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Hey y’all — I’m The Oklahoma Food Dude!

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Welcome to my table — where food is love and every dish tells a story.

I grew up in a home overflowing with love, laughter, and the smell of something always cooking. My passion for food started with my family and friends. The kitchen was our gathering place, and the meals we shared became the moments we cherished most. That’s why I’m here — to share those same recipes that have been passed down, celebrated, and loved by the people who shaped my life.

I live in the little lakeside town of Westport, Oklahoma, where I’ve spent years perfecting both old classics and new creations. This home is my kitchen lab — and now it’s yours, too. From here, I’ll bring you into my world of Garden-to-Table cooking, showing you how to plan, grow, can, and cook fresh produce with a whole lot of heart and flavor. I love gardening as much as I love grilling, and I’ll teach you how to do both — Oklahoma-style.

We’ll visit local farmers markets, meet the folks growing our food, and explore the richness of Oklahoma's fresh offerings. But we’re not stopping there.

We’re hitting the road — and the skies — to travel the world in search of authentic flavors and hidden gems. From street food in small villages to dishes prepared by world-class chefs, we’ll bring those global tastes right back to your own kitchen.

So pull up a chair, hit that follow button, and join us on this adventure.
Let’s cook. Let’s laugh. Let’s eat.
Because around here, it’s all about family, food, and love.

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The Oklahoma Food Dude

Not your Grandma's Tater

Oasis Twice Baked Potatoes 

You ever take a classic and give it a spicy passport?
We’re talkin’ crispy twice-baked potatoes stuffed with savory ground beef, blasted with bold Middle Eastern spice, then crowned with a drizzle of creamy, garlicky tikizi sauce that’ll make your tastebuds speak a new language.

This ain’t your grandma’s tater—unless your grandma ran a street food cart in Istanbul.

Fresh and Quick

 Fresh Tomato Soup

This ain’t no basic bowl, folks. I took garden tomatoes, cooked ’em like they owed me money, and turned ’em into a soup that slaps harder than an August sunburn. Creamy, smooth, and just the right kind of bold — this tomato soup’s got backbone. Dip your grilled cheese or get outta the kitchen

Quick Tomato Soup

Summer Fun Drink

Bourbon Drink

Some drinks are born in speakeasies. This one was born in the smokehouse.
The OFD Cold Rush is a bold rework of the classic Gold Rush — bourbon, lemon, and honey — but this version pays tribute to roots and fire. We roll with 13th Colony Bourbon or Rye — straight from the family stash — and finish it off with smoked honey and a dusting of smoked salt that hits like a Southern thunderclap.
It’s smooth, smoky, and just a little wild — like home.

Summer-Time Love

Smoked Lemon-Garlic Chicken Quarters

Bone-in chicken leg quarters soak up a bold marinade of fresh lemon, garlic, and rosemary before hitting a hot grill. The skin crisps to golden perfection while the inside stays tender and juicy. This is simple backyard grilling done right—bright, zesty, and packed with flavor.

Maple bourbon Glaze

Smoked Pork Ribs

These fall-off-the-bone smoked baby backs are kissed by slow hickory smoke for hours and lacquered with a sticky maple-bourbon glaze so rich and shiny it’s practically begging for a cold drink on the side. Sweet, smoky, and a little boozy—just how ribs ought to be.

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13th Colony Bourbon

Smack Ya Sweet, Buttermilk Wings

These wings may be soaked in buttermilk and brushed with honey, but don’t let that fool you—they bring the heat like a July sunset on the lake. Crispy, golden, and glazed in a sticky-sweet hot honey sauce, this is comfort food with a kick and a whole lotta Okie attitude.

Perfect for tailgates, backyard hangs, or any time you want to impress the neighbors without breakin’ a sweat (well… except while eatin’ ’em)

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Recipe of the Summer

Granny's Pickles

Summer Time pickling will soon be upon us ...It is one of my childhood "smell" memories of waking up to my mother and grandmother making these amazing limed pickles. It is a 40 hour simple process but you will a holiday favorite that will be expected every year. Watch for the our updates on Growing, Harvesting and Process these amazing pickles

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