that plays everything from Puccini to Michael Jackson.

The festival is using many Oklahoma artists in the festival, including the Tulsa Symphony, the Oklahoma Philharmonic and the Signature Symphony, Tulsa Community College’s professional orchestra in residence.

“We are really becoming a festival not only for Oklahomans, but by Oklahomans,” Thompson says. “We’ve put a new level of meaning into the OK in OK Mozart.”

The festival will draw 15,000 people to Bartlesville and includes 117 separate events, including seven main concert events and 10 chamber music concerts. The rest are events in every area of humanities people can imagine, Thompson says.

For more information or to purchase tickets, visit okmozart.com.

Simply Three
Simply Three

Stephen King

stephen_press_hr_bwOklahomans who were hoping to hear bestselling author Stephen King speak at Cain’s Ballroom on June 19 needed to act fast – the approximately 1,000 tickets available for the event sold out in less than an hour. A simulcast being hosted at Circle Cinema has also sold out.

King’s speech coincides with the release of his new book, End of Watch. The book marks the end of a trilogy that started with Mr. Mercedes and continued with Finders Keepers. Oklahomans lucky enough to have tickets for the event, where King will speak, read from his work and participate in a question and answer session, will also receive a copy of End of Watch.

King is one of the world’s most famous authors. He has published 57 novels and nearly 200 short stories and won multiple awards for his writing

Much Ado About Nothing

 

night stage
Photo courtesy of Oklahoma Shakespeare in the Park

Oklahoma Shakespeare in the Park (OSP) is launching its 32nd season this month with Much Ado About Nothing at the Myriad Botanical Gardens Water Stage.

The regional theater company will also perform British playwright Howard Barker’s Scenes from an Execution; David Ives’ The Liar, adapted from the play by Pierre Cornielle; and will conclude the season with Shakespeare’s Romeo and Juliet. Much Ado About Nothing and Romeo and Juliet will both be performed at the Myriad Botanical Gardens, while the other two performances will be staged at OSP’s theater at 2920 Paseo in the Paseo Arts District.

Much Ado About Nothing stars Wil Rogers and Renee Krapff and is directed by Lance Marsh. The show opens June 2 and has nine performances before it closes on June 25. For more information or to buy tickets, visit oklahomashakespeare.com.

June’s Best Bets in Cinema

[dropcap]Each[/dropcap] month Oklahoma Magazine highlights exciting Oklahoma film events and gives some guidance on films out on home video and those currently playing in theaters.

ABOUT TOWN

June in Oklahoma means one thing for cinephiles: the deadCenter Film Festival, which happens this year in Oklahoma City from June 8-12. In the 30 or so years since the Sundance Film Festival began, festivals have blossomed all over the U.S., thriving as a way to make film going an event and not just an item on the schedule. In some ways it almost seems like the market is oversaturated, and festivals have had to either specialize (like Missouri’s True/False festival, which has become the premier festival for documentary films in the U.S.) or go above and beyond to make themselves stand out in one way or another.

deadCenter has opted for the latter route, and part of what makes the festival pop is just how much fun it is. A party atmosphere seems to pervade much of it; there are multiple events that focus on socialization (with plenty of food and drink). Even the screenings themselves have a bouncy energy that speaks to the festival’s relaxed feel. That should not imply, though, that the films come second, and deadCenter has a tasty lineup well worth checking out. There are main event films, like the New Zealand comedy Hunt for the Wilderpeople, but also a solid slate of short films that come packaged in themed groups. These include a whole array of shorts by Oklahoma filmmakers – just one more way deadCenter manages to feel like a distinctly Oklahoman festival.

green-room-GR_SG_10-29_390_rgbIN THEATERS

The setup of Jeremy Saulnier’s taut new indie action film Green Room sells itself: a down-on-its-luck punk band takes a gig at a neo-Nazi compound, but when things go awry they have to battle their way out, pitted against a whole host of angry skinheads led by Patrick Stewart. That should be enough to tell you if the film is for you (and, fair warning, it has quite a bit of gore), but the film extends beyond its genre trappings to explore the ways in which group dynamics can be both beneficial and very harmful. Stewart is a delight (no surprise there), but leads Anton Yelchin and Imogen Poots bring a nice chemistry to the screen as well – not to mention Alia Shawkat’s nice turn as the responsible band member. Saulnier ratchets the tension up slowly until things reach the bursting point and explode in offbeat ways. 

