A taste of the goods at Anointed BBQ & Soul Food at a Friday fundraiser for the future barbecue joint at 2504 West Hampden Avenue was enough to have some readers hankering for more of Mo Jones's "Florida-style" barbecue; others dishing on the 2016 Best of Denver winner, Roaming Buffalo; the majority serving up their own favorites around town, including Jabo's, Old Man Tavern and Winston Hills; and a few talking about the challenges of making good barbecue in Denver.
The Kitchen Table is the bomb. It's Kansas City style brisket but all his dishes are local farm to table and delicious.
Smoking Yards in Idaho Spring has INCREDIBLE barbecue and I am from Tennessee and have also lived in North Carolina....It's in my top three favorite barbecue joints anywhere. Just as good as any place in the South.
Down in Finns Manor is a wicked awesome food truck called Owl Bear.. Best thing close to Texas bbq we've found around town.
Excellent Texas style is available in Louisville at Wayne's Smoke Shack and Georgia style at Georgia Boys in Longmont (get the burnt ends).
Then there's this from Joe:
You want to know the real problem with Denver bbq? It's volume, plain and simple. Good smoked meat takes hours and hours and hours to cook. You can't just make good BBQ to order. So, most places smoke a bunch of meat in advance and reheat (often microwave) to order.
Southern BBQ joints don't have this problem because 70% of the population eats BBQ 6 times a week.
And this from Kenny:
The dry climate hinders the smoking process, so if you have experience elsewhere you may notice a pretty significant difference. I've had some really great flavors out here, but the humidity in the Southestern U.S. provides for more juicy, flavorful meat. Maintaining that moist flavor is Denver's only disadvantage.
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SHOW ME HOW
And finally, Jordan asks:
Why is Westword obsessed with BBQ?
That's an easy one. Like so many of our readers, we're fans of barbecue — and fascinated by the different regional flavors brought by newcomers to Denver over the decades, not just in food, but in so many fields.
What's your favorite?