Brisket

AJ’s Pit Bar-B-Q – Round 2

/ Mitch Clark / Leave a comment

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: 8/10 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: 7.5 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 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: 7.5 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: 7.5 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 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:

Brisket – 7/5/2024

/ Mitch Clark / Leave a comment

Type of Wood: Post Oak

Type of Seasoning: Salt & pepper

Type of Sauce (if used): None used

Smoking Method: Smoked at 250 degrees until reaching an internal temperature of 160 degrees. Pumped up the heat in the smoker to 260-270 degrees until internal temperature of the brisket hit 180 degrees, then pulled from the smoker and wrapped in butcher paper. Transferred over to my oven at 270 degrees for about another 2 hours, when the brisket hit an internal temp of 203 degrees. Pulled from oven to let it rest at that point for about 3 Hours until the ribs were done and internal temperature of the brisket had cooled down

Time To Prep: 45 – 60 Minutes between trimming and seasoning the brisket and getting the smoker started

Time to Cook: Total time cooking 9H 33M. Started the brisket at 6:15 AM. Pulled at an internal temperature of 203 degrees at 3:45 PM. Let the brisket rest until 7:30 PM in butcher paper, when the internal temperature was 143 degrees and then sliced it to serve along with the ribs so they timed out together. Started at 6:15 AM and was eating at 7:30 PM

Pounds of Meat: 14.89 lbs

Rating 0-10: 8/10

Notes for Next Time: Overall, it was pretty tasty and had good smoke flavor, but was slightly overdone and needs more seasoning to come through. Specifically, it needs more salt and pepper added to it, as the seasoning was good, but wasn’t enough there for my liking. Don’t let the brisket get below 140 degrees before cutting into it, as it did get a little cold towards the end of cutting the pieces up. Leave the deckle on next time to make burnt ends with as well. Butcher paper stuck to the top of the brisket, taking off some of the bark, maybe spread some beef tallow on the paper ahead of time. Potentially use a binder for the meat next time too. While my chef knives were able to get the job done from trimming, get an 8 inch boning knife for next time and pop brisket into freezer for 10-15 minutes before trimming, as fat did start to warm up pretty quickly while cutting, making it hard to work with and remove effectively. Led to a little bit of a choppy trimming on the top. Lastly, trim the brisket the night before so as to save some time and brain power for the early morning wake up

7 Hours into the smoke. Pulled at this point

5 Hours 15 Minutes into the smoke

4 Hours into the smoke

3 Hours 20 Minutes into the smoke

KT’s BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.5 to 8/10, and maybe. We decided the try out one of the Front Range’s running barbecue joints in KT’s BBQ after an early morning hike with the dogs. Upon walking up to the old house turned barbecue restaurant, we were pleasantly greeted with the smell of hickory smoke all around us, which only intensified once we went inside. The staff were friendly and provided great service, even being so kind as to come out with some chicken in a cup for our dogs. As far as the barbecue itself, we weren’t overly blown away by any dish outside of the hot links, but the ribs and the brisket were decent overall. Would give them another try down the line, but could easily skip the pulled pork the next time around

Date Visited: 6/22/2024

Address: 7464 Arapahoe Rd, Boulder, CO 80303

Day of the Week: Saturday

Time of Day: 1:05 PM. Open at 11 AM

Owner: Kirk & Tricia Jamison (aka KT)

Website: https://www.ktsbbq.com/

Number of Years in Business: Opened this original location on January 3rd, 1992. Opened second downtown Boulder location in 1995

Number of People in Line: 0, but 4 people came in after us

Regional Style of BBQ: Memphis

Total Cost: $65 with Tip for two people. Ordered full rack of ribs for Saturday $24 special, 1/2 lb of brisket, 1/4 lb pulled pork, hot link, coleslaw, red skinned mashers, and 2 soft drinks

Type of Wood: Hickory

Type of Smoker: Vertical

Type of Seasoning: Varies

Best Dish: Hot Link

Best Sauce: Didn’t review

Best Side: Coleslaw

Interior Description: Small interior section with seating for maybe 10-15, but has additional seating outside that is dog-friendly. The restaurant is a converted old house, so it has a small, cozy feel to it, with wood-lined walls and hickory smoke lingering in the air

