52 hours to Denver

That sounds like an ordeal. I hope the BBQ is worth it.

I just got back from Denver/Boulder.
The weather wasn't very good & kept me out of the mountains most days.

But I did drink lots of beer. :D

Coulda stopped in Louisville. But Noooooooooo.

KC barb you pay to sit down. Best sit down.

Bryants - Kansas City, Mo.  A mile (or so) east of down town. The other side of town from the airport. They've cleaned the place up since first I was there, but still good and one of the 'original'. They no longer 'cook' the sauce in the window. There were 6 large carboy glass jugs. Each day they would be shuffled down one spot in the hot sun coming through the window and a new one (RED in color) would be placed at the start. The 6 day old 'good stuff' was almost tar black.

The beans were in a #10 can with a wire hoop and kept in the fire pit. When they'd drag it out from Hades, there was always a serving left in the center that wasn't too charred to the side of the can.

The first time, at the end of a long lunch line, I was trying to decide what to have when the server at the start of the line yelled the distance to me asking what I was going to eat. I yelled back I was still trying to decide. The return bellow was to get out of line and let hungry people get by. I was holding up the process. The line so long I had a hard time making out the menu.

A slice of Americana now mostly lost, but good stuff. There was a very tall stack of white bread behind the partition shielding customers from the heat of the yawning doors of the wood fired ovens behind. The 'maker' had to his side probably 10-15 pounds of sliced heaping meat with more arriving intermittently by a harried teenager, who delivered it down the line to other makers. He'd grab a slice of white bread, dip a ladle of sauce and pour it on, cover the bread an inch deep with a handful of meat, more sauce, another slice of bread and sauce and meat then a top of sliced bread. Covered in french fries, the guy keeping score would yell down the line for more orders. Once in front of the ovens there was no wait. Cash only, collected by the guy who yelled at me. Sometimes you got the right change, sometimes not. Usually rounded down. Never any pennies even back then. Just no time for them in this production line.

That the guys could keep that many orders juggling in rapid sequence and do it all by memory. The guy running the orders and money was a wizard to watch. I suspect it could have been Bryant himself.

The plains of Colorado aren't much better.

I70 basically 75mph across the state. Set cruise control at 82.

Tonight's weather map looked tough for Denver. You should connect with some of the Denver forumites if any are available.