Barbeque Sauce on the Side–Always

Albert Pit Barbecue is proud to cater “Honest to Goodness Real Barbecue” to northern Colorado–with the sauce on the side.  One of the ways to identify real wood smoked barbecue is that it isn’t covered in sauce.  No matter how good the sauce, the sign of barbecue made with shortcuts is a sauce dousing.   Our pit master doesn’t drown his creation.  After all, he just spent 6 to 12 hours smoking the meat over hickory, constantly monitoring the pit  temperature to keep it “slow and low,” shifting meats from hot to cool spots and then back again, and pulling and slicing the meat by hand.

Now, the thing to do with a barbecue sauce (especially a great tasting one like Albert Pit Barbecue’s homemade Fat Albert sauce) is to serve it on the side. Then the sauce can be added (a little or a lot) to compliment the meat.  Just the way a wine expert takes a small sip; Barbecue Enthusiasts always take a little taste of the meat before adding the sauce.  Some hard-core Texas BBQ joints serve no sauce at all with their smokey ‘cue…and sneer at any outsiders innocent enough to ask for it.  In Colorado, our clients like to make their own decision about sauce and serving it on the side lets them do so.

Fat Albert Barbecue Sauce is our Colorado take on the thick, spicy, tomato ketchup-based variety that is popular in Kansas City.  Our sauce is tomato based and has a little kick, but it is thin so it penetrates the meat rather than just sitting on top and soaking into the bun.

Available by the bottle on our First Friday Carry Out Nights…and of course with any catered bbq order.