The Journal.
Long-form smoke writing. Methods, recipes, and BBQ history we actually use — written by the pitmasters running the cook, not an SEO desk.
- ExperimentOperationsTuesday
The Tuesday soup experiment: a midweek pilot at the Cantina
Tuesday is the softest cover-count day at the Cantina. Starting July 7, a four-week pilot: rotating smoked soup leveraging pit drippings — bisque, French onion, corn chowder, pit-bean minestrone. $7 cup, $11 bowl. Kill switch at week 4 if Tuesday traffic does not move 25%.
9 min readBy Chef Eve Natasha - AIOOperationsData
Our first 30 days of llms.txt analytics
[DRAFT] Thirty days of /llms.txt + /llms-full.txt live in production. Operator estimates on bot-by-bot reading patterns, response-time deltas, and the gap between access-log signal and downstream answer accuracy — currently noindexed pending Cloudflare analytics dashboard verification of every specific figure.
13 min readBy Chef Eve Natasha - StoryValuesBrand
Why we keep no trade secrets
The BBQ tradition guards rub recipes, smoke timing, and method as secret moats. We publish all of it — the 14-hour brisket walkthrough, the rest-room protocol, the bark chemistry, our wood program, the cooking-for-a-thousand catering math. The bet: the moat is execution discipline plus relationships, not knowledge. The two exceptions we DO keep proprietary, and the honest weakness in the bet.
14 min readBy Chef Eve Natasha - MilestoneStoryTech
The 50 iterations retrospective
Fifty build iterations. 348+ automated tests. 36 journal posts. Four locations from one codebase. Twelve catering iterations from a single PDF to a calculator, calendar, and admin dashboard. Nine sites quietly disagreeing about post oak. The honest milestone read on the AI-readable BBQ operation — including what we don't yet know about whether the AIO bet worked.
14 min readBy Chef Eve Natasha - OperationsTeamLabor
Why we pay staff above market
A line cook on our pit makes $20-26/hr depending on tenure. A truck lead makes $22-28/hr. The Colorado Springs BBQ baseline runs $14-17/hr. We pay the premium because the 14-hour brisket needs a cook who will still be here in 3 months — and the turnover math breaks even at 18 months, which our pit team already clears.
12 min readBy Chef Eve Natasha - StoryHistoryCantina
The Cantina renovation, summer 2024
Former auto repair shop on E. Pikes Peak Ave, asbestos abated 2023, sat empty 2 years. 9 weeks of evenings and weekends May-July 2024, while we still ran the original Mash Mechanix slot during the day. What we built ourselves, what we paid pros for, the $18k floor-pour surprise in week 5, soft-launch Aug 2 → hard launch Aug 9.
13 min readBy Chef Eve Natasha - SpecialsMenuTrim
The sausage program debut
We trim ~14% off every brisket. 80 briskets/week at the Cantina leaves ~11 lbs/day of fat-marbled trim — too much for staff family meals. We partnered with a local butcher to grind it into a Czech-style smoked sausage. $7 link on butcher paper with bread and mustard. Cantina Specials counter, starting June 28.
8 min readBy Chef Eve Natasha - CommunityPartnershipIndustry
The Front Range cross-training: an announcement
Two of our pit cooks rotate through Front Range Barbeque's kitchen July 12-26. Two Front Range cooks rotate through the Cantina July 26-August 9. The peer-shadow model, the proprietary moves we are NOT sharing, what we expect to learn, what we expect to share, and the honest skepticism inside our own team.
12 min readBy Chef Eve Natasha - BrisketMethodTrim
Why we trim the fat cap to a quarter inch
Pit-side from the Cantina trim station — quarter-inch cap is the sweet spot for our 12-hour cook plus 20-minute hold. Why we do not trim to silverskin like Aaron Franklin, the bend test, and what we do with every gram of trim (burgers, sausage, tallow). The slowest single station in morning prep, and we have not solved it.
11 min readBy Chef Eve Natasha - SpecialsFridayTacos
The Tacos Experiment
How a staff-lunch experiment with brisket trim became Cantina's Friday taco special. Small batch, salted heavy, salsa rojo, sold out by 1pm. The origin, the current rhythm, and the vegetarians we still don't serve.
