BBQ Catering Services
Barbecue catering service for anyone looking to have an outdoor event in the Okanagan whether it is a familly gathering, a wedding or a company picnic. Our Chef will come on location with the "Da' Bomb" bbq rig and cook for you. Ribs, chickens, beef brisket, pulled pork or even a whole pig roast... yes, it cost a bit more than hotdogs, but it is sure to please your group way more than ordinary food!
Talk to Chef Martin about catering availability and menu ideas.(book early)
"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.
"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.
The Chef in Stead gets involved in the community by catering for businesses organize memorable corporate barbecue or picnic for their employees.
Any business operating in the Okanagan(Kelowna, Vernon, Penticton, Oliver, Merritt, Summerland) knows that the number one problem is finding and retaining a good labour force. Whether your company sells shoes, fixes cars, polishes teeth or grows apples, the number one issue will be to create a work environment where people want to work year after year. It is a well known fact that when employees quit their job what they are really doing is quitting their boss and quitting the lack of leadership from the company. The lack of creating a team atmostphere or the lack of creating a sense of belonging can often be at the root of many labour problems in companies.
Organizing a baseball or a soccer game while sharing a barbecue meal is a great way for your team to get together outside of work and create a bond that should last until your next picnic...
My favorite Recipes Right Now!
Family Backyard BBQ:
This is the easiest way to have a barbecue for the whole family from the grand-parents to the smallest of the grand children. Our chef can come to your house, your summer home or any other place where you want to have your barbecue. Together with Chef Martin, you will come up with a menu and we can take care of the rest.
Our barbecue services will also suit these type of events.
STORE GRAND OPENING
FISHING & HUNTING TOURNAMENTS
Proud Supporter of The West Kelowna/Westbank Food Bank
Private Chef Martin, Catering services the Okanagan Valley since 2004
thechefinstead at shaw.ca
New Pig Roast
Barbecue in the South
Much of the variation in barbecue methodology and saucing in Southern barbecue can be explained by its geographical migrations. After originally appearing on the East Coast, barbecue began travelling West, picking up permutations along the way. Spanish colonists spread the cooking technology, but the agriculture of each region added its own twist. The simple vinegar sauces of the East Coast were supplanted by the sweet tomato sauce of Memphis and the fiery red Texas swab. In western Kentucky, mutton was substituted for pork, and the cattle ranchers of Texas used barbecue techniques for slow-cooking beef.
There are several main regions of barbecue saucery in the South. Each region has its own secret sauces, with much intra-regional variation.
Barbecue on the East Coast
In eastern North Carolina, the meat is chopped or sliced pig and the sauce is peppery vinegar.
The area of North Carolina west of Raleigh uses the same type of meat, but douses it in a sauce rich with vinegar and tomatoes.
Western North Carolinians eat barbecue with bread and sometimes Brunswick stew, a stew made with vegetables, chicken and sometimes game.
Further south, in South Carolina and Georgia, the pig is still chopped or sliced, but it is doused in a yellow mustard-based sauce. In this region, the skin of the pig is often removed and fried separately. (This delicacy should not be confused with the pre-packaged pork rinds popularized by George Bush). In Georgia, Brunswick stew often appears.
Barbecue in the Central South
As the barbecue aficionado travels further west, pork remains the meat of choice, but it is served "pulled" rather than chopped. Pulled pork is slow-cooked, shredded by hand into succulent threads of meat, then doused with sauce. The pulled pig region, centered around Memphis, Tennessee, usually serves a sweet tomato sauce flavored with pepper and molasses. Because Memphis is a port city, the creators of barbecue sauces in this area had a larger repertoire of ingredients from which to choose. Molasses was shipped up-river, and became a popular seasoning. Memphis barbecue is a term that encompasses both pulled pork and slow-cooked pork ribs. This ribs are either basted with sauce or rubbed with a mixture of tangy spices before pit cooking.
In Alabama, most sauces are also red, but a bit spicier than those served in Tennessee. Pulled and chopped pork is offered, as well as slabs of ribs. In Arkansas, the sauces vary. Because the state borders Tennessee, Texas, and several other states, one can find a wide variety of barbecue styles and sauces in Arkansas. On the western side, Arkansas borders Texas, and beef barbecue is more prevalent.
Chef Martin for your catering needs