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Nordy’s Bar-B-Que & Grill

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.5/10. Maybe, especially with a younger family looking for affordable BBQ and a chill setting, but nothing special overall. They have an average floor for the quality across their smoked meats, but also a lower ceiling than the majority of their Colorado counterparts across all their offerings as well. That said, it was packed when I walked in mid-afternoon, leaving me to find a spot in the bar seating area. As soon as you walk in, there is a light, enjoyable smell of hickory smoke that is not too overpowering and lingers lightly and pleasantly in the air. Functioning more grill/restaurant than a traditional BBQ joint, they have a wide menu with plenty of alternative dishes such as burgers, sandwiches, and even some salad options for your meat-wary friends or family members. Service was solid, and it has a laid-back, local hangout vibe to it, which makes for a chill and casual spot to visit. While the BBQ isn’t winning any awards from me, they make up for it with a welcoming and warm environment at an affordable price

Date Visited: 4/5/2025

Address: 4360 St Cloud Dr, Loveland, CO 80538

Day of the Week: Saturday

Time of Day: 1:15 PM. Open at 11:00 AM

Owner: Eric & Shannon Nordhagen

Website: https://nordysbbq.com/

Number of Years in Business: Opened in 2008

Number of People in Line: The Place was to capacity, with a 20-minute wait for tables, but open seating at the bar. Easily over 125+

Regional Style of BBQ: Texas Style

Total Cost: $59.55 with tip. Ordered “The Feast for 1” + 1/4lb of brisket and 1 Hazer Tag IPA. The feast came with St Louis-style spare Ribs, 1/2 a roasted chicken, Carolina pulled pork, and smoked sausage. Came with three sides of Mac & Cheese, Pasta Slaw, and Fried Okra, plus cornbread tossed in

Type of Wood: Hickory

Type of Smoker: Unsure, maybe gas or electric, as the only smoker outside I saw was attached to a trailer and appeared propane-powered. Looked like electric smokers from what I could see into the kitchen

Type of Seasoning: No signature style I noticed, but sauced everything

Best Dish: Pulled Pork

Best Sauce: Didn’t try or review

Best Side: Corn Bread

Interior Description: More restaurant style than traditional BBQ spot, in that you check in with the host and order at your table, or you grab an open chair or table in the bar area and place it there. Large spot with plenty of seating, that has more of a sports bar meets BBQ vibe, with professional sports jerseys, beer signs, and racing hoods lining the walls. Leaning more toward traditional BBQ aesthetic, on the flip side, there was an iced tea station, along with wooden luxury vinyl floors and a modern wooden ceiling and walls that were clearly from a custom design. It’s a clean, organized, and family-friendly spot

Pro Tip: Get here early, as I was shocked to see there was a wait when I rolled in and was lucky to find the one open seat at the bar

Brisket

0/10 Ranking: 7.75/10

Seasoning: Salt, pepper, potentially more, but was sauced so couldn’t fully tell

Description: Minimal bark or smoke flavor coming through, and had about a 1/4 inch of red ring to it, which they then unfortunately, poured BBQ sauce over and sprinkled it with pepper on top (that was a new one and not in a good way, even as a pepper lover). That said, it was tender and juicy for each bite, but also nothing special overall. Skip for the next time, but if you do order it, ask for it without the sauce, as it takes over the entire flavor profile otherwise and drowns out the others

St Louis Style Spare Ribs 

0/10 Ranking: 7.5/10

Seasoning: Salt, pepper, potentially others

Description: These were some of the leanest and skinniest ribs I’ve ever had, so it admittedly didn’t start off great and didn’t get much better from there. In terms of tenderness, they were a little tough and slightly chewy and seemed to have more of a grilled than smoked taste to them. Similar to the brisket, these were lathered in sauce and really didn’t have anything special to them, as they tasted like someone grilled them on their home setup. Skip em

Pulled Pork

0/10 Ranking: 8/10

Seasoning: Unsure

Description: Very juicy pulled pork, with a little smokiness to it, and also covered in sauce similar to the other meats, and then served on garlic toast. One of the better meats here, but not typical Texas Style with the saucing and hickory, and leans more midwestern KC sweet over savory. May order this one again, but probably better as a sandwich option

Sausage 

0/10 Ranking: 7.5/10

Description: Almost tasted and looked like ring bologna vs a sausage. Had a light snap to the casing and a creamy interior texture. With basically no smoke flavor coming through, it’s not worth getting again unless you’re craving a taste of childhood with the ring bologna nostalgia

Chicken

0/10 Ranking: 7.75 to 8/10

Description: Tastes like roasted chicken vs smoked, so be prepared for that. The order came with 1/2 a chicken, and while the skin was crispy and had good flavor to it, the interior chicken was dry and pretty bland and tasteless. 50/50 on skipping for next time, especially with it not really being a true BBQ/smoked chicken

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

Description: Creamy and cooked a little past al dente, it did have good overall flavor, but also nothing noteworthy or unique about it. Could flip a coin on ordering again

Sides – Pasta Slaw

0/10 Ranking: 7.75 to 8/10

Description: This one was a new one that I hadn’t come across before, so I had to try it out of curiosity. To the name, it’s coleslaw mixed with pasta, with the cabbage staying crunchy and having a light sweetness and acidity balance to it, but it might be a little too heavy on the mayo. The pasta was a slightly weird addition and partner to this dish, that my brain and taste buds couldn’t quite figure out what to do with, and left me confused on whether I enjoyed it or not, but I will probably try it again

Sides – Fried Okra

0/10 Ranking: 7.75 to 8/10

Description: Light breading to them in addition to being well fried, but had no real seasoning to each bite, and desperately needed salt or a sauce to dip them into. That said, they were cooked really well, as they still had a light bite and structure to them without being mushy, but also not the best I’ve had in Colorado. I’m a sucker for okra, so I would probably get them again and request some sauce

Sides – Corn Bread

0/10 Ranking: 8.5/10

Description: Best side I had, and it was included at no cost, so even better. The cornbread was sweet and had a nice light crunch to the top of the muffin. The interior was warm and moist, but without being undercooked and doughy, making for an enjoyable bite each time. Overall, really tasty and one of the better cornbreads I’ve had in a while, would get again

Interior & Menu Photos:

