This fall, don't be surprised if you smell some woodsmoke along with the sugar beets.

Montana Outlaw BBQ, whose food has previously only been available through catering, is getting a mainstream debut.

Father and son duo Rick and Ty Hamilton got the itch for competitive barbecuing after placing 10th in a regional competition back in the early 2000s. They’ve been putting their barbecue to the test for a quarter century now, and have competed in 71 contests across the nation, including 16 world championships.

Seven grand championships and three reserve grand championships later, Billings barbecue fans can finally taste the flavor of their success on the regular. They started serving lunch three days a week in September with the debut of their first commercial kitchen.

The Hamiltons opened

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