AT HOME

By far the standout of June’s DVD releases, Charlie Kaufmann’s latest film Anomalisa provides a different sort of animated film experience (you’ll want to watch when the kids are in bed). A decidedly grown-up film that deals with themes like clinical depression, social conformity and the difficulty of love in the modern age, Anomalisa provides plenty of food for thought. Aside from its thematic richness, the film offers a bounty of visual delights – it’s stop-motion animated, with each figure crafted lovingly for maximum emotive detail. Add in a surprising sound mix and Kaufmann’s usual clever dialog, and you have a mature, delightful film.009-ANOMALISA-102

What To Do This Summer

travel-road-shutterstock_273371282

[dropcap]It’s[/dropcap] summertime in Oklahoma and, undoubtedly, vacation plans are being made. But before you make extensive plans to tour the world, take a look at what your home state and the surrounding area have to offer.

Oklahoma is a state rich in history and culture and home to some of the top museums in the country, many of which are hosting special summer exhibits of interest. For the thrill seeker, check out a multitude of amusement parks and popular watersports. Explore our state’s natural beauty and discover an abundance of everything from animal refuges to caves.

Oklahoma features more shoreline than anywhere else in the U.S., a diverse terrain – from prairies to mountains and even a desert – and mild temperatures enabling year-round adventure and fun.

The following pages contain only a partial listing of everything Oklahoma. Already seen these sites? Then dare to make the short jaunt across state lines to see what our neighboring states have to offer.

Be it a week of fun and activity with the kids or a weekend getaway from the kids, when it comes to vacationing this summer, our great state has plenty to choose from for an enjoyable afternoon, weekend or more of thrill-filled activity, educational opportunities or just some much needed relaxation.

Oklahoma Socialites

Photo courtesy Johathan Burkhart.

 

[dropcap]Oklahoma[/dropcap] has always had talented people, and the open world of social media has allowed many of them to gain the recognition they deserve for their abilities. If you’re on YouTube, Twitter, Facebook or any other social media, it’s hard to miss these talented Oklahomans making a name for themselves both in their home state and across the world. From comedy to cooking, these are the top Oklahoma Socialites to add to your feed.

 


 

Life & Family

Photo by Paige Widener.
Photo by Paige Widener.

Michael Kory

Youtube 262k “michaelkoryfitness
Facebook 253k “michaelkoryofficial
Instagram51k @michaelkory
Twitter15k @michaelkory
Tumblrmichaelkory.tumblr.com

Fitness expert Michael Kory has built a large following on YouTube with his one-on-one motivational videos on fitness, nutrition and lifestyle delivered in a vlog format a few times a week. His videos are insightful and inspirational, offering advice on how to achieve the best results for any fitness regimen. Kory is passionate and determined to achieve his own personal goals and spread a message of encouragement and support to his viewers. When asked about the impact he has made on his online community, Kory says, “In terms of changing someones life, I think that is a really major thing. Meeting people at expos face-to-face and hearing everyone’s stories is really motivational for me and makes me feel good. It’s a rewarding feeling.” Kory recently released a digital cookbook filled with healthy and nutritious recipes for every meal. The e-book is available for purchase at michaelkory.com.

 


 

Reed Timmer

Youtube132k “tornadovideosdotnet
Facebook 925k “reedtimmertvn
Twitter170k @reedtimmertvn
Instagram79k @reedtimmer

Meteorologist and extreme storm chaser Reed Timmer is responsible for some of the most amazing videos of Mother Nature at her angriest. His latest upload, a high-octane game of chicken with a large tornado touching ground north of Wray, Colorado, has been spreading like wildfire all over the internet. As of this writing the video has received national attention with over 3.7 million views on Facebook. His custom-built storm chasing vehicles, deemed the SRV Dominators, allow Timmer and his team to livestream intimate footage of devastating weather from a perspective that most would prefer to never experience firsthand. For an up close and personal look at some of the Midwest’s most devastating storms, tornados and blizzards, follow Timmer’s jaw-dropping content on Facebook, Twitter and Youtube.