Post Oak – Round 2 & 3

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9.25/10 and absolutely yes. Always worth visiting, whether you are a local looking for top-notch barbecue or a visitor coming from out of town on your own BBQ journey. I had gone a couple of years without visiting Post Oak after my initial review, as I was spending my time trying other establishments throughout the state to see if any could rival or dethrone them from the top spot. While I had a lot of solid BBQ at other pits, none were truly able to beat the brisket or overall BBQ offering that Post Oak provides. As soon as you walk in, you’re smacked in the face with a pleasant aroma of smoke and delicious meats and greeted by an extremely friendly and attentive staff, who are always willing to answer any questions you may have and will help guide you towards your best option. The owner is typically on-site, bouncing around and helping both front and back of house, always looking to make the experience an enjoyable one for his customers. In true Central Texas-style, you have pickles, pickled onions, and white bread available at no extra cost, with soft drinks and sweet tea to go along with a full bar and tap list. While I’m not a whiskey guy, they have a large-scale collection and have some daily specials on these for any enthusiasts. For the Texas traditionalists, they also have Shiner Bock available, along with several other beer and N/A options. Overall, you can’t go wrong with making a stop here, as they have consistently been producing some of the best barbecue in the state for years and somehow only seem to keep improving. Whether it be for the brisket, beef, and pork ribs, or just the enjoyable and energetic atmosphere, this is a needed first stop for anyone curious about Colorado BBQ. We who are about to dine, salute you!

Date Visited: 11/2/2024 & 1/3/2025

Address: 4000 Tennyson St, Denver, CO 80212

Day of the Week: Saturday

Time of Day: 10:55 AM for the second visit and 11:05 AM for the third. Open at 11:00 AM

Owner: Nick Prince

Website: https://www.postoakdenver.com/

Number of Years in Business: June 26th, 2019

Number of People in Line: 0, but over 45 filled in while we ate

Regional Style of BBQ: Central Texas-Style

Total Cost: $103 with tip. 1 lb of brisket (half fatty, half lean), 1/2 lb of turkey, full rack of ribs, 1 taco, 1 order Fried Okra, 1 order Jalapeno Coleslaw

Type of Wood: Post Oak

Type of Smoker: Multiple versions, but all wood fired

Type of Seasoning: Salt, pepper, multiple others for ribs

Best Dish: Brisket

Best Sauce: Need Review

Best Side: Fried Okra

Interior Description: Modern upscale interior meets Texas BBQ joint with classic tin tiled ceilings, reclaimed wood walls, and refurbished wood floors, that has an elevated design with a high-end bar and whiskey wall directly across from the chopping boards. Fun and classic old-school BBQ vibes with a warm and pleasant staff who always seem to be having a good time

Pro Tip: Go on Fridays for the burnt ends and Saturdays for the beef ribs, as they are one of the few places in Colorado that does them. Never skip getting the brisket or the turkey either

Brisket

0/10 Ranking: 9.25/10

Seasoning: Salt and pepper, maybe garlic

Description: Still the best brisket being smoked in Denver, or the state for that matter. Each time I visit and order the brisket, it always has a nice peppery finish to it, with tender and perfectly cooked pieces, whether they be fatty or lean cut. The consistency of quality over the years has been impressive to say the least, and they can go toe-to-toe with many of the top Texas establishments. For them to rival that of Franklin’s, Terry Black’s, etc. I would like them to have a little bit more seasoning and smoke flavor come through, but until I taste otherwise, this is the King of Colorado Brisket. A must-order when visiting

Beef Rib

0/10 Ranking: 9.25/10

Seasoning: Salt and pepper

Description: Available on Saturdays and one of the few places to offer them, it’s best to order with multiple people, as each rib could range from 1.5 to 2.5 lbs. It’s sold per pound, so be mindful of the price when ordering. The rib itself was cooked extremely well, as it had a nice bark and seasoning to the exterior while having a tender and juicy interior with a nice smoke ring. There were a couple of edges that got a little tough, and I would have liked a little more smokiness to have come through, but beyond that, a pretty perfect beef rib and the best I’ve had in Colorado. 3 out of 3 times that I’ve ordered these, they haven’t disappointed, so order with confidence and a full wallet if visiting on a weekend

St Louis Style Heritage Pork Spare Ribs 

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, maybe others, and lightly sauced I believe

Description: Really tasty ribs and Top 3-5 in Colorado easily. Fall-off-the-bone tender, with a nice seasoning and smokiness running through. Really nice meat-to-fat ratio and trimmed perfectly.
Using higher-end heritage pork, the meat is flavorful and has been consistently delicious through each order. Always worth getting a few if stopping in

Sausage – Black Pepper

0/10 Ranking: 8.75/10

Description: Good snap to casing and a nice internal blend of meat-to-fat ratio. Slightly sweet, with good spice in it, and the cheddar adds a creamy texture and nice balance. Was the preferred option from the table

Sausage – Guiness Bison Bratwurst

0/10 Ranking: 8.5/10

Description: Similar to the black pepper sausage, but with more gaminess to the flavor and a little spicier than the other. Would get again, but would take the other option over this if having to choose

Turkey

0/10 Ranking: 9/10

Seasoning: Salt, pepper, maybe others?

Description: Succulent and juicy to each bite, with a nice peppery and smoky finish. One of the best turkey options in all of the state, potentially the best overall, this is always an unexpected table favorite. Don’t skip on ordering this during your visit, and grab at least a 1/4lb if possible

Sauces – Didn’t Review

Sides – Fried Okra

0/10 Ranking: 8.5 to 8.75/10

Description: These were fried well and had a nice light seasoning and breading to them, but could use a bit more flavor overall. However, this can be accomplished by dipping them in the accompanying sauce they provide. They were perfectly cooked with a nice bite and firmness to each piece, making for one of the better fried okra options in Colorado. Will continue to order again

Sides – Jalapeno Coleslaw

0/10 Ranking: 8.5/10

Description: Light and crispy with a little bit of heat to it. Green and red cabbage blended together, with carrots and sesame seeds mixed in with a vinegar base, I believe. I would like it to be just a dash sweeter but good overall, as it helps cut the fattiness of the meats well as a side dish. Would get it to share with the table, but not my personal favorite

Interior & Menu Photos:

