During the last few centuries, as colonization and globalization have increasingly blurred the lines between the regional culinary...

Hominids first discovered live fire cooking about 1.5 million years ago, predating the modern human genome. The first organisms on this...

Barbecue Worldwide To many of us in the United States barbecue as a cuisine has always been tied to ribs, pork butts, and beef brisket....

The United States is the third largest country in the world, more than twice the size of the European Union, giving rise to regional...

When someone walks into Pit Fiend BBQ for the first time and they reach the meat cutter, the most common question we hear is, “What is...

From the first cook of the week to the end of Sunday service, the smokers at Pit Fiend Barbecue are always active. We start our fires...

Cooking with wood is different from cooking with other heat sources in that it imparts flavor in addition to providing heat. There’s a...

Commodity pork producers implement an ingenious marketing strategy to make their pork more appealing to the consumer by branding it as...

The USDA began grading meat in 1926, in response to a growing demand for more accurate and standardized reports on beef products. The...

Cooking with wood on an open flame connects us to a past beyond memory and experience to a tradition that predates recorded history. As a...

Humans have been cooking longer than we've had a written history. How many countless live fire recipes and techniques have been lost to...

Why doesn't Colorado have an established barbecue scene? Primarily becauce cooking is simply different at altitude. The boiling point of...

Before there was Pit Fiend Barbecue, there was Owlbear: Denver's finest establishment for smoked meats in the Central Texas tradition,...

At Pit Fiend Barbecue, our team is committed to uplifting the Denver RiNo community we call home. Since our inception, we have relied...