Jamie "tagged" me, so I figured I'd play along...
3 things I look forward to:
1. Owning my own home
2. Finding a meaningful job
3. Traveling the world
3 things I did yesterday:
1. Ran a few miles with Max
2. Baked blueberry muffins from scratch
3. "Pretend" snowboarded on the Wii Fit
3 things I wish I could do:
1. Get rid of all the idols in my life
2. See family more often
3. Learn new sports/activities (like snowskiing) more easily
3 People I "tag":
1. Candice Barnard
2. Sandra Bauman
3. Dave Walsh
Wednesday, July 29, 2009
Reviewing Colorado Springs' Most Popular Barbecue Joints: Front Range Barbeque, Bird Dog BBQ, and Firehouse Southern Style BBQ
Since my husband Aaron and I moved from Albuquerque, New Mexico, to Colorado Springs, one of the restaurants we have missed most is Rudy’s Bar-B-Q, which offers tasty Texas-style barbecue at extremely reasonable prices. We have a bottle of Rudy’s “Sause,” a spicy and pepper-filled concoction, in our refrigerator as well as a canister of Rudy’s Rub in our cabinet. Texas-style barbecue involves slowly smoking beef or pork, usually over a specific type of wood like mesquite or hickory. The meat is generally served without barbecue sauce or with sauce on the side. We love this style of barbecue so much that we intend to buy our own high-quality, heavy-duty smoker within the next year. In the meantime, however, we have been on a mission to find the best barbecue in Colorado Springs.
When talking barbecue in Colorado Springs, three local restaurants always seem to become part of the conversation: Front Range Barbeque, Bird Dog BBQ, and Firehouse Southern Style BBQ. So, naturally, we set out to try all three. For comparison’s sake, we made sure to try the beef brisket, pulled pork, and ribs at each barbecue joint.
The first barbecue restaurant that we tried was Front Range Barbeque, which received the Colorado Springs Independent’s Best of Barbecue 2008 distinction. Though we have heard that the original Front Range Barbeque in Old Colorado City is the best, we found ourselves near the northeast location at 4935 Templeton Gap Rd. and decided to give it a whirl. Meal prices ranged from about $7 to $21, with a pound of brisket running about $12 and a full rack of ribs priced around $18. Front Range also offers several creative barbecue sauces to pair with its meat. The brisket was dry and did not have a hint of smoky flavor. Rather than tasting like barbecue, the brisket seemed as though it had been cooked in an oven or slow cooker – with inadequate seasoning, to boot. The pulled pork had a bit more flavor but was still largely unimpressive. We also tried the pulled chicken, sausage, and ribs. The ribs were probably our favorite, but none of the barbecue meat items really compared with Rudy’s. The only item that would attract me back to Front Range Barbeque is its award-worthy fresh cut fries, which were absolutely delicious.
Next, we drove all the way out to Powers and Stetson Hills to eat at the much-heralded Bird Dog BBQ. Bird Dog BBQ reportedly earned the honor of top barbecue restaurant in The Gazette’s Best of the Springs rankings for 2007 and 2008. Bird Dog BBQ calls its barbecue “Oklahoma-style,” which means oak-smoked meats, sauce made fresh daily and served on the side, counter-side service, and value. We found Bird Dog BBQ’s prices to be reasonable, with meals ranging from about $5 to $14, a pound of barbecue meat running $11, and a whole rack of ribs priced at $19. We sampled the sliced brisket, pulled pork, chicken, hot links, polish sausage, and ribs. We did not order any sides, as none appealed to us. While the meats were more flavorful than Front Range’s, they still didn’t compare to Rudy’s – except for the ribs, that is! The ribs may have been the best I have ever had, and I would drive all the way back to Bird Dog BBQ again just to eat them.
Our final barbecue destination was Firehouse Southern Style BBQ in Old Colorado City. We arrived at about 8 pm on a Saturday night. The smoky smell in the air was intoxicating, guests sat at tables positioned around a fire pit out front, and live music blared from inside the building. Unlike the other two barbecue joints, where guests order their food at the counter, Firehouse is a bit less casual in that it uses servers. It also seemed to be priced a bit higher.
