Pork, Rolls, Sauce, Potato Salad, Baked Beans, and Cole Slaw for 25 or 50 at BBQ Feast Catering (Up to 52% Off)


Value Discount You Save
C$350 51% C$180
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In a Nutshell

Diners can cater their graduation, birthday parties or company lunch with a BBQ meal

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 180 days. Reservation required. Subject to availability. Not valid during June, July, and August. Valid for weekday pickup only. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Must call a minimum of 72 hours in advance. This is a takeout or pickup option. Customer tax will need to be paid by cash or check at pickup. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • C$170 for Party Pig Pulled Pork, Kaisers, Potato Salad, Hill Billy Baked Beans, and Cole Slaw for 25 guests (C$350 value)
  • C$335 for Party Pig Pulled Pork, Kaisers, Potato Salad, Hill Billy Baked Beans, and Cole Slaw for 50 guests (C$700 value)

See the menu.

Memphis-Style Barbecue: Where Pork Rules

Barbecue the Memphis way involves tender pork, spices, and slow smoking. See what else Groupon discovered that distinguishes the barbecue style from all others.

Other barbecue-loving cities may specialize in beef ribs or brisket, but for Memphis, it’s all about the pig. That, and the dry rub, a blend of seasonings reportedly invented by Charlie Vergos of Memphis restaurant, Rendezvous. Although every proud Memphis chef has his or her own secret dry-rub recipe, many base their recipes on some combination of oregano, garlic, salt, chili powder, and paprika. (Legend has it that the last was added when a meat salesman tasting Vergos’s original blend complained that, while the flavor was great, barbecue should really be red.) Worked into the surface of the meat and smoked over wood coals, a dry rub becomes a burnished crust that keeps juices from leaking out. Underneath this crust, baby back ribs, spare ribs, and pork shoulder become so soft they don’t require a knife or a servant who chews your food for you.

Although crusty is probably the most popular look for Memphis pork, there’s still room in town for those who prefer their meat “wet.” A sweeter tomato-based sauce balanced with a vinegary tang is one popular finishing touch. Another step is known as the mop. A mop is essentially dry rub plus water with or without vinegar, applied as a basting sauce while cooking to add deep flavor and moisture. This is what makes up a Memphis-style pulled-pork sandwich—along with, of course, pork shoulder, coleslaw, and a soft white bun capable of soaking up juices from the meat and Southern hospitality drifting through the air.

Merchant Location Map
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    236354 23rd Line

    Lakeside, ON N0M 2G0

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