Colorado Smokehouse BBQ

2 Reviews on “Colorado Smokehouse BBQ”

• TCBFlash

  Heavy Handed Heat. In the former Japanese restaurant at the intersection of Flintridge and Academy sits the newest BBQ joint in town, the second version of Colorado Smokehouse. The place was immaculate and appealing, but also empty when I entered for the start of dinner hour at 5:00 pm. I ordered the three meat platter which included a candied burnt ends portion that is a bit over wrought with sweetness and not really how they are supposed to be prepared. They should have more smoke, less sugar. The result is an unpleasant dehydrated piece of overcooked, caramelized jerky. The Providence, RI campus trained Johnson & Wales cook also chooses to leave the silver skin on the ribs, and ironically does not prepare those with an adequately sugary rub. He instead dribbles a potent cayenne mixture that does not build up the traditional bark and protective outer crust to retain moisture as they tenderize in the low and slow smoker. These ribs are cooked faster and subsequently, they are rather tough, very spicy, and not terribly smoky at all. The brisket is mercilessly chopped and dried out, though the smoke ring is quite apparent. I am not sure why I cannot get my brisket sliced, as I prefer. Maybe because it is too dry when pulled from the smoker? The sides are generally good, with the baked beans a standout with added brisket and molasses. The turnip greens were undercooked, and had an odd flavor, like parmesan cheese. The cook asserted it was the smoked shoulder bits, but I detected an Italian dressing taste, which would explain the grated cheese bits. Nope. Further, the potato salad is a commercial brand…come on, make your own. The sauces are prolific and include smoky Chipotle, super spicy Jalapeo, clove infused Kansas City, traditional Sweet BBQ, a biting Georgia Mustard, and the tangy classic Carolina Vinegar. They are all good in their own distinct way. So the place is clean, the service is fine, and the prices are adequate. Nonetheless, they are a bit over zealous with the hot peppers and spice in some dishes, sauces or rubs. Not a bad foundation, but they need more attention to detail in their preparation. Real good BBQ is an art form. These folks are still working with water colors.

  September 4, 2015, 11:59 pm

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• Facebook User

  Good stuff man. Let’s see where to start . 800 p.m. on a saturday ,the wife and I are starvin like Marvin ,find this place and decide to give it a shot. We’re somewhat Bbq connoisseurs and bottom line is this place is good stuff and I’m confident in saying that it’ll only get better .Here’s why , after seating ourselfs we were instantly in the good hands of our waitress . who throughout our meal refilled drinks the second we finished the one in hand. ZERO complaints on price and portions. Speedy order to table time. The owner Sean , not only introduced himself and asked for feedback being as they only been open 2 weeks , but also suprised our table and others with new fried pickles and fried mac and cheese . sounds terrible but I couldn’t refuse the man and it was actually tasty. All kinds of house sauce’s. Everything is smoked in a well maintained clean environment .before leaving Sean happily showed me around their entire operation after I asked how he prepared his brisket. He had a great attitude towards his buisness and tonight was truelly a well worth it experiance. Would recommend for family’s and anyone seeking Bbq done right. I’m talking slap yo mama in the face good

  August 31, 2015, 6:32 am

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