 

Photo courtesy Jason Kingham.
Photo courtesy Jason Kingham.

kingdaddy

Vine 13.8k @kingdaddy
Twitter5k @kingdaddy

The kids are the stars of the show on kingdaddy’s hilarious Vine account. Everyday parenting scenarios that any mom or dad can relate to are seen through the eyes of kingdaddy, father of two children who are featured in most of kingdaddy’s six-second clips. With a mixture of humor, social commentary, and a touch of cynicism, these brief slice-of-life uploads demonstrate how funny life as a parent really can be. In 2011, Jason Kingham (kingdaddy) was in the national spotlight after being featured on a segment of Jimmy Kimmel Live!, where he made a splash, literally, that gained him thousands of followers on Twitter. When Vine became available, he quickly took advantage of the format. “‘Adulting’ can be tough, so creating content that makes some people smile is a great motivator. If nothing else, I’m making some amazing memories with my kids,” Kingham says.

The Heartland of BBQ

Iron Star Urban Barbeque in Oklahoma city combines barbecue with fine dining. photo by Brent Fuchs.
Burn Co. Barbeque sells barbecue and has a meat market for people wanting to cook their own. Photo by Chris Humphrey photographer.
Burn Co. Barbeque sells barbecue and has a meat market for people wanting to cook their own.
Photo by Chris Humphrey Photographer.

[dropcap]The[/dropcap] answer to that question could be a number of things.

“We’re right in the heartland,” says Nick Corcoran, pit master at Burn Co. Barbeque in Tulsa. “We’re right between pig country and cow country, so we get the best of both worlds. We’re also right between Kansas and Texas, two known barbecue meccas as well, so we get a melding of those two pots.”

Location certainly has a hand in play, but there are other factors as well. Oklahoma has access to some of the best wood used for barbecuing, a willingness to share knowledge to make everyone better and versatility.

“I think what makes Oklahoma barbecue so good is we adapt,” says Joe Davidson, owner of Oklahoma Joe’s Smokers and Oklahoma Joe’s Bar-B-Q. “Oklahoma barbecuers adapt and are constantly learning. We’re harder workers than other people are – if you want to be the best in the world, you have to work really hard at it.”

Whether you’re new to barbecue, a seasoned hand or just a fan of the food, you’re in the right place: The heartland of barbecue.

Keith Jimerson, owner of elmer's BBQ, in the kitchen. photo by Chris Humphrey Photographer.
Keith Jimerson, owner of elmer’s BBQ, in the kitchen.
photo by Chris Humphrey Photographer.
Iron Star Urban Barbeque in Oklahoma city combines barbecue with fine dining. photo by Brent Fuchs.
Iron Star Urban Barbeque in Oklahoma city combines barbecue with fine dining.
photo by Brent Fuchs.
Elmer's BBQ in Tulsa is known for an old school style of barbecue. Photo by Chris Humphrey Photographer.
Elmer’s BBQ in Tulsa is known for an old school style of barbecue.
Photo by Chris Humphrey Photographer.

A Spirit of Sharing

Most people might not expect a famous chef to give out his or her best recipes, but the Oklahoma barbecue community has no problem doing just that.

“That’s the spirit of Oklahoma barbecue – sharing things and learning from others,” says Joe Davidson, owner of Oklahoma Joe’s Bar-B-Q. “If someone has some level of success, they’ll share it. They don’t hoard it to themselves; they want everybody to have success. That’s the philosophy of Oklahoma barbecue that’s really unique.”

Oklahomans can get barbecue advice from a variety of sources – many restaurants not only sell barbecue, but talk to customers about how they cook the food they sell. Burn Co. Barbeque even has a meat market so people can come in for their favorite barbecue or try to barbecue it themselves.

