Pit to Plate

How family, community and scratch-cooking combine at LuLu’s BBQ in Louisville

By Lisa Van Horne

“86 brisket! 86 ribs!”

These are phrases that patrons commonly hear called out as closing time approaches at LuLu’s BBQ on Main Street in Louisville. True to the Texas-style barbecue culture that was one of the foundational inspirations for the restaurant, the team at LuLu’s smokes its meats fresh every day with the goal of running out by the end of the night. And once patrons taste the authentic, mouth-watering meld of barbecue styles and influences from across the country that make up the menu, it’s clear why there’s often not a single bite that goes to waste.

The idea for LuLu’s BBQ arose in 2011 when friends Kevin Herrington and Josh Karp, the owner of Louisville’s The Waterloo, decided that the city’s Main Street needed a dedicated barbecue restaurant. The pair began designing and building their vision for this vibrant, welcoming gathering place, converting a prior Phillips 66 gas station at the corner of Pine and Main Streets with the help of local friends. LuLu’s BBQ officially opened in June 2011 and, as Herrington notes, the team has been smoking meats there ever since.

Herrington—now the sole owner of the restaurant and its pitmaster—explains that LuLu’s mission is to “create the most delicious and authentic slow-cooked meats and homemade sides while inspiring and bringing the barbecue culture to patrons.” The LuLu’s team achieves this through fare inspired by various regional barbecue styles as well as a few recipes from close to home.

“When we started LuLu’s, Josh and I mixed our background influences of Texas and Oklahoma barbecue,” Herrington says. “We were inspired by my father, Gary Herrington’s, homemade barbecue sauce specifically. Gary even drove in from Oklahoma to check the large batch sauce for quality and accuracy when we were ready for a packing company to bottle it, and we got his approval when we started offering our spicy hot and zesty mustard options, too!”

Barbecue styles from Missouri and Arkansas are key players on the LuLu’s menu, along with other classic side items and specials integrated over the restaurant’s 14 years of business—from special sauce variants inspired by the Carolinas to Kansas City. The restaurant’s atmosphere blends these exciting influences—a welcoming mix of Southern hospitality, western music nostalgia and friendly, personable interactions.

“The atmosphere here creates a vibe of vintage music and our love of barbecue culture,” Herrington says. “A huge piece of this is our knowledgeable, friendly staff. Our approach to customer service is second to none.”

This familial feel permeates every aspect of LuLu’s business. While the restaurant operates in some literal ways as a family affair—with Herrington’s brother, Stephen, playing a significant role and Herrington’s wife, Emily, managing its lauded catering business—there is a profound sense of connection and belonging at play, too.

“A restaurant can become interwoven in the culture of a town,” Herrington says. “We’re not only the restaurant, but the guests that come into it. We’re a family of patrons, friends and co-workers who care and look out for each other.”

From local partnerships to regular special events supporting its locale, this deeply felt connection to the community is unmistakably evident.

“We have a real passion for being part of and helping our community,” Herrington says.

LuLu’s regularly hosts charity events and spirit nights for local public schools and gives back to the community through a broader scope of donations. The restaurant has teamed up with local Crystal Springs Brewing Company to create a signature beer—the LuLu’s Lager—continuously forging partnerships to strengthen local vitality. 

Looking ahead, Herrington notes that he aspires to open new Colorado locations to “bring LuLu’s vibe to a broader audience.” And the team is actively taking steps to make this a reality. In 2021, Herrington purchased a space in Arvada with the intent of opening a second location. However, the harrowing Marshall Fire—with the devastation just half a mile from the Louisville restaurant—prompted a period of recovery that has slowed these efforts. But it is still a dream the team looks forward to seeing come to fruition.

In the near future, Herrington encourages hungry Coloradans from across the Front Range to visit LuLu’s—popping into the restaurant or at the Louisville Street Faire on Fridays this summer, where the team is working to return with a booth and rejoin its concert series. Whether your hankering is for decadent smoked ribs or the restaurant’s new brisket melt sandwich special, it’s a trip that promises you’ll leave feeling full of delicious made-from-scratch food and fulfilled with a newfound sense of community.