Prairie Smoke & Spice BBQ
Let us work with you to pick the perfect menu for your event!
Pulled Pork
Nothing says true, authentic barbeque like our hand-pulled pork shoulder. Our pork butts are coated with our special pork BBQ 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. Brisket is the toughest cut of meat off the cow. This meat was always ground or discarded until a group of immigrant German butchers in Texas hill country decided to throw a few of them in the back of the smoker to see what would happen. 24 hours later they found that this tough meat had yielded to the long and slow smoke and was extremely tender. We keep our seasoning more straighforward on brisket to allow the beef flavor to shine. Again the meat is covered with our spice rub well before cooking time. 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.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.
Hand Carved Smoked Beef
Beef Brisket
Menu Options - Main Dishes
Ribs
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. But don't take our word for it - the back ribs we produce will have you coming back for more. We do charge a slight premium for the back ribs just because they're more expensive for us to buy! We lightly coat our ribs with a sweet, Kansas City-style sauce. If you prefer, we can skip the sauce and give the ribs our sweet & tangy glaze - just enough to make them shine and add an extra layer of flavour.Chicken
Chicken quarters are cooked faster than our other meats since they're already pretty tender. We marinade our chicken overnight in our own blend of apple cider vinegar, juices and spices. Our chicken is lightly sauced before coming off the cooker, gauranteeing 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.Wood-Broiled Steaks
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.Pork Loin
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.
Whole Hog
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. Other selections
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.
