Interview with Darryl Swartz, owner
Q: How did you get involved in this business?
A: I have always had a great appreciation for quality cured and smoked meats, and have been learning and developing techniques for years, but it was a real interesting process to start to do it on this scale. The location has been serving food for a long time, and it seemed to beckon me to it. Switchback opened in the fall of 2012, but it took around 10 months to get to that point because of a pretty massive renovation to the interior.
Q: What distinguishes you from other businesses in your category?
A: We start with great meat, and let it be the star of the show. We use a blend of fruitwoods to give it a nice amount of smokiness while it cooks. It’s pretty simple, but, in the end, the goal is to create a delicious product that stands on its own. Our sides and dressings are all made in house. I think the kind of attention and passion we put in our meat would be compromised if we didn’t do the same with everything else we do. Some of our items, like pulled pork or ribs, fit nicely in the barbecue category while others — like our cured duck, Montreal smoked brisket and bacon — don’t. We ask our guests to keep an open mind to our unique style, which borrows from different traditions.
Q: What do you like best about your line of work?
A: Working here is the opposite of the movie “Groundhog Day.” Not a day goes by that is the same and continues to brings new and exciting challenges. We’re always looking to create new things in the kitchen, improve our guests’ experience and make new friends. We see people from every walk of life come through our doors, so topics of conversation change in an instant.
Q: What is your business’ biggest challenge?
A: One of our biggest challenges comes from the weather. Things definitely pick up on a nice day, and snow tends to slow us down a bit. We try our hardest to make sure we have enough meat for the day, but it takes time to do things right and we do sell out of items on occasion. Luckily we have some great alternatives, so people might even find a new favorite item.
Q: Something people might be surprised to learn about you or your business:
A: We make some things that don’t necessarily get on the menu. Sometimes it is because I’m looking for a taste of home and just can’t find anyone who’s making it in the area. In the past we have made pasties, peameal bacon and coney dogs, to name a few. On the weekend, we smoke chicken wings. The map tables came out of necessity. We inherited some older tables that were structurally sound but not the most appealing. After a week or so of sanding and painting, it was time to try something new and the people at the U.S. Geological Survey were nice enough to provide us with some great examples of Colorado’s awesome topography.
Profile
Business: Switchback Smokehouse
Address: 22620 Colorado 74, Kittredge
Hours: 11 a.m-9 p.m. Wednesday through Sunday
Founded: 2012
Contact: 303-200-0878;
Employees: 10
