"Dropping Knowledge Like Hot Biscuits"®

Soul Food Beauty Products sticker1 sticker2contact

BBQ Advisory–Hank’s Texas Barbecue, Denver, Colorado.

I had some free time before a meeting, and hadn’t eaten lunch. I was pretty close to Hank’s Texas Barbecue. I had a lot from friends about this new spot (open for about a month-and-a-half), so I decided to give it a try.

It was real promising to see a big smoker doing its thing.

It’s a nice-looking space.

Here’s the menu:

I decided to get a sample of several things. Roll the video:


Here’s my rundown:

Beef brisket–a nice, smoky taste with great texture.

Hot link–this is one of the better hot links that I’ve had in Denver. It’s made by River Bear Meats.

Jackfruit–this was just OK. I’ve had some that really tasted like pulled pork, but this one didn’t pull it off. Still, people seeking a nice vegetarian option should be pleased.

Pork spareribs–a full sparerib (tip attached) is something I always love to see instead of the ubiquitous St. Louis cut. It had a great taste, but was slightly dry.

Pulled pork–really good. Meaty chunks of smoked pork with a nice bark and slightly moist texture.

Collard greens–velvety, spiked with smoke pork shoulder, and a subtle vinegar finish.

Coleslaw–pretty standard, creamy slaw.

Sauces–a vinegary mop, a thicker ketchup-based sauce, a mustard-based sauce, hot sauce, and apple cider vinegar.

Condiments–quick pickles, pickled and raw onions, and the big surprise: pickled collard green stems! What a great way to cut down on waste. Plus, it lets me know that the restaurant uses fresh greens.

BBQ Bottom Line: Hank’s is definitely worth a visit and a welcome addition to Denver’s barbecue scene.

BBQ Advisory–BigMista’s Barbecue & Sammich Shop, Long Beach, CA

I was going to post this in a few days, but I just saw this in Jenn Harris’s June 19th “Daily Dish” column for the Los Angeles Times:

“Long Beach is about to lose some serious BBQ. Neil Strawder and his wife Phyllis announced they would close Bigmista’s Barbecue & Sammich Shop in a cryptic post on the Bigmista’s website. The restaurant’s last day of service is July 1. Strawder, who started barbecuing as a hobby, then joined the competition circuit and sold his barbecue at farmers markets, opened his first bricks-and-mortar restaurant in Long Beach in 2014. He opened a second restaurant, Big Mista’s Morning Wood, in 2015, but closed that location earlier this year. In the post, Phyllis writes that she and Neil are moving out of state. You can still get your BBQ fix from 11 a.m. to 8 p.m. Thursday through Saturday and from 11 a.m. to 4 p.m. on Sundays, until the end of the month. Here’s to hoping wherever the Strawders land, there will be BBQ. 3444 N. Los Coyotes Diagonal, Long Beach, (562) 452-6565, www.bigmista.com.” 

Of all the things that I tried here, I thought the ribs, hot links and mac ‘n’ cheese were the best. Please note that there is very limited seating at this restaurant. Probably best to do takeout. Also, it’s only open from Thursday to Sunday.  

BigMista’s Barbecue and Sammich Shop
3444 N. Los Coyotes Diagonal
Long Beach, CA
(562) 452-6565

BBQ Advisory: Hungry Wolf BBQ & Catfish, Denver, CO

My friend Mark Antonation, a food writer for Westword, tipped me off to Hungry Wolf BBQ and Catfish–a new barbecue joint in my part of town. Although he did so under whack circumstances. It turned out that right after Hungry Wolf opened, someone STOLE THE SMOKER SET UP IN THE FRONT OF THE RESTAURANT!!  I mean, seriously, who does that? Unfortunately, this isn’t an isolated incident. Several barbecue joints in Colorado have either had their smokers stolen or vandalized.

Hearing about what happened, and that it is an African American-owned barbeue business, I rushed to support them. I went there yesterday, and this was a very welcome sight:

The smoker is fully-operational! I was there for lunch, and I got a nice sample of most things on the menu. I ordered the “Hungry Wolf Platter”: a pork sparerib, a beef short rib, a quarter of smoked chicken, a split hot link, a fried catfish filet, two fried shrimp, and a choice of two sides (I got red beans and rice and coleslaw).

Here’s my assessment:

Pork spareribs–a nice smoke flavor, and my piece was on the lean side.

Beef rib–I was expecting a big rib, but this was more like a short rib. It was tender, and had great flavor. Not too chewy and stringy like so many other beef ribs that I’ve had.

Catfish–fried hard so that it had crunch, but the coating didn’t have a lot of seasoning. Fortunately, there was hot sauce nearby to do the trick.

Chicken–the quarter had good flavor, but the breast was a little dry.

Hot links–had some nice kick, but it wasn’t the really spicy, coarsely-ground hot links that I’m used to getting in an African American-run barbecue shop.

Fried shrimp–they were lukewarm by the time that I got them. Just OK.

Red beans and rice–this was a very good side dish. Please note that all of the sides here are pork-free. As good as this was, I really missed having some Louisiana-style sausage in the mix.

Coleslaw–much too creamy. So much so that the cabbage gets lost.

I was too full for dessert, but I’ll be back. I hope that you’ll give Hungry Wolf a try as well.

I got a chance to speak with the owner who said that he offers “Oklahoma-style barbecue.” I tried to get a fuller description, but his answer was cryptic. I’ll keep investigating!

Hungry Wolf BBQ & Catfish
9865 Hampden Avenue
Denver, CO 80231

  • June 16th, 2018
  • Posted in Barbecue
  • 1 Comment

My Colorado Barbecue Guide!

Looking for great barbecue in Denver?  Thanks to Kevin Kelly of Kevin’s BBQ Joints, here’s a video giving you my recommendations for Denver and beyond!

Restaurants mentioned:

Top Choices in the Denver area

Places around the state:



What places would you add to this list?