Menu & services
Pick your number. Build your spread.
Instead of forcing you into a rigid combo, packages are built around how many meats you want. Pricing includes plates, flatware, sides, condiments, and sauces.
Catering packages, 30 to 500 people
One Meat
Keep it simple. Great for smaller gatherings or when everybody already agrees brisket is king.
$23.30 per person
Two Meats
The crowd pleaser. A little something for the brisket people and a little something for the pork folks.
$25.55 per person
Three Meats
Go big. Weddings, company parties, that graduation where half the neighborhood shows up.
$28.40 per person
Not sure which way to go? Tell us who you are feeding and we will point you in the right direction. Tea, lemonade, water, and desserts are extra, priced below.
Off the pit
The meats, smoked the way they are supposed to be.
Everything gets pit smoked: real wood, real smoke, real time. The brisket is trimmed, rubbed, and left to ride for hours until the bark sets up dark and the fat renders down soft. Pulled pork is pork shoulder cooked until it falls apart and pulled by hand. Pork ribs carry a little chew and a lot of flavor, smoked chicken stays juicy, and sausage finishes the spread.
Sides, salads & dessert
The rest of the plate.
Sides
- Green Beans
- Cowboy Pinto Beans
- Root Beer Baked Beans
- Mac & Cheese
- Grilled Corn on the Cob
Salads
- Potato Salad
- Cole Slaw
- Tossed Green Salad
All orders also include plates, cutlery, a relish tray, and extra sauce.
Dessert
- Banana Pudding
Desserts are $3.25 per person. Reviewers also talk about the cobbler, so ask Jim what is coming off the menu for your date.
How you want it served
Same great food, three ways to get it there.
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01
Delivery and drop off
Everything arrives set up hot and ready, and you take it from there. Clean and easy, good when you have your own crew or a casual vibe.
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02
Employee served buffet
Meat and Greet people run the line and plate your guests from buffet temperature controlled chafing racks, so the food stays looking sharp and moving fast.
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03
Full service on site
The whole deal: hot delivery, setup, employee to guest service, tear down, and cleanup, handled by the team.
Quick answers
Before you ask.
The short versions, in Jim’s own spirit: straight answers, no runaround.
How far ahead should I book?
Sooner is better, especially spring and fall and anything on a weekend, because those dates go. If your event is close, still ask. You will get an honest answer about what is open.
Do you travel across DFW?
Yes. Meat and Greet is mobile and serves the Dallas Fort Worth metroplex and the surrounding five county area. Off the beaten path? Ask, and Jim will let you know.
What will it cost?
It depends on headcount, your meats, and how you want it served, which is why each event gets its own quote. The package prices above are the starting point, and they are published, not hidden.
Can you work around dietary needs?
Tell Jim ahead of time. Much of the spread already works for guests avoiding gluten, and the menu can be steered so there is plenty for guests who eat differently. Flag a serious allergy early and you will get a straight answer about what can be done.
Let’s get BBQ on your table.
Tell Jim the date, the headcount, and the kind of event you are planning. He will build a spread around it and give you a real quote.