Catered BBQ Meal for Up to 20, 50, or 200 from Hell's BBQ (Up to 60% Off)

Chicago

Value Discount You Save
$1,000 55% $550
Give as a Gift
Limited quantity available
Over 40 bought

In a Nutshell

Cater with two decades’ experience cooks homestyle BBQ with fresh ingredients for parties, corporate events, or family get togethers

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. Valid only within 60 miles of zip code 60631. Appointment required. Merchant's standard cancellation policy applies (any fees not to exceed Groupon price). Limit 1/person, may buy 1 addt'l as gift. Must use promo value in 1 visit. Valid for option purchased. Order required, must order at least 72 hours in advance. May pick up order. Additional fee for deliveries: $30 for 20-person, $50 for 50-person, and $75 for 200-person options. Additional $75 fee for delivery outside service area. Additional setup fee for sternos/racks: $20 for 20-person, $50 for 50-person, and $200 for 200-person options. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • $199 for catered BBQ meal for up to 20 ($400 value)
  • $450 for catered BBQ meal for up to 50 ($1,000 value)
  • $1,999 for catered BBQ meal for up to 200 ($5,000 value)

Carolina-Style Barbecue: A State Divided by Pork

Every state has its culinary traditions, and in North Carolina, pulled pork is held above all others. Read on to learn more about the state’s edible heritage.

Barbecue can mean many things depending on what part of the country you’re in, but in North Carolina, barbecue has always referred to one thing: pork. Specifically, pork that’s been cooked over hickory and oak coals until it’s tender enough to pull apart with a fork. Pit masters eschew complicated sauces or spice rubs in favor of a simpler cooking method: roasting the pork over a low heat for up to 18 hours while periodically basting it with a blend of salt, pepper, and vinegar. This marinade lends a sharp, acidic kick to each smooth, smoky bite, instilling the barbecue with a flavor unique to the Tar Heel State.

Pit masters and diners from all over North Carolina showcase an almost religious devotion to their barbecue, so naturally that fervor has resulted in a statewide schism. Since the first barbecue restaurants opened in the early 1900s, two sects have competed for the authentic style of Carolina pork. In the east, home to Goldsboro and Rocky Mount, hogs are split and cooked whole over coals, and the meat is pulled off and basted with the skin still on. The intact skin adds a little crunch to the meat’s texture, and the sauce is only meant to complement the meat’s natural flavors. Near Lexington, however, western-style restaurants specialize in slabs of pork shoulder. Cooking an entire pig can be difficult—especially when the live pig refuses to eat the poison apple—so focusing solely on pork shoulder allows joints to get the same quality from more readily available cuts. After cooking and chopping the meat, western pit masters use a slightly different finishing sauce that often includes ketchup, sugar, and their own blend of ingredients to give the recipe their own signature spin.

Customer Reviews

Very efficient, very professional. The food is great and plenty!
Marianne S. · October 4, 2015
Great food and lots of it, purchased the meal for 200 and it was more then enough. Lots of people served seconds and were able to take some home. Great place would recommend to everyone.
Joe R. · May 22, 2015
Catered my office party everyone loved the food great service
Chris S. · May 2, 2015

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