BBQ catering in Adelaide
done over real fire
Low-and-slow brisket, grilled seafood, salads that aren't an afterthought. Outdoor catering for gardens, farms and anywhere with sky overhead, from $42 per guest.
Proper outdoor cooking, not a hired spit
Our BBQ catering runs on two offset smokers and a lineup of charcoal grills, all towed to your site. Brisket goes on at dawn, lamb gets finished over fire while guests watch, and the salads are built like they matter because at a BBQ they do.
We cater farm weddings, rural birthdays, festivals, council events and company picnics across SA. If there's flat ground and a place to park the smoker, we can feed your crowd.
Backyards to 600-person festival sites.
Own power, water and cool storage.
Marquee cover for the cooking line, always.
14-hour smokes, not foil-tray reheats.
average brisket smoke
offset smokers
max crowd fed
Fire-cooked, priced per head
All formats include the cooking crew, service staff, equipment and cleanup.
The upgraded backyard barbecue. Grilled meats, real salads, done properly.
- 3 grilled proteins
- 4 salads + bread
- Sauces & condiments bar
- Staff + equipment included
Low-and-slow centrepiece. Brisket or pulled pork smoked on site, plus sides.
- Smoked brisket or pulled pork
- 2 more proteins + 4 sides
- Dessert included
- Live carving station
The showpiece: whole animal or multi-station feast with all the trimmings.
- Whole roast or 3-station spread
- 6 sides + dessert boards
- Chef team + full staff
- Event manager included
Off-grid sites welcome, our gear is self-sufficient. Council park permits are the client's job but we'll tell you exactly what we need on the application.
How an outdoor event comes together
More moving parts than a restaurant, run like a kitchen anyway.
Site conversation
Where's the flat ground, where does water come from, what does the wind do up there. We ask the questions other caterers forget.
Menu for the setting
A paddock menu reads differently to a courtyard one. We match the food to the site and the season.
Site visit for tricky spots
Remote or unusual venues get a free recce. We've catered on jetties, ridgelines and a decommissioned railway station.
Smoke starts at dawn
For smoked menus the crew is on site by 5am tending fire. That's the job and we don't shortcut it.
Service over fire
Everything finishes on the grill or the carvery board. Guests watch it happen, which is half the fun.
Leave no trace
Coals out, site cleaned, rubbish with us. Farms and public spaces stay exactly as we found them.
Also on the menu
Want an indoor format instead?
Outdoor events on the coals
Smokers, grills and open flames from recent gigs around the state.
The fire crew
The people who smell like smoke so your guests don't have to.
Marco Ricci
PitmasterOwns the brisket timeline from 5am to carving. Can read a fire the way most people read email.
Sam Okafor
Site leadBuilds the outdoor kitchen: power, water, marquees, smoke management. Makes off-grid look easy.
Holly Brennan
Floor managerRuns the front line while the crew runs the fire. Keeps queues short and drinks cold.
Outdoor catering questions
What people ask before booking the BBQ. Call +61 3 9517 2843 or use the contact page.
All our services side by side
Not sure this is the right fit? Here's how every service stacks up.
| Service | Best for | From | |
|---|---|---|---|
| Wedding catering | Receptions, ceremonies, vineyard venues | $95 pp | View |
| Corporate catering | Meetings, conferences, office events | $45 pp | View |
| Private party catering | Birthdays, engagements, home events | $55 pp | View |
| Cocktail & canapé catering | Standing events, launches, sundowners | $38 pp | View |
| BBQ & outdoor catering | Gardens, farms, festival sites | $42 pp | View |
| Gourmet buffet catering | Big groups, community events, feasts | $58 pp | View |
Fire it up
Tell us the site, the date and the crowd. We'll bring the smoke.
Or call +61 3 9517 2843 · Mon–Sat 9am–6pm · Off-grid sites fully supported