Heritage & Fire

Riot BBQ pays brings together two distinct culinary legacies: the technique and discipline of Texas-style barbecue combined with the smoke-laced asado traditions of Northern Mexico.

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Prime grade sliced smoked brisket, burnt ends, pickles, coleslaw make for a truly memorable dining experience at Riot BBQ

Slow smoked al pastor style spare ribs from Old McDonald farms in Brush, CO make for a very unique dish at Riot BBQ

Texas style jalapeno and cheddar sausage made in-house with Riot BBQ's prime grade brisket

Toast s'mores pot o creme is the perfect finish to an amazing meal at Riot BBQ Company

1898 Denver BBQ Riot

Did you know the National Western Stock Show traces its origins to a 30,000 attendee BBQ festival turned mass civil disruption in the Park Hill neighborhood of Denver?

“It was reported that chaos broke out when a rope stretched to keep people from forcing their way in too rapidly was dropped and the crowd rushed forward. The crowd got tangled in an end of the rope had been tied to a table for support, causing the table to collapse. Guests who had been prompted by police and militia to take their food and move on, refused the demands and "broke down the tables and made a wreck of the preparation that had been made for the feeding of thousands of people." …In addition to the destruction and plundering, one man was killed in a fight that took place in the saloon of the stockyards' hotel. Claude J. Wilson was killed in a fistfight by Edward "Kid" Calkins, a cattleman from Grand Junction. Wilson is believed to have died after breaking his neck when his head struck the foot rail at the bar.”

https://history.denverlibrary.org/news/denver/maelstrom-humanity-denvers-barbecue-riot-1898

A large crowd gathers at the 1898 Denver BBQ Riot. Anxious to be fed, the tension in the photo is palpable

Hangry, tired and thirsty the 1898 Denver BBQ attendees start becoming agitated in what will lead to one of the largest civil disruptions of early American history.