Roaming Buffalo BBQ still kicking despite pandemic

Texas-born pitmaster writing new chapter on Colorado ‘cue.

Bob Wooley
bwooley@coloradocommunitymedia.com
Posted 3/8/21

One decision, made by a single person, can affect many.  But perhaps nowhere is this statement more evident than in Golden, Colorado.  Because if Coy Webb, who hails from aptly named Plainview, a …

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Roaming Buffalo BBQ still kicking despite pandemic

Texas-born pitmaster writing new chapter on Colorado ‘cue.

Posted

One decision, made by a single person, can affect many. 

But perhaps nowhere is this statement more evident than in Golden, Colorado. 

Because if Coy Webb, who hails from aptly named Plainview, a small, flat, West Texas town nestled about halfway between Amarillo and Lubbock, had followed his intended Landscape Architecture dreams and not been sidetracked by the siren’s song of restaurant work, there would be no Roaming Buffalo BBQ in Golden. No brisket cooked for hours, being kissed by the smoke of pecan and oak, no lamb shoulder, no cilantro lime coleslaw, no Cowboy beans infused with coffee and molasses.

While attending Texas Tech, Webb took a job cooking steaks, and shortly thereafter, headed to Scottsdale, Arizona, to study at the Cordon Bleu culinary school. 

A series of cooking gigs, from mom-and-pop joints to five-star steakhouses, followed. Eventually, he landed in Breckenridge, where he met his wife, Rachael. She had grown up in Lakewood and was also in the restaurant scene, working front-of-house and management jobs in the mountains.

The two married in 2014, and soon, set their sights on opening their own BBQ place. A cross-country road trip to Kansas City, St. Louis, Memphis and throughout Texas was a revelation. Not only did it help them refine their restaurant plan, but somewhere along the way, Rachael found out she was pregnant.

Within two weeks of their return, they found a space on South Downing Street that fit the bill.

“It was the right place at the right time,” Rachael Webb said. “A small burger joint — an old Crown Burgers Plus. We saw it on a Friday and got the keys on Monday.”

They ran it as a burger place for a couple of months while plotting their changes.

“We put some butcher paper on the windows and remodeled it ourselves, and re-opened a few months later as a barbecue restaurant,” Rachael said.

So, in that first year, Rachael said they started found a space, closed, remodeled, re-opened, had a baby, got some attention on Food Network, and by the way, her husband, Coy, came down with an unexpected illness that put him in the hospital for 25 days. “It was a lot,” she said.

Nearly five years later, with business booming, they decided to start a second location in Golden. The plan was to open January 2020, but life had other plans. 

There were contractor issues and Rachael’s dad became seriously ill, and of course, COVID-19 came to town.

“We weren’t able to have a grand opening because we had so much going on with my dad,” Rachael said. “Unfortunately, he passed six weeks later. He did get to see the restaurant, though. He sat down and ate.”

Because of the timing of the opening, she said they didn’t qualify for federal money during the shutdowns. But their Downing Street location kept the Golden venture afloat. And she said support from the community has been amazing.

“People brought us donuts, gave us extra tips, placed large orders to buy company lunches — just did so much to help keep us going,” she said. “Which really meant a lot because I love taking care of people. That’s what drew me to the hospitality industry. So, it was amazing to have people take care of us. The community really rallied around us.”

Now, a year opening the Golden location, Rachael Webb says things are starting to come around. They’re brewing a special Smoky Amber Ale to celebrate five years of making it in a competitive business, hoping the vaccines will keep them from having to shut down again and looking forward to really getting to know their new Golden neighbors.

“We want to be part of the community. With COVID-19, we haven’t had much chance to connect on a personal level because people just come in quickly to pick up,” she said.

“But the bottom line is we just like to share good food and hope people will see that.” 

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