We are often asked what our event/wedding menu is. The truth is that we don’t really have a set menu, catering or otherwise. Instead, we customize each event to the client’s specific wants and needs.
That being said, there are some client favorites that consistently appear on menus. This is by no means an exhaustive list of our offerings, it is the most popular!
Proteins
Beef Brisket Seasoned with our Brake Dust beef rub, smoked for 8 hours and cooked low and slow for twice that long, our take on a southern barbecue staple is a must try. For smaller events where food is picked up, 1/3 lb per person with some fantastic buns are best, while at weddings, a carving station helps make your event special.
Pulled pork Slow smoked over local hardwood and seasoned with our Smoke Show BBQ rub, our pulled pork is fantastic on its own or on a bun.
BBQ Chicken We do it two ways. Either seasoned with our Smoke Show BBQ rub and finished on the grill with our Gear Lube BBQ sauce or our authentic island style jerk chicken. Marinated overnight and finished over charcoal!
Cold sides
Homestyle potato salad As Gary often says, this one should be a food group all on its own. A creamy classic style with egg. It can be made without egg when needed.
Maple Dijon Coleslaw The addition of maple syrup gives our slaw a simple sweetness that just works.
Mini potato Caesar salad Roasted mini potatoes, chilled and tossed with Caesar salad dressing, green onions and bacon bits. Mind blowing! Bacon can be omitted for those who can’t eat it.
Macaroni salad Sweet and tangy, this one is almost as good as our tater salad. Almost.
Hot sides
Baked beans Deep and dark, our baked beans are the ultimate in stick to your ribs good food.
Macaroni & Cheese Creamy and full of cheddar cheese, our mac n cheese has a secret ingredient that kicks it over the top!
Roasted mini potatoes Everyone loves potatoes as a side dish, but these little balls of joy are popping with creamy flavour.
Roasted seasonal veggies A variety of seasonal veggies, roasted and gently seasoned, then sprinkled with balsamic to give a bit of tang.