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March, 2018

BBQ Advisory–Smokin Yard’s BBQ–Part 2

This is a very belated post, but I hit Smokin Yard’s to check out the menu items that I didn’t get to the first time around. Here’s a quick rundown:

 

Baby back ribs: great smoke, tender and good flavor. Probably the best thing that I had.

Sweet potato fries: not greasy, thin fries.

Baked beans: solid, flavored with pieces of smoked brisket.

Hot links: a finely ground sausage that’s not spicy.

Pulled pork: pretty standard pulled pork.

Burnt ends: very good with a nice outside bark, and just enough fat.

Smokin Yard’s collection of barbecue sauces.BBQ sauces: I tend to eat my barbecue without a sauce. I tried all, and they are fine. At the recommendation of a staffer, I used the Carolina mustard sauce on my hot links, and it paired very well.

 

Bourbon pecan pie: I’m not sure if this will be a regular menu item, but a very solid dessert option that I enjoyed.

Smokin Yard’s BBQ, 900 W 1st Ave, Denver, CO 80223.

Spread the Word about this Edna Lewis Event in NYC on April 17th!

Edna Lewis: At the Table with an American Original

Sara Franklin with Joe Yonan, Mashama Bailey and Nina Mbengue-Williams

Edna Lewis (1916-2006) wrote some of America’s most lyrical and significant cookbooks, including the now classic The Taste of Country Cooking.

She cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery, and to commemorate the seasonal richness of Southern food. Her reputation as a trailblazer in the revival of regional cooking and aprogenitor of the farm-to-table movement continues to grow. Food stars Joe Yonan, Mashama Bailey and Nina Mbengue-Williams will join author and editor Sara B. Franklin in conversation to reveal their encounters with Edna and illuminate her legacy.

More info and RSVP here.