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5string
Joined: 19 Jun 2009 Posts: 6
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Posted: Jun 26 2009 Post subject: |
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Yes, the new regime took over very soon after Han's moved out. The Han's pit was made of brick, and built inside the building. Rather than tear it up, they left it, which was perfect for the new owners. At least one of the waitresses continued on in the new place. We patronized it 2 or 3 times, but it just wasn't the same. And of course, it was missing some of the main ingredients. I haven't been anywhere near there in many years. I don't know if the building is still standing or not. It's hard to get great BBQ anymore, so I just do my own most of the time. Take care. |
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5string
Joined: 19 Jun 2009 Posts: 6
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Posted: Jul 17 2009 Post subject: |
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Okie54. ttt means "to the top". Move the subject "to the top" of the list.
I'm trying to generate more responses. I guess we're the only ones that know about this place. |
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okie54
Joined: 20 Jan 2009 Posts: 21
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Posted: Jul 17 2009 Post subject: |
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5string wrote: | Okie54. ttt means "to the top". Move the subject "to the top" of the list.
I'm trying to generate more responses. I guess we're the only ones that know about this place. |
I wish there were more. I post on OUinsider in the Oconnells section. Somebody else ran a thread about Han's. I will try it again to see about anyone else. |
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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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Posted: Sep 12 2009 Post subject: |
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mhoodnc wrote: | It sounds similar to Montgomery Inn BBQ sauce(Cincinnati,Oh.). I think that stuff is nasty, but beauty is in the eye of the beholder. |
I agree and disagree respectfully. My brother lives in Cinci and introduced me to Montgomery Inn sauce and sends me some from time to time. As directed it actually tastes better when warmed. I liked it a lot. UNTILL he brought a couple bottles out at Christmas. The flavor was a little off and the texture was well… . I can’t really explain it, but not right. Have not had any since and wondering if QA/QC was off or if it changed owners. Time line is within the last 6 years in general.
Confused! IMO a step up from SweetBR's _________________ “Franken Smoker”
“The Bride of Franken Smoker” |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Sep 12 2009 Post subject: |
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Teleking wrote: | mhoodnc wrote: | It sounds similar to Montgomery Inn BBQ sauce(Cincinnati,Oh.). I think that stuff is nasty, but beauty is in the eye of the beholder. |
I agree and disagree respectfully. My brother lives in Cinci and introduced me to Montgomery Inn sauce and sends me some from time to time. As directed it actually tastes better when warmed. I liked it a lot. UNTILL he brought a couple bottles out at Christmas. The flavor was a little off and the texture was well… . I can’t really explain it, but not right. Have not had any since and wondering if QA/QC was off or if it changed owners. Time line is within the last 6 years in general.
Confused! IMO a step up from SweetBR's |
Isn't just about anything a step up from SBR's..??  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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bluedogok BBQ Fan

Joined: 29 May 2007 Posts: 100 Location: Denver, Colorado
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Posted: Mar 01 2010 Post subject: |
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5string wrote: | Yes, the new regime took over very soon after Han's moved out. The Han's pit was made of brick, and built inside the building. Rather than tear it up, they left it, which was perfect for the new owners. At least one of the waitresses continued on in the new place. We patronized it 2 or 3 times, but it just wasn't the same. And of course, it was missing some of the main ingredients. I haven't been anywhere near there in many years. I don't know if the building is still standing or not. It's hard to get great BBQ anymore, so I just do my own most of the time. Take care. |
It is a Mexican restaurant now, I think Cocina de Marin is the name or it was at one time, I remember that because it is my wife's maiden name.
It you ate there on Friday or Saturday nights from the summer of 79 to the summer of 80 then I cleaned up the bones.... |
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brickoven1
Joined: 23 Nov 2011 Posts: 1
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Posted: Nov 23 2011 Post subject: Hans BBQ sauce recipe |
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I have a recipe for the suace but I am in Budapest, Hungary until the 1st of the year. If you want to contact me in OKC in January perhaps we can discuss it. |
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Lotahp1
Joined: 03 Dec 2011 Posts: 1
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Posted: Dec 03 2011 Post subject: Hans BBQ |
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I have lived in OKC my whole life and my parents took my brother and me there alot as a small kid. Im 30 now. I would LOVE to have this BBQ sauce. We use to buy it and take it home even. If I remember there was a Hot also. If anyone knows this reciepe PLEASE let me know. I remember my Dad saying he took my Mom there on dates before they married...its been awhile but I can still taste it.
