This Texas-style joint near Sloan's Lake is run by the Volkmer family, who have been smoking meats since 1969.
Frank's Bar-B-Que, at 4700 West Colfax Avenue, is a third-generation owned and operated business helmed by Frank Volkmer III and his father, Frank Jr., along with his mother, Tracey, and brother, Justin.
Not much has changed since then, either. The recipes and even the smokers date back to when it all began, with the only deviations being minor recipe tweaks and equipment repairs along the way. The real showstopper is the whole-pig roast, a specialty Frank’s has been perfecting for over thirty years. “You really can eat nearly every part — though you may not want to,” Volkmer jokes, noting that the low and slow cooking gives areas like the ears and the skin an inedible leathery texture. From there, he says, everything else is fair game.A pig roast can feed a crowd: The rule of thumb is one pound per person, so a forty-to-fifty-pound hog will feed forty to fifty people. For those curious to try but reluctant about carving it themselves, Frank’s team can carve and serve the pig on site.
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