Pro Tip: Go for the hot link and coleslaw, maybe the ribs

Brisket

0/10 Ranking: 7.5/10

Seasoning: Unsure beyond salt and pepper

Description: They chop the brisket which I’m not a fan of typically, but the brisket was still good overall. Tender, but on the tougher side, it had a nice hickory smokiness coming through, but not much else for flavor or seasoning. 50/50 on if I would order again

Pork Spare Ribs 

0/10 Ranking: 7.5 to 8/10

Seasoning: Unsure

Description: Tender and almost fall off the bone, but were a little dried out and slightly overcooked. I think they add a little bit of BBQ sauce to them during the smoking process, as they did have a creamy texture to the top, but they do have some seasoning on the outside, and the hickory comes through nicely. Similarly, unsure on if I would order again

Pulled Pork

0/10 Ranking: 6.5 to 7/10

Seasoning: Unsure

Description: The pulled pork was very dried out with little seasoning or smoke flavor coming through at all, and no bark to speak of. Skip it

Hot Link Sausage 

0/10 Ranking: 8.5/10

Description: Reminds me of a smoked summer sausage with a really good smokiness and flavor overall. One of the staff said they get it from a producer in town, so not in-house. It was slightly dried out, but still a really good sausage that had a nice little kick of spice to it. Would order these again

Sauces – No reviews given

Sides – Coleslaw

0/10 Ranking: 8.5/10

Description: Light and crisp with minimal mayo to it. Not overly seasoned, but it cuts all of the meat fattiness really well. Would order this again, no question

Sides – Red Skinned Mashers

0/10 Ranking: 8/10

Description: Creamy and well blended, it had a good taste but was also pretty mild in flavor. Would get it again, but it needs some slat or something else added to it to take it over the top

Interior & Menu Photos:

Smokin’ Outlaw Kitchen

/ Mitch Clark / 1 Comment

Overall Rating and is it worth a visit: 7.5 to 8/10 and maybe worth a stop. Upon arrival, they had Eric Clapton and blues music playing, but no smoke smell to really speak of. Overall, the barbecue didn’t really blow me away, but he makes a great hot sauce, and the service was top-notch. The staff and the owner were super friendly and welcoming, so I would stop by and try them out again, as I may have just caught them on an off day

Date Visited: 6/19/2024

Address: 4211 S Natches Ct a, Englewood, CO 80110

Day of the Week: Wednesday

Time of Day: 10:55 AM. Opens at 10:30 AM

Owner: Brandon Hawk

Website: https://smokinoutlawkitchen.us/

Number of Years in Business: Opened as a food tuck in 2019 and brick and mortar in 2021

Number of People in Line: 0, but 3 came in after for to-go orders and 4 came in to sit while I was finishing up

Regional Style of BBQ: Oklahoma/Texas

Total Cost: $33.22 before tip. Ordered 3 meat 2 side combo platter with a hot link, jalapeno cornbread, and soda added on. Got the brisket, two ribs, & pulled pork with bacon mac and cheese and the chili corn

Type of Wood: Oak

Type of Smoker: Split offset

Type of Seasoning: Mostly just salt and pepper

Best Dish: Hot Link

Best Sauce: Hot

Best Side: Bacon mac & cheese

Interior Description: Had 5 picnic tables for seating, but are expanding into the back for probably double the seating space. Wanted Outlaw Reward signs hang next to old western rifles and pistols, as they line the walls along with a few barbecue-themed ones. Small and cozy little BBQ spot to pop into off of Santa Fe

Pro Tip: Go with the hot links, and pulled pork with the hot sauce

Brisket

0/10 Ranking: 7/10

Seasoning: Salt & pepper

Description: Didn’t ask if I wanted it fatty or lean, just served as is. Ended up being a fatty and thick cut, which had minimal bark and seasoning to it. It was tough and a little dried out, as it looks like it may have been cut the day before and simply reheated on the grill. I’d skip this the next time around unless I was for sure getting a freshly cut piece

Pork Spare Ribs 

0/10 Ranking: 7.5/10

Seasoning: Unsure, but light seasoning

Description: Minimal seasoning on these, and they also appear to have been precut from a former batch and then placed on a grill to heat back up, as the grill marks were clearly visible. Sadly, this left the ribs a little tough and chewy, but their saving grace was that they did have a nice smokiness to them. Would try them again in a half-rack to see if it improves

Pulled Pork

0/10 Ranking: 8/10

Seasoning: Unsure

Description: Really juicy overall, but needs some seasoning added to it, as it was pretty light with the flavoring that comes through. That said, adding the hot sauce gives it a nice pop of flavor to enhance it. Would order again

