Grills & Smokers
Come and visit Barbeque Mercantile and experience the passion, the flavor,
 and the fun we have for barbeque.  Whether gas, wood pellet, charcoal,
or true pit barbeque brings your family and friends together, we are here to help.

Traeger® Wood Pellet Grills (Colorado's #1 Largest Dealer)
The Hasty-Bake® Charcoal Oven (Colorado's Exclusive Dealer)
The Good-One™ Smoker Grill
The Cook Number® Electric Grill
Bradley Smokers™
Old Smokey Electric Smokers
Cameron Stovetop Smokers

 

Wood Chips, Chunks & Pellets
The best selection of wood in Southern Colorado!
Plus, a complete selection of Traeger® Wood Pellets.

Chips and Chunks:
Apple, Hickory, Mesquite, Cherry, Pecan, Oak, Grapevine,
Maple, Alder, Persimmon, & Sassafras.
Special Wood Blends are also available.

Charcoal:
10 and 20 lb. bags of superior grade, natural Hardwood Charcoal.
All natural Coconut Charcoal.  (Burns hotter and longer than lump charcoal.)

Great selection of grilling wood planks:
Cedar, Alder, Maple, Hickory, & Cherry

 

 

Tools & Accessories
A full selection of grilling tools, brushes, grids, & griddles.

Bear Paws and Pig Tail Food Flippers
Chili Grills (1, 2, & 3 dozen models)
Steve Raichlen Signature BBQ Tools and Accessories

Thermometers:
Instant read, remote and dual probe thermometers for smokers, rotisseries, and turkey fryers.

 

 

Sauces & Rubs
Featuring “Made in Colorado” brands plus a fantastic selection of hand crafted and
legendary BBQ sauces and rubs.  Here’s just a few...

Head Country
Ole Ray
Dinosaur
Big Bob Gibson
Kim's
3 Little Pigs
Lillie's
Bad Byron's Butt Rub
Fat Daddy
John Henry
“Slap Ya Mama”
Steve Raichlen Sauces and Rubs 
Ask about our line of Gluten-free selections, too.

 

 

Books
Steve Raichlen books:
How to Grill
BBQ USA
BBQ Bible Sauces
Ribs, Ribs, Ribs

We also feature a wide selection of books about: 
Vegetarian Grilling, Smoking and BBQ, Grilling,
Stovetop Smoking, Plank Cooking, & much more.

 

 

Meet Kathy & Ed

Kathy & Ed Bousquet have always loved outdoor cooking.  For years, Ed was the outdoor chef (but admits his skills were a bit less than blue ribbon) and Kathy never ventured far from the indoor stovetop.  They came upon a Traeger® Wood Pellet grill and gave it a try.  It was different from anything they had used before and it peaked their curiosity.  It wasn’t long before Kathy asked Ed to show her how to use it.  From there, Traeger® forever changed how they entertained.  Grilling and smoking became their passion. 

In 2005, Kathy stepped down from her corporate career and opened Barbeque Mercantile a traditional brick and mortar storefront with old-town charm and personalized service from a husband and wife who had been around the grilling block.

Word of mouth spread quickly and in 2006 the Colorado Springs Gazette Newspaper readers voted Barbeque Mercantile “The Best BBQ Supply Store.”

In 2007, Ed joined the business full-time and together they have shared their passion with thousands of customers.  Today, they continue to hone their skills and love to share their tips and techniques with others.  Kathy’s role as Shopkeeper keeps her busy overseeing pretty much everything and Ed, the Tradesman, is an artisan who keeps a close eye on the details.  

 

"Our greatest joy is helping customers get great results from their outdoor cooking.  Best of all, our customers have become family!"

– Kathy      Shopkeeper                     –   Ed         Tradesman               
                                              

 

 

Kathy’s Smoked Beef Brisket

Step #1: Trim brisket to 1/4-inch fat cap.  Cut out excessive fat vein, if necessary.

Step #2:  Rub brisket liberally with favorite dry spice rub.  Wrap tightly in plastic wrap and refrigerate overnight.

Step #3:  Remove plastic and place in smoker, fat side up.  Smoke at no more than 225-degrees for 5-to-6 hours.

Step #4:  Remove from smoker.  Wrap tightly in two layers of heavy duty foil with 1/2-cup liquid.  (Your choice of water, beer, beef broth, etc.)

Step #5:  Place on cookie sheet or tray to catch leaks.  Finish in oven at 225-degrees for 4-to-5 hours.  Enjoy!

 

 

Blue Ribbon Tips
These tips are sure to win over your family & friends.

#1  Slow Down! Grilling doesn't just mean the highest heat you can get out of your grill.  Try grilling a steak or burger on 325 to 350 degrees.  You’ll be amazed how much more moist and flavorful the meat is.  Trust us, it’s worth the wait.

#2  Use Wood Chips!  For charcoal, soak the chips for no more than 20 minutes, and then just toss ‘em on the coals.  For gas grills, use a smoke box or foil pouch, with holes punched in the top.  Wood smoke is a seasoning for your food, just like salt and pepper.  Certain woods enhance the flavors of certain foods or mix it up a bit and experiment with different flavor combinations on your own.

#3  Try New Foods!  Fruits, vegetables, pizza, and meatloaf are easier than you might think to prepare on the grill and much more flavorful.  Remember, it always tastes better on the grill.

 

 

Barbeque Mercantile
Located in Historic Old Colorado City
2619 W. Colorado Ave, Colorado Springs, CO 80904
(719) 578-0305 info@bbqmercantile.com

~ website by Chestnut Marketing LLC