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Ask The Patch Pro: Grilling and Barbecuing

The grilling and barbecue experts at Famous Dave's are here to answer your questions.

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!

Jon Stephen Swenson July 06, 2012 at 06:40 PM
I usually soak the wood so it adds moisture, water pan is good too.
Jon Stephen Swenson July 06, 2012 at 06:43 PM
Of course Famous Dave's Rib Rub is available in most local stores, have you tried to make your own? That is the best way to tone down the salt.
Jon Stephen Swenson July 06, 2012 at 06:46 PM
I use a grilling cage and cook skin side down 90% and flip it at the end to get a little char on the top for flavor. If you burn the skin a little it is OK. Another great way is on a Grill plank of hardwood, apple is good with salmon.
Charlie Torgerson July 07, 2012 at 03:17 AM
So Jon, if I'm going to smoke pig cheeks, what finishing glaze would you recommend? I am also messing with snouts and tails. Any advice? Thanks Charlie T.
Jon Stephen Swenson July 07, 2012 at 08:36 PM
I like a Peach Chipotle Glaze, and if you go to the State Fair this year you can even try it on a stick.

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