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Denver-Area Barbecue by the Numbers

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Hundreds of pounds of meat and many chords of wood

Globe Hall
Globe Hall
Rachel Greiman

In honor of Barbecue Week, Eater asked some of the most popular new-school spots about their meat (and more) statistics. From 2,500 pounds of meat per week at Roaming Buffalo to non-stop smoking at GQUE, here's a snapshot of a week in the barbecue life.

How many hours is the smoker running per week?

Roaming Buffalo: The shop is closed on Mondays, but one of the smokers is running at least 20 plus hours a day.

Ragin' Hog BBQ: Some 20 hours a day, five days a week.

Georgia Boys: Almost 24/7 with the exception of Sunday afternoon at the shack and Sunday night and Monday morning at the Smokehouse. The shop closes early on Sunday at the Shack and is closed Mondays at the Smokehouse.

Globe Hall: About 40 hours a week.

GQUE Championship BBQ: The smoker runs 24 hours a day.

How many pounds of meat get smoked a week?

Roaming Buffalo: All total between 1800 pounds on a slow week to 2500 pounds on a busy week.

Ragin' Hog BBQ: About 1200 pounds of meat a week.

Georgia Boys: About 5000 pounds of meat each week at each location.

Globe Hall: Between 800 and 1500 and more for special events and big catering orders.

GQUE Championship BBQ: On average about 1500 pounds of brisket, 200 racks of ribs, 1000 pounds of pork, plus several cases of sausage and wings. Each month, the volume has increased over the previous month.

Where does the meat get sourced from?

Roaming Buffalo: Lamb and bison products are both sourced from Colorado, natural beef and pork come from Nebraska.

Ragin' Hog BBQ: A variety of locations that meet the shop's specifications.

Georgia Boys: All meat is sourced through US Foods and all beef brisket is Certified Black Angus Choice Beef that sourced from Colorado.

Globe Hall: Local Colorado farms that responsibly raise and care for their animals.  All of beef and pork products are hormone and antibiotic-free. Meat for brisket comes from Aspen Ridge in Greeley, for pulled pork and ribs from McDonald Family Farm in Brush, and sausage comes from Continental Sausage in Denver.

GQUE Championship BBQIt comes from a few different places. There is only USDA Prime beef for brisket. Here's what that means: The top 3% of cattle in America earn a prime rating, the rating is based on the marbling of the cow.

What kind of wood is used?

Roaming Buffalo: We use a blend of White Oak and Pecan.  What makes it unique is that we use wood pellets in our smokers.

Ragin' Hog BBQ: A base of hickory to smoke and add oak for beef and a fruit wood - apple or cherry - for pork, and chicken.

Georgia Boys: Hickory and apple wood. Here's why: Hickory wood typically only grows east of the Mississippi River which is why most southern barbecue joints use hickory which has its own flavor profile. The one at Georgia Boys is sourced from Missouri.

Globe Hall: Oak - a mix of red and white. Here's why: Oak is most commonly used in Texas and this is a Texas-style spot. Fruit woods are great for poultry and pork, but they burn up fast and don’t give the beef the flavor owner Jeff Cornelius is going for.

GQUE Championship BBQ: Pesticide-free wood from eastern Kansas.

How much wood gets used every week?

Roaming Buffalo: About 250 pounds of pellets a week.

Ragin' Hog BBQ: About 100-125 pounds of wood every week.

Globe Hall: The smoker is pretty efficient by commercial smoker standards. In the winter, a cord a month. In the summer, when its warmer, a cord every six weeks. A cord is about 128 cubic feet, or a 4x4x8 foot stack.

GQUE Championship BBQ: About a cord a month.