An amazing Oklahoma adventure

The first time we stayed in Oklahoma in our fifth wheel, we camped on the expansive plains, where we experienced the wind the region is famous for. We were clueless that 28% of the state – accounting for more than 12,000 acres, according to the U.S. Department of Agriculture – has something else to offer: trees. 

Most of Oklahoma’s forest land can be found in the Eastern part of the Sooner State. We had the privilege to spend about a week and a half in Southeastern Oklahoma near Texarkana, Texas, thanks to the gracious hospitality of our friends Norm and Susan, who made sure we had an amazing Oklahoma adventure.

Powered parachute flight

Norm has had his pilot’s license for years and even owns and flies a powered parachute. What’s a powered parachute? you may be wondering. It’s a small, open-air cart structure with three wheels that resembles a large tricycle. Behind one or two seats sits a large propeller, and a parachute makes up the canopy, or “wing,” to keep the aircraft in the air. 

Since Bob has both airplane repair and tech skills, Norm had him take a look at the plane. Together, they worked on updating some safety wiring and the electronic flight monitoring system. In exchange, Norm offered to take me for a ride in his contraption. 

After loading the aircraft onto a trailer behind his side-by-side vehicle, Norm drove it to the cow pasture next to his property. There, he unloaded the plane and pulled out the parachute from its storage bag, carefully checking all the lines attaching the chute to the cart to ensure nothing was tangled, frayed, or ripped. 

Satisfied that everything appeared in good repair, Norm and I climbed into the cart and strapped ourselves in. He started the engine, and we slowly wheeled across the pasture, picking up speed. A smile plastered across my face. And suddenly, we were airborne.

The aircraft slowly ascended to about 2,000 feet at a speed of about 25 mph, the houses and barns below quickly decreasing in size. Goosebumps erupted on my arms, making me glad I had put on long pants before the flight.  

We enjoyed an aerial view of the farms around Norm’s property, where trees had been cleared many years earlier to make room for pastures and hen houses. Norm showed me the house he had built over a five-year span, and we flew over Tagalong. We also buzzed Bob and Susan, who had set up chairs to watch our flight. 

After about 30 minutes in the air, we began our descent over the cow pasture. Frightened cattle bolted to get out of the way. All three of our tires hit the ground, and we rolled across the uneven countryside, laughter gushing out of me as we slowed to a stop. It was an incredible experience.

Celebrity sighting

Another extraordinary experience involved a local celebrity. In 2013, a chef who was born and raised in Norm and Susan’s town competed on “Chopped” on the Food Network. When Tabb Singleton appeared on the show, he did so with experience as a sous chef under Emeril Lagasse in New Orleans.

Tabb won the competition and returned to his hometown with the hope of fulfilling his dream to start a restaurant there. In 2020, during the height of the COVID pandemic, he bought an old burger joint and converted it into a barbecue restaurant. Thus was born Phat Tabb’s BBQ, a small-town staple that attracts locals and visitors alike with its aromatic smoked delights.

Having watched a number of “Chopped” episodes, we were intrigued. One day for lunch, we ventured to Phat Tabb’s to get a taste for ourselves. As we emerged from the vehicle, the delectable smell of smoked meat wafted into our nostrils, luring us in. 

We wanted to try everything, so we ordered the Hog Lot, which features a hefty sampling of prime brisket, spare ribs, pork belly, okie bologna (aka smoked bologna or “Oklahoma steak”), housemade sausage, turkey breast, and three sides. For the sides, we decided on burnt end baked beans, white trash potato salad, and pickled okra salad – a tangy cold salad made of black-eyed peas and pickled okra. 

The brisket melted in our mouths. Sounds of “mmm” and “so good” escaped our lips. Everything tasted delicious, as you’d expect from a celebrity chef. Our only regret was that our stomachs weren’t big enough to eat much of the options at the one meal. Fortunately, the food kept, and we enjoyed it the rest of the week.

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