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There's no grizzled old papa at Big Papa's standing watch over a hickory fire in the parking lot, but rather one giant Southern Pride smoker in the back. This little storefront outfit works fast -- and with barbecue, speed is made possible only by the intelligent application of technology and mass-production methods. The ribs, the brisket, the chicken and the link sausage all get hours of straight hickory smoke -- which infuses the meat with as much magic as any real pit smoker could -- before they're considered done, wrapped, packed away in the coolers, and then served with Papa's great sauces.
$13 for a pulled pork sandwich that tasted like it was boiled instead of smoked, a drink, and halfway passable macaroni. Great BBQ I wouldn't be too upset about, but this is like someone went to Sams Club one weekend and thought what would I need to set up a BBQ place? I think they steam te meat instead of smoking it. Don't waste your time. Also if anyone knows of a decent BBQ place in Denver let me know, I go to these high rates places and nothing has been decent.
The Big Papa's BBQ outpost at 5151 South Federal Boulevard in Littleton has closed, which means the onetime chain (and 2009 Best of Denver winner) now has only one location left, at 6265 East Evans Av... More »
I didn't order the ribs at the Berkshire for one simple reason: Ribs should be saved for a place that specializes in them. Baby back pork ribs, in particular -- which is where Big Papa's BBQ comes in. When you get your baby backs here, you pull... More »
I sometimes regret that I was born a Yankee. Truly, I think a part of me (some piece of my insides mysteriously wedged between gut and gullet) was misplaced at conception -- put into a Rust Belt boy, but meant for a creature acclimated to gentler... More »
On the best days, you can smell Big Papa's from across the parking lot. On the best days, you somehow manage to sneak in between the rushes and be out of the place in ten minutes, tops, with an order of Denver's best ribs. But even on bad days, those ribs are good enough to turn everything else around. More »
Come to Papa. This may look like just another strip-mall barbecue joint, but Big Papa's makes a sublime rack of baby-back ribs, all charred and crusty 'round the edges, smooth and fatty and tender inside. Making them even better are Papa's homemade sauces, four varieties from different regional traditions: Memphis, Kansas City, a mustard-spiked Carolina and a Deep South. Papa's also does good link sausage and chicken, brisket sandwiches on po'boy rolls rather than plain white Wonder Bread,... More »
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