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The history of B’z BBQ is legacy of over two decades of tradition. B’z BBQ began in 2001 in Leesburg, VA at the Mighty Midget Kitchen by Brian Devaux. The Mighty Midget Kitchen operated from within a shell of an old B-29 bomber plane and is represented in our logo by the airplane. Brad Hammond joined the B’z team and opened the current Colorado B’z BBQ in 2006, located at the Western Warehouse at Stetson Hills and Powers. B’z moved to the Rocky Mountain Brewery in 2009 and was where we served our BBQ for over 13 years until Brad and his wife Darlene retired to the beautiful Florida Keys (Go Brad!). Brad’s love for Jimmy Buffet and the Keys is represented in our logo by the palm tree. Brad began his love for smoking meat by winning in the competition BBQ circuit, which he competed in for 12 years with the Porkitects when he lived out East. Brad moved to Colorado to open the food truck and the rest is history! Brad was friends with Brian and had helped at the VA location before moving to Colorado to fulfill his dream.
AWARD WINNING TRADITIONS
FROM THE CREATORS OF B'Z BBQ
Searching the internet you will see many variations of burnt ends. The way we prepare our brunt ends for you, and the reason we sell out just about daily, is we smoke a whole brisket which consists of two muscles, the flat and the point. The “flat” is what our brisket sandwiches are made from and the fattier point is what becomes our “burnt ends”. Once the entire brisket is smoked, we separate the point from the flat. We re-rub the point with our special rubs and render out more of that fat which gives rise to the name “Burnt Ends”. The sizes range greatly from brisket to brisket, flat to flat and especially point to point.
WHAT ARE BURNT ENDS?
- OUR COMMITMENT TO QUALITY -
We prepare most items on site, very little is purchased premade. Both the Brats and the Hot Links are sourced locally from Denver while only the cheese curds, fries, and Gardenburgers are acquired locally here in Colorado Springs.
We hand trim all the brisket, pork butts, chicken thighs and pork ribs prior to smoking. We smoke everything on site. You are more than welcome to come see the smokers as we have them going almost daily and have given many tours of the inside of our specially made smoker trailer.
We make our Popper Dip, smoke our own nut combinations, our three homemade sides (BBQ Beans, Cornbread Casserole, and Slaw dressing) are made right inside the trailer, along with our amazing Peach Cobbler!
We have some popular special menu items throughout the year including but not limited to: Smoked bologna logs that we turn into the most amazing bologna sandwich you have ever had, a french dip sandwich that we slow smoke the meat and serve with our home made au jus to dip, a homemade horseradish mayo we put on our roll, pork green chile that we make from our slow smoked pulled pork and even smoked chicken wings! Please follow our Facebook page if you want to know about any specials currently going on.
