"Your BBQ sucks!" Sincerely, Texas

For a few weeks I have lived a forlorn existence. Since returning from a trip to Central Texas and visiting a few BBQ establishments there I have a renewed sense of the sharply reduced quality of BBQ that we have here in Colorado. It may go without saying, but it is worth reminding ourselves that when it comes to BBQ, Colorado is an afterthought. And it shouldn't be that way. There is an outdoor, pioneer spirit in Colorado that aligns well with a BBQ culture. We have wonderful weather that lends itself quite well to outdoor cooking. We have an agricultural atmosphere that encourages eating beef. It just doesn't stand to reason that Colorado BBQ is so far behind where it should be. Far too often I eat ribs that are overcooked, or steamed, or boiled, or all of the above. Far too often I eat brisket that is chopped -- the cowards way out of learning how to smoke a brisket. Far too often I eat BBQ here with a meek, mild flavor. And far, far too often I eat poorly smoked Colorado BBQ that is disguised with thick, sweet sauce, or as I call it, "meat syrup." There is nothing wrong with bold BBQ flavor. There is nothing wrong with a strong smoke influence that may scare off women and children, but will win lifelong loyalty and adoration. If you want BBQ that will be recognized and remembered then be courageous! There is a market in Colorado that is DYING for BBQ that impresses. So far I have found nothing that even resembles a long-lasting, successful approach. Sure there are offerings that are good, some even really good, but nothing that will draw a crowd. People from Nebraska or Wyoming aren't driving to Colorado for "that" BBQ restaurant. And don't tell me it isn't possible, because it is. I went to just such a place in Taylor, Texas. The first person who can start this legacy will build themselves a BBQ empire in Northern Colorado that is begging to be built. Let's put Colorado BBQ on the map. Let's be bold!