“YOU’RE GOING TO MAKE IT. YOU’RE NOT LAZY.”
That’s what barbecue legend Alonzo “Slick” Smith told Bob Newton when he divulged that he was thinking of opening up his own place in town.
Bob was working for Slick at the time and had been a pitmaster at other barbecue joints around Muskogee. Yes, that’s Muskogee, Oklahoma, USA.
“Slick was very encouraging. He was not afraid of competition, because he had no competition. He was the best,” Bob says with reverence in his voice.
Slick died a few years ago, but thankfully, Bob carries on for him.
Bob is truly a humble man, and no barbecue lightweight. He also has quite a reputation on his own for barbecue. He literally had a cottage industry going on at home. People would bring him meat that he would smoke in his backyard on pits that he built. (Image 120)
Image 120
“I believe that if you can’t design your own pit, you can’t cook. Most people just don’t know the size and amount of meat to put on a pit,” Bob states.
He is very proud of his mobile pits, which he takes on catering jobs and festivals. They work out especially well for him because of his cooking process.
“First I precook my meats. Then I cool them down by freezing them. Then I finish smoking. Cooling them down seasons the meat. You got to cool it down. I don’t run out of meat this way, and I always have fresh barbecue on hand.”
Bob is helped by his brother Eugene, upon whom the barbecue gods have bestowed the gift of knowing what you are going to order when you walk in the door.
Ronnie, Bob’s younger brother, operates the family construction business. Together, they literally built their business from the ground up. A low-lying brick and stone structure, it is very clean and efficient, and the envy of any restaurant. (Image 121)
Image 121: Smokehouse Bob’s 1100 N 11th Street • Muskogee, OK 74401 • (918)687-0275
The Newtons have several plots of land around town, which they use to grow most of their vegetables. In fact, next to the restaurant is the sweet potato patch that supplies the key ingredient for the famous pies that Eugene’s wife, Patricia, makes on a daily basis.
All of this is done under the watchful eye of Bob’s wife, Frankie. She makes sure every penny adds up. For all that the Newtons put in, you will more than get your money’s worth.
Of course the children and grandchildren help out, too, but it gets better. Call him a family pet or a mascot, Big Cat hangs out on the front stoop, and when he is not busy greeting customers, he patrols the sweet potato patch and wood pile. The pay might be lousy, but as the old saying goes, you just can’t beat the benefits.
SMOKEHOUSE BOB’S PATRICIA NEWTON’S SWEET POTATO PIE
Image 122
Preheat oven to 350 degrees.
Mash sweet potatoes. Mix all ingredients together well. Pour into a prepared pie crust and bake 1 hour. (Image 123)
Image 123