What style of BBQ do you serve?

We serve up what we call; 'American Style' BBQ; a melting pot of all the best bits of BBQ from across the country. What the heck does that mean?
For instance; we like the ribs from St Louis; meaty and tender, not quite falling of the bone; we think you need a little tooth in your ribs for a really satisfying bite. We dry rub and smoke them, sauce (of your choice) on the side. Although we usually eat them without sauce; they are that good!

We really enjoy the smoked wings we found in North and South Carolina. We start by rubbing the wings in our secret blend of spices, then we slow smoke them over pecan wood. After a little rest and a chill we fry 'em up to order for a perfect crispy skin and toss them in our spices again for optimum flavor. As with all our meats, the sauce is served on the side. We suggest our Carolina Mustard sauce or none to fully appreciate the crispy skin and spices.

We choose to pull and chop our Brisket which is a style choice that not everyone agrees with! We do it this way because we enjoy eating brisket, not fat. When we pull it we can separate the meat from the fat so that a pound of brisket equals a pound of brisket! You aren't paying for anything you can't eat. We know that a lot of people like their Brisket sliced and we enjoy it that way sometimes too, but we enjoy the pulled style even more.What's not to like? Tender, moist chunks of beef free from gristle and fat; yum! Our favorite way to eat Brisket is on the Bleu Brisket Sandwich. A delicious pairing of Brisket, homemade chunky Bleu Cheese dressing and Bacon on a Brioche Bun. You eat this and we promise you'll leave happy and full.

Our tofu is purely a Colorado inspiration! Where else would BBQ lovers also be vegetarian, but here? We love our BBQ tofu and know you will too. We saute it up to order with your choice of Texas Sauce or 9 Volt and a sprinkle of our Secret Rub. Eat it just like this, on a Brioche Bun or try it on the Feisty Tofu sandwich, Spicy tofu, Jalapeno Cream Cheese and fresh lettuce on a buttery Brioche Bun; SO good!

Our sauces come from all over too;
Texas Sauce has a tomato base and fresh cut celery, onions and garlic. We love Texas Sauce on just about everything!
Our Kansas City Sauce has a tomato and molasses base and is packed with flavor from a blend of brown sugar, cinnamon, ginger, nutmeg and cardamom. Kansas City Sauce is really great on brisket, hot links and chicken.
9 Volt HOT is our own concoction of spices and peppers with a tomato base. 9 Volt is good whenever you want a real kick of heat.
We have two Carolina style sauces; Mustard Sauce and Vinegar Sauce.
The Mustard Sauce is delicious blend of mustard's with a touch of sweetness and a slight kick of cayenne. We like Mustard Sauce on pulled chicken and wings the best.
The Vinegar Sauce is thin, vinegary and peppery resulting in the perfect match for a pulled pork sandwich with slaw!

So the answer(s) about our style depends on what you choose to eat! All of our BBQ styles may not be for everyone, but if you like a diverse menu with scratch made, fresh, local food and want to try a new spin on your old BBQ favorites then OiNKs is definitely your place!

Hope to see you in soon, stay warm out there!

Bobbi and Mason

All we can do is what we've always done.

I'm fairly sure that this is what I was meant to do with my life.
All I've ever done.
I may have done some other things but they were all meant as preparation for this very moment.
I wasn't ready until now.
I have put in my ten thousand hours.
In barrooms, dishrooms, classrooms.  Front lines and back docks all across this fine nation.
From Minnesota in February to August in Tampa.

A dishwasher in Sioux Falls once told me "Quod Sum Eris"
It wasn't until I bought a Latin phrasebook off a discount shelf in Bozeman that I found out what it meant.
You will become me.

More to follow..
Now I have to go scoop up a fussy baby.

Challenges in Expanding Regional Food Ventures - The Snap Blog - Sugarsnap - Fresh, Healthy Food from Farm to Table

Challenges in Expanding Regional Food Ventures - The Snap Blog - Sugarsnap - Fresh, Healthy Food from Farm to Table

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Introduction to OiNKs!

We are Mason and Bobbi Capps and it has always been our dream to open a restaurant serving great food while bettering our local community and those that work for us. In the Spring of 2010 we will be opening that restaurant. Here you can follow our progress and even help us make decisions on elements of the business like décor, hours and more.

We are a green company who strives to run our business sustainably by recycling food, plastics and oil as well as repurposing or reusing existing materials like reclaimed lumber and using easily sustainable products like bamboo in our design. 

We use grain fed, antibiotic free meats and offer this at a low price point. We believe that everyone should be able to eat good, affordable hand made food. 

We are very focused on the community and hope to make a positive impact on our neighbors as an employer, as an eatery and as a benefactor. We will especially be focused on the indigent population of Denver and plan to donate our food and our time to the organizations that support them like the Denver Rescue Mission and the Colorado Coalition for the Homeless. 

We will also focus on training for our employees in healthy cooking, interviewing, leadership and basic finance management.

We are very excited to serve each of you in the coming year!