Colorado Springs

B’z BBQ will be closed on Tuesday May 1st.

sorry for an inconvenience.

This just in…….

B’z BBQ Company’s Spicy Peach Habanero BBQ Sauce wins Second Place at the 2018 Scovie Awards! That makes a total of  six second place awards and two third place awards at the Scovies.

Just added to our menu:

Popper Dip

A delicious concoction of cream cheese, bacon, pulled pork, green chilies, and B’z own spices.  Served warm with tortilla chips and bread for dipping.


Hours of  Operation:

Tuesday, Wednesday, and Saturday 11:00 – 7:00

Thursday  and Friday 11:00-8:00

Closed Sunday and Monday

We are located just outside of the Rocky Mountain Brewery.  Stop in and tip a pint of some great local microbrews!  Don’t forget, you are welcome to enjoy your B’z BBQ in the brewery so you can stay warm.

Welcome to B’z BBQ Company

Colorado Springs home for award winning BBQ.

This is not just a slogan, it’s a fact.  Owner/Pitmaster/Dishwasher Brad Hammond has spent over 12 years competing on the competition BBQ circuit with his team the Porkitects.  During this time, he not only  amassed  Grand Championships and trophies, but also honed his pit skills, techniques and recipes.  This same award winning BBQ is brought to you daily at B’z BBQ Company.  All of our meat is smoked on a 100% wood fired smoker… gas, no electricity….never….just won’t do it!  All of our sauces are made from scratch from our own award winning recipes.

B’z BBQ in the Press…..

Check out the June issue of Denver’s 5280 Magazine for a nice article about BBQ in Colorado Springs (and a nice mention of B’z BBQ Company, I might add).  Here is the link to the online article

Extreme Peach Habanero Hot Sauce

Naga Jolokia Chiles (aka Ghost Chile) meets our award winning Spicy Peach Habanero BBQ Sauce to create this unique hot sauce.  Spice up any lame-ass food with a few drops!  Now available in 5 ounce bottles.

Burnt Ends

What are Burnt Ends?  Here is a good definition:

Burnt ends are flavorful pieces of meat cut from the point half of a smoked brisket. A traditional part of kansas city barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name “burnt ends”. Sometimes when the flat is done, the point is returned smoker for further cooking. Some cooks re-season the point at this time.

Kansas City style burnt ends are usually served cubed with sauce either on top or on the side. A “proper” burnt end should display a modest amount of “bark” or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans and gumbo.

My Favorite BBQ Quote

Barbecue’s appeal isn’t hard to fathom and may explain why barbecue cookery seems such a Neanderthal corner of moderrn gastronomy.  It elegantly embraces several sterotypically Guy Things: fire building, beast slaughtering, fiddling with grubby mechanical objects, expensive gear fetishes, afternoon-long beer drinking, and of course, great heaps of greasy meat at the end of the day.  Top this off with a frisson of ritual trubal warfare and you’ve to the mother of all male pastimes

Davic Dudley, Baltimore Magazine July, 2000