Flavor of Oklahoma: Sharp’s BBQ

Sharp's BBQ in Piedmont started with a backyard dream that turned into a popular restaurant that celebrates the small town. Logan Sharp loved watching BBQ Pitmasters on television to learn how to smoke meats. He would cook for gatherings and tailgates. His dad suggested Sharp open a restaurant and he could occupy the space next to his dad’s barbershop.

“Never competed, never even worked at a restaurant,” Sharp said. “We did it just - went for it,” he added.

Sharp went into the BBQ business 7 years ago.

Early on, he had to sleep at work every night so he could add wood to the smoker every two hours to keep the heat at the required temperature.

“I had a cot laid out in the back and I had my alarm set for every two hours,” Sharp recalled. “That was the toughest part I've ever been through in my life. I got literally no sleep, just constantly smoking. It was rough,” he added.

Sharp now goes through 15-20 slabs of ribs a day, 80-100 pounds of brisket, and makes his own sauces.

He smokes all the meat with pecan wood, which gives it a subtle sweet finish.

TOP SELLERS

Ribs

Brisket

Turkey

Bill’s Spicy BBQ Beans (his dad’s recipe)

Green Beans (his grandmother’s recipe)

DETAILS

Sharp’s BBQ is only open Thursdays through Sundays. The hours are 11 a.m. to 8 p.m. on Thursdays and Fridays, and 11 a.m. to 3 p.m. on Saturdays and Sundays. It is outdoor-only seating.