Grilling, broiling, barbecuing — whatever you want to call it — is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

-James Beard

My dad says if God didn’t want us to eat meat, he wouldn’t have invented steak sauce.

-Bobby Hill

Barbecue may not be the road to world peace, but it’s a start.

-Anthony Bourdain

Sickies Garage Burgers & Brews

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Sickies Garage Burgers & Brews was founded in Fargo in 2014, and in four short years their dedication to delicious and unpretentious burgers has earned them locations in three states.  Sickies offers a nostalgic 50’s Route 66 roadside diner setting, the perfect ambiance in which to set into one of their 50 signature burgers. Highlights include the Sickies Burger, a tower of bacon, fried egg, pulled pork, and onion rings, the Pizza Burger, the perfect marriage of America’s two greatest inventions, and the County Fair Burger, just the ticket for Midwesterners going through cheese curd withdrawals.  Tired of conventional buns? Try the Glazed Doughnut Burger, or go really nuts with the Twin Cam, a work of art lovingly nestled between two grilled cheese sandwiches. Sickies keeps a rotating selection of 50 beers on tap, too. 50 burgers, 50 beers — that’s math anyone can do!

NoBull Smokehouse

NoBull Smokehouse boasts the true taste of northern barbecue.  Their unique blend of locally-sourced red and white oak gives their meats a delicate, smoky flavor that is stronger than apple and cherry, but lighter than hickory.  “Oak is the real king of meat smoking woods,” they claim — and they’re right. Their smoked sausage, pulled pork, ribs, whole chickens, and “low and slow” brisket all defy description, just perfect, juicy, meaty and pure salvation.  They even add a certain northern je ne sais quoi to their buttermilk infused fried chicken fingers, a dish typically associated with southern cuisine. All the requisite barbecue sides are front and center as well in this cathedral of carnivory.

Pete’s BBQ

Many people associate food trucks with California, where hip Angelenos tend to their Twitter feeds in order to anticipate the next manifestation of their favorite one.  In fact, food trucks are rooted in the ranching tradition, where chuck wagons would accompany cowboys in order to serve them world-class barbecue anywhere their drives might take them.  That’s a little more in keeping with Fargo’s style, and Pete’s BBQ keeps the spirit alive and well. Owner and pitmaster Pete has perfected smoking meats in his custom made, reverse-flow wood fired smoker, and he uses a unique rub for each cut he cooks.  Pete’s BBQ serves lunch on Main and 34th St from 11:00 am to 1:00 pm Tuesday through Friday. Be forewarned, however — in true barbecue fashion, Pete closes shop as soon as he sells out.


By David Scheller