Local Beta – BBQ now open in Marble, Colorado

Post by WildSnow.com blogger Lou Dawson | May 7, 2012

Public Service Announcement: Slow Groovin opened this weekend in Marble. Stella on tap. Smoke cooked carne on the menu. If you want to ski you can still hike to it though you’ll need to make a slog to timberline and above. Or leave your skis at home (did I just write that?), hike or bike, visit and check out ambiance that’s not dissimilar to a small outback town in Alaska.

Slow Groovin BBQ - Marble, Colorado

Posted by Lou Dawson on May 7, 2012 | Filed Under Backcountry Food, Mountain Culture

Comments

9 Responses to “Local Beta – BBQ now open in Marble, Colorado”

Glenn Sliva May 7th, 2012 7:31 am

I hope they aren’t using Conumdrum Cows! (kidding.)
Sweet. Now another good reason to head up to Marble.
Lou May 7th, 2012 7:55 am

Glenn, LOL. Just for fun, they should name something on the menu the “Conundrum Plate,” as an insider local joke.
tka May 7th, 2012 10:00 am

If indeed you are referencing TKA, you will not find Stella on tap here. We support local first. Where are all the micro’s at??
Lou May 7th, 2012 10:20 am

I’d imagine when they put a brewery in Marble, Slow Groovin will support it… Also, I’d imagine they’ve got some relatively local beers in there, though they’re not much closer than Coors in Golden (grin).
shoveler May 7th, 2012 10:49 am

From what I’ve seen in TKA and Marble, all you need for a local brewery is in the local resident’s blood supply (grin).
mtnrunner2 May 7th, 2012 1:22 pm

Great little place, I’m glad I stopped there last summer after a run on the Carbonate Trail. Very good moist brisket, friendly service, I had a bottled beer, possibly Lucky U IPA? I will be back.
Ryan Vinciguerra March 8th, 2013 12:57 am

Hey Friends,

Ryan V. here from Slow Groovin BBQ. I just wanted to follow up on some of your posts and say thank you for your support. Too funny you all should mention a brewery because we have been dreaming of that from day 1. Not only would we support, but we hopefully will create by year 5 (currently on year 3). Which means it will be right when we get done dry aging that condrum beef I stumbled on to and carried out last year 😉

Oh and 8+ Colorado beers on the list out of 12 and still going strong!
Lou Dawson March 8th, 2013 6:48 am

Ryan, the million dollar question for us skiers, when do you open for the spring and summer?
Ryan Vinciguerra March 12th, 2013 2:11 pm

Hey Lou,

Thank you for inquiring. We are targeting May 3rd and May 11th as a back up pending any surprises. It should be an awesome 3rd season we have signed up for some festivals and KCBS competitions. Looking forward to hosting some hungry spring skiers on the patio!

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