Thanks
Kris |
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okie54
Joined: 20 Jan 2009 Posts: 21
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Posted: May 01 2012 Post subject: Re: Hans BBQ sauce recipe |
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brickoven1 wrote: | I have a recipe for the suace but I am in Budapest, Hungary until the 1st of the year. If you want to contact me in OKC in January perhaps we can discuss it. |
I sent you a pm. Please contact me. |
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SherriOKC
Joined: 10 Sep 2012 Posts: 1
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Posted: Sep 10 2012 Post subject: Han's Barbeque |
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Just so you'll know: I went to Han's when I was a child, 55 years ago. It was located on N.E. 23rds Street, had old wooden plank floors, Han's guaranteed that their baked potato was at least 1 pound...and they were! He had a special grower and he purchased the HUGE potatoes from.
It moved to N.W. 10th and Tulsa but remained the same food. I usually got the chopped beef...but it was not chopped until you ordered it and came with NO sauce on it. The sauce was always on the side. Their ribs were dry-rubbed. My Mom bought many, many bottles of their sauce. I LOVED IT...STILL WOULD...can't find a recipe for it or any other sauce that comes near to it. It really surprised me when they closed and did not market their sauce to the public. AMAZING!
If anyone out there knows this sauce...i.e., recipe, please reply.
Thanks,
SherriOKC |
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okie54
Joined: 20 Jan 2009 Posts: 21
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Posted: Sep 10 2012 Post subject: |
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Still trying to find that sauce. |
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KP Duty BBQ Fan

Joined: 21 May 2012 Posts: 176 Location: Oklahoma City OK
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Posted: Sep 11 2012 Post subject: |
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Live 4 blocks from there, wish it was still Hans instead of the Mexican fare. Especially when I don't feel like doing my own Qing. I've tried to get the recipe for the sauce from Glen's hickory inn, but to no avail. Good Luck  _________________ If veggies tasted more like meat, we'd all be healthier!
2 Custom Hor. offset smokers
Weber 22" & 27" OTG
40Gal Hor. cooker w/ rotisserie
ECB
6' In yard rotisserie
Gasser ( for burn bans)
35Gal. Chexmix smoker, 55G. this year
50 year old cast iron kettle, wants TLC |
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okie54
Joined: 20 Jan 2009 Posts: 21
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Posted: Sep 11 2012 Post subject: |
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Glad to see some remembering Hans...now if someone would remember the recipe for the sauce. |
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okie54
Joined: 20 Jan 2009 Posts: 21
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Posted: Nov 13 2013 Post subject: |
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Still hoping someone will remember a sauce like Hans BBQ sauce....a sweet, thin sauce that would do a slow burn on your mouth and leave your plate totally red. |
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Mikec111
Joined: 19 Nov 2019 Posts: 3
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Posted: Nov 20 2019 Post subject: Re: Hans BBQ sauce |
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okie54 wrote: | About 15 years ago a place in Oklahoma City went out of business that was called Hans BBQ (Hans Abraham). He bottled his own BBQ sauce and it was the best I have ever had.
It was a thin sauce that literally turned your plate red and would stay that way until you washed it. I assume this was a vinegar based sauce although the flavor was sweet with a definite heat delay. I assume vinegar, sugar and cayenne pepper would be primary but I haven't duplicated it yet (or even really come close). The bottle use to always say "an old Norwegian Recipe".
Anyone have any ideas about how to duplicate this sauce? |
I googled Norwegian bbq and found this. Probably not 'it' but maybe a good base to start with. I'm not sure how to attach an image. It contains ketchup, brown sugar, tobasco and... coffee ! |
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Mikec111
Joined: 19 Nov 2019 Posts: 3
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Posted: Jan 24 2020 Post subject: |
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two cups ketchup, 1 cup light brown sugar, 1 cup black coffee, 1 tablespoon tobasco sauce. You can also add a tablespoon of Big Red soda. that's the secret ingredient. Enjoy. |
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Mikec111
Joined: 19 Nov 2019 Posts: 3
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Posted: Jan 24 2020 Post subject: Here's the recipe |
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two cups ketchup, 1 cup light brown sugar, 1 cup black coffee, 1 tablespoon tobasco sauce. You can also add a tablespoon of Big Red soda. that's the secret ingredient. Enjoy. |
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