I’m Grant—pit boss, brisket obsessive, and the guy who always volunteers to cook. That started in Boy Scouts, where I was the troop cook hauling Dutch ovens and charcoal instead of merit badge pamphlets. Later it was deer camp with my dad and the crew—long days chasing game, long nights tending pots. These days it’s my wife Liz at home, patiently enduring my “just one more tweak” recipe experiments. Somewhere between those fires I forged a real love for barbecue—especially brisket. The bark, the patience, the quiet hours watching thin blue smoke… that’s my happy place.

Black Forge BBQ is my way of sharing that obsession with the rest of the Front Range. The style? Texas roots—salt, pepper, honest smoke—with modern riffs that keep things interesting. I’m big on sourcing locally whenever possible, from the beef I trim to the honey in my cornbread. My award‑winning elk & brisket chili and those famous “Buck Shots” are proof I can’t resist tinkering, but brisket is still the crown jewel of the pit.

Right now I’m a catering-only operation—no minimums, no fuss—serving the greater Denver area and rolling where the party is. Weddings, brewery pop-ups, backyard throwdowns, corporate lunches… if you’ve got people to feed, I’ll bring the fire, the meat, and the sides built for second helpings.

Giving back matters, too. I offer a standing discount for veterans and look for ways to feed and support the community that raised me. Food is how I connect—and how I say thanks.

So if you’re ready for bark you can knock on, meat that melts, and a menu forged in smoke and tempered with care, let’s talk.

Book your feast →