Every bite of barbecue at Roaming Buffalo is a blissful experience, whether you choose Colorado-themed meats like smoked bison ribs or pulled lamb shoulder, or wallow in smokehouse classics like brisket, ribs and spicy sausage. On top of the regular roster, owners Coy and Rachael Webb cook up something special each weekday, from barbecue tacos to smoked and loaded baked potatoes. And come Friday, a treat emerges from the smoker that you've likely never tried before: burnt ends made with pork belly instead of beef brisket. Burnt ends are usually sliced from the fattiest section of the brisket, so using equally fatty pork belly proves an appropriate stroke of genius. Juicy, smoky and just barely sweet, these piggy nuggets make every Friday just a little bit better.