Back 40 BBQ

Created from a family tradition of outdoor cooking & grilling, has evolved into a Northwest flare and style of BBQ. With all due respect to Texas style BBQ we do not use any sauces on our meats, only dry rub seasonings. Entrees are cooked on a Traeger BBQ which gives meat that unique juicy and flavorful taste. By being a smoker and a grill it captures the juices and flavor while maintaining a smok

y aroma. Below are some details on the specific meats and cuts that Back 40 BBQ uses. Other caterers’ can easily chose lower grade meats, but one thing we do not sacrifice on is quality. Baby Back ribs Definitely a popular choice due to the extremely tender meat that falls off the bone followed by people’s surprise that no sauces were used during the cooking process. Tri-Tip One the biggest hits with its juicy center and peppercorn crust exterior. Pork Loin The response is very common with “My pork roasts are never that juicy at home!”

Chicken Simply put, is the main staple for nearly every event. It receives rave reviews at each event. Salmon Our salmon is cooked again with a dry rub, butter and lemon. It’s very juicy and flavorful. Prime Rib This is a huge hit for special occasions and is hand carved just before it hits your plate! Lamb chops. Using the family marinade recipe that has been carried down for generations this definitely is the heavy hitter. The only meat we serve that is seared over briquettes at temperatures over 1500 degrees, the juices are locked in and flavors are tremendous! Those with any doubt or apprehension are quickly transformed into believers. Events
May it be a backyard BBQ party, birthday, baptism, retirement, winter shop party or corporate training or customer appreciation we are always ready to serve an amazing meal that you won’t forget. What We Need from You
The most commonly asked question for the party organizer who does not know how many people will be attending, is what should they do? The answer is you need to decide on a number and that is how much food will be cooked based upon that estimated headcount. The event coordinator has to decide the level of risk of running out of food. Strong and reliable electrical source, preferably 25 Amp Non-GFI circuit, within 100ft of BBQ area and a water faucet if available is always appreciated. Call or email now to check availability! Phone: 509-430-9986 Email: [email protected]