These are our most common menu items. All meats are prepared using our award-winning BBQ rubs, recipes, and techniques. We take a great deal of pride in the quality of our food, as you will find out at your event. If you’d like something that’s not listed – just ask! We grill just about everything, including steaks, desserts, and whole hogs.
Nothing says true, authentic barbeque like our hand-pulled pork shoulder. Our pork butts are coated with our award-winning spice rub, then allowed to absorb the flavors for 12 to 24 hours. We always give them a second coating of rub prior to cooking – which helps provide the distinctive ‘bark’ this dish is known for. This is followed by a long and slow smoke, 12 to 16 hours. The connective tissues in this tough cut of meat break down over time and yield a sweet, savory meat that falls apart. This meat practically pulls itself!
Slow-smoked beef brisket is a tender, juicy, succulent piece of beef unlike any you’ve tried before.
Our competition Brisket rub is applied heavily and allows the beef flavor to shine. We smoke our briskets for 12-14 hours. And that pink you see in the meat? Get used to it! It’s referred to as a smoke ring, and it’s a telltale sign that the meat is cooked with hardwood, not gas or electricity. Our meat, though it has pink in it, is well cooked and is safe to eat.
Hand Carved Smoked Beef
We love to carve barbequed beef for a crowd! Our standard offering is Baron of Beef, which is given a generous spice rub prior to cooking. We carve these roasts right on the buffet table so your guests are guaranteed to be served hot, juicy slices.
Premium Cut: Top Sirloin
Treat your guests to whole top sirloin roasts, the same cut of meat used for grilled sirloin steak in high end steakhouses. This meat is naturally tender and very juicy.
Premium Cut: Boneless Prime Rib
The ultimate cut of beef if you want to really impress your guests. We use a different rub of herbs and spices on our prime rib, a special mix to guarantee a great crusty exterior with a shorter cooking time than brisket. We don’t cut corners on the product either, using only Canadian AAA-graded beef for your special occasion. We serve our prime rib cooked to medium, with end cuts available for those who like it cooked well.
You’ve never eaten better ribs than slow-smoked, Southern BBQ ribs. These bones will knock your socks off! We usually use the spare ribs (side ribs) – they contain more marbling than back ribs, and produce better flavor after the 7-hour BBQ process. Ribs are rubbed with our Tumbleweed rub, smoked, and lightly glazed with our championship sauce.
Chicken (drums & thighs) is cooked faster than our other meats since it’s already pretty tender. We rub our chicken down with our award-winning “Sweet & Tangy” Rub – we gaurantee that your guests will be licking their fingers. And they’ll be doing it even if there are napkins in front of them! We also have bone-in chicken breasts available for a slight extra charge.
We are lucky enough to have a unique bbq pit, manufactured in Arkansas, that is capable of producing mouthwatering steaks cooked with extra flavour from real hardwood smoke. We crank up the fire for these steaks, and your guests will be thankful.
We serve this cut straight off the pit, it’s smoked hot and fast because it’s naturally tender and fairly lean. It is normally coated with a sweet & spicy rub and sliced to serve, or we can stuff it with a Saskatchewan recipe polish sausage. The sausage skin is lightly scored so the juices add extra flavor and moisture to the pork. For a special treat, try our cedar plank-grilled pork loin, which is “spiral stuffed” with our special cran-apple & bacon stuffing.
Double-smoked Farmers Sausage
A Saskatchewan favorite, this homestyle pork sausage is accented with garlic and black pepper. It’s cured and smoked then smoked again at your event.
Whole Hog / Pig Roast
Like all our meals, this is one your guests will be talking about for a long time. We are one of a select few caterers in the Canadian prairies that cook a whole hog on our BBQ pit in the true Carolina tradition. The hog is brought right from the farm to your event, and cooked low ‘n slow. The presentation of this hog is meant to dazzle, complete with plenty of fresh fruit and photo opportunities.
Why not try something off the beaten path… We also prepare whole leg of lamb, barbequed meatloaf, and smoked turkey. We cure our own hams using fresh pork legs and smoke them using apple wood, and we swear it will be the best ham you have eaten. If you don’t see what you’re looking for, just ask!
Do you have guests with allergic, vegetarian, or religious reasons to require something different? No problem! Just let us know the guidelines and we will be happy to suggest and prepare alternatives.
Side Dish Favorites
Our signature side dish, some consider our pit-cooked BBQ beans a meal in themselves. We use pinto beans, not widely used in Canada but the only beans you will find in Texas. They are a bit larger and hold up well to the long cooking time. Our beans always contain a dose of bacon and a few handfuls of smoked pork or beef brisket. We have experimented with many recipes and the end result brings people back for seconds every time. This is the side dish that completes your barbecue experience.
While baked potatoes aren’t the most complex dish we serve, they’re a popular item. We provide plenty of margarine, chives, sour cream, and real bacon bits so you can dress ’em up!
Apple Cider Slaw
Our coleslaw is light, sweet, tangy, and crunchy. We don’t overdress it with a thick, creamy dressing, and it always gets rave reviews.
Fresh torn romaine is tossed with our signature dressing, along with real bacon bits and freshly ground parmesan cheese. Homemade garlic herb croutons round out the mix. Hail Caesar!
Spinach Strawberry Salad
Our spinach & strawberry salad is tossed with a raspberry vinaigrette dressing. The special part of this salad is the glazed pecans we add, lightly sweetened with a hint of cinnamon spice.
Hill Country Potato Salad
Our potato salad consists of skin-on red potatoes, grilled until tender. The scratch dressing is light and doesn’t overpower the roasted potato flavour. It’s tossed with sweet onions, red peppers, and bacon.
Flame-toasted Garlic Bread
We use fresh french bread, buttered and spread with a healthy dose of pureed garlic and seasoning. The toast is grilled over fire and cut into individual pieces for serving.
Build-your-own Sundae Bar
We provide quality vanilla ice cream and LOTS of toppings to choose from – chocolate, caramel, cherries, sprinkles, peanuts, cherries, whipped cream, etc.
Premium Cheesecake Selection
Grilled Banana Bread
We take slices of fresh banana bread, lightly coat them with butter and grill the slices over charcoal. Each slice is served with a scoop of premium vanilla ice cream on top and drizzled with caramel sauce