Taste Of Texas BBQ & BMW Catering LLC
We offer our customers authentic Texas style BBQ. Our meats are smoked, low and slow with Mesquite wood and charcoal. We have developed our own TOT BBQ Rub as well as our own seasoning, used for our side dishes. Our sides are cooked with a Southern flare. Our service is friendly and efficient. Our prices are reasonalble and our serving sizes are filling. Our BMW side of the business offers more than just BBQ. We prepare and serve simple brisket, pork, and vegetarian breakfast burritos to a Beef tenderloin, stuffed with lobster and shrimp. We offer appitizers, desserts and many other dishes.
The owners & operators of this business, both grew up in families that owned restaurants or worked in the food industry. When they met and realized their mutual passion for preparing and serving food to others, the next steps were to get married and then they start a Catering business. Taste of Texas BBQ is a subsidiary of BMW Catering LLC. We are much more than BBQ! Our passion is the preparation of the food and our joy is seeing others delite in what we have cooked. We have been catering for over 19 years and vending with our mobile unit for over 9 years.
Level of service
Full service or drop-off
Budget per person
Additional supplies needed
Photos and videos
Frequently asked questions
What is your typical process for working with a new customer?
When first talking with clients, we need the date, time, and location of the event, if the event is formal or informal, and indoors or outside. Do they neeed us to serve the guests or does the job only require us to deliver the food and set up? We also need to know how many guests will attend. We can set up a tasting or the client can choose entrees and sides from a menu that we provide. The client will complete a form, letting us know their choices and we can write a proposal with pricing, food choice details and responsibilities of all. Once finalized, the proposal becomes a contract and a date for final count is set. Payment arrangements are made. A deposit is sometimes required.
What education and/or training do you have that relates to your work?
Bruce was trained in the art of smoking meat, by his Father, who owned and operated restaurants in Texas and Denver. Bruce has profected his cooking and smoking skills for over 45 years. May taught Food and Nutrition in Adams County and Denver for 30 years. Both have kept up to date with the latest safety and sanitation training and certifications.
Do you have a standard pricing system for your services? If so, please share the details here.
For vending, we have a specific menu, with prices averaging $15 per person. For Catering, our BBQ menu starts with the minimum of 50 guests @ $11.50 - 12.50 per person. The price also depends on the type of meats the client chooses. The price per person, decreases as the number of guests increases. For example, the same menu @ $11.50 is $8.50 per person @ 100 -199 guests. Our more inclusive, BMW Menu (more food options than BBQ - Buffet style service only) is set at $14 per person for 2 entrees, 3 side dishes, and bread, with a minimum of 30 guests.
How did you get started in this business?
Between Bruce and May, there are 70 years of experience, creating recipes, smoking and grilling meats, working in the food industry, catering, vending and loving culinary art. They have a love for life, people, and a desire to share their passion with others. That is why they started catering and eventually, vending. They have traveled as far as New Mexico to participate in festivals and shiped food as far as Nebraska and Calafornia.
What types of customers have you worked with?
We recently catered a Hawaiian Luau, where we prepared, delivered and cut up a smoked whole hog. The customers were a couple who invite friends and family to come together for their annual Luau. We have also been honored to deliver dinner to 3 different shifts of a local Fire Station. A lot of our customers are first responders. We have catered a lot of wedding receptions. There have been country weddings, where we served from our 23' smoker | trailer and weddings at venues, where we delivered the food hot or cold (ready to serve) and the venue's servers did the rest of the work. We also enjoy vending at appartment communities, festivals, block parties, and other celebrations.
Describe a recent event you are fond of.
Our most recent event during the pandemic, was catering for the Denver Police Department. The benifactor that paid for the job, set us up with the district where we live. The officers were very appreciative and it was nice to see some old friends on the force and meet new people. We have such respect for the hard and often thankless job that police officers carry out and it's nice to let them know how much we appreciate their service.
What advice would you give a customer looking to hire a pro in your area of expertise?
Look for the pro to have a passion for cooking, a specialty that they focus on, and values like honesty, promptness, and overall, integrety.
What questions should customers think through before talking to pros about their needs?
What is your budget? How much time does the caterer need to set up and be hot and ready to serve? What does the caterer provide, other than food? What type of service does the caterer offer (plate, buffet, stations, etc)? Can the caterer serve outside? If so, how do they keep the food warm? How much would a tasting cost? How far will the caterers travel?