Jim ‘N Nick’s Bar-B-Q: Rite of Spring
It was the first seriously hot day of the year, maybe the second. Outside, the whole world smelled like cherry blossoms and living earth. I had the speakers on the computer turned down low and Tom Waits was singing You Can Never Hold Back Spring. It was that kind of day, his voice like glue and sand, singing ugly about pretty things, but I barely heard the husk of his words. I had my own lyrics running: picnickin’ and politickin’, a pig in the potato patch. Funny names for serious business, all talking about barbecue.
“Come on, Jay! I’m hungry. Make a decision here.”
I smiled to myself, maybe a little evilly. We’ve been married almost six years, Laura and me. I’m just now starting to figure some shit out.
“Barbecue,” I yelled down the stairs. “We’re gonna go get some barbecue.””
Ah, yes… As the seasons change, a young man’s fancy turns to thoughts of barbecue. And where better to get some barbecue than at a drive-thru, chain pig-cooker out in the wilds of suburban Southlands?
Okay, I can think of a few better places than that, too. But really, I think you’ll be surprised with what Jim ‘N Nick’s Bar-B-Q is able to come up with. And you can read all about it in this week’s review, just a quick click away… --Jason Sheehan
Get the Food & Drink Newsletter
Our weekly guide to Denver dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.