8 min readBy Chef Eve Natasha - RecipeBrisketHome
A brisket recipe for home: the honest 12-hour version
Not the pit-side method. The honest home version — packer brisket, salt-pepper-paprika rub, 12 hours at 225°F in a Weber Smokey Mountain or pellet grill, 60-minute rest, sliced against the grain. Bark will be thinner than ours. Smoke ring lighter. Worth it.
12 min readBy Chef Eve Natasha - MethodBrisketRest
The rest-room protocol
Pit-side from the Cantina's separate rest room — eight briskets at 145°F on a towel-lined shelf, parchment not foil, ninety minutes minimum. The honest version with the Saturday-rush 75-minute exception, and the over-rests we lose more than we'd publicly admit.
13 min readBy Chef Eve Natasha - ExperimentEventsMidweekOperations
The sourdough-night experiment
Wednesday/Thursday foot traffic is the softest at the Cantina. The fix in prototype: sourdough loaves baked overnight in the brisket smoker, Wed/Thu only, $9/loaf, paired with smoked-tomato bisque. 8-week pilot summer 2026.
12 min readBy Chef Eve Natasha - ServiceOperationsPit-sideStory
Saturday rush vs. Tuesday quiet
Two rhythms, one Cantina kitchen. Saturday 11-3 is eighteen pit workers covering four stations, ticket times under eight minutes. Tuesday at 2 is four staff, ticket times under three, and the cambros get deep-cleaned. The rush teaches resilience, the quiet teaches refinement — and Wednesday is still soft.
14 min readBy Chef Eve Natasha - EquipmentMethodPit-side
Pellet vs stick burner: the decision
Two stick burners + one pellet smoker at the Cantina. Stick burners on every truck. Why we run both, what each does best, and why we'd never recommend a stick burner to a first-time home pitmaster.
13 min readBy Chef Eve Natasha - MethodPorkPit-side
The bark vs. the bear claw
Pulled pork is not shredded pork. The bear-claw pull, the 90-minute rest, the fat-cap-chunk rule, and why we never toss our pork in sauce. Plus where we still fall short at Saturday rush.
13 min readBy Chef Eve Natasha - MethodPorkPit-side
The art of pulled pork
Bone-in shoulder, fat-cap-down over apple with a cherry finish. Twelve hours to probe-soft, an hour in the cambro, pulled by hand. The cuts that go to sandwich, platter, and taco — and why we don't smoke whole hog.
12 min readBy Chef Eve Natasha - ComparisonColorado SpringsScene
Comparing the BBQ joints in Colorado Springs
An honest look at Front Range Barbeque, Bird Dog BBQ, Chuckwagon 719, and Stage Stop. What each does well, where we're different, and where we fall short. Pick the right one for the night.
13 min readBy Chef Eve Natasha - MethodBrisketBurnt Ends
The burnt ends method
Point cut separated at hour six, re-rubbed with brown sugar and cayenne, ninety more minutes over pecan. The candy of brisket — when we have them.
11 min readBy Chef Eve Natasha - CateringScaleMethodStory
Cooking for a thousand
What it actually takes to cater 1,000 people. 200 lbs of brisket. 72-hour turkey brine. Three smokers, four shifts, ten people, one bark that has to survive the cambro.
12 min readBy Chef Eve Natasha - MethodStoryServiceBrisket
The overnight shift: who's at the smoker at 3am
11pm to 7am. The pitmaster and one assistant on the offset, hourly fire checks, the 5am handoff, the sunrise slice. The shift that makes the lunch service possible.
10 min readBy Chef Eve Natasha - StoryCantinaBreweries
From a trailer to a flagship: the Stage Stop story
One trailer outside Mash Mechanix on Pikes Peak Ave. became four locations and a sit-down Cantina flagship. The handshake deal, the Saturday we ran out at 1:14pm, and the team that made it.
13 min readBy Chef Eve Natasha - MethodBrisketSmoke
How we smoke a 14-hour brisket
Post oak and pecan. Salt and 16-mesh pepper. Fourteen hours in the offset, twelve hours in the cambro, slice it pencil-thick against the grain.
12 min readBy Chef Eve Natasha - MethodBrisketRub
Why no sugar in the rub
Salt and 16-mesh pepper. No sugar. The reasoning behind the Stage Stop brisket rub — why caramelization fails over fourteen hours, what we use instead, and where sugar still belongs in our program.