Being open isn’t something reserved just for customers, though. Nick Corcoran, pitmaster at Burn Co. Barbeque, says the barbecue community in Oklahoma shares tricks and tips even with competing restaurants – comparing the openness in Oklahoma barbecue with that used by a manufacturer of electric cars.

“If everybody knows everything, then we all get better,” Corcoran says. “Like Elon Musk did with Tesla – he took the patents off everything. You end up with this culture that grows around it, and to use [Burn Co. co-owner Adam Myers’] words: If somebody’s talking about barbecue, our name is going to come up eventually. That’s better for us. It’s better to cultivate that fire than to snuff it.”

Barbecue restaurants are unusual because there often is an element of teaching the customers how the food is cooked, Corcoran says. And while many industries might avoid that type of openness, barbecue is usually an open book for Oklahoma restaurants.

“It’s my favorite part of the job,” Corcoran says. “I’ve worked in other kitchens, I’ve worked in a lot of different parts of restaurants, and my favorite part about waiting tables was always talking to people and getting to know people. This is like that to the nth degree, because people want to come here and learn from you. I think that’s awesome that I’m able to teach people.”

Bringing the Sides to Center

The focus of barbecue may be on the main course, but neglecting the side dishes can lead to a mediocre experience.

“We believe the side items should be just as good as the barbecue,” says Keith Jimerson, owner of Elmer’s BBQ in Tulsa. “The side items are a part of the barbecue experience, and you have to put just as much care into them as anything else.”

A few of the popular side items for barbecue are baked beans, potato salad, coleslaw and green beans – Jimerson says green beans are popular because many people like to have green vegetables with their meals. The restaurant also experiments with new sides, such as macaroni and cheese.

Side dishes don’t have to be completely separate from the main dish. Trimmed slices of meat you might not serve on a plate can be used in the side dishes.

“We put brisket in the beans, and our green beans have chunks of rib meat in them,” Jimerson says. “It flavors it and gives it a different dimension. That way we don’t waste our hard work. Meat is expensive, and we don’t want to throw it into the trash if we can work it into something else.”

So next time you plan on barbecuing, don’t forget to plan and spend some time on the side items.

3 Barbecue Tips

1. Start with a good cut of meat.

As the saying goes, you get out what you put in. If you’re looking for good barbecue, it all starts with the quality of meat you put on the grill. If you’re not comfortable picking the best cut of meat, visit with your local butcher.

2. Think of your flavor profile.

A lot of different factors go into the final

flavor of the barbecue. The rub used to season the meat before cooking, the sauce you use, and even the wood in the fire is important to the taste.

3. Watch the time and temperature.

The temperature of the fire and the time your food cooks differ by the type of meat you’re barbecuing. Tender meats are more likely to be cooked hot and fast to sear the outside while staying tender inside. For tougher meats like briskets, most people prefer using low heat over a longer period of time.

Tulsa Attorney Brad Beasley competes in 25 to 30 barbecue competitions each year. Photo by Marc Rains.
Tulsa Attorney Brad Beasley competes in 25 to 30 barbecue competitions each year. Photo by Marc Rains.

Tough Competition

With all the great barbecue in Oklahoma, it’s not a surprise that competitive barbecuing has taken off in the state, providing fierce, but friendly, contests.

Tulsa attorney Brad Beasley has been participating in barbecue competitions for around five years now. What started out as a casual hobby grew, and he now competes in 25 to 30 contests a year – almost every weekend between March and October. His barbecue team, Big Butts Need Rubbin Too, is currently ranked 38th in the Kansas City Barbecue Society’s 2016 Team of the Year standings.

The Kansas City Barbecue Society is the largest barbecue organization in the world, consisting of more than 20,000 members and hosting barbecue contests around the world. Beasley says KCBS hosts around 550 contests in the U.S. annually, and around another 50 or so in countries around the world. The rules for each competition are the same, and the results are combined to create the rankings for top teams.

