First review. That is kind of fun. We drive a regular Highway 65 route between Minneapolis and our lake home near Deer River. Today (5/27/2021) we saw signs for the new T-Bones. As a home BBQ-er and a certified KCBS BBQ Competition judge I had to stop. The owner said they'd been open for five days. I bought brisket and a couple of rib bones, my favorite two meats. It's not dinner time yet, but I have sneaked samples of both. Good BBQ IMO does not require sauce and this is good BBQ. (They do offer several sauces but I did not indulge.) The brisket was great. Dark, smoky bark and a good flavor. My sample was sliced from the area where the point overlays the flat with a layer of fat in between. I like to have a little fat (= flavor) so this was perfect for me. Others who prefer less fat might want to remove it or ask for slices from the flat only. This was much better than comp brisket because the norm at comps is to trim every microgram of fat. The result is I don't really like comp brisket all that much -- too dry. The ribs were very good, too. By my standards and comp standards, they were slightly overcooked. At that point there is a very fine between slightly overcooked and mush, but T-Bones stayed safely away from mush. Also, many casual eaters of BBQ ribs want and expect falling-off-the-bone meat, so it is no surprise that T-Bones is going slightly in that direction and I do not fault them for that. To repeat: The ribs were very good. (For reference, here is the KCBS standard: "When sampling a properly cooked contest rib the area of the meat where the bite is taken should be pulled cleanly from the bone with very little effort. The exposed bone of a well-cooked rib will often dry immediately. Ribs should be moist, flavorful, and possess good texture. ... When a rib is overcooked, most or all the meat comes off the bone when sampled. Additionally, the meat of an overcooked rib has a tendency to be mushy and have a poor texture.") So, people: Go there. Spend money. Make a special trip if necessary. I want to have this guy selling BBQ along our route for years into the future. read more