There is no quick chat about barbecue with “pit boss” Hoss Orwat. The barbecue connoisseur and historian can ramble for hours on the intricacies of slow-cooked Southern cuisine, which is good since everything that comes out of his new Big Hoss Grill in Snowmass Village takes more than half a day to prepare. Orwat’s menu rambles, too, from traditional Texas brisket and pit-cooked ribs to interesting twists like the Bear Bryant, a pork and brisket sammie with a sweet white Alabama sauce and the Barbacoa Burrito. While Hoss offers burgers, tilapia fish tacos and a full breakfast, it’s his meticulously prepared barbecue that’s turning heads in the Roaring Fork Valley. Just follow your nose to the top-level joint in the old Snowmass Mall and, if you’ve got a few hours, ask Hoss about his “albuque sauce,” a one-of-a-kind creation that could put Snowmass on the nation’s barbecue map.
Got eats? Know a great high-country restaurant/bar/cafe/burrito stand? Send tasty tips to outdoorextremes@denverpost.com.
