Congratulations – the Skiboard Season has Begun

We’ve only been out twice this season, but both times have been awesome!

Our first time out, we headed to Breckenridge to teach our friend, Jeff, how to snowboard. An avid skier, Jeff was ready to change it up. Luckily for us, he was going doing the hill by the end of the day! If you’re thinking of teaching a friend, bring ’em to Breck – their beginner’s area is top notch, easy to get to, and not super crowded.

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Jeff learning how to snowboard. Photo Credit: Kirsten Ebey, Dec 2014.

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Kat smiling for the camera while we head back down to the parking lot in the gondola. Photo Credit: Kirsten Ebey, Dec 2014.

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Learning how to snowboard can be rough, but Jeff learned how to fall with grace. Left: Steve, Right: Jeff. Photo Credit: Kirsten Ebey, Dec 2014.

Yesterday, we headed to Keystone, which was pretty good. Great weather, that’s for sure! Unfortunately, the snow felt pretty packed like we’re used to back in Michigan, which called for some sketchy areas. We’re excited to head back after this upcoming Tuesday when it looks like there will be more snow.

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Riding up the Peru Express. Photo Credit: Kirsten Ebey, Dec 2014.

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Enjoying our second day out of the season at Keystone. Top Left: Kirsten. Top Right: Steve. Below, looking part of the way down the 3.5 mile long run of Schoolmarm. Photo Credit: Kirsten Ebey, Dec 2014.

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Keystone wasn’t too terribly busy, which was great! Stopping for lunch wasn’t rushed or crowded. Photo Credit: Kirsten Ebey, Dec 2014.

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Beautiful Keystone. Photo Credit: Kirsten Ebey, Dec 2014.

Steve hit Beaver Creek last Thursday and it was all powder with no one there. Just a reminder – try to use your Epic Pass during the week when the traffic is at a minimum both on the roads and the slopes!

Happy 2014 – 2015 Skiboard season to all of our friends, near and far. Can’t wait to see all of your shredding pictures.

Skiboarding at Arapahoe Basin, Colorado

Last weekend, we rolled up to A-Basin to skiboard (some of us ski, some of us snowboard – this magical word includes both) for the day. The first and only time Steve and I visited Colorado (October 2012), we skiboarded A-Basin; it was great to experience more than one run being open and nice, short lines. Check out the photos from last Sunday on the mountain:

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View from one of the lifts at A-Basin. Credit: Kirsten Ebey, Jan 2014

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Last chair of the day – the wind was nuts and visibility on the way down was shadows at best. Totally worth every second! Credit: Kirsten Ebey, Jan 2014

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Our last run of the day. Credit: Kirsten Ebey, Jan 2014

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It’s great to be reminded every once in a while! Especially after a nice yard-sale in the middle of the mountain. I mean, not that that’s ever happened… Credit: Kirsten Ebey, Jan 2014

Excited to get out on the mountain this upcoming Saturday – hopping in the car and heading West is such a great feeling.

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Skiboarding at Breck, Colorado

Headed out to Breckenridge, Colorado, today to have our first pow (powder) day ever. After one run, with goggles freezing and being advised to head indoors due to the initial signs of frostbite, a few of us have been hanging inside the T Bar for the remainder of the day.

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Outside, the temperature is an impressive -1F with a “feel” of -25F with the wind and altitude.

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Don’t get me wrong – we love shredding…but with the Epic Pass, we know there are always opportunities.

Be safe out there – don’t push it at the beginning of the season! There’s so much yet to come.
Breck knows how to show you a good time regardless of visibility…

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Smokin Yard’s BBQ – High Fives All Around

Our friend Thomas started talking about Smokin Yard’s at approximately 7 am Saturday morning, and didn’t stop until we visited the place on the way home from Keystone. He continuously described what sounded like the best BBQ in Colorado, not leaving out a single, juicy detail. Because of my family ties and our time spent in the South, he needed to know what we (Steven and I) thought about it.

After a fun day skiboarding (some of us ski and some of us board – “skiboard”, pronounced “skuh-board”, originated in the Michigander from some silly friends, and just stuck), we drove through Idaho Springs to find Smokin Yard’s BBQ.

[Thomas]: Yeah, yeah… just keep driving through town until you feel like you’ve gone too far… Then, when you feel like you must’ve missed it, it’ll be on the left hand side of the street.

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Steve (left) and Thomas (right) showing the Smokin Yard’s pig some lovin’. Credit: Kirsten Ebey, Dec 2013

He was right – there it was!

Located at 2736 Colorado Blvd, Idaho Springs, Colorado 80452, Smokin Yard’s is right off of i70 – perfectly situated on the way home from a day out on the mountain. As soon as you walk in, you notice the friendly environment and the low-key, easy-going staff. The inside wasn’t crowded, but you could immediately tell that they have their base of loyal, repeat customers. The menu is posted on the wall right when you enter, consisting of faves like different cuts of brisket, styles of pulled pork, and other smoked meats.

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Catfish Po’ Boy at Smokin Yard’s in Idaho Springs – click on the link to check out the full menu! Credit: Steve Mercer, Dec 2013

Right away, Steven noticed they had a Catfish Po Boy, and had to try it out. Thomas ordered up the pulled chicken on bun while I opted for pulled pork without a bun (in order to have enough room for the important part!).

Also featured on the Smokin Yard’s menu is a list of comfort sides, like french fries, cole slaw, baked beans, and mashed potatoes with gravy. We each picked a different side to go along with our respective meals, and a beer to wash it all down.

Our friend definitely wasn’t lying; the smell of the food made my mouth water, and the taste brought back memories of my home down south. There was nothing fancy about any of the meals served- just genuine, authentic Southern BBQ, cooked with the customer’s happiness in mind. When our server (and other staff) came by and asked how it was, we provided a round of high-fives to show our appreciation and admiration for the incredible job well done. We may or may not have gotten a little creepy with our gushing compliments.

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Pulled pork, mashed potatoes, and Smokin Yard’s three original sauces. Check out their menu by clicking on the picture. Credit: Kirsten Ebey, Dec 2013

Three sauces are placed on each table: a sweet, a bold, and a spicy, all of which created by the geniuses at Smokin Yard’s. I doused all of my tender, pulled pork I had ordered in the bold sauce and enjoyed every minute of it. I would have totally licked the paper tray it came in, but wanted to keep some sort of composure in the restaurant.

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Pulled chicken and fries, pre-doused in sauce. Click on the picture to check out Smokin Yard’s website. Credit: Steve Mercer, Dec 2013

To be honest, we had a brief conversation regarding not posting about Smokin Yard’s strictly because it is so awesome. Of course, the conversation, like I said, was brief; the whole point of DenverSpeax is to get the word out about these fantastic places and celebrate the great job they do.

Smokin Yard’s is a place we will drive for. Check out the reviews on their website as well as their Facebook page if you don’t believe us – not only do they understand how to do BBQ right, they understand how to treat their customers by showing they truly care. Stop in next time you’re on the way home from shredding the mountain, or hop in the car and take a quick road trip to Idaho Springs. You won’t be sorry!

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