That's a really nice rack.
cuts of beef
Barbeque, at its very origins, is designed to mask poor cuts of meat. The wood you use, the rub you apply, the time it takes—these things tenderize and boost the flavor of lesser cuts. So we thought, “What if you started with some of the best beef on earth?” That beef comes from the Revier Cattle Company in Olivia, Minnesota—and from five generations of the Revier family. Since 1867, they’ve been perfecting their craft while protecting the cattle and the land they live on. Revier is the most sustainable, environmental cattle producer in the country, and you can taste it in every phenomenal bite.
cuts of pork
Our pork isn’t the other white meat. It’s ruby-pink, perfectly marbled, and so juicy you’ll either need a bib or longer shirtsleeves. It’s also local, traceable, and the farm-to-table product of Glen Taylor’s passion. Glen puts his resources into creating rural jobs, and with Comfrey Farm®, he’s kept a tradition alive when mainstream agriculture has forgotten that we’re dealing with animals. And things like flavor. Our registered, purebred Duroc hogs produce prized, craft meats, unlike anything you’ve ever tasted. So it’s okay to drool.
That's a really nice rack.
cuts of beef
Barbeque, at its very origins, is designed to mask poor cuts of meat. The wood you use, the rub you apply, the time it takes—these things tenderize and boost the flavor of lesser cuts. So we thought, “What if you started with some of the best beef on earth?” That beef comes from the Revier Cattle Company in Olivia, Minnesota—and from five generations of the Revier family. Since 1867, they’ve been perfecting their craft while protecting the cattle and the land they live on. Revier is the most sustainable, environmental cattle producer in the country, and you can taste it in every phenomenal bite.
cuts of pork
Our pork isn’t the other white meat. It’s ruby-pink, perfectly marbled, and so juicy you’ll either need a bib or longer shirtsleeves. It’s also local, traceable, and the farm-to-table product of Glen Taylor’s passion. Glen puts his resources into creating rural jobs, and with Comfrey Farm®, he’s kept a tradition alive when mainstream agriculture has forgotten that we’re dealing with animals. And things like flavor. Our registered, purebred Duroc hogs produce prized, craft meats, unlike anything you’ve ever tasted. So it’s okay to drool.
Now Accepting Easter Pre-Orders
10940 4th St NE, Hanover, MN 55341 | 763-777-5933
WOOD-FIRED
TEXAS-inspired, DRY-RUBBED,
CRAFT BARBEcUE experience.
come & experience
the bore.
dine-in or bring it back home.
all seating is first come, first served. no reservations here.
We want to make it as easy as possible
to get great meat in your mouthhole.
BBQ is an event, however, not merely a meal, and it takes a while to get it to the table.
14 hours sometimes. So we’re going to turn off the online ordering button on
Fridays and Saturdays after 4:30. We were getting swamped (which is a good thing),
and customers were getting cranky (which is a bad thing).
You’ll still have dine-in, and drive-up curbside ordering. And any other day of the week, you can order online. Also, if you want to order something ahead of time and reheat it later, that works, too.
We’re sorry if this is a hassle, but to bring you the best BBQ north of Texas, it takes a little patience.
Farm to face.
Barbecue, at its very origins, is designed to mask poor cuts of meat. The wood you use, the rub you apply, the time it takes—these things tenderize and boost the flavor of lesser cuts. So we thought, “What if you started with some of the best meat on earth?”
Fortunately, that meat is found right here on local farms, from farmers who respect the animals they raise and the earth those animals roam around on. So you know that every juicy bite you enjoy is not only sustainable, it’s the best you can get—right from the start, right down the road.
CONTACT & LOCATION
TELL US WHAT YOU THINK AND HOW WE'RE DOING
10940 4th St NE, Hanover, MN 55341
Closed MOndays
Tuesday - wednesday 11AM-10PM
Thursday - Saturday 11AM-11PM
Sunday 11am-9pm
Kitchen hours
Tuesday - wednesday and Sunday 11AM-9PM
Thursday, Friday, Saturday 11AM-10PM
All seating is first come, first served. No reservations.