Billy Ray's Catfish & BBQ - Tulsa

Good barbecue! Got the brisket and catfish plate. Brisket was tender and had good flavor. Catfish was fried just right. The side of baked beans reminded me of Austin baked beans that I used to get in Texas with apples and cinnamon in them- may sound like a weird combination, but it’s delicious. Hubs got the bbq potato and said it was good as well. We’ll be back!

Good barbecue! Got the brisket and catfish plate. Brisket was tender and had good flavor. Catfish was fried just right. The side of baked beans reminded me of Austin baked beans that I used to get in Texas with apples and cinnamon in them- may sound like a weird combination, but it’s delicious. Hubs got the bbq potato and said it was good as well. We’ll be back!

As soon as we landed in TUL, we were ready for lunch. I wanted bbq and my fried wanted catfish. Well dang, both those are in the name of this restaurant! Perfect! And we were not disappointed! The dining area is small so you may have to wait a bit to get seated. I had a full order of chopped brisket, mac and cheese and slaw. Friend had the AYCE catfish with sides of loaded potatoe and fried okra. The slaw was basic and pretty unflavorful but everything else was great! Sweet tea on point! Cat fish has a light breading and was freshly fried with each order. My mouth is salivating writing this review. Wish I had some right now! Haha And prices were reasonable (will post pics of menu)

As soon as we landed in TUL, we were ready for lunch. I wanted bbq and my fried wanted catfish. Well dang, both those are in the name of this restaurant! Perfect! And we were not disappointed! The dining area is small so you may have to wait a bit to get seated. I had a full order of chopped brisket, mac and cheese and slaw. Friend had the AYCE catfish with sides of loaded potatoe and fried okra. The slaw was basic and pretty unflavorful but everything else was great! Sweet tea on point! Cat fish has a light breading and was freshly fried with each order. My mouth is salivating writing this review. Wish I had some right now! Haha And prices were reasonable (will post pics of menu)

I find myself a bit torn after this visit—split almost evenly between appreciation and disappointment. Let’s start with the food, since that was the reason I came. Brisket was my target, the litmus test of any BBQ establishment. Unfortunately, the sliced brisket fell flat. It was tough, lacking the tenderness that slow-smoked meat should carry. The smoke profile was faint, almost an afterthought, and the barbecue sauce, while serviceable, couldn’t rescue the dish. In the end, it was more of a struggle to eat than the satisfying experience brisket ought to be. Now, on the other hand, service was a bright spot—perhaps the brightest of the evening. A great BBQ waitress isn’t like your average server; there’s a certain grit to the role, a mix of directness and care that makes the experience feel genuine. Traditionally, that role is filled by a veteran of the trade, often someone who’s been in the business for decades. Yet here it was carried out—flawlessly—by a woman in her late 20s. She worked the dining room with confidence and speed, balancing attentiveness with an effortless rhythm that made it seem second nature. Her performance elevated the entire visit. The atmosphere, however, swung the pendulum back the other way. From the outside, the building is attractive—welcoming, even. But once inside, the spell breaks. The dated carpet was particularly off-putting; aside from being a questionable design choice, it spoke of years of wear. And while the space wasn’t dirty, it lacked freshness. The interior was dim, tired, and uninspiring, in sharp contrast to the inviting exterior. For a restaurant aiming to stand among the best, atmosphere matters as much as the food, and here it feels neglected. That brings me to the larger claim: to be one of the best. A lofty statement, but one that demands consistency across the board. Perhaps I caught the kitchen on an off day, but both my own plate and the feedback from my colleagues suggested otherwise. Dry brisket should never leave the smoker, and certainly not in a restaurant that prides itself on excellence. I’ve had more memorable brisket at modest fast-food chains, and that’s not something a serious BBQ house wants to hear. There’s promise here—the potential is visible in the service, the exterior presentation, and the ambition of the name. But to live up to its claim, the food and the dining atmosphere need as much attention as the staff already provides. Until then, it remains a restaurant with potential, but not yet one of the best.