Tulsa, Oklahoma

====BBQ====
Tulsa is known nationally for its barbecue offerings; its barbecue reflects its midpoint location "between pig country and cow country," that is, in the transition zone between the South and the West.<ref>{{cite news|last1=Martino|first1=Justin|title=The Heartland of BBQ|url=http://www.okmag.com/blog/2016/05/26/the-heartland-of-bbq/|access-date=August 14, 2016|work=Oklahoma Magazine|date=May 26, 2016|quote="We’re right in the heartland," says Nick Corcoran, pit master at Burn Co. Barbeque in Tulsa. "We’re right between pig country and cow country, so we get the best of both worlds. We’re also right between Kansas and Texas, two known barbecue meccas as well, so we get a melding of those two pots."|archive-date=August 7, 2016|archive-url=https://web.archive.org/web/20160807135058/http://www.okmag.com/blog/2016/05/26/the-heartland-of-bbq/|url-status=dead}}</ref> The city's barbecue is also helped by its geography; the wood used in barbecuing is abundant in Northeastern Oklahoma (including [[pecan]], [[oak]], [[hickory]], [[mesquite]] and [[maple]]). The region's ethnic diversity is felt, too: its BBQ traditions bear the influences of white, African-American and American Indian foodways.<ref>{{cite web|last1=Wilson|first1=Linda D.|title=Barbecue|url=http://www.okhistory.org/publications/enc/entry.php?entryname=BARBECUE|website=Oklahoma Historical Society|access-date= August 14, 2016}}</ref>
Tulsa is also home to the nationally acclaimed premium smoker manufacturer Hasty-Bake Company. Some Tulsa based barbecue joints have expanded even beyond the state's borders, including Leon's Smoke Shack, [[Rib Crib]] and [[Billy Sims Barbecue]]. The prize-winning [[Oklahoma Joe's]] was founded by Oklahoman Joe Davidson, who mastered his craft at Tulsa's T-Town BBQ Cook-Off.<ref>{{cite web|last1=Vaughn|first1=Daniel|url=http://www.tmbbq.com/interview-joe-davidson-of-oklahoma-joes-bar-b-cue/|title=Texas Monthly BBQ|access-date=August 14, 2016|date=May 28, 2014}}</ref>

Oklahoma barbecue is also unique in its emphasis on hickory-smoked [[barbecue bologna]], nicknamed "Oklahoma tenderloin," and its [[fried okra]].<ref>{{cite news|last1=Davis|first1=Ardie|title=Barbecue 'Oklahoma Tenderloin' hard to find in KC — that's no baloney|url=http://www.kansascity.com/living/liv-columns-blogs/chow-town/article337138/Barbecue-%E2%80%98Oklahoma-Tenderloin%E2%80%99-hard-to-find-in-KC-%E2%80%94-that%E2%80%99s-no-baloney.html|access-date=August 17, 2016|work=The Kansas City Star|date=January 23, 2014}}</ref>