Word of Mouth

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. 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 co-founded Westword in 1977; she’s been the editor ever since. She’s a regular on the weekly CPT12 roundtable Colorado Inside Out, played a real journalist in John Sayles’s Silver City, once interviewed President Bill Clinton while wearing flip-flops, and has been honored with numerous national awards for her columns and feature-writing.
Contact: Patricia Calhoun