Louisiana Hotlink Sausage 

0/10 Ranking: 8.5 to 9/10

Description: They don’t make them in-house, but they had a great flavor and blend of meat to fat ratio. Splits them for a quick turn on the grill, and the casings had a nice snap to them, with a dash of heat to each bite. Best thing they had and would get again

Sauces – Original

0/10 Ranking: 8/10

Description: Thicker and sweeter than the hot sauce, it had a good smokiness to it and wasn’t overly sweet. Vaguely reminds me of KC Masterclass BBQ Sauce

Sauces – Hot

0/10 Ranking: 8.5 to 9/10

Description: One of the better hot BBQ sauces I have had in a while. It’s thin in its consistency, but never approaches being watery. Has a good flavor and a perfect heat level to it. Would order and use again, especially with the pulled pork

Sauces – Carolina Mustard

0/10 Ranking: 8 to 8.5/10

Description: A thin sauce as well, that has a good vinegar pop to it. Finished light and doesn’t lean too heavily into the mustard flavoring. Would use again as well

Sides – Bacon Mac & Cheese

0/10 Ranking: 8/10

Description: Noodles were al dente with a nice smokiness coming through each bite. Creamy consistency and nice bacon bits throughout the dish. Good portion size and flavoring make this a yes for ordering again

Sides – Chili Corn

0/10 Ranking: 7.5 to 8/10

Description: Corn was crisp, with what looked like marinated bell pepper strips and green chili added in. It was okay overall, but not a dish I would normally have gotten. Definitely a unique option that I haven’t seen anywhere else, but I would probably skip it next time

Sides – Jalapeno Cornbread

0/10 Ranking: 8/10

Description: Moist with a nice jalapeno flavor and heat coming through each bite. Hits the spot if craving some southern cornbread and would order again

Interior & Menu Photos:

Genesee Pub and BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8/10 and Yes. Good BBQ overall and a quick, easy stop either on your way up or coming back from the mountains via HWY 70. When we rolled in after a hike, they were prepping for a Lobster Boil later that evening, so they also have several events and live music events throughout the year. As far as the BBQ, the Kielbasa was the group favorite, followed by the turkey and the brisket. The fried okra was definitely a highlight, to go along with a really tasty and light coleslaw, as the best sides. Cool setting, solid service, and tasty BBQ make it easily worth a stop, especially with being dog-friendly!

Date Visited: 6/1/2024

Address: 25948 Genesee Trail Rd, Golde, CO 801401

Day of the Week: Saturday

Time of Day: 12:36 PM. Opens at 10 AM on weekends and 11 on weekdays

Owner: Scott and Matthew Smith (Father & Son)

Website: https://www.geneseepubandbbq.com/

Number of Years in Business: Opened in May 2017

Number of People in Line: 0, but 12 were already sitting down. Table side service

Regional Style of BBQ: Texas

Total Cost: Had three of us, so order the 1/2 Sampler, which comes with 1/2 rack of ribs, 1/4 lb of brisket, pork, turkey, and chicken. Included 8oz baked beans, mac & cheese, coleslaw, and potato salad. Added on a kielbasa sausage, an order of fried okra, and 7 drinks, for $126.46 before tip

Type of Wood: Hickory

Type of Smoker: Electric

Type of Seasoning: Salt & pepper typically

Best Dish: Kielbasa Sausage

Best Sauce: Spicy

Best Side: Fried okra

Interior Description: Elevated interior, with a nice bar and several seating options. Best seat in the house, though, is outside on the back patio, as it has several tables and sitting areas to accommodate larger crowds when they have live music playing.

Pro Tip: Make sure to order the okra and coleslaw to go along with Kielbasa, turkey, and possibly the brisket

Brisket

0/10 Ranking: 8/10

Seasoning: Salt & pepper

Description: Good flavor overall, with light smoke and light seasoning coming across each bite. Could use more of both, but it had a good meat-to-fat ratio, and every piece was moist. Would order again, but also not a necessity

Pork Spare Ribs 

0/10 Ranking: 7.5 to 8/10

Seasoning: Unsure

Description: Fall off the bone tender, but not much for smoke flavor coming through. Seasoning is tasty, but pretty light again and needs more to it. Split on whether I would order them again

Pulled Pork

0/10 Ranking: 7.5/10

Seasoning: Unsure

Description: Not much seasoning or smokiness to it, but it was juicy. Add in the spicy sauce to make it a better blend, as it’s a little bland on its own. Could skip this one for the next time