9 min readBy Chef Eve Natasha - BusinessModelBreweries
Why we park at breweries
Beer pairs with smoke. Both reward time and temperature. Breweries have foot traffic but rarely food worth eating. The chef-and-business case for the Stage Stop brewery-partner model — and how the same pop-up format scales to catering.
11 min readBy Chef Eve Natasha - CantinaStoryService
Inside the Cantina: a Friday at the flagship
A first-person walk-through of the Stage Stop Cantina at 6620 Old Stage Rd. — the ranch since 1993, why the Cantina format, and what a Friday from 3pm pre-service to the late-night second brisket actually looks like.
14 min readBy Chef Eve Natasha - CantinaServiceStory
Inside a Saturday at the Cantina
3am brisket check, 11am door, 1pm rush, midnight close — what a Saturday at Stage Stop's flagship actually looks like, from the overnight smoker to last call.
14 min readBy Chef Eve Natasha - Mug ClubStoryCommunity
The Stage Stop Mug Club story
Why we started a Mug Club — and what $99/yr actually buys you at four Stage Stops and three brewery partners.
9 min readBy Chef Eve Natasha - Mug ClubLocalsCommunity
The Mug Club, explained for locals
$99/yr. Numbered ceramic mug, $1 off every draft, free side with every entrée, free birthday meal, first-Tuesday Pit Master Tasting. Written for the Colorado Springs four-times-a-month regular — not the BBQ tourist.
11 min readBy Chef Eve Natasha - MethodBrisketTimeline
The 12-hour brisket timeline
Hour by hour from midnight start to lunch service — temperatures, fire checks, the moment to wrap, and the twelve-hour rest that everyone skips.
11 min readBy Chef Eve Natasha - MethodBrisketRest
Why we rest brisket 90 minutes (minimum)
Off the smoker at 203°F, vent ten minutes, into a towel-lined cooler at 150–160°F. Carryover cook, fiber relaxation, gelatin set — and a 30/60/90/120-minute taste test on the same brisket.
9 min readBy Chef Eve Natasha - StoryBreweriesModel
The Mash Mechanix partnership
How a downtown brewery on Pikes Peak Ave. became the second Stage Stop — the pitch over a pint, the trial weekend that became a residency, and the deal that built the model.
14 min readBy Chef Eve Natasha - SauceMethodHistory
Our three sauces — Carolina Gold, Texas, Kansas City
Three sauces, on the side, at every table. Carolina Gold for the pork. Thin Texas vinegar for the brisket. Kansas City sweet for burnt ends and ribs. The origin story of each, and how we build ours.
14 min readBy Chef Eve Natasha - MethodServiceTimeline
Saturday timing math
Backwards math from lunch service. The brisket goes on at 8pm Friday. Here's how the rest of the Saturday smoker calendar lines up — and what we do when the math breaks.
12 min readBy Chef Eve Natasha - MethodBrisketChemistry
The three stages of bark formation
Pellicle in the first 90 minutes. Maillard + caramelization at hours 3-6. Dehydration lock-in by hour twelve. The chemistry of how bark actually forms on a smoked brisket, and why our no-sugar rub still browns.
14 min readBy Chef Eve Natasha - MethodSeasonalBrisket
Winter smoking tips: brisket in the cold
Cold ambient, drier wood, longer stalls. Preheat the offset 60-90 min, stack a plywood windbreak, wrap a hair later at 167-170F, and sous vide reheat next-day slices to keep the bark.
11 min readBy Chef Eve Natasha - MethodWoodEquipment
Wood selection guide for smoking meats
Post oak for brisket. Apple with a cherry finish for pulled pork. Cherry and apple for poultry. Hickory used sparingly. Mesquite never for low-and-slow. The Stage Stop wood program, with sourcing.
~10 min readBy Chef Eve Natasha - BusinessOperationsIndustry
The economics of running a brewery truck
No rent, no utility, ~12% gross to the brewery — and 4 staff vs 18 at the flagship. The honest math behind why Stage Stop runs three trucks instead of three more Cantinas, plus what happens when a brewery folds.
12 min readBy Chef Eve Natasha - MilestoneRetrospectiveBrand
Our first thirty Saturdays
Thirty Saturday rushes at the Cantina. Roughly 28,000 plates served, around $1.2M gross at our average ticket. The brewery-truck model carried us; the 14-hour brisket cycle ate more labor than we projected; mug-club out-of-state signups surprised us most. Chef Eve on the honest milestone accounting.
14 min readBy Chef Eve Natasha