Catering
You bring the headcount.
We bring the rest.
Graduation parties, weddings, hog roasts, company lunches, family reunions, funerals. Smoked here, delivered hot, in pans that hold temperature until people actually sit down.
How It Works
Three steps, one phone call.
Catering gets complicated when nobody tells you what they need. We keep it to the two things that actually matter: how many, and when.
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Contact Us
Call the shop or send the form below. Tell us the date, the occasion and roughly where it is. We will tell you straight away whether the date is open.
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Tell Us Your Headcount
Give us a number of people, not a number of pounds. Working out portions is our job, and we would rather you had leftovers than ran out an hour in.
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We Handle the Rest
Smoking, sides, pans, serving utensils and timing. You pick it up or we deliver it hot and ready to put on the table.
Request a Quote
Tell us about your event.
The more you can tell us, the tighter the quote. If your date is inside two weeks, please call instead — the form is not fast enough.
Your email is opening now
We have put your details into a message addressed to the shop — press send in your email app and we will get back to you, usually same day. If nothing opened, call us at (260) 667-8898.
Questions
The things people ask first.
Is there a minimum order?
Catering starts at ten guests. Below that we would rather sell you trays, bulk smoked meat and sides from the counter — it works out cheaper for you and it is ready the same day.
How much notice do you need?
Two weeks is comfortable for most events. Brisket and pulled pork take a long time on the smoker, so the earlier you book, the more likely your first-choice menu is available.
Graduation season, holiday weekends and deer season are our tightest stretches. For those, a month ahead is not too early. If your date is closer than two weeks, call the shop rather than using the form — sometimes we can still make it work.
Do you deliver, or do I pick up?
Both. Pickup at the shop is the least expensive option and works well if your venue is close and you have somebody to run it over.
We deliver around Angola and the surrounding Northeast Indiana area. Delivery is quoted with your event based on distance and timing. Tell us the venue address in the form and we will include it in the quote.
Will the food still be hot?
Yes. Everything travels in covered pans that hold temperature, and we time the smoke around your serving time rather than our convenience. We can also set you up with chafing racks and fuel if you are serving over a long window.
Can you work around allergies or dietary needs?
Usually, yes — tell us in the notes when you book. Sauces on the side, no-dairy sides and dedicated serving utensils are all straightforward.
We are a butcher shop and smokehouse, so pork, beef and poultry share the same kitchen. If someone in your group has a severe allergy, call and talk to us directly so we can be honest about what we can promise.
Do you need a deposit?
For larger events, yes — it holds your date on the smoker. The amount depends on the size of the order and we will tell you up front when we quote you. Nothing gets charged without you agreeing to it first.
When do you need a final headcount?
Roughly a week out. A rough number is fine when you first book — we only need the firm figure once you have your RSVPs, because that is what we actually cook to.
What happens to the leftovers?
They are yours. We portion generously on purpose, and everything comes in pans you can cover and refrigerate. Smoked meat reheats well, which is more than can be said for most catering.
Ready When You Are
Let's get your date on the smoker.
Call the shop during store hours and talk to somebody who will actually be cooking your food.