No other BBQ joint can touch the shrimp at Big Hoss — and we can't keep our hands off them. Served in a trough and doused with Hoss Orwat's special sauce, they're as close as you can come in Denver to the taste of the vinegar-sharp and spice-shot barbecue of the South Carolina tidewater region. And once you're done with the shrimp, pour the rest of that thin sauce over a plate of pulled pork brought naked from the kitchen. An order or two of shrimp, a couple PBRs off the tap, maybe a side of fried cheese and a Jim-Beam-and-Coke float for dessert, and you're well on your way to another memorable night at Hoss Orwat's house.