Watch the Thread
When we’re cooking, we’ll post the latest Notes from the Pit with what’s going on, pickup details and anything you should know before ordering.
Ship's Notes from the Pit
Colorado Season • That’s a Wrap
Thanks for a Great Summer.
The smoker is quiet in Colorado for the season, and the Ship family is heading back to Texas for the winter. Thanks to everyone who ordered, picked up, shared a plate, tried something new and kept us cooking.
We may fire the pit for an occasional off-season pop-up. If we do, we’ll announce it through the text thread. We’ll be back in Colorado next summer.
How Ship's Works
Order & Pay
Choose what you want on the live order form and select Venmo, Zelle or PayPal. Your confirmation email will include your total and the matching payment details. Orders are confirmed after payment is received.
Pick Up at 5
Pickup details are posted with each cook. For now, ordering is closed for the season.
Packed for Quality
Packaging is set for each item so it leaves the pit in the condition that serves it best. Meats that previously offered a choice are vacuum sealed ready for reheating or refrigerating/freezing. Chilled sides stay chilled; wings and cowboy beans are packaged warm; sauces are bottled; and jerky is bagged.
One of our favorite things is watching someone discover they actually do love brisket, turkey, sausage, or smoked chicken — they just hadn’t found the right Pitmaster yet.
Pay for Your Order
Choose your payment method on the order form. Your confirmation email will show the matching payment details.
Orders are confirmed after payment is received. Cash and checks are not accepted.
Meet the BBQ
Brisket and ribs are only part of the story. Meet the meats, recipes and experiments behind Ship’s Backyard BBQ — including house-made sausage, smoked chicken, beef cheeks, smoked and seared tri-tip and the three-bone Duroc pork chop.
The pit changes every week, so think of this as the story behind the food — not a promise that every item is available every cook.
From Ship's Recipe Box
Favorite Recipes
Brisket burnt ends, Boursin mashed potatoes and refried cowboy beans start a growing collection of things we make and methods we trust.
Open the recipe boxShip's Tips from the Pit
Learn how to slice brisket, reheat each cut and use sous vide to keep good barbecue from drying out.
Read Ship's tipsMore Is on the Way
We’re just getting started. Keep checking back as more recipes and lessons from the pit are added.
Read the latest NotesSeason Status
Colorado Season Complete
That’s a wrap. Thank you for trusting us with your dinners, gatherings and hungry friends this summer.
Ordering Closed for the Season
The Colorado season is complete, and the order form is closed.
See You Next Summer
We’re heading back to Texas for the winter, but Ship’s Backyard BBQ will be back in Colorado next summer.
SMS Order Updates
When placing an order, you may optionally check “SMS Order Updates” to receive transactional text messages from Ship’s Backyard BBQ about that order. The checkbox is optional and unchecked by default.
Message frequency varies. Message and data rates may apply. Reply STOP to opt out or HELP for help. Consent to receive text messages is not required to place an order.
See our Privacy Policy and SMS Terms & Conditions.