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.  Rubs 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.  

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 -- $ 95 With sandwich buns -- $99	Pork Loin (25 person minimum, plus another meat if just minimum) 25 servings -- $75 50 servings -- $125
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 -- $19
BIG Pork! Whole pig -- $9/lb	Salmon (24 person minimum) Six servings -- $65
Cold Sides   (Serve 20) Macaroni Salad --  $27 Cole Slaw -- $27 Potato Salad -- $28 Broccoli Salad -- $29
Hot Sides   (As space allows in our various cookers) Mike's Baked Beans (Butter beans with a few onion strips and a wonderfully mellow sauce). Small pan – serves about 15    ---  $20 Regular pan -- serves 30-35  --- $37 Chicken Wings   -    Regular or Hot (Standard order is 10 lbs = 60 count)   ----   $36. Baked Potatoes   --- $2.50 each;  w/individual butters, sour creams, and special seasoning    --- $ 3.25 each One dozen bbq’d chicken halves over open pit   ---     $ 75. Old-fashioned burlap-steamed  Corn-On-The-Cob – (as product & equipment available)  --- $ 15. / Doz Burgers & Dogs w/full accompaniments - - - $6.50/person Burgers & Dogs w/rolls only - - - $ 3.25/person Standard Prep Charge per event: Site survey, set-up and clean-up at site, planning, ordering, purchasing, and pressure-washing /sanitizing of equipment - - - $100

We request the host/hostess make water, electric, and restroom facilities available while we are on site.  We also need a flat area next to where you plan to serve your guests, which should include enough space to accommodate and maneuver a full-sized pick-up truck and the 20’ BBQ rig.

“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. 
 
 

We personally barbeque and grill your products at your facility or home.  We will not do “hot-box” drop-offs, nor can you do pick-ups at our office or kitchen.   All our cooking is done at your property or facility.

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., we will do our best to serve at the time you requested.  Remember . . . great barbecue cannot be rushed.   We might be at the site of your event for an extended period of time depending on the menu items selected.

Our operating season is May 7th through September 12th.

We cannot do "off-season" events, nor jobs outside of Lancaster County. We can recommend quality bbq caterers for other areas of the state.

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