Big’s BBQ & Brew Q

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.25/10 and no it’s not. The BBQ Brewpub sits on a quaint little main street in the small town of Mount Vernon. A pleasant smell of smoke hits your nose when you walk into the restaurant, which is a small little area with seating for maybe 30-40 max. One of the rare spots that brews its own beers, as well as smokes its own barbecue, it does have nice homey vibes, with the owners actively working the front and back of house. That said, the barbecue was really nothing special, and the Oktoberfest was pretty average as well. The customer service was good, and it’s a nice chill vibe when you roll in, but overall not really worth a stop in regards to the barbecue itself, especially if it’s even remotely out of your way. Skip it and continue on to your destination where hopefully better BBQ options await

Date Visited: 11/16/2024

Address: 106 1st St W, Mt Vernon, IA 52314

Day of the Week: Saturday

Time of Day: 1:00 PM. Open at 12:00 PM

Owner: Nanette Rambo and husband Jimmie Daugherty

Website: https://bigsbbqbrewpub.com/

Number of Years in Business: Originally opened in 2017, moved to new location in 2021

Number of People in Line: 0, but 16 people sitting down and 4 came in after me

Regional Style of BBQ: “Iowa-style” Barbecue

Total Cost: $34 with tip. Ordered 3 meat platter with two sides and an Oktoberfest beer (7.75/10). Came with brisket, ribs, and burnt ends, with coleslaw and honey cornbread for sides

Type of Wood: Cherry and hickory

Type of Smoker: Southern Pride Rotisserie Smoker (Commercial electric or gas)

Type of Seasoning: Multiple influences and blends

Best Dish: Burnt Ends

Best Sauce: Original

Best Side: Honey cornbread

Interior Description: A small little spot, with a walk-up bar and tap list of their own in-house brewed beers. Bench and table seating for about 30-40 people, with minimal decoration, theme, or BBQ ambiance being created

Pro Tip: Honestly, just skip this place and find an alternative option. If stopping though, the cornbread was the best thing to get

Brisket

0/10 Ranking: 7.25/10

Seasoning: Unsure, but minimal

Description: Slightly overcooked, with no bark to it, and trimmed in a very odd way, where it had almost zero fat on it. No smoke ring to speak of, and its only saving grace was that it was juicy, but the flavor came across more similar to smoked venison than brisket. A little tough to the bite as well. Skip it if ordering

Burnt Ends

0/10 Ranking: 7.5 to 7.75/10

Seasoning: Unsure

Description: Lathered in a sweeter sauce and slightly tough to the bite. The sauce is the only flavor really coming through, with minimal smokiness and a hard-to-distinguish seasoning blend. Would skip this one as well, but it is slightly better than the brisket

Pork Spare Ribs 

0/10 Ranking: 7.25/10

Seasoning: Unsure

Description: These were overcooked and under-seasoned. Minimal smoke flavor coming through, if any at all. Tough and slightly dry ribs that don’t have much going for them outside of the pork flavor. Can pass on ordering these, too

Sauces – Classic

0/10 Ranking: 7.75/10

Description: Sweet with a little hit of heat to it at the end. Seems like a slightly enhanced version of Sweet Baby Rays

Sides – Coleslaw

0/10 Ranking: 7.75 to 8/10

Description: Mayo-based, with it being mostly cabbage, with some carrots and sesame seeds mixed in as well. Okay overall, but too heavy on the mayo for my liking, which is typical for a midwestern BBQ spot. Could skip ordering next time, but a decent slaw if needed

Sides – Honey Cornbread

0/10 Ranking: 8.5/10

Description: Sadly, this was the best thing I had on the menu. The cornbread was moist with a really good flavor, but it was also slightly undercooked, leading to the interior being a little dense, although it was great beyond that. The only thing I can say I would order again

Interior & Menu Photos:

Matt’s BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10 and absolutely it is. Admittedly, when I think of Portland, I don’t think of BBQ, but Matt’s has completely flipped my perception of what the Pacific Northwest is capable of when it comes to smoking meats. I had this place marked to visit for a couple of years ever since I read Aaron Franklin’s recommendation in his Masterclass guide. Needless to say, Franklin was as right on the money with Matt’s as he is with his own barbecue. Walking up to the food truck (and yes, it is in a food truck, but they smoke everything off-site), you’re a little unsure of what you’re about to have, but are quickly rewarded as soon as you receive your order. This was easily the best brisket I have had outside of Texas and sits in my Top 5 of all time. The ribs are also a Top 10 contender of all time for me, so suffice to say, I left full and happy when I stopped by with my wife this past October. You can grab beers next door, or in typical Portland fashion, there are several coffee and alternative drink options among the multiple other food trucks that lie in this little conclave in north Portland. Great atmosphere and even better BBQ, make this a must for any enthusiast looking for a change up from the more traditional PNW options. I will 100% be back the next time I visit the city and would recommend anyone making the trip to plan a stop

Date Visited: 10/23/2024

Address: 4233 N Mississippi Ave, Portland, OR 97217

Day of the Week: Wednesday

Time of Day: 12:19 PM. Open at 11:00 AM and same day call ahead ordering

Owner: Matt Vicedomini

Website: https://mattsbbqpdx.com/

Number of Years in Business: Opened in 2015

Number of People in Line: 4 people in front of us and 10-12 already seating with plates

Regional Style of BBQ: Texas Style

Total Cost: $60.95 with tip. 1/2 lb brisket, 1/2 rack of ribs, 1 original sausage, 1 cheddar jalapeno sausage, a side order of queso mac and coleslaw

Type of Wood: White Oak

Type of Smoker: Off-set smokers in a covered open-air off-site location

Type of Seasoning: Salt, pepper, maybe others for select dishes

Best Dish: Brisket

Best Sauce: No review

Best Side: Coleslaw

Interior Description: No interior as they operate out of a food truck and sits in a grouping of about 8-10 food trucks, tucked in under a covered decking area and next to a German Beer tap house and restaurant where you can order beers from. Comfortable and fun atmosphere, and very traditional Portland vibes

Pro Tip: Make sure you visit when coming to Portland, and you must order the brisket and ribs, but especially the brisket. They apparently make delicious tacos as well, but we didn’t try any this time around

Brisket

0/10 Ranking: 9.5/10

Seasoning: Salt and pepper

Description: Thickly cut but perfectly tender. Had a great bark with heavy seasoning and a nice level of smokiness. It had a 1/4 smoke ring to it and was really well-trimmed overall, with a great meat-to-fat ratio in each bite. This is easily a Top 5 brisket I’ve ever had and certainly lives up to the recommendation that Aaron Franklin gives it in his book. Each bite left me smiling and wanting to come back for another. Will for sure be making a second visit the next time I visit Portland

