Pork On A Fork BBQ & Catering
About
Hey! I am Justin Erickson, owner of Pork on a Fork BBQ and Catering. It all started half a century ago, when my father, Smokin Dan - as his friends liked to call him - entered his first BBQ competition back in Nebraska on a dare. Yeah, he was a crazy man! He did so well that he wanted to travel all over the Midwest and participate in different comps. I helped him on many occasions and in time he taught me the tricks and the trades of making some awesome BBQ. And pretty much that's how the BBQ bug bit me and in 2009, the idea of Pork on a Fork was formed. As far as the recipes are concerned, it was kept as a guarded secret. It was only after I became 18 years old, he initiated me to the secret process.
Up until now I and my beloved team are committed to continue serving not only delicious, but also high quality food. And this is why Pork on a Fork is successful through all these years. What about the recipe you ask? Well, it's still a secret. It is something like a heritage I will pass on to my son as my father did, hoping he will love it as much as I and his grandfather did.
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
We make so easy for first timers or POAF Experts. Our state of the art online ordering system makes it seemless and easy peesy.
What education and/or training do you have that relates to your work?
Featured on Discovery Channel, Cooking Channel & USAToday and numerous local media outlets.
How did you get started in this business?
Hey! I am Justin Erickson, owner of Pork on a Fork BBQ and Catering. It all started half a century ago, when my father, Smokin Dan - as his friends liked to call him - entered his first BBQ competition back in Nebraska on a dare. Yeah, he was a crazy man! He did so well that he wanted to travel all over the Midwest and participate in different comps. I helped him on many occasions and in time he taught me the tricks and the trades of making some awesome BBQ. And pretty much that's how the BBQ bug bit me and in 2009, the idea of Pork on a Fork was formed. As far as the recipes are concerned, it was kept as a guarded secret. It was only after I became 18 years old, he initiated me to the secret process.
What types of customers have you worked with?
We specialize in corporate drop-off caterings but work with many aspects of customers from wedding rehearsal dinners, birthday/graduation/retirement parties, and much more.
Describe a recent event you are fond of.
We have catered many events, but the ones that stand out is catering for 5000+ guests for the Cactus Bowl Tailgating Party and catering for Patrick Peterson's charity event that helps give the ability for children to read.
What questions should customers think through before talking to vendors about their needs?
The question we get all the time is "is this going to be enough food?" We have expert coordinators that will walk you through the process and ensure you will have enough food for all your guests, so you look like a superhero!