Our marriage is a comfortable North Carolina-Texas blend, and that means that deep appreciation for barbecue of both the pork and beef varieties came with the vows. Neither of us has ever thought the other’s native state brought “road kill” to the table (see Texas Gov. Rick Perry’s comments about N.C. barbecue dredged up during the presidential campaign in 2011).

     Whatever we weren’t familiar with, we got familiar with real fast, and we both learned that a life that appreciates multiple styles of barbecue is a fuller and more satisfying life. Criticize anyone else’s barbecue and you just show your colloquialism and close-mindedness. Plus, you cheat yourself.
     The same principle goes for pie. And is there a better combination than barbecue and pie? Probably not, so a restaurant that knows its way around both a smoker and a bakery oven is to be treasured. Coloradoans have such an establishment in the Firehouse. The former site of the fancy Corbett’s and a series of failed sports bars became the Firehouse in 2008 under the direction of Joe and Kari Tresner, and it’s been a hit in the Springs. 
     Red bar stools line up at a black bar, complementing the red-checked tablecloths on the tables. The firefighting theme in this actual former firehouse extends to the fire department t- shirts framed on the walls. It’s definitely not a sports bar, although two wall-mounted televisions do keep the fan up to date on games.
     John wandered in on an autumnal Saturday evening after an Air Force football game and felt like he’d found home. His smoked turkey and pulled pork platter was above average, especially the flavorful turkey. Only complaint: why force the diner to choose two meats, which come in heaping portions? A one-meat platter is standard at most barbecue joints. John devoured all the turkey and left most of the blander pork. Had he been that hungry, the all-you-can-eat special goes for $15.99.
     The homemade pie choices included Oreo cookie, Reese’s pieces, banana cream, coconut cream. Sometimes Andes Mint is added to the pie case. On Saturday, with the choices in the pie case dwindling, John’s slice of Oreo cookie, with lots of cookie crumbles on top (pictured at top), was nonetheless thick, chocolatey and outstanding. A return visit is in order to try the Andes Mint pie.
     No road kill here.