Watch the Thread
When we’re cooking, we’ll post the latest Notes from the Pit with what’s going on, pickup details, and anything you should know before ordering.
Ship's Notes from the Pit
Latest Issue • The Menu Just Got Bigger
The Menu Just Got Bigger.
We used the reset week to clean up, work through recipes and finish a few additions we’ve been wanting to bring to the menu.
Meet smoked and seared tri-tip, beef short ribs, four sides, Ship’s Beef Jerky and two house sauces — plus details on the next pickup and the few remaining Colorado cooks before winter.
How Ship's Works
Order & Pay
Choose what you want on the live order form and select Venmo, Zelle or PayPal. Your confirmation email will include your total and the matching payment link. Orders are confirmed after payment is received.
Pick Up at 5
The next pickup is Wednesday, September 23 at 5:00 PM.
Packed for Quality
Packaging is set for each item so it leaves the pit in the condition that serves it best. Meats that previously offered a choice are vacuum sealed ready for reheating or refrigerating/freezing. Chilled sides stay chilled; wings and cowboy beans are packaged warm; sauces are bottled; and jerky is bagged.
One of our favorite things is watching someone discover they actually do love brisket, turkey, sausage, or smoked chicken — they just hadn’t found the right Pitmaster yet.
Pay for Your Order
Choose your payment method on the order form. Your confirmation email will show the matching payment details.
Orders are confirmed after payment is received. Cash and checks are not accepted.
Meet the BBQ
Brisket and ribs are only part of the story. Meet the meats, recipes and experiments behind Ship’s Backyard BBQ — including house-made sausage, smoked chicken, beef cheeks, smoked and seared tri-tip and the three-bone Duroc pork chop.
The pit changes every week, so think of this as the story behind the food — not a promise that every item is available every cook.
From Ship's Recipe Box
Favorite Recipes
Brisket burnt ends, Boursin mashed potatoes and refried cowboy beans start a growing collection of things we make and methods we trust.
Open the recipe boxShip's Tips from the Pit
Learn how to slice brisket, reheat each cut and use sous vide to keep good barbecue from drying out.
Read Ship's tipsMore Is on the Way
We’re just getting started. Keep checking back as more recipes and lessons from the pit are added.
Read the latest NotesThis Week's Status
One Last Colorado Cook
We’re firing the pit one more time before heading south for the season. Thanks for making this summer such a good one.
Ordering Is Closed
The current ordering window has closed.
Next Pickup
Pickup is Wednesday, September 23 at 5:00 PM.
SMS Order Updates
When placing an order, you may optionally check “SMS Order Updates” to receive transactional text messages from Ship’s Backyard BBQ about that order. The checkbox is optional and unchecked by default.
Message frequency varies. Message and data rates may apply. Reply STOP to opt out or HELP for help. Consent to receive text messages is not required to place an order.
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