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You can see the smoke rising from blocks away at Ted Cook"s, where the barbecued meat is pit-smoked with hickory and cherry woods. The hole-in-the-wall takeout joint has been around since 1968. Big meals come with mounds of jojo potatoes at prices around $12 to $20. The coleslaw and bread sides are nothing special, but the ribs, drowned in tomato-based barbecue sauce, are a neighborhood favorite.
First established in 1968 by its namesake -- a golfer, in case that name confounds you -- Ted Cook's 19th Hole BBQ is an unassuming hole-in-the-wall takeout spot near the 38th Street light rail station that has changed hands just a couple times during its 45-year run, remaining a family- and friend-owned mainstay of south Minneapolis, where neighborhood residents can always count on finding delicious cherry- and hickory-wood pit-smoked and sauced-up pork, beef, and chicken, tangy... More »
The flavors of a good barbecue march over your taste buds in stages of subtle intensity. Ted Cook's superb barbecue sauce leads with a bang of tang that's sweet, sour, and salty simultaneously. Now your buds are tingling but not scorched, ready for that succulent sauce-meat meld, where the pork ribs or the beef ribs (you can't lose, so choose what you like) are juicy from the long, slow marinade, not from a surfeit of squiggly fat. Then, if you can resist a headlong chow-down, feel the... More »
If you've spent any time in the South or ever stumbled upon a hole-in-the-wall barbecue joint in Kansas City, the barbecue capital of the world, you know that tacky trinkets and contrived shack charm don't make for mouth-watering, forehead-dripping barbecue. And Ted Cook's 19th Hole Bar-B-Que knows this too. Here, only smoke-stained white walls and framed photographs of meat and side orders ornament the room, and the only thing screaming Southern charm is the creaky screen door that greets... More »
Drive south on Minnehaha, drooling. Peel around the corner onto 38th Street, trembling. Pull up in front of Ted Cook's short of breath, heart pounding like a jittery drum. Cross the threshold into the fluorescent-lighted meat emporium. Do they have--are they out of--can I order--Yes, you're in luck. The angels of barbecue have smiled upon you. There's beef left. Moist, succulent beef. And collards too. Collect your booty. Retreat to the car and drip beef and sauce and pot liquor all over... More »
Everything I have had from there from the ribs and chicken to the corn bread and peach cobbler was delicous.
The best fall off the bone BBQ! Get xtra sauce on your fries!
Now this is what BBQ should be!
Every Monday, we'll show you a photo we've snapped at a local restaurant--it's up to you to guess which one. The first person to answer correctly in the comments (be sure to leave your email address--... More »
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