We chose to sit outside. Our server brought us a menu and took our drink order. Not a minute later, she dropped off our drinks and asked if we were ready to order. We shared with our server that it was our first time at the restaurant, let her know we would need a few minutes to review the large menu, and asked what she would recommend ordering. “I actually haven’t eaten any of the food here,” she said. “It’s only my second day.” Hmmm. Moments later, we waited (and waited, and waited…) for our waitress to return to take our order. We watched the table beside us, who had arrived when we did, receive their food, and we were still waiting. Our waitress seemed to have vanished out of thin air. Finally, another man who worked at Firehouse Southern Style BBQ came over, asked if anyone had taken our order yet, and seemed a bit embarrassed when we shared that no one had.
We ordered a two-meat platter with brisket and pulled pork in addition to a half rack of ribs. For sides, we chose fried green beans, fried okra, fried cob corn, and Western beans. Maybe the poor service affected our perspective, but the brisket and pulled pork tasted pretty bland. The ribs, which were served “wet,” tasted ok but were not nearly as flavorful as those we had eaten at Bird Dog BBQ. Firehouse Southern Style BBQ also offered a few different sauces. Our favorite items at Firehouse were the sides. The fried corn on the cob was inventive and tasty, and the fried green beans were also a treat.
Firehouse Southern Style BBQ definitely offers the most comprehensive menu out of the three barbecue joints we tried, and its variety of appetizers and sides is a definite strong point. It must be noted, though, that the service is very lacking. Our drinks were only refilled once, we had to wait a long time to receive our check, and at the end of our experience we listened to those at a table beside us wondering aloud when their presence would ever be acknowledged. I was tempted to tell them to cut their losses and leave, but I figured I should give them the opportunity to make their own judgments about the restaurant.
BOTTOM LINE: If we could combine Front Range Barbeque’s fries with Bird Dog BBQ’s ribs and Firehouse Southern Style BBQ’s side dish, appetizer, and sauce selection, we would be in be in barbecue heaven, but none of these establishments stand on their own as a truly excellent barbecue joint. Maybe I should open a Rudy’s franchise after all!
When talking barbecue in Colorado Springs, three local restaurants always seem to become part of the conversation: Front Range Barbeque, Bird Dog BBQ, and Firehouse Southern Style BBQ. So, naturally, we set out to try all three. For comparison’s sake, we made sure to try the beef brisket, pulled pork, and ribs at each barbecue joint.
The first barbecue restaurant that we tried was Front Range Barbeque, which received the Colorado Springs Independent’s Best of Barbecue 2008 distinction. Though we have heard that the original Front Range Barbeque in Old Colorado City is the best, we found ourselves near the northeast location at 4935 Templeton Gap Rd. and decided to give it a whirl. Meal prices ranged from about $7 to $21, with a pound of brisket running about $12 and a full rack of ribs priced around $18. Front Range also offers several creative barbecue sauces to pair with its meat. The brisket was dry and did not have a hint of smoky flavor. Rather than tasting like barbecue, the brisket seemed as though it had been cooked in an oven or slow cooker – with inadequate seasoning, to boot. The pulled pork had a bit more flavor but was still largely unimpressive. We also tried the pulled chicken, sausage, and ribs. The ribs were probably our favorite, but none of the barbecue meat items really compared with Rudy’s. The only item that would attract me back to Front Range Barbeque is its award-worthy fresh cut fries, which were absolutely delicious.
Next, we drove all the way out to Powers and Stetson Hills to eat at the much-heralded Bird Dog BBQ. Bird Dog BBQ reportedly earned the honor of top barbecue restaurant in The Gazette’s Best of the Springs rankings for 2007 and 2008. Bird Dog BBQ calls its barbecue “Oklahoma-style,” which means oak-smoked meats, sauce made fresh daily and served on the side, counter-side service, and value. We found Bird Dog BBQ’s prices to be reasonable, with meals ranging from about $5 to $14, a pound of barbecue meat running $11, and a whole rack of ribs priced at $19. We sampled the sliced brisket, pulled pork, chicken, hot links, polish sausage, and ribs. We did not order any sides, as none appealed to us. While the meats were more flavorful than Front Range’s, they still didn’t compare to Rudy’s – except for the ribs, that is! The ribs may have been the best I have ever had, and I would drive all the way back to Bird Dog BBQ again just to eat them.
