Reader: Less Wood-Fired Pizza, More Barbecue — That's the Right Direction
The three-meat plate at Roaming Buffalo Bar-B-Que.
Barbecue is hot in the summer, and it also inspires plenty of heated conversations. Gretchen Kurtz just reviewed Roaming Buffalo Bar-B-Que, a new place in the University of Denver neighborhood that specializes in "Colorado craft" barbecue, a concept that definitely got discussions going. And then Mark Antonation revealed that St. Louis native Jason Ganahl, a member of the Rocky Mountain BBQ Association and a competitive champ who's earned a reputation as one of the top brisket pit men in country, is ready to open his own barbecue joint: Ganahl has signed a lease for a former pizza joint at 120th Avenue and Sheridan Street, where he plans to open GQue in mid-October. Say Chad:
The equilibrium between wood-fire pizza places and BBQ places is moving in the right direction.
Can Denver ever have too many barbecue joints? And have we gone past the point of no return for pizza?
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