Wedding catering

Smoked BBQ for the wedding you actually want.

Wood-smoked brisket, ribs and Carolina Gold sauce — plated, served, or carved on-site. Most of our wedding couples book the Pitmaster Spread eight to twelve weeks ahead. We bring the smoker.

Get a quote in 24 hours→See the recommended package FAQ

Canonical wedding page

See our full wedding portfolio at /weddings.

Four wedding tiers, six past-wedding photos, real testimonials. The gallery view, not the long read.

Open /weddings →

60 – 280

headcount we'll quote

8 – 12 weeks

typical lead time

Pitmaster Spread

recommended package

24 hr

quote turnaround, weekdays

What you get

The dishes most-ordered for this kind of event.

Most wedding couples land on the Pitmaster Spread — two meats, three sides, dessert, full sauce flight, real platters. Custom builds quoted line-by-line.

See the full menu→

Signature

The 14-Hour Brisket

$16

Post-oak smoked. Brioche, pickles, slaw, a stripe of Carolina Gold. The one we'd order.

St. Louis Ribs · ½ rack

$19

Six hours over pecan, light glaze, one side, cornbread.

Signature

Burnt-End Mac

$15

Brisket burnt ends, scallion, pickled jalapeño, breadcrumb crust. The default.

Eve's Slaw

$4 / $7

Apple-cider dressed, no mayo. Bright and sharp.

Smoked Beans

$4 / $7

Burnt ends + molasses + bourbon + black pepper.

Carolina Gold

$9 bottle

Yellow mustard, brown sugar, apple cider. Sweet-tart, the brisket sandwich's natural partner.

Detail · 01

What a wedding catering plan from us actually looks like.

We book the date with a 25% deposit. Eight weeks out, you pick the two meats — brisket and pulled pork is the default, ribs and chicken is the close second. Six weeks out we lock the sides — slaw, beans, mac, greens, cornbread, pickles. Three weeks out, your coordinator (or you) walks us through the venue. We confirm the carving table, the buffet line, the trash plan, and where the smoker can sit if you want it visible. Seventy-two hours out, headcount locks. Day-of, we roll in at the time on the contract, fire up the chafers, set the line, walk your coordinator through the timing, and stay on-site until last plate goes out — then we pack out everything we brought. No surprises, no overage invoice arriving the following Tuesday. Real numbers locked at 72 hours, real food on the table at call time, and a coordinator check-in 7 days before so nobody is texting at midnight about a vegetarian count.

Detail · 02

How we handle dietary, allergies, and the kid table.

Three vegetarian plates and three vegan plates are on every package — smoked tofu, smoked mushroom and halloumi, or a build-your-own bowl on the cavatappi. GF buns on request, no upcharge, just tell us at the 6-week menu lock. We label every chafer with the protein, the major allergens (gluten, dairy, mustard, sesame), and whether it's GF — so guests can self-serve without a pitmaster shadowing them. Kid plates are pulled pork, mac bowl, or chicken tender plates at the kid count you give us — we don't charge a separate kid price, we just trim the portion. Halal and kosher: ask. We've done halal weddings (smoked-chicken-forward, beef-brisket sourced halal with three weeks notice) and we'll be honest about the kosher side — we're not a kosher kitchen and we won't pretend to be one.

Detail · 03

Drop-off, buffet, or carved on-site — what each means for your day.

Drop-off: we deliver hot in chafers, set the line, walk your coordinator through it, leave. Cheapest, best for backyard or under-200 receptions where your coordinator is already running the food side. Buffet served on-site: a pitmaster stays to keep the chafers loaded, replate, refill sauces, answer guests' questions about the smoke. This is the Pitmaster Spread default. Carved on-site: a pitmaster slices brisket per-plate at the head of the buffet, which doubles as theater — guests love watching the bark hit the board. This is the Full Smokehouse default and what you want for receptions over 200 or for the photos. On-site adds $4 per person plus the pitmaster fee on packages where it isn't built in. Pricing is on the main catering page so you can compare the three packages side by side.

Detail · 04

Venues we work with regularly across the Front Range.

