If you frequent beloved dive bars like Two Headed Dog, Grand Prize Bar or Lil' Danny Speedo's Go Fly a Kite Lounge, there’s a good chance you’ve drunkenly bought food from Knives in Water.

One of several pop-up kitchens that sells and serves bar food on a regular basis, Knives consists of one guy – Baltimore native Ryan Grimes – who knows his way around smoked meats, whether it’s ribs, turkey legs, buffalo wings, or a whole turkey (for Thanksgiving only). When it comes to barbecue, he sees himself as a culinary outlier.

“The art of barbecue can kind of be gatekept by a lot of folks, which is ridiculous,” Grimes tells CultureMap. “I mean, it's three ingredients. It's a lot like punk rock: three chords and the truth, and you’re gonna get it right.

On Saturday, May 24, Grimes will celebrate his 42nd birthday at Midtown bar Two Headed Dog, where he’ll be serving up more than just food. He’ll also debut Papercut, a zine filled with essays, remembrances and, yes, recipes. “A lot of it was taken from previous Instagram posts I had done that I expounded upon,” he says.

With layout and artwork provided by bartender/artist Khrystah Luisa Gorham (who also designed Knives in Water’s logo and T-shirt merch), Grimes included many endearing entries to this brisk read. A 2015 post has him recalling the time he and his father went to the Million Man March when he was 12. A more recent piece has him cooking for his parents and maternal grandparents on Martin Luther King Day. He pays tribute to idol Anthony Bourdain (“I count him as a teacher of sorts, helping me find my own voice through food, culture and adventure.”) as well as an old friend whom he named a wing sauce after.

The issue also runs down the various dishes Grimes tinkered with during the pandemic. “I took a look back at dishes that I had done in the past that I don't do anymore or, for one reason or another, I can't do,” he says. “Maybe they're too complicated or just wouldn't sell well at a dive bar, that kind of thing.”

Papercut is basically a printed primer of the business Grimes has been operating since 2019. “Actually, [The Suffers frontwoman] Kam Franklin was the person that first put the idea in my head to do this, you know, professionally,” he remembers. “I did a dinner party for her. I mean, I can't remember what year it was — 2010, 2012, 2014… She was the first person to say, 'hey, you really got something here. You know, you're talented, your food's good. People seem to dig it.' So I guess you could kind of date it back to that.”

Grimes got the idea for Papercut when he did a pop-up at last year’s Zine Fest Houston, held at the Orange Show. That’s where co-organizer Anastasia “Stacy” Kirages encouraged Grimes to put his thoughts and opinions down on paper. “It took her a while to convince me to do it,” he says. “Stacy's the most personable, likable person on the planet and I admire the hell out of her. So, it was kind of tough.”

After he stopped procrastinating, Grimes found that creating a zine came quite easily to him. “Once I came up with the name, the silly name, it just kind of flew together in the space of maybe two months. I started writing it in February and I was holding a copy of it by late March, maybe early April. But yeah, it didn't take long at all.”

Grimes has a limited number of copies, which he’ll be selling at his pop-ups. Copies will also be available at CLASS Bookstore and Gulf Coast Cosmos Comicbook Co. He isn’t ruling out dropping another volume if demand calls for it. If he does, Grimes assures readers that he’ll have fun with it and not become another culinary clout-chaser. “

Yeah, it's really serious – the business of being a foodie, posting on Instagram and likes and all this stuff,” he says. “The competition is real and this is just a way to say it doesn't have to be that way. You know, you can do all of this yourselves. You and your friends can start a pop-up.

“Starting a restaurant is something that will likely never happen for me,” he continues, “but that doesn't mean that I don't believe in my food and don't believe in my friends that do it as well. Umbrella Fellas, Annie’s Sammies, Tacos Bomberos. These are all pop-ups that are deserving of brick-and-mortar restaurants. They're deserving of all the accolades that we just don't get overshadowed because we're small-time, hanging out in dive bars, serving the people. But that's fine. No one I know is doing this for the laurels. It's just this punk rock DIY ethic that anyone can do this. Yeah, that's the beauty of it.”