Kielbasa Sausage 

0/10 Ranking: 8 to 8.5/10

Description: They split and then grill the links after smoking them. Good meat-to-fat ratio with a very tasty overall flavor. Would order again

Chicken

0/10 Ranking: 7/10

Seasoning: Unsure

Description: Low seasoning and smoke coming through. A little dried out as well, not worth ordering again

Turkey

0/10 Ranking: 8/10

Seasoning: Unsure

Description: Really tasty and juicy turkey. Nice seasoning, flavor, and overall smokiness level. Would order again

Sauces – Original

0/10 Ranking: 7.5/10

Description: Sweet with a little bit of spiciness to it. Okay overall, but nothing special. Reminds me of KC Masterpiece BBQ Sauce

Sauces – Spicy

0/10 Ranking: 8/10

Description: Good heat and spice flavor to it. Not too thick or too watery, with good heat balance overall, and would get again, especially for the pulled pork. Best sauce they have

Sauces – Carolina Mustard

0/10 Ranking: 7.5 to 8/10

Description: Very mustard-heavy in flavor with a sweetness to it. Reminds me of Heinz mustard flavoring, which was okay overall, but also nothing that special

Sides – Fried Okra

0/10 Ranking: 8.5 to 9/10

Description: Lightly battered and cooked perfectly. Good seasoning and not overly cooked, with a good bit to the tooth on each piece. As a rare Colorado BBQ side option, would absolutely recommend ordering them if you stop by, and I will be ordering again next time

Sides – Mac & Cheese

0/10 Ranking: 7.5 to 8/10

Description: Okay overall, but in-between on whether I would order again. Creamy with al dente noodles, but unfortunately, it had low flavor and needed more seasoning to make it better and worth ordering a second time around

Sides – Coleslaw

0/10 Ranking: 8.5/10

Description: Super light coleslaw, with some apples mixed in for a nice, crispy sweetness. Could have used just slightly more vinegar to take it over the top, but really good overall and would for sure order again

Sides – Baked Beans

0/10 Ranking: 7.5 to 8/10

Description: Admittedly, I’m not a huge baked bean guy, but these came with the platter. They were okay overall, but almost tasted like Bush’s Baked Beans, and could skip for the next order

Interior & Menu Photos:

Rolling Smoke BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7/10 and maybe. Might be worth a stop for brisket or burnt ends if you’re popping in earlier in the day, but could also easily just skip it for some better overall options around Denver

Date Visited: 12/1/2020

Address: 7470 S University Blvd, Centennial, CO 80122. Other locations at the Golden Mill, Stanley Marketplace, and Wheat Ridge

Day of the Week: Tuesday

Time of Day: 11:10 AM. Open at 11:00 AM

Owner: Terry Walsh, originally from Oklahoma

Website: https://rollingsmokebbq.com/

Number of Years in Business: Opened March 2014 as a food truck, then 2017 at Stanley Marketplace and February 2018 for this location

Number of People in Line: 0

Regional Style of BBQ: Unsure

Total Cost: N/A

Type of Wood: N/A

Type of Smoker: N/A

Type of Seasoning: N/A

Best Dish: Brisket or burnt ends

Best Sauce: N/A

Best Side: N/A

Interior Description: At the end of a strip mall in the suburbs. Nothing special about the interior, but they do have a large offset smoker outside

Pro Tip: Stick to the brisket and burnt ends

Brisket

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, maybe others

Description: Some of the best-flavored brisket I’ve had in Denver for smokiness. Had about a quarter of an inch of a smoke ring going around it and had some good bark, but it was overcooked and a little dried out for my order. May have just gotten a bad piece, but definitely a little tougher and drier than some of the other briskets. Good flavor, though, and would try and order again

Burnt Ends

0/10 Ranking: 8 to 8.5/10

Seasoning: Salt, pepper, maybe some others

Description: Burnt ends were tasty, and they had a good combination of fat, meat, and seasoning in each one. They were slightly over-seasoned with salt and a little bit overdone, but don’t need any sauce and can stand on their own. I would order them again

St Louis Style Ribs 

0/10 Ranking: 6.5 to 7/10

Seasoning: Unsure

Description: The ribs were tender, but had very little seasoning and smoke flavor that came through with each bite. Need the sauce to salvage them, which is OK, but nothing special. Wouldn’t come back for them again