Pork Spare Ribs 

0/10 Ranking: 9/10

Seasoning: Salt, pepper, and sauce

Description: Really great rib overall. Well trimmed and cooked perfectly. Fall off the bone tender, but with a slight bite to it as well. It could use a little more smoke, but the seasoning and sauce combine for a deliciously sweet and peppery finish, making it a Top 10 rib I’ve ever had. Will also be getting it again the next time around

Sausage – Original 

0/10 Ranking: 8.25/10

Description: Good casing, but a little too fatty for the meat-to-fat ratio. Tastes similar to a kielbasa sausage, which is fine if that’s your thing, but not typically my favorite. Could skip or get one to share next time

Sausage – Cheddar Jalapeno 

0/10 Ranking: 8.75 to 9/10

Description: Taut casing and creamy interior texture with a nice mixture blend to it. Not overly spicy or smoky, but certainly has the jalapeno and cheddar flavors present. Would order again

Sauces – No Review

Sides – Queso Mac

0/10 Ranking: 8.25/10

Description: Al dente noodles and a unique menu item that I haven’t come across before. Has a mild heat from the queso and a nice overall flavor, but could use some more salt or a bread crumble for some texture to it. Would get to share with the table

Sides – Coleslaw

0/10 Ranking: 8.25 to 8.5/10

Description: Really good for cutting the fattiness from the meats, seems to be more of an oil and vinegar base with maybe some slight mayo. Cabbage only with sesame seeds. Could use a little more flavor, but would get again

Interior & Menu Photos:

Serious Texas B-B-Q

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8 to 8.25/10 and Yes. Sitting almost directly in the middle between Loveland & Fort Collins, Serious Texas B-B-Q sits on a large property and building, with great views of the surrounding Front Range Mountains, and a great outdoor patio area with a mini waterfall and space for your furry friends. Very much a Texas-style interior, with corrugated steel along the walls and large wooden tables for dining, with red metal fold-up chairs. While the BBQ is okay overall, the setting and views give it some extra points towards being worth a recommendation. A cool place for Colorado BBQ where you can have a great view of the Front Range, enjoy some good food next to a running hardscape waterfall, and you can bring along your dog for the patio seating. Would stop by again if in the area

Date Visited: 9/8/2024

Address: 201 W 71st St, Loveland, CO 80538

Day of the Week: Saturday

Time of Day: 1:30 PM. Open at 11:00 AM

Owner: Hunter Swanson. Took over for his parents that started it, Joe & Cookie

Website: https://www.serioustexasbbq.com/

Number of Years in Business: Founded in 1998 in Durango, CO. This is one of their 4 locations, with one 2 in Durango, 1 in Fort Collins, and 1 in Loveland

Number of People in Line: 4 in front of us and about 20-30 sitting down already

Regional Style of BBQ: Texas Style

Total Cost: $48 with Tip. Got brisket, ribs, pulled pork, turkey, chicken wings, chipotle coleslaw, mac & cheese, and apple crumble

Type of Wood: Unsure, but I believe it was either Oak or Hickory

Type of Smoker: Electric smoker in the back it appears

Type of Seasoning: Salt, pepper, maybe others

Best Dish: Pulled Pork

Best Sauce: Original

Best Side: Apple Cobbler

Interior Description: It has a nice smell of smoke when you walk in, with a pleasant staff and comfortable seating for probably over 100 people. Switch back lines for ordering your food at the counter, and then you can take it back to your seat, either inside or out. Rustic setting with exposed ceilings and several bar signs, vintage gas station apparel, and stickers lining the walls, with 90s rock music playing when we came in. Had an electric smoker in the back with sweet and unsweetened tea, and grab-and-go cooler beers as you’re waiting in line, which definitely lives up to the Texas influence

Pro Tip: Visit this location for the views if nothing else, but the BBQ is pretty good too. Sit outside on the patio if possible, and go with the pulled pork, ribs, and the apple cobbler

Brisket

0/10 Ranking: 8 to 8.25/10

Seasoning: Salt, pepper, maybe some others

Description: The brisket had a good smoke flavor to it with minimal seasoning and bark. Had about a 1/4-inch smoke ring, but was slightly tough to the bite and was slightly chewy with more thick-cut pieces. Would get it again though, especially if visiting earlier in the day, but it does need more seasoning to it overall, and was oddly cut

Pork Spare Ribs 

0/10 Ranking: 8.25/10

Seasoning: Salt, pepper, maybe others

Description: Fall off the bone tender with a nice smoke flavor and level of seasoning, but could use a bit more of both to take it to the next tier. Would get it again though

Pulled Pork

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Unsure

Description: It had some bark to it, with moderate smoke flavor coming through in each bite. Slightly dry, but also good on its own. Would recommend the original sauce with it among all the options available

Sausage 

0/10 Ranking: 8.5/10

Description: Creamy interior texture with a slight snap in the casing. It had a little bit of spice and heat to it, which was enjoyable and tasty. Had a nice meat-to-fat ratio, but could use a little more smokiness to them. Would get again

Turkey

0/10 Ranking: 8/10

Seasoning: Unsure

Description: Peppery with mild to moderate smokiness. The bird was tender and juicy, but not the best of the best for Colorado. Would get again through if in the mood for smoked turkey

Chicken Wings

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Unsure, multiple spices

Description: They were crisp to each bite, with a light smokiness and a juicy wing overall. They had a dry rub on them as well, with crispy, but not rubbery skin. Good on its own or with ranch, would get these again, and they are one of the rare spots that does chicken wings, so grab them if you’re craving a smoked wing option

Sauces – Didn’t review them, but the Original was good for the pulled pork

Sides – Chipotle Coleslaw

0/10 Ranking: 7.5/10

Description: It was okay, but nothing special at all, with a pretty mild flavor in general. Light mayo and acidity to it, needs more seasoning/flavoring to everything overall. Free tree to skip this one as a side

Sides – Mac & Cheese

0/10 Ranking: 7.75/10

Description: Thin and runny sauce, but good overall flavor and cooked al dente. Could skip for the next time, as this also needs extra seasoning or a thicker base sauce for it to be worth a reorder

Sides – Apple Cobbler

0/10 Ranking: 8.5/10

Description: Sweet, but not overly so, with a nice crunch to the crumble and good crispness to the apples. Would get again, but a small order is all you need

Interior & Menu Photos:

