BBQ Catering Guides

Everything we know about smoking meat for money: pricing that protects your margin, quantities that never run short, holding and transport done safely, and the business side nobody warns you about. Every guide connects to the free Catering Cost & Profit Calculator.

Smoking meat for money, done right.

Real yield math, USDA market data, and the working knowledge of the pit – pricing that protects your margin, quantities that never run short, and the business side nobody warns you about.

Price a job free →The software, explained

🔥 The tools: Catering Cost & Profit Calculator – price a job to a target margin – How Much Meat Per Person – quantities for any headcount – Meat Prices This Week – what your ingredients cost – Meat Smoking Calculator – the cook plan itself.

📈 Market pulse: Brisket $5.99/lb · Pork butt $2.41/lb · Chicken thighs $1.71/lb (grocery features this week) – all cuts + trends · sign in for the wholesale view

🗞️ Latest market reports: State of the Smoke: August 2026 · BBQ Meat Price Report – July 2026

The Business Side

How to Cater Large Food Events: Lessons from Dski GrillzWhat it takes to cater a large food event, framed around Dski Grillz's 4-day catering journey video.BBQ Catering Prices: What to Charge Per PersonWhat BBQ catering actually costs to serve and what to charge per person – real per-plate math, typical price ranges, and the…Backyard BBQ Catering: How to Cater Your First Paid PartyFrom cooking for friends to getting paid: how to price, plan, and pull off your first paid backyard BBQ catering job without…How to Start a BBQ Catering BusinessThe realistic path from backyard cook to paid BBQ caterer: validating demand, the legal basics, what gear you actually need, pricing from…BBQ Catering Licenses, Permits & Insurance: What You Actually NeedThe compliance stack for BBQ caterers, with real cost ranges: health permits, business licenses, commissary kitchens, liability insurance, and event permits -…How to Price a Catering Quote: Margin, Food Cost, and Markup ExplainedThe four pricing methods caterers use – target margin, food-cost percent, markup, and price-per-head – when each one fits, and the step-by-step…BBQ Catering Contracts & Deposits: What to Put in WritingThe clauses every BBQ catering agreement needs – headcount deadlines, deposits, price validity, cancellation tiers – and the deposit structure that protects…

Menus & Quantities

BBQ Wedding Catering: A Pitmaster's Complete GuideHow to cater a wedding with BBQ: menus that work at scale, exact quantities, pricing, timeline, and the mistakes that ruin a…Smoked Meat Yield Chart: Raw-to-Cooked for Every BBQ CutHow much cooked meat you actually get from every raw BBQ cut – trim loss, cook loss, and raw pounds to buy…BBQ Catering Menu Ideas: Proven Menus by Event and BudgetField-tested BBQ catering menus by event type and budget – weddings, corporate, backyard parties, budget crowds – with per-guest quantities and cost…Whole Hog Roast Catering: The Complete GuideHow to cater a whole hog roast: sizing the pig to the guest count, cook methods and timing, the serve, pricing the…How Much BBQ for 50, 100, or 200 Guests?Exact raw-meat buy lists for 50, 100, and 200 guests – single-meat and two-meat menus in real purchase units: packers, butts, racks,…

How-To & Day-Of

The Catering Calculator, Explained: Menus, Prices, Yields, and Your NumbersHow to make the catering calculator yours: menu on/off and ordering, saved prices and yields, buying forms with the best-buy comparison, custom…Holding and Transporting Smoked Meat: The Caterer's GuideHow to hold smoked meat hot, transport it safely, and serve it hours after the cook – hold times per cut, the…BBQ Catering Equipment & Packing ChecklistEvery piece of equipment a BBQ catering job needs, organized by stage – cook, hold, transport, serve – with the full packing…The BBQ Catering Day-Of Timeline: Working Backward from Serve TimeHow professional caterers build the day-of schedule: plan backward from serve time, stagger the meats, let the hold absorb the drive, and…Cook On-Site, Transport Hot, or Reheat? BBQ Catering's Three ModesThe three ways to execute a BBQ catering job – cook on-site, cook ahead and transport hot, or chill and reheat -…

Videos

How to Cater Large Food Events: Lessons from Dski GrillzWhat it takes to cater a large food event, framed around Dski Grillz's 4-day catering journey video.

Start here

📖 New to pricing catering? Read the calculator guide (menus, your costs, yields, buying forms), then what BBQ catering actually costs and how to price a quote.

🧮 The software behind all of this: the free calculator prices a whole job – real trim and cook yields, USDA market data, labor, fuel, travel, add-ons – and Pro saves jobs, generates quotes and invoices, and builds your day-of ops pack. See what it does →