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EAT & DRINK

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FOr the nomination Come see why we’re one of the bEst!

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7408 N. May Ave OKC | 405-840-3047 www.labaguettebistro.com

Pittmaster love

Deckle Smokehouse BBQ brings central Texas brisket and its inventive menu to Edmond. By Jacob Threadgill

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Growing up in central Texas, Andrew Liu said that he had little choice in the matter when it came to barbecue. “In Texas, everyone barbecues, but how good and passionate you are is a whole other story,” he said from inside Deckle Smokehouse, which opened at 324 W. Edmond Road in early May. Liu owns the restaurant with a group of four investors, but building off 30 years in the barbecue industry and a refined career as chef in the hotel industry, Liu is the primary pitmaster at Deckle Smokehouse, which gets its name from the point on a cow where the cut used for brisket is connected to the rib cage. Smoked brisket is Deckle’s topselling item, as it smokes in the restaurant’s custom-built 5,000 pound offset, double-decker smoker that took two years of engineering to design, for at least 12 hours, Liu said. Pork ribs at Deckle Smokehouse | Photo Jacob Threadgill

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He has been barbecuing for so long that he doesn’t even need to look at the smoker’s temperature gauge; he is able to tell the desired temperature just by looking at the fire in the offset section of the smoker. “Manning the smoker is peaceful, but it’s a lot of hands-on experience,” he said. “The way that we smoke it is between 200 and 250 degrees; anything over 250, the meat will start to burn. Our flavor is pure smoke; it’s not burnt meat. That’s why it is tender and juicy.” Liu is patient with customers, asking if they want slices from the point (deckle) or flat part of the brisket, and offers free samples of Deckle’s chicken, beef and pork ribs and fresh sausage. In true central Texas style, Deckle uses a mixture of three types of oak:

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