BBQ catering: what to know

What the job involves, what changes the price, and what to ask a pro.

What bbq catering is

A BBQ caterer smokes and grills meats and prepares sides such as slaws and beans for your event, serving buffet style or plated. Hosts hire a BBQ caterer when they want slow smoked meat and classic sides without tending a pit or grill for hours.

Signs you need it

  • You want smoked brisket, pork or ribs for a large group and no one wants to tend the smoker
  • The event is outdoors and the crowd expects a classic barbecue spread
  • You want slaws, beans, cornbread and other sides prepared for the group
  • The guest count is too large for a home grill or a single cook to manage
  • You want the meat carved and served buffet style or plated by the caterer

What the pro does

  • Takes the guest count, the meat choices and the side dishes you want
  • Plans the smoking and cooking schedule so the meat is ready at serving time
  • Smokes and grills the meats at a permitted site or kitchen, and prepares the sides
  • Transports the food hot or cold and sets up the buffet or serving line
  • Carves and serves the meat, and keeps the food at safe temperatures
  • Clears the serving area and removes the equipment and leftovers as agreed

What changes the price

Every job is different, so we do not publish prices. These are the things that move the quote up or down.

  • Guest count and the number of meats and sides
  • Type of meat and the amount of smoking time it needs
  • Buffet or plated service and the number of servers
  • Equipment such as smokers, chafing dishes, serving utensils and disposable ware
  • Setup location and whether the caterer cooks on site
  • Desserts, drinks and other add ons

What a written quote should spell out

  • Meats and sides, with the portion size for each
  • Where the meat is cooked and how it is transported
  • Service style and the number of servers or carvers
  • Equipment included, such as serving pieces and disposable ware
  • Setup, service and cleanup times and the cooking location

Questions to ask before you hire

  • Where do you smoke the meat, and does that site hold the permits it needs?
  • How long before service is the meat cooked, and how do you keep it warm?
  • How much meat do you plan per guest, and do you make extra?
  • Can you accommodate vegetarian guests and label the sides?
  • Do you carve on site, and how many carvers will be present?
  • Who sets up the smoker and who cleans it?

Red flags

  • Cannot say where the meat is cooked or whether the site is permitted
  • Plans to hold cooked meat for a long time without a plan for keeping it safe
  • Will not give a portion guide or an estimate of the amount to order
  • Has no way to label allergens in the sides
  • Asks for payment in cash with no written order

What you can do yourself

A host can grill chicken, sausages or burgers for a small backyard party, keeping raw meat separate from cooked meat and cooking it to a safe internal temperature. Do not run a large smoker or a whole pig yourself without training and the right equipment, because fire, heat and the handling of large cuts are dangerous. Hire a BBQ caterer for a large group, smoked meats or a long event.

Licenses and permits

Food businesses commonly need a health permit or a food handler card from the local office that oversees food safety, and smokers and mobile cooking units can have their own rules. Ask the caterer for its permit and check the rules for the site where the food is cooked and served.

BBQ catering questions

How much meat should I order for a crowd?

Ask the caterer for its portion guide. Tell them whether the guests will eat heavy or light and whether the sides will be a big part of the meal.

Can the smoker be used at a park or a private yard?

It depends on the site and the local rules for open fires and cooking equipment. Ask the caterer to confirm the site rules before the event.

What happens to leftover meat?

Ask the caterer what it will do with leftovers. Cooked food that has sat out for too long must be discarded, so plan the portions with that in mind.

About this guide

This national guide is written and checked by infinibell. Rules and conditions differ by place, so local pros are credited on guides for the cities they serve, not on national ones.

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