is practically a household name in the Twin Cities and a byword for good ribs. But how many of you know that when founder Dave Anderson decided to branch out from his Hayward, Wisconsin restaurant, he chose Southwest Minneapolis' Linden Hills neighborhood? That restaurant, humbly housed in a former gas station, was Anderson's stepping stone to greatness.
In honor of the nation's 236th birthday this week, we've asked the fine folks at the Southwest Minneapolis Famous Dave's to be this week's Patch Pro. They'll be answering all your questions in the comment stream below about what they do best, grilling and barbecuing. They'll be on hand through Friday, July 13.
Ask away!
If it is not burned too bad I just scrape or cut the burned part off with home cooking but would throw it away if questionable at the restaurant.
Kingsford or Lump coal? I've always use kindsford. I find that I can get a constant 250-350 for 2 hours at least. Depending on the damper on my smoker.