Our final barbecue destination was Firehouse Southern Style BBQ in Old Colorado City. We arrived at about 8 pm on a Saturday night. The smoky smell in the air was intoxicating, guests sat at tables positioned around a fire pit out front, and live music blared from inside the building. Unlike the other two barbecue joints, where guests order their food at the counter, Firehouse is a bit less casual in that it uses servers. It also seemed to be priced a bit higher.
We chose to sit outside. Our server brought us a menu and took our drink order. Not a minute later, she dropped off our drinks and asked if we were ready to order. We shared with our server that it was our first time at the restaurant, let her know we would need a few minutes to review the large menu, and asked what she would recommend ordering. “I actually haven’t eaten any of the food here,” she said. “It’s only my second day.” Hmmm. Moments later, we waited (and waited, and waited…) for our waitress to return to take our order. We watched the table beside us, who had arrived when we did, receive their food, and we were still waiting. Our waitress seemed to have vanished out of thin air. Finally, another man who worked at Firehouse Southern Style BBQ came over, asked if anyone had taken our order yet, and seemed a bit embarrassed when we shared that no one had.
We ordered a two-meat platter with brisket and pulled pork in addition to a half rack of ribs. For sides, we chose fried green beans, fried okra, fried cob corn, and Western beans. Maybe the poor service affected our perspective, but the brisket and pulled pork tasted pretty bland. The ribs, which were served “wet,” tasted ok but were not nearly as flavorful as those we had eaten at Bird Dog BBQ. Firehouse Southern Style BBQ also offered a few different sauces. Our favorite items at Firehouse were the sides. The fried corn on the cob was inventive and tasty, and the fried green beans were also a treat.
Firehouse Southern Style BBQ definitely offers the most comprehensive menu out of the three barbecue joints we tried, and its variety of appetizers and sides is a definite strong point. It must be noted, though, that the service is very lacking. Our drinks were only refilled once, we had to wait a long time to receive our check, and at the end of our experience we listened to those at a table beside us wondering aloud when their presence would ever be acknowledged. I was tempted to tell them to cut their losses and leave, but I figured I should give them the opportunity to make their own judgments about the restaurant.
BOTTOM LINE: If we could combine Front Range Barbeque’s fries with Bird Dog BBQ’s ribs and Firehouse Southern Style BBQ’s side dish, appetizer, and sauce selection, we would be in be in barbecue heaven, but none of these establishments stand on their own as a truly excellent barbecue joint. Maybe I should open a Rudy’s franchise after all!
Please note: This is a reprint; my review was originally published on Associated Content.
Tuesday, July 21, 2009
Adventures in Colorado Springs
Below are some photo tidbits of how we have been staying busy in Colorado Springs during our first few weeks up here. Nick joined us for a few days around the 4th, and we have enjoyed a number of runs and hikes already. Nick was impressed with how friendly people around here seem to be, and with the fact that they take the initative to train their dogs well enough to be off-leash on trails. Besides enjoying nature, we have also visited about half a dozen churches in our quest to find a new church home. Based on the last few services we attended, we think we're getting "warm"!
And, of course, we had to try the local barbecue! So far, we've tried three of the most popular BBQ joints up here -- Front Range BBQ, Bird Dog BBQ, and Firehouse Southern Style BBQ. None can take the place of Rudy's, which we miss terribly. We are surely going to purchase a heavy-duty meat smoker once we've bought a house. Anyway, each local place had its own definite strengths and weaknesses, and I hope to post some restaurant reviews soon. Talking to locals, we are not hopeful about the Mexican restaurant prospects up here, but fortunately not working full-time has enabled me to sharpen my cooking skills. Steak fajitas were on the menu last night. After making muffled noises of pleasure during each mouthful, Aaron told me that it was one of the best meals I have ever cooked. That alone felt great, but then he followed up the comment by saying that he thought my fajitas were the best he's ever had. What a compliment! Unfortunately, I can't take all the credit; I used a great Food Network recipe that you can grab here. We didn't have any lager in the house (besides a blueberry one that I didn't think would taste great with peppers), so I used some New Belgium Brewing Co. ale that we had on hand, and it worked just fine. I also used NY-style sirloin steak (on sale at Sunflower Markets) rather than london broil.
