Smokin’ Meats
Thankfully God created some people who are not vegetarians.
Smokin’ Meats
Local orders. Catering. Pit Master. Recipes.
It Will Make Your Mouth Water
The meat dish is often the focus of a meal. It should be cooked to perfection and paired with great side dishes.
Perfectly Cooked Meats
I try to use only the highest grades of meat available – prime or better.
Ordering early is important. That is what provides the time to locate the best cut of meat for your order. In the event a higher grade of meat is not available, it will still taste good and be cooked to perfection. I just think you’ll be happier with a higher quality meat.
What’s for Supper?
From main meat dishes to Cajun seafood boils, to delicious appetizers and more, let Doug’s Smokin’ Meats answer the dinner bell with anticipation!
Frequently Asked Questions
These questions may not answer all that you have, but it’s a start. After reading through them, call me at 407-574-9800. Leave a message if I don’t pick up. Cooking’s my passion, I make a living doing something else.
How early do I need to order before my party?
This will largely depend upon what meat dish you will be serving. Some of my briskets are wet-aged 30 days or more. Specialty meats, such as Wagyu beef need to be ordered far in advance too. Smaller cuts are easier to find. As a general rule, try to order at least 2-3 weeks in advance. Don’t fret if you need something last-minute though. I might have just what you need in my ‘private stock.’
What size of party can you cater?
I can cater any size of party, however, the best size for my set up is under 100 people. A lot depends upon the type of meat being served too. My experience has taught me how many pounds of meat are required to serve the number in your party. Call me to talk about it.
What cooking devices do you need to Pit Master (Chef) my party?
Over the years, I’ve cooked on most any device known to man. From in-ground hog pits to fancy gas grills and wood-burning stoves. If you don’t have what is required, I can bring my own.
Do you only smoke meat?
No. Smoking meat is my specialty, but I incorporate many moist and dry methods of cooking into preparing various types of meat. I can fry, grill, braise, roast, bake, broil, sear, boil, barbeque, steam, poach, simmer, and can even cook ceviche-style! If it is meat or seafood, I can prepare it properly and to your taste.
Oh, and I have some killer side dishes to go along with the main attraction.
Request Information
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Start My Order!
Count me in and get the grill smokin’!
Call or text this number: 407-574-9800
Kindly let me know if you are ordering meat, need an event catered, are requesting chef services, and any other details that are important.
That’s it. This is the end of this great-looking website. If you want an awesome site of your own, hire my wife. She’s a smokin’ hot webmaster.