Pulled Pork

0/10 Ranking: 6 to 6.5/10

Seasoning: Unsure

Description: Nothing special at all, as it was very bland, but it was at least moist for a saving grace. However, no smoke flavor or anything really coming through. Would not order again, very average

Sauces – Need review

Sides – None ordered, need review

Interior & Menu Photos: N/A

GQue BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.25/10 and Yes. With multiple locations across the Front Range, GQue has certainly earned its ranking and success by producing some of the best pulled pork in the state. Decent little spot for grabbing some BBQ, stick with the pork options, and you can’t go wrong

Date Visited: 12/23/2020

Address: 5160 W 120th Ave, Westminster, CO 80020. Multiple locations in Lone Tree, Lakewood, Denver, Folsom Field

Day of the Week: Wednesday

Time of Day: 12:23 PM. Open at 11:00 AM

Owner: Jason Ganahl

Website: https://gquebbq.com/

Number of Years in Business: Opened in November 2015

Number of People in Line: 0, but a few sitting down

Regional Style of BBQ: Combination of several regions

Total Cost: N/A

Type of Wood: Hickory shipped in from eastern Kansas

Type of Smoker: N/A

Type of Seasoning: N/A

Best Dish: Pulled Pork, maybe their ribs

Best Sauce: Not reviewed

Best Side: None ordered

Interior Description: Low-key interior at the end of a strip mall, with awards, photos, and cut wood stacked along some of the walls, with walk-up ordering

Pro Tip: Go for the pulled pork, ribs, or burnt ends

Brisket

0/10 Ranking: 7.5 to 8/10

Seasoning: Salt, pepper, and others

Description: Use a blend of seasonings for their brisket. One of the juicier briskets in Denver, with good hickory smoke flavor running through it. That said, the seasoning was too light and needed more, with about a 1/4 inch smoke ring to it. Doesn’t need any sauce, but the house tangy is a nice addition and one of the few bbq sauces I’ve really really enjoyed. Said they smoke the brisket for 13-14 hours and use the same seasoning blend for the brisket as the ribs. Seasoning has a unique eastern asian flavor to it that doesn’t taste like your standard American barbecue, but is good overall. Was also some of the thickest cut brisket I’ve had. 50/50 on if I’d order again

Burnt Ends

0/10 Ranking: 8 to 8.5/10

Description: Good blend of fat and meat to each piece, with good smokiness and bark to them, and seasoned well overall. They were a little tough to chew on some of the cuts, however, I can’t say they are the best of the best, but they are pretty solid for the most part and are probably close to a top 10 burnt end in Colorado

Pork Spare Ribs 

0/10 Ranking: 8.5 to 9/10

Seasoning: Same as brisket

Description: These are some sweet ribs with strong tastes of brown sugar running through them. Moist and juicy, but they were a little tough to the bite. A very unique sweetness running through them, giving me hints of eastern asian flavors. Had a light wisp of smoke to them, but pretty mild overall. A good rib with a unique flavor, would put them in the top 5 in Denver, but certainly not a traditional style seasoning. Would get again

Pulled Pork

0/10 Ranking: 8.5 to 9/10

Description: One of the better pulled porks I’ve had in Denver. It was a little tough and chewy, but some of the best individual flavoring I’ve had in the state. Had a small amount of hickory coming through for the smoke flavor, but could have used more to it. They sprinkle a little bit of the seasoning over the top of the pulled pork as well. It was moist and had enough flavor that it didn’t require sauce, but the Tangy is a nice addition if adding some on. Would order again as this is one of the better pulled porks in the state

Sauces – Tangy – Needs review

Interior & Menu Photos: Didn’t take any

Seasoned Swine BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75 to 9/10 and Yes. Ribs are definitely the main attraction here, but Seasoned Swine is also turning out several delicious options across the majority of their smoked dishes. Was able to meet with Jacob, the owner, and found out that he is originally from Iowa and learned his rib smoking secrets from the longtime pit master Steve “Woody” Watson of Woody’s Smoke Shack, which is sadly no longer open. Considering that I had actually been to Woody’s a few years before, I was curious to see how it compared. Needless to say, Jacob must have taken great notes, as his ribs were on point, along with several other of his meat options. Easily some of the best ribs and pulled pork in the state, with some of the better house-made sauces out there as well. Seasoned Swine BBQ does a great job of blending several styles of BBQ together to create a great overall offering

