Reader: Less Wood-Fired Pizza, More Barbecue — That's the Right Direction

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...

By Patricia Calhoun

July 28, 2015

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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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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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