C&G’s Smoking Barbecue's owner and head chef Greg Alford has spent 40 years perfecting smoked barbecue ribs, tender beef-brisket sandwiches, and crispy, in-season perch that Heavy Table writer Jason Walker called, "the best I've had in a while". Rather than adhering to contemporary trends, the restaurateur dazzles Minnesota mouths with his unique blend of traditional cooking techniques borrowed from both Louisiana, where his family hails from, and Detroit, where he was raised. His ribs––which attracted Minnesota Monthly's July 2010 feature on the best barbecue spots in Minneapolis––are the joint's most popular item and arrive with an even tenderness that is the result of a three-hour smoking and heat-distributing process. Barbecue sauce is served on the side, according to the preference of both Greg and his regular customers, who believe that the best meat should be seasoned and balanced enough to perform alone or with the subtle accompaniment of doo-wop-singing french fries.
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