Our meats are slow-cooked over a hardwood fire, producing top-quality Southern-style barbeque. They are rubbed ahead of time with a special blend of spices, mixed to enhance the flavor of the meat without overpowering it. This spice rub, once cooked in this environment for long periods of time, produces a succulent crust that is unique to this method of cooking. This slow-smoking method of cooking results in meat that is flavorful, juicy, and very tender.We take a great deal of pride in our food and our customers will tell you it shows in the end result. We are flexible, accommodating, and will work with you to make your event a success. Please have a look though our website and contact us when you're ready for more information or to book a date!Call Now: 306-502-5360 or Email
Serving Regina & Southern Saskatchewan since 2005 - groups from 50 to 5000!
The only Championship BBQ caterers in Saskatchewan.
Recent News:March 2013:
We had a great kick-off to the 2013 competition season with a Reserve Grand Champion win at the Big Red Barn Burner in Chilliwack, BC!
December 2012:
Our 2013 BBQ classes are set... a few of them anyway! New this year is an in-depth, advanced competition BBQ class showing all the techniques we use in a real competition setting. Details HERE.
October 2012:
We have been invited to compete in the World Food Championships in Las Vegas - one of only a few Canadian teams competing.
October 2012:
We had a great trip down to Kansas City for the American Royal. We are thrilled to have been called for two awards! We placed 12th with our Pork in the Invitational (150 Grand Champion teams) and 18th place Chicken in the Open event (500+ teams).
September 2012:
We have had a successful season at Western Canadian Ribfests -winning Best Ribs and People's Choice at every one! We have lots of new fans in Edmonton, Kamloops, and Vancouver. Thank you all!
May 2012:
Beginning May 28, we will have our BBQ for sale on the streets of downtown Regina! We'll have the Smoke Wagon set up serving fresh pulled pork, brisket, and whatever other fun treats we can find! Check out all the details HERE.
May 2012:
We drove 20 hours out to Surrey, BC for the first annual Cloverdale Rodeo Cowboy Cookoff - at 30 teams it's the second largest BBQ competition in Canada. We managed to win the Grand Champion title with awards in brisket, pork, chicken, and the Chef's Challenge category featuring Johnston's bacon.
March 2012:
Spring Appearances: We have been invited back for a second year at the Regina Spring Home Show, where we will be giving free seminars on the main stage, March 29-April 1. We will also be appearing at the Fraser Valley Yard, Garden & Renovation Show in Chilliwack, BC on March 24.
Spring Appearances: We have been invited back for a second year at the Regina Spring Home Show, where we will be giving free seminars on the main stage, March 29-April 1. We will also be appearing at the Fraser Valley Yard, Garden & Renovation Show in Chilliwack, BC on March 24.
October 2011:
We have returned from our second trip to the Jack Daniels World Championship Invitational Barbecue with another big award. We are proud to announce that our pork entry finished in 2nd place in a field of 90 of the best teams in the World, narrowly missing first place by a half point.
September 2011:
Once again, Prairie Smoke & Spice came out on top at the first major Ribfest in Western Canada - winning first place with our ribs in both categories! We were the People's Choice winner and the best ribs as determined by a panel of judges at the PNE Ribfest in Vancouver.
August 2011:
Two competitions back to back - first over the long weekend we returned to Whistler, BC to defend our Canadian National BBQ title - where we finished in 6th place overall just 1 point away from Reserve Grand Champion. Highlights included 3rd place in Ribs and 2nd place in the Budweiser King of the Grill event. On August 7 we competed in the inaugural "Battle of the BBQ's in North Battleford, SK and once again were crowned Grand Champions!
Two competitions back to back - first over the long weekend we returned to Whistler, BC to defend our Canadian National BBQ title - where we finished in 6th place overall just 1 point away from Reserve Grand Champion. Highlights included 3rd place in Ribs and 2nd place in the Budweiser King of the Grill event. On August 7 we competed in the inaugural "Battle of the BBQ's in North Battleford, SK and once again were crowned Grand Champions!
May 2011:
We have added a new smoker to our collection! Our new wood-fired pit is one of the biggest in North America, and will cook 220 racks of ribs or enough pulled pork for 2800 sandwiches! There is no event that's too big for Prairie Smoke & Spice!
We have added a new smoker to our collection! Our new wood-fired pit is one of the biggest in North America, and will cook 220 racks of ribs or enough pulled pork for 2800 sandwiches! There is no event that's too big for Prairie Smoke & Spice!
October 2010:
We have returned from Lynchburg, TN - home of the Jack Daniels World Championship Invitational Barbecue. We held our own with the best BBQ teams in the World. Our chicken entry finished in 12th place, our dessert in 13th place, and we left with an overall finish of 53rd place out of 78 teams. We had an amazing time and will work hard to earn a return invitation!
We have returned from Lynchburg, TN - home of the Jack Daniels World Championship Invitational Barbecue. We held our own with the best BBQ teams in the World. Our chicken entry finished in 12th place, our dessert in 13th place, and we left with an overall finish of 53rd place out of 78 teams. We had an amazing time and will work hard to earn a return invitation!
August 29, 2010:
What an amazing month... 3 competitions, 3 Grand Championships! We picked up the most recent wins in Saskatoon, SK and Morden, MB.
What an amazing month... 3 competitions, 3 Grand Championships! We picked up the most recent wins in Saskatoon, SK and Morden, MB.
20hampionship Invax (across Saskatchewan) in their
Welcome to Prairie Smoke & Spice, the home of genuine pit-smoked BBQ catering in Southern Saskatchewan. What started with a sample of real barbeque in Texas eight years ago has turned into a consuming passion to produce the best, most authentic 'Q available in the prairies. This dream is now a reality as Prairie Smoke & Spice has won many awards on the competition circuit, including the Canadian National BBQ Championships in Whistler, B.C. and 2nd place Pork at the World BBQ Championships in Lynchburg, TN.
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