The best before-and-after transformation idea

Texas may be one of the first states that comes to mind when barbecue is mentioned, but smoked meats also run in the blood of Oklahomans, says Terry Baker, director of dining at Oklahoma State University. “Barbecue really is the heart of Oklahoma,” she says. “It’s really one of the core foods.”

So when Baker and others at the Stillwater, Okla., university were looking to make better use of a very old cafeteria that had turned into a room for studying and special events, barbecue was a natural choice. Here’s how they brought the idea to life over the course of a summer break period.

The space in OSU’s Kerr-Drummond residence hall complex that eventually would become Country Barbecue Co. also played host to the Special Olympics, so Baker and her team, including marketing coordinator Nic Johnson, had to wait until mid-May 2015 to begin the 3-month redesign. Because the original building was constructed in 1967, the group had to work within the constraints of the older architecture, Johnson says, but still was able to bring a rustic feel to the space.

“It was a remodel on a budget, and we were very creative in what we used,” Baker says. “We used old bakery tables and refurbished them into nice wooden tables for seating, [and] took underutilized chairs and had them reupholstered and put new stain on them.”
During the process, OSU’s team also discovered a weathered brick wall that had been hidden behind drywall —a perfect fit for the downhome vibe they were creating. It became part of a cozy dining nook. An oversize chalkboard serves as the menu board to lend the feel of a local establishment.

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After adding new coolers, counters and lines, refinishing the floors, painting and updating the decor, Country Barbecue Co. was ready for action in early August. This once-quiet space became a busy hub in one of the school’s most prominent dining halls, Baker says, serving a combined 325 students for lunch and dinner daily. This winter’s cold temperatures had students craving comfort food, she adds, and Country Barbecue is known for sides such as macaroni and cheese.

The concept stands not only as a new dining location, but also as a source of smoked meats for other concepts on campus. Healthy options include salads and wraps with smoked chicken and turkey, and in January, Country Barbecue Co. was recognized alongside two other OSU concepts with the Certified Healthy Restaurant distinction from the Oklahoma State Department of Health.

Country Barbecue Co. also has re-energized the foodservice department. OSU’s executive chef trained staffers, many of whom had little to no experience using a smoker, in the new cuisine. “It’s always good to see skills grow and people develop new expertise,” Baker says. The concept employs a full-time smoker whose “whole job is smoking meats all day. He takes such pride in it,” she says.

“There’s always more you want to do with a space, but I think we’re really happy with the overall outcome of the concept,” Johnson says. “It really speaks to Oklahoma and the barbecue culture.”