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, 20226 min read
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, 20223 min read
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, 20224 min read
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, 20223 min read
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, 20227 min read
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, 20223 min read
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, 20223 min read
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, 20222 min read
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, 20223 min read
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, 20223 min read
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, 20222 min read
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, 20222 min read
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, 20221 min read
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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