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Partners Ross and Keith discovered they had more in common than just the same employer.  “We both have a passion for BBQ”

We started experimenting with different seasonings and injections, serving it to friends and at our office events. We got comments like “That’s good stuff” and “You need to get this out there”.  Taking that advice, we formed the Prairie Hogs Competition BBQ Team and entered competitions in the two-state area. There we expanded our knowledge of BBQ by talking with other teams and incorporating what we found to be the best advice from different people.


Two years later, we decided to get a little more serious about getting our food to the masses, so we purchased a BBQ concession porch trailer, loaded up our smokers and hit the road. We started Prairie Hogs BBQ and Catering to serve food at private and public events.  The menu includes the requisite items such as brisket, pulled pork, chicken and ribs, and a few signature items such as Pork Belly Bites, 4 Cheese & Bacon Smoked Mac and Cheese and Prairie Corn. Pulled pork and brisket nachos round out the concession fair. We also have our own line of rubs and sauces.

We continue to get very positive feedback. We have served food at picnics, board meetings, employee luncheons and golf tournaments at the Roland Barkau Memorial Golf Course. Our biggest event each year is the 16-day Grand American trap shooting event in Sparta in July/August.  Some patronized the food trailer because they heard “You’ve got to try it” recommendations from others.  People from as far as Australia, Brazil, and South Africa told us “You two really know your BBQ!”

As much as smoking delicious meats is our passion, our ultimate goal is hearing how people enjoy eating the food we create.  We truly believe in our motto: Real – Simple – Barbeque”

Prairie Hogs operates year-round for catering events and throughout the spring, summer and fall months for concession sales.

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