The Origins of Barbecue, Part II
During the last few centuries, as colonization and globalization have increasingly blurred the lines between the regional culinary...
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Michael Graunke
- Nov 22, 2022
- 6 min
The Origins of Barbecue, Part I
Hominids first discovered live fire cooking about 1.5 million years ago, predating the modern human genome. The first organisms on this...
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estebangallardo86
- Sep 27, 2022
- 3 min
Barbecue Worldwide
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....
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Paul Llano
- Sep 6, 2022
- 4 min
Regional US Barbecue
The United States is the third largest country in the world, more than twice the size of the European Union, giving rise to regional...
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estebangallardo86
- Aug 16, 2022
- 3 min
Pork Tenderloin: The underrated cut
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...
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Michael Graunke
- Aug 2, 2022
- 7 min
Fire Maintenance
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...
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Michael Graunke
- Jul 25, 2022
- 3 min
Choosing Wood
Cooking with wood is different from cooking with other heat sources in that it imparts flavor in addition to providing heat. There’s a...
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Michael Graunke
- Jul 18, 2022
- 3 min
Heritage Pork
Commodity pork producers implement an ingenious marketing strategy to make their pork more appealing to the consumer by branding it as...
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Michael Graunke
- Jul 6, 2022
- 2 min
Grades of Beef
The USDA began grading meat in 1926, in response to a growing demand for more accurate and standardized reports on beef products. The...
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Michael Graunke
- Jun 21, 2022
- 3 min
All-Wood Cooking
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...
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Michael Graunke
- Jun 12, 2022
- 3 min
Barbecue: Not Just for Carnivores
Humans have been cooking longer than we've had a written history. How many countless live fire recipes and techniques have been lost to...
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Michael Graunke
- Jun 6, 2022
- 2 min
High Altitude Barbecue
Why doesn't Colorado have an established barbecue scene? Primarily becauce cooking is simply different at altitude. The boiling point of...
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Michael Graunke
- May 30, 2022
- 2 min
The Story So Far...
Before there was Pit Fiend Barbecue, there was Owlbear: Denver's finest establishment for smoked meats in the Central Texas tradition,...
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Michael Graunke
- May 22, 2022
- 1 min
Welcome to the Pit Fiend family!
At Pit Fiend Barbecue, our team is committed to uplifting the Denver RiNo community we call home. Since our inception, we have relied...
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