Smokin Yard's BBQ — Restaurant in Denver

Finally, some BBQ done right.

I have been on the quest to find acceptable BBQ in this state and haven’t been satisfied by the “western” twist many local joints have put on their food. Smokin Yard keeps it simple— meat is dry rubbed and smoked, and while the sauces are fantastic there’s really no need for them as the meat itself is both loaded with flavor and juicy/tender.

I arrived about 10 minutes before they opened on a Wednesday. There was one other guy in line and he was telling his buddy on the phone that he would save him some scraps as the place gets slammed. He wasn’t joking. 15 minutes in and there had to be 40 people in line. Burnt ends were sold out before I left the place (they were to die for, if you were wondering).

Ribs, phenomenal and cooked so well you couldn’t differentiate between what was meat and what was cartilage/fat. Like butter and slid right off the bone.

Catfish. One word Id never thought would be appropriate for this bottom feeding delicacy would be “exquisite” but they more than earned it. Simply fried in lightly seasoned cornmeal and served with lemon. Fish was fresh and tender.

Burnt ends. No need for comment here, they speak for themselves but good luck getting ahold of any.

Fried Okra was fresh and not the pre made frozen Sysco type. Still had a nice crunch and served with fabulous ranch.

Mac n Cheese was homemade and not too heavy like most. I’m used to BBQ joints serving Mac and cheese that’s scooped with an ice cream scoop and about as thick as mashed potatoes and this was a refreshing change.

BOILED PEANUTS….. my late father used to make these on the weekends. Haven’t found them anywhere in town. Boy did these take me back.

And lastly the sweet tea was top notch, although at the price of $3 I would have liked a little more than their tiny 12 Oz plastic cups worth.

Can’t...

As a master KCBS BBQ judge, I have had some of the best BBQ on the planet. Judging competition BBQ allows me to experience the very best from some amazing pro teams. So, when I visit a BBQ restaurant, my expectations are lowered as they are cooking for the masses and it wouldn’t be fair to hold them to the same competition standards. With that said, I recently visited Smokin’ Yards in Denver Colorado. Let me tell you, this pit master is on point and provided me with some of the best Q I have ever had… (restaurant or competition). On this particular visit, I tried the St. Louis ribs, Brisket, and Pulled pork. The ribs were smoked to perfection….Not fall of the bone, not tight…. Just right. The bite was satisfying as the meat pulled clean from the bone with little effort. The mark of a well cooked rib is the bite mark should be well defined and the exposed bone should dry after that bite. This was definitely the case. Plus, they had a fantastic smoke flavor and the rub did not overpower the taste of the meat. Next, the brisket was amazing. It pulled apart with little effort and had an excellent mouth feel. With each slice, you could also taste the smoke. It was also juicy and had just the right amount of fat. Finally, the pulled pork was outstanding, it was moist, tender, and a pleasure to eat. I loved the bark as well. Needles to say, this was a very surprising visit for me. I highly recommend Smokin’ Yards as they know what they are doing. BBQ is clearly serious business for them and it shows. Do yourself a favor and get over there if you can. If you want a taste of competition worthy Q, this is the...

I use to drive to Idaho springs for the brisket. Everything is great but, I am a big brisket fan. The meat is absolutely perfect, consistent, and the flavor is on point. Was worth the drive and wait. When this location opened a lot of people I know also got excited. Years I have spent coming here exclusively for brisket and when the rare occasion they run out I am fine with getting anything else on the menu. The sweet smoky crust and that beautiful smoke ring tell the tale as your fork slides through like it’s butter. The sauces are ALL perfect and distinct. Not too viscous or too thin, rich layered flavors that meld and highlight each type of meat. I like using sweet and the swine bite but, I also exclusively like Dr. Pepper so a rare breed of spice lover. Chris has always remembered me and I like seeing her friendly face bc she knows I’m a frequent flyer and I feel like it’s a mutual understanding that the gettin is still good! There are a few places in town that sell good smoked meat but they all either overdue it with the crust for a more carbon taste, it’s not French roast coffee it’s smoked meat, or their sauces are runny, or the sauces lack complexity. The prices are more than fair and I cannot believe it with the way prices have gone in the last decade. Just shows the integrity and commitment to serve and appreciate patrons, doing what they do best. The boiled peanuts remind me of the south, where I’m from, and they do them well. I call it southern edamame for those who ask what they taste like. Please tip like you mean it. They work so hard and you absolutely get what you pay...