Date Visited: 10/14/2022 and 10/30/2023

Address: 15800 W Colfax Ave, Golden, CO 80401 and second location at 11601 E Montview Blvd, Aurora, CO 80010

Day of the Week: Friday

Time of Day: 11:04 AM. Open at 11:00 AM

Owner: Jacob Viers

Website: https://www.seasonedswine.com/

Number of Years in Business: Since February 2017 starting as a food truck. Brick and mortar opened in early 2021

Number of People in Line: 0, but filled up by 12:15 for lunch though

Regional Style of BBQ: Jacob is originally from Iowa, so blends a few different styles together such as St. Louis and Central Texas, but doesn’t lock into one specific type

Total Cost: N/A

Type of Wood: Cherry

Type of Smoker: Electric

Type of Seasoning: In-house blend that they make called All-Purpose Swine Candy

Best Dish: Ribs

Best Sauce: Original or Chipotle

Best Side: None ordered

Interior Description: Sitting on the second story of a short business strip near the end of West Colfax, you walk up the stairs and are instantly greeted with some Blues and Rock & Roll playing, with a slight hint of smoke in the air. Clean and bright interior, with plenty of indoor and outdoor seating, with some nice views of the mountains. Minimal decorations hanging around, with corrugated sheet metal wrapping the walls that still give off traditional low-key BBQ joint vibes

Pro Tip: Ribs are the go to, but they make a top pulled pork and good overall brisket/burnt ends as well

Brisket

0/10 Ranking: 8.5/10

Seasoning: All-purpose Swine Candy

Description: Ordered lean cut pieces, but they were juicy to the bite. Had a minimal smoke ring to them, with light cherry smoke flavoring coming through. Ideally would like more pepper seasoning to come out and a little more smoke flavor to take this to the next level in ranking. That said, it was a tasty and juicy brisket, with no sauce needed. However, if sauce is desired, I am in agreement with Jacob that the chipotle sauce is the move to go with. Worth ordering again

Burnt Ends

0/10 Ranking: 8.75 to 9/10

Seasoning: All-purpose Swine Candy

Description: Good blend of fat and meat to most of the pieces, but could use a little more fat left on them overall. Had a little better bark than the brisket did. Similar to the brisket, it wasn’t overly smoky for the flavoring and could have used some pepper/overall seasoning to come through, but the blend, as is, does combine for a sweeter and well-rounded flavor that needs no sauce to be enjoyed. Would order again

Pork Spare Ribs 

0/10 Ranking: 9 to 9.25/10

Seasoning: All-purpose Swine Candy

Description: Perfectly cooked and fall-off-the-bone tender ribs that still had a little bite to them. Good flavoring and seasoning, with a slight sweetness that comes through, but doesn’t go over the top with it. Could be a little juicier and use a little more pepper and smokiness added to it, but overall one of the best ribs in Colorado, with no sauce needed for this one. Would absolutely order again, and this is easily their best dish to get when stopping in

Pulled Pork

0/10 Ranking: 8.75 to 9/10

Seasoning: All-purpose Swine Candy

Description: The pulled pork was juicy and tender with good bark pieces that added a nice crunch to it, but it was just a hair overcooked. Very tasty and well-balanced flavor overall, with just a little bit of extra Swine Candy sprinkled on top, and no sauce needed to enjoy. Would have liked a little more smokiness to come through. All that said, this holds up as one of the top 10 and possibly top 5 in Denver. If adding sauce, I would recommend the original for this one. Would order again

Sausage – Jalapeno Cheddar

0/10 Ranking: 8.5 to 9/10

Description: Jalapeno cheddar sausage that he gets from Edwards Meats. Had a good snap to the casing, being juicy while also maintaining a firm internal consistency and slight creaminess simultaneously. Slightly too spicy for my palate, but would recommend to anyone who enjoys a spicier sausage option. Even though it was a little hot, I will be ordering again regardless, as the flavoring was great, but would also recommend ordering an extra beer to help cool it down

Smoked Chicken

0/10 Ranking: 7.5 to 8/10

Seasoning: All-purpose Swine Candy

Description: Light seasoning and smokiness coming through, but blends together nicely for a sweet overall flavor. However, it was slightly dry and not as moist as would be desired. Sauce and or a beer are required for full enjoyment, with the original sauce being the way to go with this one. 50/50 on ordering again

