Rocky Mountain BBQ impresses with southern-style bites 

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper
We catch Rocky Mountain BBQ outside Goat Patch Brewing, where excellent IPAs are only too happy to pair with the spicier elements of our barbecue — made by the hands of former Texans. Although I taste a reminder of my own home in ‘Bama with their fine fried okra ($3.99/side), properly crunchy on the exterior, gooey as aloe sap on the inside. We make both austere and carefree choices for our two entrées: smoked chicken leg quarters ($7.99), and Todd’s Tots ($8.99 half order). The chicken leads with a potent dry-rub seasoning flavor and a skosh of charred bark, its beyond-tender meat sliding effortlessly from the bone and tasting simply awesome dipped in tangy house jalapeño ranch. The tots transport us to childhood as the crunchy spud orbs go, but as kids we never enjoyed the heavy addition of ample grated cheese and soft pulled pork doused in barbecue sauce, in this case a mix of RMBBQ’s enjoyable sweet and spicy sauces, for a medium-heat experience with underlying earthy elements.


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