ALBERT G'S BARBECUE
customers in from the busy Highway 75 that runs behind the building,” Huff says. The “final touch” was a custom butcher- knife door handle fabricated locally for the main entrance. “When you arrive at the restaurant the first thing you see after the new exterior paint job are the two custom- fabricated butcher-knife door handles,” he says. The bathrooms are adorned with custom historic Tulsa Golden Driller Statue wallpaper. The opposite side has a map of Oklahoma state, showing the old Route 66 printed on vinyl. Huff went with Perlick’s Mod Bar System to design the new bar layout; Perlick’s Tobin Ellis for the craft cocktail stations; and Perlick Brew Pipe Tower for the beer dispensing. “Our local guys powder-coated the signature red and black Albert G’s logo behind the bar,” Huff says. “We included a Perlick glycol chiller and a nitrous blender for the ability to serve Guinness, margaritas or old fashioned cocktails on tap.” A Kold Draft bar ice cuber was included to provide “that perfect square cube” for the craft cocktails. Gawey ran soft openings for training over the restaurant’s first two weeks of operation.
Minimal wasted steps The kitchen was designed to flow similarly to the owner’s other two locations, “but is a hybrid of what worked well at each of them,” Huff explains. The smoking room and smoking prep area were designed to allow the owner, who doubles as pit master, to work with minimal wasted steps. The flow goes from the new two-sided walk-in cooler directly out onto a prep table with a few draw sinks. From there, the meat can be rubbed, seasoned and loaded directly into the two Southern Pride smokers. Among the back-of-house highlights are: • A pair of new Southern Pride rotisserie gas smokers. Says Huff: “We built a new smoker room or wood shack to house the smokers and allow for a climate-controlled wood- loading area.” • An Irinox icy blast chiller was selected to complement the meat-production process and allow for the ability of rapid meat cooling.
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“Our local guys powder- coated the signature red and black Albert G’s logo behind the bar. We included a Perlick glycol chiller and a nitrous blender for the ability to serve Guinness, margaritas or old fashioned cocktails on tap”
• A new Rational double-stack combi- oven. Its role, Huff says, is “to help with their vegetable, dessert and side-prep volume. The consistency and technology is something that cannot be under- appreciated in today’s modern kitchen. The space saved by including the steamer/ convection/smoking abilities of the combi- oven is also very important when designing a kitchen.”
• Pitco deep-fat fryer battery • Garland char-broiler • Beverage-Air chef base • Vulcan flat-top griddle • Champion warewashing machine with a Hatco booster heater • Thermo Kool unit for the bulk refrigeration • The kitchen pass and meat-cutting stations are custom fabrications provided by Tulsa- based Jero Manufacturing Inc.
Other lines used in the kitchen include Antunes, Hoshizaki, Alto-Shaam, Waring, Hatco and Advance Tabco. Huff called on Washington, DC-based Curtis Equipment, Inc as the foodservice equipment contractor on the project.
Once the barbecue is done it can be pulled
and moved either directly into the Alto- Shaam warming cabinets up to the front cook line warming cabinets, or directly into the Irinox blast chiller located at the end of the L-shaped prep tables in the smoking room. “All in all,” Huff concludes, “we are very
Above: The custom-made butcher's knife door handles. Top: Cow-hide was used to cover the booths
excited to have been able to work on such a legendary restaurant, which has been serving some of Tulsa’s finest barbecue since 1992.”
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THE AMERICAS
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