Mmmm, Sammich

My friend Stuart Close runs a restaurant. Not just any, but one attached to a prominent brewery here in Denver. This part of Colorado, you see, is blessed with a number of fine small breweries, perhaps more per capita than any other part of the nation. Stuart's place is the Breckenridge brewery on Kalamath Street. He's got a large smoker and produces fine smoked meats, including the best smoked chicken wings, and ribs, ooohhh...., let me get back to my story. Last week I went in and was served an unusual barbeque sammich. Pulled pork, vinagar, red peppers and cole slaw, no barbeque sauce at all. Tastes even better than it sounds. You might think I exaggerate, but today the Denver Post concurs. and quotes Stuart:

"The barbecue with the peppers is a little spicy-it adds up over the course of the sandwich," says Close. The coleslaw provides cool respite from the
heat. "It's a contrast-you spice up a little, then you cool off a little."

A sammich so good it got its own newspaper article. The beer's good there, too. One of these times when Colorado bloggers get together we've got to do it at the Breckenridge barbeque.