New group helps rookies learn to BBQ while sipping craft libations

Story and Photos By Jay McKinney

Across the country, barbecued food has an abundance of styles, techniques and flavor that lead to tribalism in the culinary world. Texas, Tennessee, North Carolina and other states have staked their claim as leaders in the food genre and while Colorado isn’t known for its prowess, you could be.

That’s because the Backyard Pitmasters have moved into the state and are here to teach the essentials of cooking delicious barbecue. Every weekend through June 24, Tony Bolding and local pitmaster Julian Garcia stoke the smoker and gather hungry students at either a brewery, distillery or winery to teach the skillful science of smoking through two different classes: BrisketU and RibsU.

Tony Bolding of Backyard Pitmasters serves meat at a recent BrisketU class at Great Divide Brewing Co. in Denver.

The three-hour class includes a notebook that follows along with a slide show, multiple trips outside to the pit, and best of all, mouthwatering bites throughout the class. Bolding discusses meat grading, fire management, trimming and prepping, rub mixes, wood smoke profiles and more in the informative and interactive culinary class.

“My passion for learning and cooking (not competing) is what has led my wife Sarah and I to start Backyard Pitmasters in Colorado,” Bolding says. “I want to share all the information I have to help anyone who wants to become a better BBQ cook.”

Bolding hails from Texas and started competition cooking in Central Texas in the late 90s. He learned from barbecue masters with German, Czech and Bohemian ancestry and thus was exposed to multiple ways of cooking. Despite cooking thousands of pounds of meat throughout his life, Bolding remains humble and proclaims that every cook is different, and you can always get better. He proudly states that good barbecue doesn’t need sauce, but he’s also taken home awards for his sauce.

“I want the class to learn from my mistakes so they do not have to suffer through them and waste time and money on meat and cooking for it to not turn out the best that it can,” Bolding says. “I have learned a lot from trial and error. I have learned to ‘fail – forward’ and work hard to get better each time I cook.”

Even though cooking barbecue in Colorado poses many challenges with dry air and altitude, Bolding is adamant about fire management as the main factor to master for great food. Trial and error attempts are guaranteed, but with the guidance of an experienced vet like Bolding, one can have a little more confidence when they light the fire and begin the patient process.

Some of the upcoming Backyard Pitmasters classes will be hosted at Wiley Roots Brewing Company, Mad Rabbit Distillery and Carboy Winery. Check out the full list of upcoming Backyard Pitmasters Classes.

Jay McKinney grew up in Sedalia and graduated from the Metropolitan State University of Denver with a bachelor’s degree in communications. During his free time, he enjoys playing golf, shooting pool and hiking throughout Colorado and neighboring Utah.