The Menu Just Got Bigger | Ship's Notes from the Pit

We’ve been busy while the pit was quiet, and 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. The result is our broadest lineup yet — two new beef offerings, four sides, beef jerky and a pair of Ship’s house sauces.

We’re also nearing the end of our Colorado cooking season. The next pickup is Wednesday, September 23 at 5:00 PM, with only a few more cooks before the Ship family returns to Texas for the winter.

Smoke First. Sear Hard.

We smoke the tri-tip gently to a medium-rare temperature to build flavor, then finish it over high heat for a deeply browned crust.

After a proper rest, it’s ready for slicing across the grain for tender, beefy bites from edge to edge.

Smoked and seared tri-tip sliced across the grain

Brisket on a Stick

Beef short ribs are big, rich and unapologetically beefy. They spend hours in the smoke until the meat is tender and the bark is exactly where we want it.

Four ribs make a serious centerpiece — and they’re now part of the order form.

Yes, We Finally Added Sides

A plate full of Texas barbecue deserves something good alongside it. Every side comes packaged and ready for the table.

Creamy apple coleslaw — **Apple Coleslaw**
Crisp, creamy and served chilled.

Loaded potato salad with bacon, cheddar and scallions — **Loaded Potato Salad**
A hearty chilled side with all the good stuff.

Street corn salad with cotija, jalapeño, scallions, cilantro and lime — **Street Corn Salad**
Roasted corn, cotija, jalapeño, scallions, cilantro and lime in a creamy, lightly spiced dressing.

Cowboy pinto beans with beef, bacon and peppers — **Cowboy Pinto Beans**
Rich, savory and packaged warm, ready to serve.

Two Sauces. Your Call.

Choose our tangy Mustard Sauce or the familiar, crowd-friendly Sweet Sauce. Both are bottled by Ship’s and made for smoked meat — though we won’t judge what else you put them on.

Bottles of Ship's Mustard Sauce and Sweet Sauce

Package of Ship's Beef Jerky with additional jerky pieces

And Something for the Road

Ship’s Beef Jerky joins the menu. It’s smoky, seasoned and dangerously easy to make disappear. Think of it as lagniappe you can order on purpose.

A Few More Cooks Before Winter

As summer winds down, so does our Colorado cooking season. The next pickup is Wednesday, September 23 at 5:00 PM, with only a few more cooks before the Ship family heads back to Texas for the winter.

We’ll miss the deck, the mountains and this growing group of friends who keep trusting us with dinner. We’ll keep working while we’re away — because Ship is constitutionally incapable of leaving a recipe alone.

Thanks, Mark and Maria

Much thanks to Mark and Maria Dominguez for making their awesome home available to us the last couple of summers. It’s been a total blast.

We’ll definitely miss the opportunities to heckle you golfers coming down No. 4 — some using the fairway, most choosing another path.

See You at the Pit

The menu is bigger and we’re ready to cook.

Thanks again for allowing us to cook for your family.

— Ship

Ordering Is Closed

The current ordering window is closed. The next pickup is Wednesday, September 23 at 5:00 PM.

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