Sundance Pit BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.5/10 and Yes. Decided to stop here on my way back from Colorado Springs, as the reviews were outstanding on Google, and I am rarely down this far south. Stopped in almost right when they opened, with the restaurant sitting right along the main street in Palmer Lake. Had nice views looking out into the mountains, with counter service ordering right when you walk in the door. Ended up getting to chat with JT, his fiancée, and a staff member, all of whom were super welcoming and provided great customer service and conversation. Learned that JT has been in the service industry for years and was finally able to open his own spot with Sundance. Originally from Palmer Lake, he grew up in Central Texas as well as attended Culinary school in Austin, which is where his passion for brisket and post oak comes from, and when he moved back, he decided he wanted to bring some of Texas back with him. That passion for Central Texas-style BBQ definitely comes through, especially with the brisket, Texas Twinkie, and even the Tex-Mex-influenced elote. With them starting out less than a year ago, I will absolutely be back to see the evolution of the BBQ and the restaurant, and would recommend it for anyone swinging through the area or on your way between Denver and Colorado Springs. Would recommend for a visit and worth a stop for sure

Date Visited: 9/14/2024

Address: 25 CO-105, Palmer Lake, CO 80133

Day of the Week: Saturday

Time of Day: 11:25 AM. Open at 11:00 AM

Owner: JT Cline

Website: https://sundancepitbbq.com/

Number of Years in Business: Opened December 16th, 2023

Number of People in Line: 0, but 3 came after me and two to-go orders

Regional Style of BBQ: Central Texas

Total Cost: $54 with tip. Ordered 1/2 lb Brisket, Pulled Pork (no 1/4 lb options), 1 Sausage, 1 Texas Twinkie, Coleslaw, 1 Shiner Bock

Type of Wood: Red, white, and post oak depending on availability

Type of Smoker: Off-set smoker, from BBQ Pits by Klose in Houston, Texas

Type of Seasoning: Salt & Pepper

Best Dish: Brisket or Sausge

Best Sauce: Didn’t review

Best Side: Texas Twinkie

Interior Description: Cozy and unique layout, with seating right in front when you walk in, as well as several rooms in back with larger tables for bigger groups. Could probably fit about 30-40 people if needed. Full drink menu including beer, wine, and spirits

Pro Tip: Texas Twinkie is a rare item in Colorado, be sure to grab one or several while you’re here

Brisket

0/10 Ranking: 8.5/10

Seasoning: Salt & pepper

Description: 1/2 lb order ended up being one very thickly cut fatty slice, with some nice bark to it. It had a nice 3/4 inch smoke ring to it and was super tender and juicy and cooked almost perfectly. While the salt and pepper come through each bite, the brisket needs more of both overall. Had a good level of smokiness to it, but could use more intensity there as well. Solid brisket and probably a top 10-15 in the state. Would order again

Pulled Pork

0/10 Ranking: 7/10

Seasoning: Unsure

Description: The pulled pork was dry and didn’t have much for seasoning or smokiness coming through. Chopped up vs pulled, while some pieces had some bark, not much overall. BBQ sauce helps a little, but not the best overall. Could skip this next time to try something else

German Sausage 

0/10 Ranking: 8.75/10

Description: Gets these from Sarah’s sausages right now, but is planning on making these in-house down the road. The sausages had a great fat-to-meat ratio, with a taut snap to the casing and a nice smoke flavor to it. Will absolutely order the next time I’m there

Sides – Coleslaw

0/10 Ranking: 8.25/10

Description: Cream texture with crisp cabbage. Leans more mayo than vinegar, but balanced overall and is a nice side to break up the BBQ with. Worth ordering for the table

Sides – Texas Twinkie

0/10 Ranking: 8.75/10

Description: A unique item not found in the Denver area, so this was a nice surprise to see. It’s essentially a smoked jalapeno, wrapped with bacon, and stuffed with a cream cheese brisket filling. The bacon was crisp on the outside, and the internal filling was very tasty as well. Good spice level to it, and would recommend you grab them if they are available

Sides – Pickles

0/10 Ranking: 9/10

Description: Crisp with almost a perfect level of acidity. Finishes clean for each bite, with a slight saltiness perfect for cutting some of the meat’s fattiness. Comes included with all the meats, but don’t skip them

Interior & Menu Photos:

B-Man ‘s BBQ

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Overall Rating and is it worth a visit: 8.25/10 and Yes. B-Man’s is tucked in a small little industrial neighborhood just off Hwy 85, the property sits surrounded by camper storage lots, some private businesses, and junk yards. That said, it gives it a nice low-key vibe and also has great views of the Front Range mountains in the distance. Walking up to the building, you get a nice smell of smoke before you open the door, with a friendly staff and welcoming interior waiting for you inside. Outside, you have the primary smoker right front, alongside some unique metal pig art. In terms of the food, the brisket was solid, and the other meats were on par as well, so I would certainly visit again if in the area, but nothing was a must-have. Worth stopping by, especially on a nice weather day to enjoy some good BBQ and nice outside seating views, with or without your dogs and family

Date Visited: 9/7/2024

Address: 5500 N Plum Ave, Sedalia, CO 80135

Day of the Week: Saturday

Time of Day: 11:35 AM, Open at 11:00 AM

Owner: Brian Martinez & Will Johnson (Navy Friends)

Website: https://bmansbbq.com/

Number of Years in Business: N/A

Number of People in Line: 1 and then 4 came after me and two had large to-go orders

Regional Style of BBQ: N/A

Total Cost: $36.57 with tip. 3 Meat combo platter with fried pickles. Brisket, pulled pork, and sausage plus two rolls and a Fat Tire

Type of Wood: N/A

Type of Smoker: Multi-chamber off-set smoker. Looked custom built

Type of Seasoning: N/A

Best Dish: Brisket

Best Sauce: Mild

Best Side: Fried Pickles

Interior Description: Gave me small cottage vibes when I walked in, with seating for maybe 30 people. You order at the window and then get your food delivered to your table, either inside or out. Depending on the season, would recommend sitting outside for the views of the mountains, and so you can bring your furry friends as well

Pro Tip: Get the brisket and fried pickles, as they are one of the few places that has them

Brisket

0/10 Ranking: 8.5/10

Seasoning: Unsure, but at least salt and pepper

Description: The combo portion came with three lean cut pieces with a nice 1/2″ smoke ring and a perfect fat trim at the bottom. Tender and juicy with a nice bite to them, but they were just a little bit firmer than I would have liked. Not really much for bark, but the seasoning and the smoke are well blended for a tasty and balanced bite each time. They could have used a little more smoke and pepper to it, but would absolutely get this one again, and it was their best meat overall

