It's a good thing the speed limit down Sunnylane Road is 40 miles per hour because if it were any faster you might miss one of Del City's almost-hidden treasures, J.T.'s Bar B Que & Catering at 505 S. Sunnylane Road. It's not just the ambience of the parking lot surrounded by large shade trees but also the homey, inviting indoor décor. And if you're not wooed by the antiques and eclectic touches then the aroma of heavy smoke will win you for sure.
"My wife has great taste, she decorates everything herself, she and my niece just redecorated the place," J.T. Moon said.
J.T.'s Bar B Que is very much a family enterprise. Moon, his wife Susan and daughters Misty and Angie have been serving up southern style barbecue since they moved to Del City in June 1994. Misty still fills in part time despite her duties as a registered nurse at Integris Baptist Medical Center, and Angie lives in Indiana but helps when she is visiting "home".
J.T. started working with Van's Pig Stand in Shawnee April 9, 1979 and learned the ropes of operating a business. He learned about catering, running a dining room, people and the business itself. He studied there for six years.
In December 1984, he opened a barbecue stop in Ada and followed April 16, 1985 with the original J.T.'s Bar B Que on Air Depot in Midwest City where the Golden Corral currently is located. After deciding the logistics of running two separate restaurants in two separate towns was a bit much, he sold the Ada restaurant in 1992 to focus on the Midwest City establishment.
In December 1993, he sold the Midwest City location with the thought he wanted a break from the restaurant routine. That break didn't last long. When the Sunnylane Road location became available, J.T. was back in business.
He opened the current J.T.'s Bar B Que June 1, 1994 and went from a seating capacity of 163 to seating 45. In regard to the smaller crowd "I can do this standing on my head," Moon thought to himself at the time.
For Moon, it's all about the customers.
"We've developed a loyal customer base; they've always been there for us. We stress taking care of the customers and we stress cleanliness. They like coming in to an atmosphere where they enjoy sitting and sometimes they get too comfortable and stay too long and I have to stare at them," Moon joked. "Our customers are so conscientious about others."
J.T.'s uses a streamlined process because of limited seating. People order at the register and then find a seat so there are always people revolving in and out. It works.
Thirty five years of experience in the restaurant business has formed Moon's philosophy of the business. "Stress quality in food and employees, work every day, show up and make people happy, we don't take anything for granted," he said.
It's not just family who make J.T.'s a successful enterprise, but also the devoted employees. Tony Adkins, "like a son to me", started working at the restaurant when he was 15. He is the rub expert. Ida Glendenning has been with J.T. since 1996 and Sue Marvin recently started working there. Marvin was a dedicated customer for years coming in with her daughter who is now grown. Ida and Sue run the front end.
Specials are listed on the board and most people read them as they get in line to order.
"We sell lots of ribs, lots of chopped/sliced brisket sandwiches and pulled pork sandwiches, but probably our best seller is the 2 Meat Sandwich, we sell tons of those," Moon said.
He relies on a Southern Pride smoker, churning away in the back room, because "it is the most efficient." And taped close to the actual smoker is J.T.'s personal time and temp chart created from years of experience.
Reviewer's meal
I'm going to stick my own testimonial in here for the 2 Meat Sandwich. I had a Hot Link, Sliced Brisket version. It was to die for. There was a smoke flavor in every bite. Sandwiched between two pieces of Texas Toast and doused with their homemade barbecue sauce, well let's just say I considered taking up residence there. And it didn't hurt that the okra was fried crispy and served hot and salty-perfect to complement the sandwich they sell so many of/
"We use our own dry rub on everything, the ribs, chicken and brisket. Rubs are homemade because it is easier to control the product that way," Adkins said.
Cicely Tyson said it best in "Fried Green Tomatoes" when she stated "secret's in the sauce." Well, it's not the same ingredients because Moon's sauce is the old Brigham's Barbecue Sauce.
That sauce was created by Bill Young, former Midwest City Police Officer who sold his sauce in local supermarkets like Brannon's and Crest Foods. Years later, when he discovered Moon was still using his sauce he gave him the recipe. But it is a "family recipe" Moon can't share.
But you can taste test that sauce and the homemade coleslaw and beans, which happen to be their own recipe also, from 10:30 a.m. to 2p.m. Monday through Thursday and 10:30 a.m. to 8 p.m. Friday. Catering is available seven days a week. The restaurant's web site is jtsbarbque.com
"We do a lot of catering, it keeps us busy," Moon said.
The busy season for catering is Thanksgiving and Christmas and they do some for the Fourth of July.
J.T. is cognizant of his customers and the economy. He has not had a price increase since January 2010.
"I am aware of the fact people are hurting and suffering," he said.
Perhaps that accounts for the loyalty his customers show him.
Moon intends on "taking care of our customers, the customers that we have and letting the company sustain itself."