Around 12 to 15 Oklahoma barbecue teams will appear in the top 100 teams each  year, Beasley says, adding that currently eight teams are included in the top 40 teams. Despite the high level of competitiveness, Beasley says the comradery among the competition is one of the reasons he enjoys the contests.

“The barbecue community is a very friendly community,” he says. “Competitive barbecue is the only activity I’ve ever had anything to do with where you’re truly happy when your competitors are doing well. I think probably the most rewarding aspects of it are the friends and the comradery you have – it’s a great group of people you look forward to seeing each week.”

The competition still matters, though, and Beasley says participating makes people much better barbecue cooks. Most people competing use a combination of rubs – Beasley uses one barbecue rub he makes himself, but, for example, uses four different rubs on his chicken. For one of his sauces, he combines seven different sauces.

The attention to detail in cooking can also result in a better finished product. Barbecue restaurants cook on a mass scale, while competition barbecue cooks are cooking for six judges.

“The preparation time that goes into it is unbelievable,” Beasley says. “Just for chicken, we’re probably spending six, seven or eight hours from preparation to cooking just to turn in six pieces of chicken. So you pay a lot of attention to detail.”

Barbecue at Iron Star Barbeque. Photo by Brent Fuchs.
Barbecue at Iron Star Barbeque. Photo by Brent Fuchs.
Nick Corcoran, pit master at burn co. Barbeque. Photo by Chris Humphrey Photographer.
Nick Corcoran, pit master at burn co. Barbeque.
Photo by Chris Humphrey Photographer.

Try Something New

The spice rub and barbecue sauce used on meat are big factors in how the finished meat tastes. While there are many commercial rubs and sauces available, those rubs and sauces can be adapted to create a different taste.

Keith Jimerson, owner of Elmer’s BBQ in Tulsa, says his restaurant creates its own barbecue sauce, which he sells on site, but is always willing to customize sauces to suit someone’s taste.

“We have a sauce for diabetics that’s sugar free,” Jimerson said. “We have some that are super hot that we throw some ghost pepper in. We have people here – they just want the hotter the better. We’ve created some sauces that actually, believe it or not, people use as a salad dressing.”

Paul Schatte, co-owner of Head Country Bar-B-Q, says he encourages people to add new things to the rubs and sauces sold by the company.

“I encourage people to experiment and practice, see what they like,” he says. “They may want to put apple juice in it to give it more of a sheen, or they may want to add a bourbon note. I have a customer who adds pineapple chunks.”

Experimentation isn’t just reserved for sauces, though. Iron Star Urban Barbeque in Oklahoma City started with the concept of combining barbecue with fine dining. The idea was new in Oklahoma – while there may be plenty of barbecue restaurants in the state, a barbecue restaurant with specialty drinks, linen napkins and a full dining experience was unusual in the area.

Kimberly King, general manager of Iron Star Urban Barbeque, says some people said the food wasn’t what they were used to when the restaurant first opened, but over time the restaurant’s distinctive style was embraced by the customers.

“We had to get everyone used to the way we were going to do barbecue,” King says. “Eventually it calmed down, and now people love it because it’s different. Because it’s not the same thing you can get everywhere else.”

BBQ or grilling?

Not all outdoor cooking is the same – while grilling and barbecuing may share some similar components, the two styles are very different.

Grilling uses a direct fire and high heat to cook the meat. Temperatures for grilling start at 325 degrees and can exceed 500 degrees.

Barbecuing uses indirect heat and lower temperatures, relying on constant heat over time to cook the meat while the smoke from the wood used in the fire adds additional flavor.

Bixby BBQ 'n Blues Competition. Photo by Marc Rains.
Bixby BBQ ‘n Blues Competition. Photo by Marc Rains.

Fueling the Flavor

Rubs and sauce may be the obvious way to give your barbecue some flavor, but it would be a mistake to ignore the wood used in the fire of your barbecue. The smoke from the fire flavors the meat, and different types of wood can make a major difference In the taste.

“People don’t think of wood as a seasoning, but in barbecue it’s the most important seasoning you’re using,” says Joe Davidson of Oklahoma Joe’s Bar-B-Q.