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Unsure

Description: Juicy with some nice seasoning to it. Tender and melt-in-your-mouth texture, but not mushy, and actually had some bark on some pieces as well, which is a feat to accomplish. Was slightly too salty though, and could have used a little more smoke flavor to it, but a solid pulled pork overall, and would get it again. While no sauce is needed, if you do want to add some, I’d recommend the Mild as the best option. It’s the best one for preserving the pork’s flavor, while still bringing a nice sweetness to it that doesn’t overpower the meat’s original taste. The Hot BBQ sauce takes over the flavor of the pork and the palate. Even though the spice and taste of the Hot is enjoyable, it becomes the only flavor you taste very quickly

Sausage 

0/10 Ranking: 8/10

Description: Smoked, cut up, and then sauced. Had a nice meat-to-fat ratio, while still having a taut casing to it. Could have used a little less sauce to it, but good overall. Would get again, but also not making a special stop for them either

Sauces – Mild

0/10 Ranking: 8/10

Description: A thin sauce that is slightly sweet, but not over the top with it. Has a little bit of acidity to it, with a nice flavor overall. Good with the pulled pork

Sauces – Hot

0/10 Ranking: 7.75/10

Description: Thin sauce as well, that does live up to its name, but goes slightly too far with the heat. Unless you’re a hot sauce fanatic, go easy when applying to your BBQ, as it will overpower almost all of the other flavors with its spice. One of the spiciest Hot BBQ sauces in Colorado, so would recommend it if that’s your thing, but if not, proceed with caution

Sides – Fried Pickles

0/10 Ranking: 8.25/10

Description: Pickle chips with a nice light breading and some mild seasoning to it as well. The pickles were crispy without being overcooked and had a nice salt and acidity balance to them. One order should be split between 2-3 people though, but it is also a solid value at only $6. Would get again

Interior & Menu Photos:

Rollin’ Bones BBQ – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10 and Yes. While this is my second official review for Rollin’ Bones, I’ve eaten here at least 5 times over the past few years and have left happy and full in each and every instance. Not only is Eric a super approachable and friendly owner who is willing to talk all things barbecue (unless he’s slammed with orders, which happens often due to the demand), but he’s also still crafting some of the best ribs in the state, to go along with a great selection of bbq meat staples and rotating options as well, like Jerk Chicken (a personal favorite), Lamb Ribs, Oaxaca hot wings, and rosemary mesquite beef short ribs. Even though they operate out of a food truck, they can go toe to toe with almost any of the brick-and-mortar locations found in Colorado, and should be visited whenever you see the Western Wagon-themed truck parked and open for business. On top of the ribs, they may have some of the best coleslaw and pickles in the state as well. Absolutely worth a stop 100% of the time

Date Visited: 3/28/2024

Address: Was posted up at Cannonball Creek Brewing at 393 Washington Ave, Golden, CO 80403

Day of the Week: Thursday

Time of Day: 6:30 PM. Open at 3 typically and came here after a hike

Owner: Eric Holinger

Website: https://rollinbonesbbq.com/

Number of Years in Business: Opened in 2016

Number of People in Line: 6 people and another 10 with plates

Regional Style of BBQ: Mix of several styles

Total Cost: $51.60 with tip. Ordered a half rack of ribs, the smoked chicken, mac & cheese with green chili pulled pork, and coleslaw

Type of Wood: Apple, cherry, mesquite, oak, and other fruitwoods

Type of Smoker: Offset custom-made smoker combo, with rotisserie wheel and a gas fired burn box attached (Eric is the 4th owner)

Type of Seasoning: Salt, pepper, paprika, and others

Best Dish: Ribs

Best Sauce: Didn’t review

Best Side: Homemade Pickles or Coleslaw

Interior Description: Food truck that’s shaped like an old-time western frontier wagon

Pro Tip: Still a Top 3 rib in Colorado, don’t skip it. Also get the coleslaw and the jerk chicken if available

Pork Spare Ribs 

0/10 Ranking: 9.25/10

Seasoning: Multiple spices with his custom dry rub

Description: The ribs were still extremely delicious, with a great smoky and seasoning blend to each bite. They were cooked to almost perfect tenderness, without falling off the bone and becoming mush, but also not tough either. Would still put this rib up against any others in Colorado for the best in the state. No sauce needed on this one either. As one last tip of the hat, Eric uses some of the meatier ribs I’ve had in a while, with minimal fat, but not too lean either. Will always order these whenever I see the truck posted up somewhere and would recommend them to anyone

Smoked Chicken

0/10 Ranking: 8/10

Seasoning: Unsure

Description: Moist and juicy across every piece, it had a good smoky flavor to it, but not a ton for seasoning. It was improved with both of the sauces, but it’s pretty good on its own. While not as good as the Jerk option, it’s still a very tasty selection if you’re craving smoked chicken, which is oddly a difficult item for Colorado spots to get right. Would get again, but will switch to the Jerk option if available

Sides – Coleslaw

0/10 Ranking: 9/10

Description: Light and crunchy with a slight acidic snap to go along with a little bit of sweetness. Would eat this on its own without barbecue, but it is also a perfect addition to the chicken and ribs to help cut some of the richness and fat. Would recommend if you’re looking for a nice, refreshing slaw that isn’t loaded with mayo, of which it contains zero, and uses a homemade oil and vinegar-based dressing. Would recommend and will order again

Sides – Mac & Cheese With Green Chili Pulled Pork

0/10 Ranking: 8 to 8.5/10

Description: Good creamy texture, with the pasta being cooked al dente as well. Not as good on its own, the pulled pork and green chili definitely add a layer of flavor and seasoning, jumping the mac into the 8’s for ratings. Recommend going with pulled pork and green chili option if available, but could skip if just on its own

Sides – Homemade Pickles

0/10 Ranking: 9 to 9.5/10

Description: Perfectly crisp with a great vinegar balance to it and just a hint of sweetness. These are right up there with The Real Dill as the best pickles I’ve had in a long time. Absolutely make sure to grab some of these

Interior & Menu Photos:

