Oink and Moo BBQ - 24 years of smoke and spice - custom pitsmoking for any event or occasion

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Smoking meats "low and slow" . . . . . . low temps and long cooking times, are the hallmark of true bbq. "Grilling out" is great for burgers, and steaks, but it is hot and quick.

Meats for smoking have what is called a "dry rub" applied before the meat is placed in the smoker. These rubs are designed for special applications that are particular to the varieties of meats you select. They form a spicy crust, or "bark," as we say on the bbq circuit, the firm meat fibers breaking down and becoming deliciously tender while remaining moist. The rubs never overpower the meat. We baste gently during smoking and offer you sauce to be applied late in the process so it doesn't get gooey or burnt.

Our rub ingredients are ground fresh by a local spice specialist and we guarantee that no additives, with names you can't pronounce, end up in your food. You can even customize your order down to the detail of what kind of and how much, if any, salt and sugar is used in the rub.

MENU ( click HERE for a print ready version)

Pulled Pork BBQ
(25 person minimum, plus another meat if just minimum)
Two "Boston Cut" pork shoulders
serve about 25 guests -- $ 80
With sandwich buns -- $90
With coleslaw served on bun -- $100
BBQ Nacho Plate -- $8

Pork Loin
(25 person minimum, plus another meat if just minimum)
25 servings -- $62
50 servings -- $104

Beef Brisket
(20 person minimum, plus another meat if just minimum)
With RICH (but not hot) SUPER SAUCE
This is brisket to die for! Terrific!
20 servings -- $125

Ribs
(24 person minimum)
Pork Spare Ribs, full rack
serves 3 -- $17
Baby Back Ribs, full rack
serves 3 -- $23

BIG Pork!
Whole pig -- $7/lb
A pig roast is a really neat theme for your party. Try it!

Salmon
(24 person minimum)
Six servings -- $65

Sides (As space allows in our various cookers.)
Cole Slaw; Macaroni, Potato, or Broccoli Salad (serves 20-25) - - $25
Mike's Baked Beans (Butter beans with a few onion strips and a wonderfully mellow sauce).
Full steam - table pan minimum -- $30
Manhattan Steaks (Steaks start with a Prime Rib Roast, extra fat trimmed out to prevent flare-ups on the grill, smoked to a rare inside core, cut to 1 1/2" steaks, then quick-seared and served.) (10 minimum) - - $19.95 each
Rib Eye Steaks (1/2" to 3/4" steaks grilled over open pit) - - $8.75
Chicken Wings - Regular or Hot
(standard order is 10lbs = 60 count) - - $36
Baked Potatoes - - $2.50 each
24 bbq'd chicken halves over open pit -- $125
Pit-smoker shrimp in garlic butter (peeled & deveined)
   - Small (6 doz min) -- $8/doz
   - Medium (4 doz min) -- $10/doz
   - Large (3 doz min) -- $12/doz
Smoked or stuffed & smoked Jalapeno peppers, as available:
   - Whole smoked -- $6/doz
   - Stuffed & smoked (upright w/8 doz max) -- $11/doz

Sausage:
   - Sausage-on-a-stick (sweet or hot) -- $3 ea
   - Sausage (on a bun, plain, w/ketchup,mustard, bbq or hot sauce) -- $3.50 ea
"Prices on this website supersede what is printed in our 2004 Brochure"

Suggestions? If you don't see it here - ask. We will do limited quantities of specialty items contingent upon availability, practicality, and space in the various cooking units. Considering a mobile pit-smoker setting, certain items may require the quoting of customized pricing.

We request the host/hostess make water, electric, and restroom facilities available while we are on site..

“Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of food-borne illness in susceptible persons.” (This statement required by the PA Dept of Health)
Due to the nature of smoke cooked foods, Oink and Moo BBQ will not serve raw or undercooked products, nor will we honor any requests for rare style meat except the Manhattan steak selection..

--- A Special Note On Service---

We personally barbeque and grill your products at your facility or home. We will not prepare your order in some unknown kitchen, "hot box" it to your event, drop it off and say, "Here's your barbeque, Bye Bye."
Our customer service policy is extreme attentiveness to your needs. Therefore we check and/or adjust the temperature in each operating smoker every 20 minutes during the entire process of preparing your selections. Because of the random nature of occurrences such as heat, cold, humidity, rain, wind, dew, etc., operating seasons have been established to ensure the best possible results for your event.
Our optimal season with the basic prices published here is April 21st through October 13th.

Oct 14 - Nov 10: add 50% surcharge
Nov 11 - Mar 29: regular prices doubled
Mar 30 - April 20: add 50% surcharge

These are conditional off-season rates and possibly subject to various negotiations. There will also be a modest upcharge at large events if we require the placing of extra helpers on staff.

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click HERE for a print ready version)

Make A Checklist

Planning your memorable BBQ the easy way. . . . .

1. Set your date.

Usually a Saturday or Sunday is best for parties at home. It allows you time to get those special finishing touches done, but, really, any day is just fine for a barbeque.

2. Create a guest list.

Jot down the names of friends, relatives, loved ones, neighbors, committee members, business associates, and customers - all who you would like to have present at your event.

3. CONTACT US ! (717) 393-3254 Fred or Catharine

We'll come to your home, church, organization, or workplace to help you select and customize the barbecue products that fit your needs. Remember, if it's a "covered dish" event, tell your guests - just bring the veggies, and desserts. We do the meat ! That way you maintain control over the side dishes presented.

4. Don't forget those details.

Tents, decorations, tables & chairs, parking, invitations, weather conditions peculiar to the time of year, directions for your guests, restroom facilities, entertainment, and dress code - casual or spiffy.

5. Reserve your special day.

A 40% deposit will hold your date on our calendar.

6. Finalize your plans.

Six business days ahead of your event, give us a final guest count, then the "day of," enjoy the wonderful world of smoke and spice as the delicious aroma swirls around our intriguing multi-purpose rig.