"Oklahoma" Joe Davidson photo by Chris Humphrey Photographer.
“Oklahoma” Joe Davidson
photo by Chris Humphrey Photographer.
Ribs at Oklahoma Joe's bar-b-que. Photo by Chris Humphrey Photographer.
Ribs at Oklahoma Joe’s bar-b-que. Photo by Chris Humphrey Photographer.

While the choices for wood type may not be limitless, they can be overwhelming at first. Many people in Oklahoma choose to use pecan wood, which grows in the state. Other popular choices include mesquite, hickory, oak and apple wood – Davidson says his rule of thumb is any wood that bears a fruit or a nut is suitable for cooking. Avoid softwoods such as pine or spruce, which contain too much sap and can ruin the taste and even make people sick.

Woods such as alder, apple, cherry and maple are more mild woods, best for foods with a lighter flavor that may not be heavily seasoned or sauced, while woods like hickory, mesquite, pecan and oak may work better for foods with a stronger flavor.

Some woods also burn with a thicker smoke or make a better bed of coals, which is important to Elmer’s BBQ owner Keith Jimerson. He serves what he describes as “old school barbecue with an authentic flavor,” and while his choice of wood may vary depending on factors such as the season or the meat being cooked, he likes using hickory and oak.

“Hickory and oak will make the best bed of coals,” Jimerson said. “Whenever you’re barbecuing the meat, you have to look at the bed of coals. The right hardwoods will last a lot longer than softer wood. They also make the meat very flavorful and the smoke is very aromatic.”

Skin Cancer Awareness

spf-shutterstock_148354829[dropcap]As[/dropcap] the days grow longer, the sunlight gets stronger. Summer is the time when people spend more time in the sun, but it is also the time people are more at risk for developing skin cancer.

Skin cancer is the most common form of cancer in the world, says the American Academy of Dermatology.

Skin cancer is a broad term that refers to any type of cancer that begins in the cells of the skin. These cancers usually develop in the top layer of skin, also known as the epidermis.

The most common types of skin cancer are basal cell carcinoma, squamous cell carcinoma and melanoma. In addition, there are several types of skin cancers that occur much less frequently, including kaposi sarcoma, merkel cell carcinoma, cutaneous (skin) lymphoma, skin adnexal tumors and various other types of sarcomas, says the AAD. The AAD estimates that one in five Americans will develop skin cancer in their lifetime.

There are some precautions that people should take, especially if they know they will be in the sun, says Dr. Adrienne Lam, fellow with the American Academy of Dermatology, with Lam Dermatology in Oklahoma City.

“There are many factors that we know of that contribute to skin cancer development: family genetics, cancer syndromes, sun exposure, smoking and certain viral infections,” Lam says. “Of these contributors, the biggest impact that patients can make is to reduce sun exposure.

“Sunscreen, sun-protective clothing and sun avoidance can help reduce the effects of harmful ultraviolet (UV) radiation,” says Lam. “These measures are best when done consistently and starting at an early age.”

Most experts agree that the midday sun is the most dangerous for UV exposure.

“It is a good idea to avoid the sun between the hours of 10 a.m. to 2 p.m.,” Lam says.

It is also important not to panic if you develop a new sore or lesion, she says.

“Most benign skin lesions such as acne or bug bites heal easily within two to three weeks,” Lam says. “If any lesion persists, grows, bleeds easily or ulcerates, the patient should see a dermatologist for evaluation.”

“When evaluating a spot, most dermatologists use the ABCDE rule,” says Meagan Tyler, physician assistant – certified with Skin Renewal in Tulsa. “A equals asymmetry:  a mole that does not look the same on both sides, B equals border: a mole that has a wavy or blurry edge, C equals color: a mole that becomes darker, lighter or takes on a grey, blue or white color, D equals diameter: a mole larger than 6mm, the size of a pencil eraser, E equals evolution: a mole that is changing in any way.”

Don’t Forget the Sunscreen

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Photos by Natalie Green. Models courtesy Linda Layman Modeling and Talent Agency.