AJ’s Pit Bar-B-Q – Round 2

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Overall Rating and is it worth a visit: 8.75/10 and Yes. Walking up to the building, the smell of smoke hits you almost 10 feet before you even get to the front door, already a good sign of things to come. They had rock music casually playing on low volume as you enter and head towards the counter to order, with multiple picnic tables adorned by sauces and bbq books, with a full bar in the back as well. A thick smell of smoke lingered in the air the entire time I was there, strongly giving off that authentic BBQ vibe. Having won a Bib Gourmand award in 2023 from Michelin, which is given to restaurants offering “fine cuisine at a moderate price,” I was curious to try it again after not being blown away the first time I had it back in 2020. As far as the menu and the BBQ itself, I was pleasantly surprised with what I found. They have several unique items, such as the tri-tip and wagyu pastrami, but also cover all of the standard options you would hope to find, such as brisket, ribs, pulled pork, and sausages. While the BBQ itself was good across the board, I wouldn’t say anything took home the best in Colorado for me. For beverage options, I noticed they had lemonade and sweet tea on tap, to go along with several canned and local draft beer choices and was very happy to see they kept true to their Texas influence by having Shiner Bock available as well. Once you have your order, there are several options for seating, both inside or out, depending on the vibe you’re feeling or the size of your group. The murals in back give a nice little tip of the hat to Texas BBQ and their respective pit masters, while also being the location where they host BBQ classes on the weekends, helping to potentially bring us the next generation of BBQ bosses here locally. Overall, it’s a great spot to go and grab some barbecue if you’re craving the Central Texas style vibe, with a fun, quirky, and inviting atmosphere and good menu selection all around. Certainly a spot worth checking out, especially for you Michelin chasers, but also not the best of the best when it comes to BBQ in Colorado. Would go back again

Date Visited: 7/20/2024

Address: 2180 S Delaware St, Denver, CO 80223

Day of the Week: Saturday

Time of Day: 11:23 AM. Open at 11:00 AM

Owner: Jared & Amanda Leonard

Website: https://www.pitbarbq.com/

Number of Years in Business: Started in 2010 in Chicago, opened in January 2019 in Denver

Number of People in Line: 15 sitting/in line ahead of me, with 25 who rolled in after me over about 60 minutes

Regional Style of BBQ: Texas Style

Total Cost: $65.15 with tip. Ordered 1/4 lb Brisket, Burnt Ends, Sausage, Turkey, Jerk Chicken, Banana Pudding, and Coleslaw with a Shiner Bock

Type of Wood: Post Oak

Type of Smoker: A.N. Bewley Upright Wood Burning Pit

Type of Seasoning: Salt, pepper, others

Best Dish: Brisket

Best Sauce: Carolina Gold

Best Side: Banana Pudding

Interior Description: An eclectic combination of seating options, gives this place a strong Austin weird vibe to it. With interior seating in the front that gives reclaimed and recycled Texas vibes, leading into a simple brick and mortar interior where you order and can grab a seat family style at the many picnic tables, heading to the outdoor seating section in back with open and covered options available. The back is lined with Austin murals, giving call-outs to some of the Central Texas BBQ’s biggest legends and institutions. Fun and relaxing BBQ vibes to be found no matter where you sit

Pro Tip: One of the only places doing pastrami in Colorado and they use Wagyu beef for it as well. Didn’t try this or the Tri-Tip, but both are pretty exclusive to AJ’s as an offering. Would go back to try their beef ribs too

Brisket

0/10 Ranking: 8.5 to 9/10

Seasoning: Salt and pepper

Description: Ordered fatty cut pieces and they were really juicy overall. They had a light but enjoyable smoke flavor with a minimal red ring to it. The slice was really well trimmed, being a nice blend of fat and meat to each bite. Would like more seasoning and smoke flavor to come through as my only critique. Would order again

Burnt Ends

0/10 Ranking: 8 to 8.5/10

Seasoning: Unsure, but looks like a BBQ sauce coating on top of the salt and pepper

Description: Much smokier than the brisket, but also tougher and more dried out. Appears they cut them off and then toss them in a sauce before smoking them again, but this batch might have been slightly overcooked. Could skip the next time and just get the brisket

Pork Spare Ribs 

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, maybe others

Description: Good bark and smoke ring to them. The ribs were tasty, with a sweeter flavor than most found in Colorado. To the bite, they were tender with a nice consistency to them, but not quite fall off the bone. Had moderate smoke flavor and seasoning to it, and could have used more of each, similar to the brisket, but they were really juicy and solid rib overall. Would get again

Sausage – Texas Style 

0/10 Ranking: 8/10

Description: Cheddar cheese and jalapenos are the headlining flavors with this sausage, which they slice into thin-cut pieces for easy grabbing. The casing still had a nice snap to it, though, with a well-blended fat-to-meat ratio and mixture. Mild spiciness from the jalapeno being in it, and it could use a little more smokiness to it as well. 50/50 on if I’d order it again

Sausage – Jerk Chicken

0/10 Ranking: 8/10

Description: Creamier consistency than the Texas sausage, but also has a good snap to the casing. Medium level of spiciness for a jerk sausage where the spice hits quickly on the tongue, but leaves just as fast. Would try again, but not a must-order

Turkey

0/10 Ranking: 7.75 to 8/10

Seasoning: Salt and heavy pepper

Description: Juicy but a bit overcooked, making most of the pieces a little tough. Thickly cut, it had strong and enjoyable pepper flavoring, but could use more smoke, and was just a little too overcooked, which dropped it down into the 7’s for ratings. Would skip for the next time

Sauces – Smokey Sweet

0/10 Ranking: 7.5/10

Description: Certainly lives up to the name and description, with an acidic kick to it as well. Medium viscosity and thickness for the consistency. Was a little too heavy on the brown sugar, though, as it is the strongest flavor that comes through and lingers on. Would skip for next time

Sauces – Citrus Chipotle

0/10 Ranking: 8/10

Description: This sauce had a nice little tang and sweetness to it. Had medium viscosity and thickness to its consistency, similar to the smoky sweet. Could see this one being good on pulled pork or with the turkey. Well balanced and with the slightest bit of heat from the chipotle, it was good overall, but I’m 50/50 on if I would want it again

Sauces – Smoke Jalapeno

0/10 Ranking: 7.5 to 8/10

Description: Smoky and a light acidity to it, definitely the spiciest option of the 4 available, but nothing too crazy or over the top with heat level. Similar to the other sauces, medium viscosity and thickness for its consistency. While the jalapeno flavor is there, it’s not really one I would need to get again, as this isn’t my typical type of BBQ sauce I go for

