Dry Creek BBQ

contact for price

Select a service

Zip code

Scheduling

Budget per person

Guest count

Sorry this pro can’t do your job, but we know other pros who can.

Check them out

Introduction: I won't compromise on quality. If I wouldn't be proud to eat it, I'm not going to serve it. I use quality meat, I don't serve re-heated barbecue and I don't let my meat dry out like others. If you slice bbq too soon and it sits, it will dry out. That's why I prefer to slice my brisket myself. That way, I can keep an eye on it. I love to cook. I've cooked most of my life but only got into it serious about 10 years ago. I love to try new recipes. My wife will tell you I have way too many cookbooks. I'm not afraid to try to cook anything. I'm still working on my baking skills but I'll put my cobbler or bread pudding against anyone's.

Overview

2 employees

12 years in business

Payment methods

Ask this pro about their preferred payment method.

Featured Projects

4 photos

Specialties

Cuisine(s)

, , , , , , , , , ,

Event type

, , , , , , , , , ,

FAQs

What types of customers have you worked with?
Parties, company picnics, smoked turkeys for Thanksgiving, wedding receptions, rehearsal dinners Pretty much everything.
What advice would you give a customer looking to hire a provider in your area of work?
You can't just ask what the price is. I need to sit down with you and find out what kind of event your having, tell me what your budget is. Give me the chance to work with you to give you guests a good experience at a fair price. What kind of sides, what kind of meats. What combinations are good for me, the cook, for efficiency and good for the customer for a satisfying meal. We work together? We'll come up with something special......