What You'll Get
Like phone numbers and ill-considered doctoral theses, barbecue sauce often ends up on a napkin. Dole out savory blots with today’s Groupon: for $9, you get a meal for two at C&G’s Smoking Barbecue (up to a $20.49 total value). The meal includes:
- Two sandwiches (up to a $7.75 value each)
- One large side dish (up to a $4.99 value)
At C&G’s Smoking Barbecue, chefs construct culinary monuments of Detroit-style smoked ribs and sandwiches seasoned to a T, prompting Minnesota Monthly to declare the joint among the Twin Cities’ top 10 best barbecue restaurants in 2010. To craft smoked beef brisket sandwiches, foodsmiths slow-cook thin slices of meat until they’re tender enough to melt at the sight of an adorable child-shaped microwave. Motor City corned beef sandwiches emphasize robust flavors, which pair nicely with a slew of Southern-inspired sides such as okra, greens with hot-water bread, and double-fried slices of Gone With the Wind. After fork-wrangling a covetous mouthful of the ocean perch sandwich, one Heavy Table food writer was moved to exclaim, “The perch is crispy, not at all greasy, and just barely coated in a cornmeal mixture, which doesn’t mask the freshwater flavor of the fish,” concluding, “It’s the best I’ve had in a while.” The eatery invites eat-in crowds to take advantage of free napkins in the cozy, no-frills dining area, and wraps fare for speedy carryout service or last-minute anniversary gifts.
The Fine Print
Promotional value expires Dec 5, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table/order. Not valid for catering. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About C&G’s Smoking Barbecue
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.