Sauces – Carolina Gold

0/10 Ranking: 8/10

Description: Ringing true to being a Carolina-style BBQ sauce, the mustard flavor comes through right away, but with a nicely balanced level of acidity. Yellow mustard is the clear backbone of this sauce and has a nice overall flavor to it. Would recommend for anyone interested in this style of sauce. Slightly odd that a Texas-style place has a Carolina mustard as their best sauce, but would get again

Sides – Coleslaw

0/10 Ranking: 7.75 to 8/10

Description: Mayo based with mostly cabbage, followed by carrots, red onions, and some sesame seeds. Crisp and light with a moderate amount of mayo and mild acidity. Okay, overall, but not exactly my style of coleslaw. Would only get it again to share with the table for a few bites, but not worth ordering if just on my own

Sides – Banana Pudding

0/10 Ranking: 8.5 to 9/10

Description: Rare to find menu item for Colorado BBQ spots, so I had to try it even though I’m not usually a sweets person. Seemed to be a very fluffy whipped cream/tiramisu type of filling to it, with crunchy lady fingers and fresh chunks of banana mixed in. It wasn’t overly sweet either and was a really nice light dessert option. Would absolutely order again

Interior & Menu Photos:

Burnt End BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8 to 8.25/10 and Yes. For being down in the corporate wasteland that is DTC, admittedly, my expectations were tempered with this visit. When I rolled up at 11:40 AM, the sign still said closed, and I wasn’t sure if they were still operating, but when I peeked inside, some staff saw me and came out to confirm that they were open, but they had forgotten to unlock the door that morning. Upon walking in, there wasn’t any smoke smell to speak of, but the place had chill and comfortable vibes to it, with reclaimed wood along the walls, concrete floors, and seating for about 100, with some outdoor options as well. While nothing really blew me away with the barbecue, I have to give them credit that everything was pretty solid and had a good floor to its flavors across the board. With burnt ends being less common to find in Colorado, it was nice to see them as a staple on the menu, and they were also the only place I’ve seen offering a pork burnt end option, and only the second place in Colorado, behind Pit Fiend, that I’ve seen offer smoked jackfruit. For being corporate-owned, I’m pleasantly surprised at the quality and would recommend it if you’re in town for a conference and craving some BBQ

Date Visited: 7/7/2024

Address: 5332 DTC Blvd #100, Greenwood Village, CO 80111

Day of the Week: Sunday

Time of Day: 11:40 AM. Open at 11:00 AM

Owner: PB&J Restaurants Group, aka Paul Khoury. Paul partnered with Pit Master, Stephen “Smokey” Schwartz (Who worked at Joe’s Kansas City BBQ, Jack Stack BBQ, & The Golden Ox, all Kansas City meat legends)

Website: https://www.burntendbbqdenver.com/

Number of Years in Business: Unsure, but I somewhere between 2010 and 2015

Number of People in Line: 0 in front of me and no one had been there yet before me, since the doors were locked. Did have 8 people come in after

Regional Style of BBQ: Kansas City Style

Total Cost: $86.76 with tip. Ordered 1/4 lb of brisket, burnt ends, sausage, turkey, pulled pork, and 1/4 rack of ribs. For sides, added in mac & cheese and coleslaw. Came with 6 pieces of Texas Toast and a Kona beer

Type of Wood: Hickory

Type of Smoker: Vertical Electric (I believe)

Type of Seasoning: Several blends

Best Dish: Pulled Pork or Burnt Ends

Best Sauce: Southwest

Best Side: Pickles

Interior Description: Sitting in a DTC business park area inside an upscale strip mall. Cafeteria-style ordering with meats broken out, down to the quarter pound. They also have bowls, platters, salads, wings, and even some taco options. Seating for about 100 and a familiar layout and feel to a Qdoba or Chipotle. Music was 70s and 80s pop and soft rock hits, which wasn’t exactly the type of BBQ vibe I’m usually looking for

Pro Tip: Go for the burnt ends, pulled pork, and grab the pickles for a nice crisp and balanced acidity hit

Brisket

0/10 Ranking: 7.75 to 8/10

Seasoning: Salt and pepper, possibly others

Description: Thinly cut with a light smoke ring to each piece. Was juicy for both the fatty and lean sections, but it was a little tough to chew. Not much for smoke or seasoning coming through either. Serviceable but nothing special either, I’m 50/50 on needing to order this again

Burnt Ends

0/10 Ranking: 8/10

Seasoning: Salt and pepper, possibly others

Description: More tender than the brisket and with better smoke and seasoning coming through each bite, but still pretty light on both. For a place called Burnt Ends, this was the better of the two brisket options, and I would get it again. 1/4lb is plenty for ordering next time

Pork Spare Ribs 

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Salt, pepper, possibly others, and bbq sauce

Description: Fall off the bone tender, but not overcooked, and still had a good bite to it. Not a ton of seasoning coming through, and a light amount of smoke to them; most of the flavor seems to be coming from the sauce. Cooked really well, but needs more smoke and seasoning, too. Would get the again though, with 1/4 lb being enough with 3 ribs

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Unsure

Description: Super juicy and smoky flavor coming through in each and every bite. Not much for seasoning, but cooked perfectly and one of the smokier pulled porks in Colorado, and definitely a top 3 for juiciest. Would order again

Sausage 

0/10 Ranking: 7.75 to 8/10

Description: Chopped into bite-sized pieces, the sausage was a little mushy and leaning a little fatty for its internal blend. Had good flavor and seasoning to it, though, with a nice bit of heat as well. Would get again to share with the table, but also not one that I would probably order again for just myself

Turkey

0/10 Ranking: 7.75 to 8/10

Seasoning: Unsure

Description: Juicy through most, but not all of the pieces. This was the smokiest meat they served, but it needs more seasoning and for it to be cooked just a little bit less. Would probably get again if in the mood for turkey, but not a necessity either

Sauces – Didn’t review, but tried all three with the Southwest being the best one

Sides – Mac & Cheese

0/10 Ranking: 7.5/10

Description: Noodles were cooked perfectly, and the sauce was creamy without being too thin. However, the mac & cheese was way under-seasoned. Added some salt, which made it better, but could skip the next time

Sides – Coleslaw

0/10 Ranking: 7.25 to 7.5/10

Description: Light and crisp, with more of a mayo base to it. More sweet than acidic, it was an okay slaw, but nothing special either

Interior & Menu Photos: