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Post Oak BBQ Denver

In 2008, I took a trip to visit my parents in Fort Worth, Texas.

It hit me in the parking lot of my favorite barbecue spot as I pulled up for lunch: that unmistakable smell of smoke and meat.

Then I started noticing all the details I’d never stopped to consider. The simplicity of the menu. The warm barbecue sauce only served from behind the counter upon request. The sides, all carefully made from scratch.

All of that took me back to my childhood in Texas and reignited my passion for cooking and sharing meals with family.


When I got home to Colorado…

I decided I was going to figure out how how to do this. I worked at a bank at the time, so on my lunch break one day I went out and bought a $100 smoker (the absolute hardest thing to smoke on EVER by the way) and I haven’t looked back since.

I’m a firm believer that the harder it is to cook barbecue, the better it’s going to taste. That’s why we we don’t cut corners, we don’t use gas-fired pits or pellets and we import our wood from the Hill Country region of Texas. We use only sustainably sourced meats because it just makes sense that those details will produce a better barbecue experience.


My barbecue mantra is simple.

If you wouldn’t serve it to your family, don’t serve it to anyone else.

The Post Oak family is serious about barbecue and passionate about making it as meaningful a part of your family’s life as it has been for mine.


Nick Prince

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Post Oak BBQ, 4000, Tennyson Street, Berkeley, Denver, Colorado, 80212, United States

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