Amy Matthews and her sisters were all former teachers before taking a leap into the food business. Raised on a dairy farm, Matthews said they learned the value of hard work early on.

“We grew up with that work ethic,” Matthews said. “A dairy farm is nonstop, seven days a week—you don’t have a choice.”

Pecan-Smoked Meats and Homemade Sides

At Smokin’ Sisters in Wagoner, everything starts with the smoker. Brisket, pork butt, turkey and sausage are smoked low and slow over pecan wood until tender and juicy.

Inside, it’s the homemade sides that steal the show: creamy mac and cheese, tangy coleslaw, slow-cooked baked beans and double-fried hand-cut fries. Matthews said the menu was inspired by the kind of food her family made growing up.

“I really try and focus on the homemade sides,” Matt

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