Even though it’s changed locations, there’s still only about a two-hour daily window in which Denver’s barbecue aficionados can score a plate of Saucy’s Southern Barbecue and Cuisine before it sells out of its given allotment of ribs, wings, hot links and sides. Cousins Khristian Matthews and Ki’erre Dawkins have spent over two years endearing themselves to the community, the Mississippi natives currently prepping their wares at the commissary of Ragin’ Hog — another of the city’s real temples of all things smoked and sauced. The duo’s presentation is decidedly different from a lot of the cue in town, the pitmasters opting to cook everything made-to-order atop a charcoal grill.
But the busy outdoor cookouts are just one part of Matthews and Dawkins’ plan for global flavor and wellness domination. Three months ago, the cousins released Saucy’s Southern Premium — taking the proprietary wing and barbecue sauces straight from the cart and infusing each one with flavor-enhancing THC distillate from RIZE Concentrates.
While cue is ostensibly fairly straightforward food, anyone who has attended the annual Colorado BBQ Challenge in Frisco, listened to Adrian Miller or even cooked the stuff at home knows that the revered tradition and its execution are anything but simple. Certainly in Matthews and Dawkins’ case, Saucy’s smash success is owed to the fact they have a lot going on behind the curtains.
Saucy’s has a magnetism that extends past the dishes — which are no doubt worthy in their own right. The duo’s philosophy and motivations may help to explain some of the added pull. Matthews — who previously worked in histology and pharmacology labs — seems driven by ethics, a very real desire to help people and a chip against big pharma’s tenuous claims of doing so. After