Southern food is having a moment here in the Twin Cities, so, naturally, we decided to throw the ultimate Southern food cookout. And, guys, it was the best dang cookout ever.
From brisket to ribs to catfish, the crowd was dropping y'alls and dripping with saucy bits (with perhaps a few cases of the meat sweats afterwards!) this past Sunday at Revival’s soon-to-open St. Paul location on Selby Avenue.
Yankee cooks from Surly, Revival, The Minnesota Spoon, Brasa, Lowry Hill Meats, Kitchen in the Market, Wholesoul, and The Salty Tart brought their bonafide bites and their A-game, proving that barbecue doesn’t just belong to the South.
Huge thanks to the talented chefs and all you hungry Twin Cities folks who stopped by.
Here are the rich and smoky and zingy and bourbony highlights that should get you excited for next year!
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Photography by Caitlin Abrams
Surly’s ribs and BBQ duck hearts along with Minnesota Spoon’s brisket sandwich were easily washed down with Revival’s rum punch.
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Precise brisket cutting at Minnesota Spoon.
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A few hungry Twin Cities folks.
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Molly Herrmann, owner of Kitchen in the Market, serves up the miracle of pimento cheese.
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Hail to Jorge Guzman and some Surly barbecue.
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Travail’s James Winberg introducing his daughter to a little South of the North. But quietly.
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The smell of righteously smoked meats was strong on Sunday.
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Erik Sather and his whipping boy Jack Riebel plying some mean goat tacos from Lowry Hill Meats.
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Brasa for the win!
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Surly beer, an obvious must-have for a barbecue.
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Jon Wipfli, of The Minnesota Spoon, wheeled his own smoker right on the lot.
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Revival’s Thomas Boemer, aka King of Porc, knows his way around a whole hog.
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Cheers to Crooked Water Spirits!
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What's a proper cookout with out red-checkered table cloths?
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Hats off to the chefs. From left to right: Michelle Gayer of Salty Tart, Jorge Guzman of Surly, Thomas Boemer of Revival, Sage of Wholesoul, Jon Wipfli of Minnesota Spoon, Molly Herrmann of the Kitchen in the Market, Erik Sather of Lowry Hill Meats, Sage of Wholesoul, Alex Roberts of Brasa, and Miya of Wholesoul.
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The perfect end to a cookout: peach pie from Salty Tart.