Manning the grill with a beer in hand is a Memorial Day weekend custom for many Americans. But the folks behind Rebel Restaurant and Trve Brewing Company have joined forces for a barbecue bash (dubbed “the Slaughter”) that takes the tradition to the next level.

This urban cookout happens Saturday afternoon in Rebel’s spacious parking lot, and attendees are in for a treat. As the name implies, this is not a vegetarian-friendly bash: Rebel chefs Dan Lasiy and Bo Porytko are going big with whole animals—three of them, to be exact. They’re roasting a pig, a lamb, and a goat and serving them with brioche buns and sauces like chimichurri and tzatziki. Creative sides including malted barley (a creative stand-in for baked beans), corn bread panzanella with fried chicken livers, and macaroni salad with pickled ramps, asparagus, and mustard vinaigrette will round out the meaty spread. Ice cream sundaes are slated for dessert.

As if that weren’t enough, brews from Trve will accompany the eats (your ticket is good for two beers), and Rebel bartender Jason Randall will also mix up wine cooler cocktails. In addition to the food and drink, expect a soundtrack of classic metal and punk as well as games such as pig head bowling and chicken crap bingo. This is one barbecue you won’t want to miss.

Tickets are $40 per person and can be purchased here.

Saturday, May 28, 2 to 7 p.m.; 3763 Wynkoop St.

Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.