All in Good Taste
Robert Reed’s Timberbrook Barbeque and Timberbrook Daylight Donuts is sure to satisfy every customer.
By: Duane Blankenship | Category: Other | Issue: July 2007
Owner Robert Reed and his grandson Paul Farmer pose in the new state-of-the-art barbeque kitchen at Timberbrook Barbeque.
Robert Reed, owner of Timberbrook Barbeque and Daylight Donuts shop, thought barbeque and donuts under one roof sounded excellent. Reed says he researched the idea thoroughly before concluding to make the Timberbrook Barbeque addition to his well-established Daylight Donut shop on East Kenosha in Broken Arrow.
The operation is a family affair with Reed’s daughter and two grandsons on staff. The entire family is outgoing, friendly and intent on making sure each customer gets enough to eat and is completely satisfied with their experience. Daylight Donuts has long been an American favorite and, with the addition of the various Timberbrook Barbeque entrées, it will continue to be tough for anyone to leave Reed’s store dissatisfied. A full barbeque restaurant menu with many selections and options will satisfy even the most particular barbeque eater.
Timberbrook Barbeque’s menu includes a variety of entrées: spare ribs, baby back ribs, a rib combination, pulled pork, chopped or sliced brisket, smoked bologna, hot links, hamburgers and cheeseburgers are just a few. Customers can also buy barbecue by the pound. In addition to the typical sides offered at restaurants, Reed has added jalapeno cheese balls, cheese sticks and corn on the cob. If that is not enough, customers can end their dining experiences with blackberry, apple or peach cobbler. The desserts can be made à la mode if so desired.
Timberbrook Barbeque is not just a place for adults. Kids can enjoy the child’s plate, which includes a choice of a grilled cheese sandwich or bologna as the main dish, alongside French fries. Children under age six eat free.
Jennifer Prather and Paul Farmer frequently work the counter at Timberbrook Daylight Donuts on East Kenosha in Broken Arrow.
Reed says that the recently-completed kitchen addition is equipped with the most modern barbeque equipment available. Once the barbeque pit was installed, the building was built around it. If power is ever lost at his establishment, Reed says his emergency generator, powered by natural gas, will enable the restaurant to continue operation for up to 60 days without electricity.
The kitchen accommodates a very large steamer in which to prepare corn, potatoes, and Timberbrook Barbeque’s signature barbeque sauce. Accommodating 300 pounds of meat, the new smoker is fed hickory and mesquite wood from an outside access area. Also included in the addition, a large storage area and walk-in freezer ensure that all meat products are kept at just the right temperatures before being smoked and served.
On the flipside of the operation, Timberbrook Daylight Donuts continues as a bustling, active business. The company strives to sell the freshest products possible; all donuts sold are less than five hours old. Donuts past their five-hour freshness limit are never thrown away, however. The older donuts are given to Safari’s Animal Sanctuary, a local wildlife rescue organization, and fed to the animals.
“Our barbeque business is growing daily,” Reed says. “We’re getting lots of repeat business and word-of-mouth patrons coming in to try our products.”
Timberbrook is open Tuesday through Sunday. Donuts are sold 6 to 11 a.m., and barbeque is served 11 a.m. to 8 p.m. Stop by today and taste some of Oklahoma’s great barbeque. Even try a delicious donut while you are there. Reed’s establishment will not disappoint.
For more information, contact
Timberbrook Barbeque
4920 E. Kenosha St., Broken Arrow, OK 74014(918) 355-5846
About Author Duane Blankenship
Blankenship graduated from the University of Oklahoma and has enjoyed a lifetime career in advertising. He started his own advertising business in 1993 and enjoys creating graphic art and writing. Hobbies include hunting, fishing and pencil drawings. Duane and his wife, Janice, have been married over 50 years and are active in their church and community. He has been a contributing writer for Value News/Values Magazine since 2005.
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