From Phil Murphy


Last year, Phil and I were talking about recipes and some of the great old recipes heíd discovered in his motherís files - one in particular caught my attention - who (our age and older) in OKC hasnít heard of the old Pulliamís Barbeque located over on East 10th ....in Oklahoma City.....I never had the chance to go there but remember Dad bringing home some of their famous ribs .... Phil says he thinks it closed in the late 50's but if I recall....the whole state talked and frequented Pulliams....


Talked to Malcolm Haney recently and he has really shed some light on this popular old establishment....Malcolm says ďPulliams was located behind an apartment building on 10th that was only 5 or 6 blocks east of downtown. It was great! All they served was ribs served up on Wonder bread wrappers with 2 slices of white bread....; it had no seats - just a counter around the perimeter and a coke machine in the middle of the room. The bbq pit was actually an old soda pop cooler, the kind with the sliding curved metal doors. I had an ice cream route after my freshman year in college that went right by it. It probably closed a couple years later around 1966 after Pulliam died. Hanns BBQ was originally on 23rd street and sometimes is confused with the old site of Pulliams.


The following is the recipe from Philís momís files for Pulliamís hot barbeque sauce. I made it and it is not for the faint of heart....so, I cut some of the heat - husband Tom liked the flavor....I, however, didn't care much for it.... if you like a sweet barbecue sauce - this is not the one for you....but, if you like one with a bite and attitude...might be just the thing.... Phil said he tried making it also, but didn't have all the right ingredients at the time....it's got a lot of ingredients....


     1          tablespoon Vegetable Oil

     1          small Onion - finely chopped

     1          small clove Garlic - minced

     1          14-ounce bottle Catsup  

     1/2       Cup prepared Chili Sauce

     3          tablespoons Dijon Mustard

     1          tablespoon English Dry Mustard

     1          teaspoon freshly ground Black Pepper (original recipe called for 1 Tbl. black pepper)

     1-1/2    teaspoons Cayenne pepper

     2          whole Cloves

     1/4       cup Red Wine Vinegar

     1/4       cup Lemon Juice

     1/4       cup Brown Sugar (packed)

     1/4       cup A-1 Steak Sauce

     2          tablespoons Worcestershire Sauce

     1-1/2    teaspoons Soy Sauce

     3/4       cup Beer


Heat oil in a medium saucepan over medium-low heat.


Add onion - cook 1 minute.


Add garlic - cook 4 minutes. Do not brown.


Stir in remaining ingredients. Heat to boiling - reduce heat and simmer uncovered 25 minutes.


Remove whole cloves.


Makes about 2-1/2 cups.


Froze the leftover sauce.....


Published Feb 6, 2007

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