A few weeks ago we had a nice weekend, so we went east on old Route 66. After a quick drive through Wellston, we found The Butcher BBQ Stand where 66B joins Route 66 on the east side of town. I had read about them online and knew if you weren’t in line early, you might not get any food. It was already after noon but we decided to stop anyway.
There was no line outside, so I thought that was a good sign until we got inside and saw the line that went around the dining area. Since we had come that far we decided to stay and see how long it would take. Now to be honest, the line did move pretty well but it still took us 30 minutes before we got to the front to order. Fortunately, they still had quite a bit of food still available, Big K got the rednexican nachos and I got a 2-meat plate with sausage and burnt ends. Before we even got to a table, our dinner was ready. I was surprised by the amount of food on the plate, there was a lot. Not just the 2 meats but sides of potato salad and mac and cheese as well as a huge piece of Texas toast. I jumped right in with the sausage, it had a smoky flavor, quite good. Now the burnt ends were great, melted in my mouth. Perfect combination of fat and meat, and crisp but tender. These were true meat candy and I highly recommend them. The potato salad was good as well but the homemade mac and cheese really stood out. Spiral pasta in a rich cheese sauce that had a sharpness to it that gave it a bit of a kick. Now the rednexican nachos that Big K got were the same way, lots of food piled on a tray. He got his nachos piled high with pulled pork, with creamy queso and barbecue sauce over top. He thought they were some of the best nachos he had ever eaten. Very flavorful with the different combination of food.
So I will highly recommend a drive up old Route 66 to Wellston for The Butcher BBQ Stand. It’s even worth the wait to stand in line. This was easily the best barbeque I’ve had in Oklahoma in a while. The service was great, very friendly employees. I will give the 5 strips of bacon with some of those burnt ends.
The Fat Okie 
Leave a Reply