Whiskey Barrel Meats

10/23/2026

Last Saturday's ribs were gone by 1 p.m. St. Louis ribs now come off the smoker every Saturday at 10 a.m. This Saturday is the first of many.

10/23/2026

Where will you be Saturday morning at 10AM?

Last week we sold out of the customer favorite, St Louis BBQ Ribs by 1pm.

See you then!

Only at Wh***ey Barrel Meats in Mapleton, North Dakota
10 minutes west of Fargo and 1 block off I-94

10/21/2026

One year ago, before the doors opened, a group of neighbors bought into an idea.

One hundred Founders, gone in seventy-two hours, believing a butcher shop in Mapleton could become a place people gather.

A year later, the case is full, the Lounge is pouring, and there is a jar on the counter without a name.

It is our signature seasoning, blended in-house and made for the ribeye and the chicken alike. It was built in the same room you helped build, so it seems only right that you name it.

Leave your name for it in the comments by
November 1, 2026.

Mr. Foxworth will choose a short list, and the community will decide the rest.

10/21/2026

Sir Angus, Senior Beef Correspondent, reporting.

These names were printed before the case held a single steak. Soon, each of them is owed something: a pour poured for them, a first look at what comes next before it reaches the shelf, and an edition of this paper with their names set in it, printed for no one else.

Founding Members: the invitation is in your inbox.

10/20/2026

The world is in a hurry. This shop is not.
Trimmed by hand, every day. Replenished as it sells. An Old Fashioned on tap while you decide.
Take the tour.

10/19/2026

The Lore.
The Foxworth register.

It has come to the attention of this publication that the machine was found sealed inside a wh***ey barrel during construction with ribbon dried to paper, keys stiff, a fine layer of oak dust across the platen where someone had last left it.

One does not, as a rule, expect a typewriter to survive a hundred years in the dark and still have something to say.
It sits in the vestibule now, on the barrel that kept it, and it is the first thing a visitor meets.

The Rare Edition is running. Slightly amused. Occasionally unreliable. Your copy in store now and online.

The matter has been settled: she works.

10/17/2026

Fresh off the smoker.
Saturday 10AM
St Louis BBQ Ribs

10/17/2026

It has come to the attention of this publication that the invitations left the shop this evening.

Each one is addressed to a name printed on the back page of The Rare Edition, set in type before a single cut met the case. What the invitation holds, this publication is not at liberty to print.

Founding Members: your invitation arrived from info@wh***eybarrelmeats.com.

— Mr. Foxworth, Esq.

10/16/2026

It has come to the attention of this publication that a line forms outside Wh***ey Barrel Meats on Saturday mornings, well before the doors open.

The cause is St. Louis-style ribs, fresh off the smoker at 10 a.m.

Those who arrive at 10:30 are generally told what they missed by those who arrived at 9:45.

10/15/2026

A whole strip loin comes onto the board and the butcher looks at it for a second before anything happens. Fat cap, grain, where it wants to give.

Then the knife moves and it does not stop until the tray is full.

Every steak in the case at Wh***ey Barrel Meats is portioned by hand, in Mapleton, each morning.

Nothing in the case is sealed in plastic prior to your arrival. You point to your preferred cuts, it goes in paper.

Somebody at your table will ask where you got it after their first bite.

We'll see you again soon.

Monthly hand-cut meat subscription. 50 spots only. Hand-cut steaks, premium ground beef, chicken & sausage. Pick up first Thursday in Mapleton, ND.