Pitmaster lifting the lid of a big black offset smoker at dusk, blue smoke curling up, briskets with a black bark on the rack, warm low light

BBQ catering with a smoker · Voorbeeldstad and the region

Smoked for fourteen hours. Gone in one evening.

BBQ catering with two real smokers from Voorbeeldstad. We smoke brisket, pulled pork and ribs the night before your party, and carve right in front of your guests.

Request a BBQ To the menus and prices

Spare ribs with a glossy dark glaze next to corn cobs on a grill over glowing charcoal, soft smoke — **Ribs on cherry wood**six hours, no less

Brisket being cut into thick slices on pink butcher paper, black bark and pink smoke ring clearly visible, wooden chopping board, close-up — **Bark and smoke ring**the brisket after fourteen hours

Long laid table in a garden at dusk with string lights, guests sitting down, platters of smoked meat and salads, the smoker smoking in the background — **Garden table at dusk**your guests, we carve

Two pitmasters in their late thirties, he with a beard and she with rolled-up sleeves, in canvas aprons beside their black smoker trailer with a stack of split oak, evening light — **Hessel and Karlijn**the pitmasters

0120:00Wood on, rub on

Not a barbecue. A night's work.

At an ordinary barbecue the meat goes on the fire for a quarter of an hour. With us the wood's been burning since 20:00, and we only carve the next day.

In between is a night of waiting, adding wood and watching the thermometer. Low and slow, at 110 degrees. That's how a tough piece of beef brisket turns into meat that falls apart with a fork.

We bring the smoker to you: in a back garden, at your company or on a bare field without power. You invite the guests, we take care of fire, meat and washing-up.

Meat from the local butcherBeef brisket and pork shoulder from Slagerij Meulenbelt, three streets away.
Smoked on oak, beech and cherrySplit wood, dried for two years. No pellets or gas.
From 20 guestsUp to 300 at a company party. You know in advance what each guest costs.

0222:00Into the smoker

What goes into the smoker.

Four ways to hire us. Always with the same smoker and the same patience.

All services and the smoking schedule

0303:00The stall

At 03:00 nothing happens. That's how it should be.

Around 68 degrees the core temperature stands still for hours. The meat sweats out moisture and cools itself down. Pitmasters call it the stall. Stoke up the fire then and you get dry meat. We add a block of oak and wait.

Swipe sideways for the whole night →

Core temperature of the brisketTemperature in the smoker

68 °CThe stall. Hours of patience, while the bark forms.
08:00We wrap the brisket in pink butcher paper. That keeps the bark crisp.
95 °CA probe slides in like soft butter. Then it's done.
6 hours' restIn a warming box, until we carve at yours.

0408:00Wrapping in butcher paper

Wrapped in pink butcher paper.

Three packages, priced per guest, VAT already included. Pitmaster, set-up and clearing up always included.

The Garden Menu

For a birthday or garden party.

€24.50per person, incl. VAT · from 20 guests

12-hour pulled pork, on beech and apple
Smoked sausage from the local butcher
Chicken thighs from the grill
Coleslaw and potato salad

The Smokehouse Menu

Everything from the smoker. The menu we're known for.

€34.50per person, incl. VAT · from 20 guests

14-hour brisket, on oak
6-hour spare ribs, on cherry
Pulled pork and smoked sausage
Mac & cheese from the cast-iron pan

Company BBQ

For the whole company, with one invoice.

€29.50per person, incl. VAT · from 50 guests

Brisket and pulled pork
Chicken thighs and a mushroom burger
Four seasonal salads
Bread, sauces and pickles

Rather have something of your own? Every menu can be tailored.All prices and extras

0518:00Carving

We carve right in front of your guests.

Six o'clock on the dot: in goes the knife. Hessel carves, Karlijn sets out the platters, and your guests gather round by themselves.

In 2016 there was one home-welded smoker in Hessel's back garden, where three briskets failed. Now we drive around the region with two smokers. And every piece of meat still goes into the smoker the evening before.

How it started with three briskets