We cater inside the city at venues like The Pinery, The Antlers, the Garden of the Gods Club, the Cheyenne Mountain Resort, and most of the downtown breweries. Outside the city we run regularly to Cripple Creek, Manitou Springs, Woodland Park, the Black Forest barns, and the Aspen / Crested Butte mountain venues with enough notice (10+ weeks for over 150 guests beyond an hour drive). We carry $2M general liability, full ServSafe certification, and our COI is on file with most of the larger venues already — if yours doesn't have it, we'll send theirs the week of the venue walk-through. Almost every wedding venue has its own kitchen rules: some let us use their warmers, some don't, some require us to bring our own ice supply. The 3-week venue walk-through catches all of it.

Pair with a brewery

Beer that fits the event.

For a casual reception under a tent — pair the smoker with Urban Animal · Star Ranch. They handle the beer trailer, we handle the carving station, you handle the toast.

See all brewery partners→

Recommended package

Pitmaster Spread — the wedding catering default.

Custom builds quoted line-by-line. The recommended package is the starting point — most clients adjust at the menu-lock conversation.

BBQ Basics

The classic spread. Office lunches, casual receptions, family reunions.

$14

per person · 20 minimum

One smoked meat (brisket, pulled pork, or chicken)
Two sides (mac, slaw, beans, cornbread, greens)
Brioche buns, pickles, three sauces
Disposable serving ware + utensils
Delivery within 30 mi of Colorado Springs

Start with this→

Recommended

Pitmaster Spread

The wedding default. Two meats, real sides, dessert included.

$22

per person · 30 minimum

Two smoked meats from a list of five
Three sides + cornbread + buns + pickles
Eve's sauce flight — all five sauces
Dessert: peach cobbler or banana pudding
Real serving platters + setup
Coordinator check-in 7 days before event

Start with this→

The Full Smokehouse

Show. Stop. Three meats, four sides, a pitmaster on-site running the line.

$32

per person · 50 minimum

Three smoked meats — whole brisket option
Four sides + cornbread + buns + pickles + slaw
Two desserts + late-night burnt-end taco bar
On-site pitmaster carving + replating
Linens, real platters, chafers, table runners
Dedicated coordinator + day-of point of contact

Start with this→

Step one

Tell us about your event.

Five questions, two minutes. We’ll come back within 24 hours with a real quote — not a brochure.

Get a quote→Browse the menu first

Before you ask

Wedding BBQ Catering FAQ.

How far ahead do we need to book the wedding?

Saturdays from May through October book 8 – 12 weeks ahead. Friday and Sunday weddings: 6 – 8 weeks. Off-season weddings (Nov – March) can sometimes go inside a month, but the 25% deposit is what holds the date — quote then deposit, that's the order.

Will you do a tasting before we sign?

Yes — once you've put down the deposit, we set up a tasting for two at The Cantina. Your three top meats, two sides, two sauces. About 75 minutes, on us. We don't do tastings before deposit because peak-season Saturdays move too fast.

Do you handle the bar / pour beer?

We don't pour. We'll coordinate with your bar service on timing and we can introduce you to brewery rep contacts at Urban Animal · Star Ranch, Mash Mechanix, or Old Colorado City if you want kegs trucked in. Same for spirits — we have one cocktail-bar partner we recommend; ask and we'll send the intro.

What about a late-night snack?

Late-night burnt-end taco bar is the most-booked add-on. We pull it back out around 10p, run it for 45 minutes, and it's gone. Adds about $6 / person; quote it line-by-line.

Cake-cutting, dessert station, or both?

Both is normal. Pitmaster Spread includes peach cobbler or banana pudding as the dessert station. Full Smokehouse includes both plus the burnt-end taco bar. We don't cut your wedding cake — that's the catering captain at your venue or your coordinator — but we'll plate it next to the cobbler if that's the layout you want.

What happens if guest count changes between contract and event?

Plus or minus 10% adjusts free up to 14 days out. Inside 14 days, we work with what's on the contract — we can scale up if the smoker has capacity, but we can't scale down on the deposit. 72-hour final count is what we cook to.

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