We're excited to be entertaining some more visitors this weekend, too! Paul, Paula, Denise, and Andrew -- we can't wait to show you around our new home.
On the job front, I have been waiting on the Lord to show me how He wants to use my talents for His glory. He has been working on my patience and full dependence on Him. I am always amazed at how He speaks to me during my quiet times by directing me to just the passages I need to read. Last week, I again read the story about how Peter had been out fishing all night and caught nothing (Luke 5:1-11). (I think Peter is my favorite disciple because I relate to him so much.) Then Jesus came along and told him to put out his nets again for a catch. Obviously confused, Peter responded, "Master, we worked hard all night and caught nothing." However, he was obedient. And guess what?! He and his companions caught so many fish that their nets began to break. There are a lot of lessons to be gleaned from this story, but what stood out to me when I read it this time is that there is nothing I can do for myself apart from God. So often, I fall back into thinking that I'm in control (making an idol of myself, really!), when the reality is that God is! I can submit hundreds of job applications, with perfect cover letters and resumes, but unless I submit to God's will for my life, I won't get anywhere. So, please be praying for me in this area. I want to be willing leave behind all of my expectations about what my next career should be and just follow Him. I want to grow in patience as I wait upon the Lord. Please let me know how I can be praying for you, too. And come visit us soon!
And, of course, we had to try the local barbecue! So far, we've tried three of the most popular BBQ joints up here -- Front Range BBQ, Bird Dog BBQ, and Firehouse Southern Style BBQ. None can take the place of Rudy's, which we miss terribly. We are surely going to purchase a heavy-duty meat smoker once we've bought a house. Anyway, each local place had its own definite strengths and weaknesses, and I hope to post some restaurant reviews soon. Talking to locals, we are not hopeful about the Mexican restaurant prospects up here, but fortunately not working full-time has enabled me to sharpen my cooking skills. Steak fajitas were on the menu last night. After making muffled noises of pleasure during each mouthful, Aaron told me that it was one of the best meals I have ever cooked. That alone felt great, but then he followed up the comment by saying that he thought my fajitas were the best he's ever had. What a compliment! Unfortunately, I can't take all the credit; I used a great Food Network recipe that you can grab here. We didn't have any lager in the house (besides a blueberry one that I didn't think would taste great with peppers), so I used some New Belgium Brewing Co. ale that we had on hand, and it worked just fine. I also used NY-style sirloin steak (on sale at Sunflower Markets) rather than london broil.
We're excited to be entertaining some more visitors this weekend, too! Paul, Paula, Denise, and Andrew -- we can't wait to show you around our new home.
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On the job front, I have been waiting on the Lord to show me how He wants to use my talents for His glory. He has been working on my patience and full dependence on Him. I am always amazed at how He speaks to me during my quiet times by directing me to just the passages I need to read. Last week, I again read the story about how Peter had been out fishing all night and caught nothing (Luke 5:1-11). (I think Peter is my favorite disciple because I relate to him so much.) Then Jesus came along and told him to put out his nets again for a catch. Obviously confused, Peter responded, "Master, we worked hard all night and caught nothing." However, he was obedient. And guess what?! He and his companions caught so many fish that their nets began to break. There are a lot of lessons to be gleaned from this story, but what stood out to me when I read it this time is that there is nothing I can do for myself apart from God. So often, I fall back into thinking that I'm in control (making an idol of myself, really!), when the reality is that God is! I can submit hundreds of job applications, with perfect cover letters and resumes, but unless I submit to God's will for my life, I won't get anywhere. So, please be praying for me in this area. I want to be willing leave behind all of my expectations about what my next career should be and just follow Him. I want to grow in patience as I wait upon the Lord. Please let me know how I can be praying for you, too. And come visit us soon!
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