In the highly competitive landscape of American barbecue, Oklahoma has long been overlooked. Sandwiched between Texas’ mesquite smoke and Kansas City’s sweet and tangy BBQ sauce, Oklahoma searches for an identity of its own. Edie’s Grill, nestled in Midtown’s always-bustling food court The Collective, capitalizes on OKC’s most valuable asset: cultural fusion. With a delicate balance of sweet, savory and umami, Edie’s Grill served me a flavor-packed Sub-Saharan Brisket smoked and paired with the best Jollof rice in town. Add in sweet tender plantains and a spicy vinegary mustard-like sauce. That brought the dish home.