Black Market Barbecue

brandtransition
image source: blackmarketbarbecue.com

If there is one thing that we can say that we know, it is barbecue. For years we have competed with our ribs and brisket – and hesitated buying meat from others as few compare to the level of care we give to the preparation, cooking and rest needed to create great meals. Chain BBQ joints and local favorites always seem to miss an element of what makes barbecue great: a feeling of friendship between the guests, the meat and the cook preparing it. The moment you walk up to the table where Black Market BBQ has parked you instantly feel like you are a member of the team and have been there all day with them and shared the experience.

The crew rolls up in the smoker trailer in the early morning and fills it with racks of ribs and slabs of brisket. Talking with the chef he says there is “no better time to be out, the birds are singing and the sun is just in the right spot”. I wish I could be that chipper that early in the morning. The smoker gets up to temp and the meat rotates away within the trailer, soaking up and absorbing all the flavors with it.

After hours of cooking their truck rolls up, and the meat is released from its vessel. Go ahead, ask them to look inside the smoker, he will bring you right up to the doors and show you the Narnia-esque land of meat inside, dark from the history of smoke brought through the trailer with the redolence only a pitmaster can bring. 

But all this does not build you up for the tastes you are going to get from this system. Note: If you are a person who needs a sauce to go along with your meat you will not find that here.  This is a dry-rubbed, brined type of place. Order a brisket and it comes in a asian take-out style container overfilled with meat and the juices that come with it. Ribs come in a coffee bag with about 4 bones in each. Nothing more, nothing less, and we like it that way.

about
image source: blackmarketbarbecue.com

We will leave this review with some excerpts taken from their website, because it summarizes them so well: “This is Minnesota BBQ directly off the pit, with a dry rub that never needs sauce. This isn’t Memphis. This isn’t Texas. It’s not whatever you’ve had that was supposed to be the best barbecue ever. This is Minnesota BBQ, and it’s really, really good. Just like it’s supposed to be.”

Food: 5/5 If you are looking for smoked meats cooked slow, this is it.
Drink: -/5 Food only, although it is known to park at breweries.
Atmosphere: 5/5 The best people, doing what they love.
Overall: 4.5/5 Why the ding? They are not open more (but thats it)!

2 Comments

  1. Rob, I’ll be visiting the Twin Cities more often soon as my oldest is going to college nearby starting in Sept. We’ll be flying into MSP a lot. Feed us brother. Can’t wait for this nectar of the Gods. Sean G.

  2. “A feeling of friendship between the guests, the meat and the cook”. Yep. That’s it and you can’t put a price on that. Keeps me coming back.

Leave a Reply

Your email address will not be published.