Jamie's BBQJamie’sBarbecue & Catering

Slow-smoked BBQ.Catered across Colorado Springs.

Weddings, office lunches and weekly meal prep — cooked over oak on an offset pit, never a gas cabinet.

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Serving Colorado Springs + the Pikes Peak region

Racks of glazed ribs cooking on Jamie's smoker

What we do

Three ways to eat well.

A catering platter of smoked meats and sides

Southern Comfort

Shrimp and grits, country fried chicken, oxtails, gumbo, red beans and rice. Soul food cooked properly, catered.

From $35 a person

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A smoked half chicken with mac and cheese in a to-go container

Weekly Meal Prep

Home-cooked meals portioned for your week — fish, cold cuts, salads, pasta and rice bowls, plus the smoked classics.

From $18 a meal

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Signature Dishes

Cooked over fire, not over gas.

Six things we will not compromise on. Everything else on the menu is yours to shape.

Thick-cut smoked brisket with a dark peppered bark and pink smoke ring

01

Oak-Smoked Brisket

14 hours over post oak. Black pepper bark, visible smoke ring, sliced to order.

Texas Twinkies — bacon-wrapped stuffed jalapeños with a sticky glaze fresh off the smoker

02

Texas Twinkies

Stuffed jalapeños wrapped in bacon, smoked and glazed until sticky.

A catering pan of sliced smoked baby back ribs

03

Baby Back Ribs

Hickory-smoked, dry-rubbed, finished with a thin house glaze. Bite-through tender.

Smoked pork with a scored, dark bark in a catering pan

04

Pulled Pork

Whole shoulder, pulled by hand, tossed with bark and a splash of vinegar sauce.

A whole spatchcocked smoked chicken with crisp mahogany skin, resting on the pit

05

Smoked Chicken

Brined overnight, smoked over cherry, crisp mahogany skin.

A glazed rack of smoked spare ribs with a dark, glossy bark

06

Spare Ribs

Smoked low over oak and glazed until the bark turns glassy.

A smoker grate packed with smoked chicken wings, smoke rolling over them

07

Smoked Wings

A full pit of them, smoked over oak until the skin bites back.

Build a menu around these — pick your meats and sides and we will price it the same day.

Build My Menu

Packages

Three ways in. All of them custom from there.

Every package is a starting point — swap meats, add sides, scale it up. Minimums apply.

The Backyard

Drop-off. Hot and ready when you are.

From$23/person

  • 2 smoked meats
  • 2 house sides
  • Buns, pickles, onions
  • House sauces
  • Disposable serving ware
  • Minimums apply
Start with The Backyard
Most Booked

The Smokehouse

Full buffet setup with staff on site. 35 guest minimum.

From$[29]/person

  • 35 guest minimum for staff on site
  • 3 smoked meats
  • 3 house sides
  • Buffet styling + chafers
  • Staff for service
  • Linens on the buffet
  • Setup, service and cleanup
Book The Smokehouse

The Pitmaster's Table

The smoker comes to you. Surf and turf, premium cuts, carved live.

From$[42]/person

  • On-site smoker + pitmaster
  • Surf and turf available
  • Lobster tails, smoked shrimp
  • Bone-in prime rib roast, tri tip and other steaks
  • Game meat on request
  • 4 sides + dessert
  • Full staffing and carving station
Reserve the Pitmaster's Table

Prices are per person. A 15% service charge is added to every package, before travel, tax and gratuity. Dates are secured with a [25]% deposit.

Jamie in the kitchen prepping pans of mac and cheese for a catering order

The Pit

Fire, time, and a family recipe book.

Everything I know about fire came from my pops. Not from a school, not from a book — from standing next to him and paying attention, then doing it wrong enough times to learn how to do it right.

The rest is practice. Countless hours getting things consistent: the rubs, the brines, the temperature, low and slow on the smoker. Anybody can cook one good brisket. Cooking the same good brisket every single time is the whole job.

That is what you are hiring. Not a style, not a region — a pit that has been tuned by hand for years, and food that tastes the same on your wedding day as it did the day you tasted it.

“If it is not worth the wait, it is not worth serving.”

— Jamie

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Hours on a brisket

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Plate minimum for a lunch drop

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How far we travel

Talk to Jamie about your event

Reviews

We're new here. Judge us on the food.

Jamie's BBQ just opened its Google profile, so there is nothing to show you yet — and we are not going to invent any.

01

Come taste it

We are at Jess Place in Woodland Park every Tuesday and Wednesday. Buy a plate and decide for yourself.

Find the pit

02

Book a tasting

Sit down with Jamie and taste the exact menu before you commit a dollar to an event.

Grab a time

03

Start small

Order five lunches for the office. If it is not the best barbecue you have had here, do not order a sixth.

Set up a lunch drop
Racks of ribs cooking on the smoker grate

Let’s get to it

Let’s Feed Your People Right.

Tell us the date and the headcount. Jamie gets back to you within 2 hours with a real number — no pressure, no runaround.

Get a Catering QuoteBook a Tasting

Weekends fill up fast — reserve your date

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