A variety of dishes at Sundance Pit BBQ in Palmer Lake.
At the Sundance Pit BBQ in Palmer Lake, the menu boasts that the beef is smoked for 14 hours, embracing the central Texas style of barbecue. Though common descriptions like smoky, tangy, and pungent fit, Sundance provides unique flavors that differentiate it from typical barbecue joints. While typical sandwiches and meat options like brisket, turkey, pulled pork, ribs, and sausage sold by the pound do feature, it’s the careful preparation and distinct seasoning that set Sundance apart.
What set the menu apart were some innovative uses of meats in the always featured Specials, truly delighting the taste buds.
At Sundance Pit BBQ in Palmer Lake, a Philly cheesesteak is uniquely paired with cornbread and cole slaw.
Take the brisket Philly cheesesteak, priced at $17, for example. It boasts a hearty serving of chopped, succulent brisket heaped on a toasted hoagie roll, garnished with grilled onions, green peppers, and a generous helping of Cheez Whiz. It’s served in a tray lined with checkered paper. The presentation might seem simple, but the flavors capture your attention from the first bite.
The brisket is soft and distinctly smoky, enhanced by the inclusion of a few charred ends, adding a delightful crunch. The sandwich is perfectly balanced with just enough creamy cheese sauce to complement the meat, allowing you to overlook the initial impression of the cheese’s bright orange appearance.
All sandwiches were accompanied by sliced dill pickles and a bag of chips, which seemed like a mere supporting act compared to the main event. The menu offered three side dishes; we chose all: cole slaw ($3), baked beans ($3), and cornbread ($2), with larger portions available for the slaw and beans at $5 and $9 respectively.
Sundance Pit BBQ in Palmer Lake offered elote for $10 on their Specials menu. We added finely diced turkey breast for an additional $3. Mixed into the grilled corn with a smooth garlic mayo, the dish was served in a proper bowl and sprinkled with cotija cheese and chile powder, garnished with a cilantro leaf and a lime wedge for a burst of color.
The combination of ingredients might not have been visually appealing, but the flavor was a vibrant spectrum of tastes and textures. The addition of turkey provided a smoky counterpoint, while the corn added both sweetness and a crisp texture, presenting a unique take on a classic Mexican street dish.
Cornbread at Sundance Pit BBQ in Palmer Lake. What I appreciated about the sides was their simplicity. Nothing fancy, but these were excellent accompaniments to the main acts: the meats. Cornbread was moist and sweet. Also, there’s an option for pieces with green chili.
Cole slaw, with brisket, at Sundance Pit BBQ in Palmer Lake. The coleslaw was typical with shredded cabbage, carrots coated with mayo and sprinkled with poppy seeds. The beans were more impressive. These were made with three types of beans: black, pinto and kidney in a sweet and smoky sauce.
Sundance has two minor grievances. Initially, there was only a single type of very sweet barbecue sauce available; and additionally, it is open just three days a week.
Sundance Pit BBQ
Offering barbecue for both dining in and carryout.
Location: 25 Colorado 105, Palmer Lake
Contact: 719-464-0467; sundancepitbbq.com
Prices: $10 to $35
Hours: 1-8 p.m. Friday; 11 a.m. to 8 p.m. Saturday and Sunday.
Details: Credit cards accepted. Alcohol.
Favorite dishes: Brisket Philly cheese steak and elote with turkey.
Other: No gluten-free or vegan options available.
As if every day isn’t a good day to thrift shop in Colorado.
The council voted 5 to 4 to reverse a vote it took Aug. 1 to accept the annexation. La Plata Communities was pitching the annexation the company envisioned as a subdivision called Amara.