Feed a Crowd Like You Mean It — BBQ Catering in Kansas City, MO
Fourteen-hour briskets, competition ribs, and burnt ends done the KC way — smoked over hickory and served hot to parties of 30 to 350 by a crew that brings the pit to you.
Barbecue for Every Kind of Crowd
Every package includes the meats, the sides, the sauces, and a crew that shows up early.
Backyard Party Packages
Graduations, birthdays, retirements — drop-off or full-service spreads for 30 to 100 guests, with buns, pickles, and both sauces included.
Corporate BBQ
Company picnics, crew lunches, and client feeds. Serving lines built for speed so 300 people eat in under 40 minutes.
Wedding Barbecue
Plated, buffet, or family-style barbecue with live carving stations that turn dinner into the entertainment.
Pit-Side Live Service
We bring the smoker. Your guests watch the lid come up, the brisket come off, and the line form fast.
Holiday Smoked Meats
Whole briskets, ribs, turkeys, and hams smoked to order for holiday tables and office parties — pickup or delivered.
Tailgates & Watch Parties
Game-day spreads with burnt-end sliders, wings, and enough napkins. Delivered before kickoff, guaranteed.
Twelve Years of 4 AM Fires
Hollis & Hickory started as one offset smoker on a Crossroads sidewalk and a line that wouldn't quit. Twelve years later we run four pits and a dedicated catering kitchen, but the method hasn't moved an inch: hickory wood, salt-and-pepper bark, and patience measured in hours, not settings.
Everything is smoked the night before your event and rested properly, so it carves clean and serves hot. No warming trays of regret. No shortcuts. That's the whole religion.
- ✓Hickory-smoked, never gas-shortcut
- ✓Briskets rested and carved on site
- ✓Sauces made in-house — sweet and vinegar
- ✓Crews that arrive 2 hours early
Proof of Smoke
Real events, real pits, no studio food styling.
What You're Actually Booking
Anyone can rent chafing dishes. Here's what separates a pit crew from a food drop.
Smoked for Your Date, Not the Freezer
Your meat goes on the pit the night before your event — never batch-frozen, never reheated from last week.
Serving Lines That Move
We plan two-sided lines with carvers at the pinch points, so 300 guests eat while the food's still at temp.
Real Equipment, Real Crew
Uniformed pit crew, proper carving stations, and a smoker on site for live service — the show is included.
One Flat Per-Person Price
Meats, sides, buns, sauces, serviceware, and the crew, quoted as one number per guest. No fine print.
From First Call to Full Plates
Lock the date, pick the meats, and let the pit do the rest.
Lock Your Date
Tell us the date, headcount, and location. Peak weekends book 2-3 months out.
Build the Spread
Pick meats and sides from the pit list. We'll size portions to your crowd.
We Fire the Pits
Your order smokes overnight and rides to your event rested and ready to carve.
The Line Forms
Crew arrives 2 hours early, sets the line, serves hot, and leaves it spotless.
Crowds We've Fed
The brisket stopped conversation at our wedding. Two hundred guests, live carving, and the pit crew ran it like a show. People still ask for the caterer's name before they ask about the venue.
We've done our company picnic with them three years running. Ribs for 350 people, on time, with a serving line that never backed up.
Booked the backyard package for my dad's retirement. They handled everything — I just carried a plate around and took credit.
Your Date's on Someone's Calendar. Make It Yours.
May through September Saturdays book 2-3 months ahead. Send your date and headcount — we'll confirm availability same day.
BBQ Catering Questions
How much does BBQ catering cost per person?
Most events land between $22 and $38 per person depending on meats, sides, and service style. Drop-off runs cheaper; live pit-side service with carving stations sits at the top of that range. Every quote is one flat per-person number.
How far ahead should we book?
Summer Saturdays and holiday weekends book 2-3 months out. Weekday corporate events can often be locked in with 2 weeks' notice. Tell us your date — if we can't do it, we'll say so immediately.
Do you really smoke everything fresh?
Yes. Briskets and shoulders go on the pits the night before your event, ribs the morning of. Nothing is frozen and reheated — it's why we cap the number of events we take per weekend.
What about guests who don't eat meat?
Smoked portobello sandwiches, loaded pit beans (meat-free version), cheesy corn, slaw, and cornbread mean vegetarians leave full, not politely hungry. Vegan and gluten-free plates are labeled.
Can you serve a crowd of 300+?
That's our favorite kind of problem. Our largest single serve is 350+ with two carving lines. Above 400 we bring a second crew — just give us 3 weeks' lead time.
Do you handle setup and cleanup?
Full-service packages include tables, chafing setups, serviceware, serving crew, and complete breakdown. Drop-off packages come staged and labeled with everything disposable.
Tell Us About Your Event
Date, headcount, and location — we'll reply same day with availability and a per-person quote.