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This is the home of Tank Sauce. A rich, smoky, southwestern BBQ sauce born within the walls of Carmichael Lynch and crafted on the roof of our 13-story building in downtown Minneapolis. Lovingly smoked next to a turn-of-the-century water tank, our tangy labor of love is soulfully perfected by our Smoking Crew with the sole ambition to add magic to your meats.

Sure, growing vegetables and smoking meats on a rooftop in Minnesota is a little unconventional. It’s actually a lot unconventional. But we believe the most interesting stuff comes from the most unexpected places. We like to call those “Unfair Ideas,” but truthfully, it’s just a lot more fun that way.

 
 
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It started with two guys, Todd Flom and Rick Johnson, taking their lifelong passion for meats to work with them. They started small. Just smoking for a small group of work buddies. “But when the smells wafted down the hallway, those small gatherings blew up to feed client meetings, department outings and all-agency get-togethers. As the agency orders started rolling in, the guys outgrew their smoker, Dorothy. So a call was made to Yoder Smokers, a Kansas-City-based builder of competition-

grade smokers, and a masterpiece on wheels was brought to its new rooftop home. They named this one Toto (a second homage to Yoder’s Kansas City home) and christened it shortly thereafter with 60 pounds of brisket. The Smoking Crew, now a fully functioning agency operation, continued to crank out their face-melting meats and sauce, infusing that love, spirit and soul into every smoky bit they served.

 
 
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RECIPES. WE HAVE THEM.

There are a million ways to saucify your food. You’ve done this before. You have Google. You know what the deal is. But for your convenience, we’ve included two quick, super-simple recipes from our Smoking Crew to get you on your merry, meaty way. Enjoy.

 
 
 
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