Catering Menu

The Menu

Competition-tested recipes, scaled for your event. Prices shown are the ranges on our menu; every event gets a custom quote.

Off the Smoker

Takeout box of sliced, glazed pork tenderloin medallions next to sauced pulled pork on a bed of parsley

Takeout box of glazed St. Louis-cut pork ribs on parsley

Six glazed chicken thighs lined up on parsley in a takeout box

Glazed pork medallions and pulled pork on parsley in a takeout box

Signature Proteins

Lucy Lu Signature Brisket

Injected, heavy Base Rub with extra black pepper and garlic, smoked 8–12 hours at 250–275°F, wrapped in tallow and rested at least two hours. Sliced or chopped.

$28–32 per lb, plated

Competition-Style Pork Ribs

St. Louis spare ribs, mustard binder and Base Rub, 3-2-1 method with honey, brown sugar and butter, finished with a turbinado glaze.

$24–28 per rack or $18 per plated portion

Smoked Chicken

Thighs or quarters with Base Rub and a touch of herbes de Provence, flipped once for even color, optional glaze.

$16–20 per plated portion

Pulled Pork or Whole Hog

Injected and rubbed with Base Rub plus cumin and paprika, smoked 12–16 hours, pulled and tossed with a light vinegar sauce.

Sides & Add-Ons

Sides $6–9

Smoked Mac & Cheese

Elbow pasta, three cheeses, Base Rub, smoked.

Smoked Baked Beans

Beans, Base Rub, brown sugar, onion and brisket burnt ends.

Coleslaw or Potato Salad

Fresh, vinegar-based sides to balance rich smoked meats.

Grilled Veggies

Seasonal mix (beans, mushrooms, cauliflower) with EVOO, garlic, salt and pepper.

Steak, Starters & Dessert

Lucy Lu Steak

Reverse-seared and seasoned with our pepper-forward Steak Prototype 2 rub. Available as sliced steak platters or steak tips for upscale occasions.

Appetizers

Smoked wings, frog legs, or brisket burnt end bites.

Dessert

Smoked fruit cobbler or banana pudding.

Full plates $28–45

Price ranges are taken from our current menu and are subject to a final event quote.