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hired 1 time on Thumbtack

We are a BBQ mobile truck company, and we provide excellent barbecue ribs, brisket, chopper hill sausage,also we cook other types of food not just bbq.More options call for info. We deliver to your location,and we do set-up and pick-up services. We also serve, if needed.

We have an Executive Chef with 10 years on his background. Our mission is to have your mind, body, and soul wanting to come back to us.


Houston, TX 77053

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  • 5/5 stars

    The bbq have a taste that i never had out of all bbq paces love the way the meat just have flavors that comes out with no bbq sauce on it just perfect. Hire the company

Question and answer

Q. Describe the most common types of jobs you do for your clients.

A. Catering

Q. What advice do you have for a customer looking to hire a provider like you?

A. Make sure they have a food handle permits

Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?

A. How to smoke slow bbq right and have them falling off the bone or very tender.

Q. Why does your work stand out from others who do what you do?

A. I am a certified Chef been in business for 9yrs , National Barbecue Association for over 5 years

Q. What do you like most about your job?

A. Catering & cooking and serving the guest. going out helping others and provide great service

Q. What questions do customers most commonly ask you? What's your answer?

A. What is your best smoked bbq. I say my Ribs because they fall off the bone as soon you pick them up.....

Q. Do you have a favorite story from your work?

A. Culinary work is great and always will be a field that experience come in quick.

Q. What do you wish customers knew about you or your profession?

A. Culinary

Q. How did you decide to get in your line of work?

A. By my Grandfather he had got his first bbq pit when he was 15 yrs and he been cooking with bbq pit for over 40 yrs so he passed down his way of cooking...

Q. Tell us about a recent job you did that you are particularly proud of.

A. Becoming a Kitchen Manager in three months at a fine restaurant.

Q. Do you do any sort of continuing education to stay up on the latest developments in your field?

A. Yes I always further my future

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