Sauces – Original

0/10 Ranking: 8.5 to 9/10

Description: Tomato-based with molasses. More of a thin tomato-based sauce than most of this type with its viscosity, it had good overall flavor with some sweetness and a slight heat to it on the back end. Would get again

Sauces – Chipotle

0/10 Ranking: 8.5 to 9/10

Description: Sweet, slightly smoky, that finishes off with a little bit of heat to it. Best with the beef menu items, but would use as a sauce for any deep-fried food options as well. Would get again

Sauces – Carolina Mustard

0/10 Ranking: 8/10

Description: Coming in sweeter with a strong mustard flavor and with a low amount of vinegar/acidity to it. Reminds me of something closer to a honey mustard, but would enjoy it along the same lines, and it does pair well with the pulled pork if Carolina is your go-to style. Would get again

Sides – Didn’t order any

Interior & Menu Photos:

Hogback BBQ & Grill

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.5/10 and Yes. Located right off of 470 in a short little strip mall, these guys are turning out some of the top brisket and smoked chicken around. Laid back vibe, with good food and reasonable prices, would recommend this place to anyone who is in the area and looking to get their BBQ fix taken care of

Date Visited: 1/21/2023

Address: 7986 S Depew St, Littleton, CO 80128

Day of the Week: Saturday

Time of Day: 12:15 PM. Opens at 11:00 AM

Owner: Andrew Petrone and Greg Petrone (originally from Littleton, with a catering business as well)

Website: https://hogbackbbq.com/

Number of Years in Business: Opened in 2015

Number of People in Line: No line, but 15 people sitting down already

Regional Style of BBQ:

Total Cost: $57.54 pre tax and tip for 1/2 lb brisket, Half rack of Baby Back Ribs, 1/4 lb of pulled pork, 1 hot link sausage, 1/2 chicken, and a Colorado Native Amber

Type of Wood: Apple & hickory

Type of Smoker: Reverse Flow Off-set Smoker

Type of Seasoning: Blend of several

Best Dish: Brisket or chicken

Best Side: Fried Okra

Best Sauce: Maybe the Spicy but noting special

Interior Description: Modern and clean interior, with a good amount of seating, both inside and out. Wood paneling and sports flags line the walls and create a laidback vibe

Pro Tip: Stick with the brisket, chicken, and hot links, but feel free to skip the ribs and pulled pork

Brisket

0/10 Ranking: 8.5/10

Seasoning: Salt & pepper

Description: They cut it fatty and lean. Super juicy with a moderate level of smoke pulling through each bite. Fatty pieces were properly trimmed and good thickness for each cut. Would order again, and one of the better briskets in Denver

Burnt Ends – Not usually served here, but can request end pieces of the brisket

Baby Back Ribs 

0/10 Ranking: 7.5 to 8/10

Seasoning: Sauced with some unknown seasoning

Description: Juicy and moist with good texture in each bite. No real smoke flavor comes through, though, as the sauce flavoring dominates everything else. A good, but average rib, nothing special, and doesn’t need to order again

Pulled Pork

0/10 Ranking: 7.5/10

Description: Mild smoke coming through, but it was juicy on its own. Not much for seasoning/flavor, and does need a little of the original sauce to bring it up a level. Could skip this one next time

Sausage – Hot Link

0/10 Ranking: 8/10

Description: Split sausage that’s brushed with sauce. Slightly dried out, but good overall heat level and spice flavor. Would order again if in the mood for a hot link

Smoked Chicken

0/10 Ranking: 8.5/10

Description: Well-cooked with a good, crispy seasoned skin to it, served as a legit half chicken. Had a light and pleasant smoke flavor coming through. It might be one of the juicier chickens I’ve had in a while, but does need more smoke flavor internally to take it over the top. Would order again, and one of the best smoked chickens in Colorado

Sauces – Original, Spicy, & Carolina

0/10 Ranking: 7/10

Description: The Original is a pretty basic barbecue sauce, with nothing really unique about it. Reminds me of a Sweet Baby Rays or store-bought option. The spicy has a little bit of a kick to it, but also nothing too special. Lastly, the Carolina is closer to a Heinz Yellow Mustard than anything else, with maybe a little too much vinegar to it. Wouldn’t necessarily recommend any of them

Sides – Fried Okra

0/10 Ranking: 7.5 to 8/10

Description: Lightly fried with a good, crunchy texture. Could use more seasoning, but tasty overall. One of the few places in Denver offering this, so I would recommend grabbing it if you have a chance

Interior & Menu Photos: