Two High School Rivals Build a Barbecue Empire in Fargo
“We actually didn’t like each other in high school,” admits Brandon Hers to Guy Fieri, standing in the kitchen of Pounds Chicken — the Fargo joint he now co-owns with Allen Cases. Guy’s reaction? “That’s a good way to start a business.”
But these former rivals found common ground working together at the same restaurant before it became Pounds. When the opportunity came to buy the place, they pooled their money and made it happen. Now they’re serving up what Guy calls “good culinary foundation applied to everyday concepts” — and their Barbecue Pulled Pork Mac and Cheese is proof that sometimes the best dishes come from two sides coming together.
A Spice Rub That Means Business
The pulled pork starts with a rub that reads like a spice cabinet inventory: brown sugar, paprika, chili powder, cayenne, garlic powder, onion powder, dried oregano, coriander, cinnamon, nutmeg, fenugreek, dry mustard powder, sumac, and chipotle powder. When Guy jokes about adding anything else, the list speaks for itself.
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The pork gets scored so the salt can “work its way through” every little square, then hit with black pepper and the monster rub. Here’s where it gets interesting — they coat it in mustard before grilling. “This has vinegar in it which is gonna help break down a lot of the connective tissue,” explains the chef. The char from the grill sets up the braising liquid: beer, cola, cider vinegar, Worcestershire, and a generous pour of liquid smoke. Two and a half hours later, it’s ready to shred.
Mac and Cheese Worth the Effort
The mac sauce comes together in a double boiler — “so he doesn’t have direct flame contact, she doesn’t burn it,” as they explain. Half and half, heavy cream, cream cheese, shredded white American, cheddar, and Gouda all go in. When Guy questions whether the cheese will fit, he’s told to give it time. The sauce gets finished with buffalo sauce, salt, pepper, onion, and garlic, then hit with an immersion blender for that silky texture.
The barbecue sauce is another production: ketchup, Dr Pepper, Worcestershire, cider vinegar, brown sugar, paprika, cayenne, chili powder, garlic powder, onion powder, bay leaves, and salt — simmered for half an hour. Similar to other scratch-made spots Guy visits, nothing here comes from a jar.
The Verdict from Flavortown
When the dish hits the table — seared pork over mac, barbecue sauce drizzled on top, finished with pickled jalapeños — Guy doesn’t hold back. “That’s a dynamite dish,” he declares. “You just put two sides together and call it a main dish. That’s right on top of right and added some more right.”
His breakdown gets specific: “The pork is delicious and not dried out. The barbecue sauce has got fantastic tang and not overly sweet. The mac sauce gives you that thin silky creamy texture.” But the real star? “The diced jalapeños. A little bit of the acidity, a little bit of the heat.”
One customer puts it simply: “The pulled pork has a really nice flavor and the mac and cheese is nice and gooey. It’s just the perfect amount of sauce on it.”
Guy’s final take? “I mean like really, have to take it away from me, I want to eat it all kind of dish.” For comfort food that brings together bold flavors — much like dishes such as Italian Stuffed Jalapeños — Pounds Chicken proves that great partnerships can come from unlikely places.
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