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Yazoo owner Don Hines brings a little of the Deep South to the heart of downtown Denver. All of his barbecue meats are done dry, with sauce offered on the side. The pulled pork is amazingly redolent of powerful pecan and hickory smoke, and Hines uses only a dry rub to add flavor during the long, low and slow cooking process. There's a trick to getting good grub at Yazoo, though, and that's to come early: When the kitchen is empty, Yazoo closes for the night.
Small place, big flavor. Sometimes we crave Yazoo's amazing pulled pork, at other times its ribs. But once when we stopped in for ribs, the tiny kitchen was out, so indeed we got a BOB — chicken breast wrapped in bacon and jalapeños. then smoked — and almost died from pleasure right on the spot. In fact, the only problem with Yazoo is that it sells out of certain things so quickly that we can't always get what we happen to be craving at that moment. But that's not a very big problem, because there's always another great option. Adding a second outlet down south has helped expand supply, but we remain faithful to the small downtown spot, which just keeps pouring out that big, big flavor.
Yazoo Barbecue Company has won several Best of Denver awards since Don Hines opened his barbecue joint in a 700 square foot bunker at 2150 Broadway a decade ago. Since then, Hines has opened a second ... More »
I'm fairly sure that if you were to make a list of all the songs least likely to be heard in a Deep South barbecue shack, "Dead Man's Party," by Oingo Boingo, would be damn close to the top of the list. And yet that's just what was playing over... More »
Unlike Cabin Creek Smokehouse BBQ (see review, page 53), Yazoo Barbecue Company is not the kind of place you have to scout out. This white-cement bunker -- occasionally wreathed in smoke, partially walled in by a chain-link fence -- is right in... More »
We're huge fans of Yazoo's signature dry-rubbed, Memphis-style 'cue -- and especially fond of the Bob, a generous chunk of chicken breast that's smoked and swathed in jalapeños and bacon, giving the meat just the right touch of heat and savor. Lunchtime regulars at the bare-bones downtown location know it's best to arrive before noon or the Bobs might all be gone; thank goodness for the newer Greenwood Village locale, which also offers the substantial treat amid a more extensive... More »
Small place, big flavor. Sometimes we crave Yazoo's amazing pulled pork, at other times its ribs. But once when we stopped in for ribs, the tiny kitchen was out, so indeed we got a BOB -- chicken breast wrapped in bacon and jalapeños. then smoked -- and almost died from pleasure right on the spot. In fact, the only problem with Yazoo is that it sells out of certain things so quickly that we can't always get what we happen to be craving at that moment. But that's not a very... More »
Here's how to tell if a barbecue joint is good: Count how many times you've been disappointed because it's sold out of nearly every damn thing. This is a regular problem at the original Yazoo BBQ location (there's a newer outpost in Greenwood Village), where dinner is often catch-as-catch-can, depending on how many other Deep South barbecue freaks have gotten there before you. But at least the kitchen makes mountains of pork shoulders every day, so it's unlikely to run out of pulled pork... More »
When Yazoo owner Don Hines says he's doing Deep South barbecue, he's not kidding. He's from Mississippi, and it shows when he smokes. His meat cooks low and slow -- twelve hours -- over a combination of hickory and pecan wood, with only a strong dry rub to keep it company. As his website advises, "All Yazoo meat items can fend for themselves in taste, but we will let you add different barbecue sauces." That always kills us -- "let you," as if the pit man needs to grant permission before... More »
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