Blue Ribbon Catering

Barbecue Trio Platter (choose 3 Meats)

Your choice of three meats and two sides served with cornbread.

Barbecue Duo Platter (choose 2 Meats)

Your choice of two meats and two sides served with cornbread

Texas Sliced Beef Brisket Platter

Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.. Large portion served with your choice of two side dishes and cornbread.

Kansas City Burnt Ends Platter

Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender. Large portion served with your choice of two side dishes and cornbread.

North Carolina Pulled Pork Platter

Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina. Large portion served with your choice of two side dishes and cornbread.

Pulled Chicken Platter

Dry-rubbed chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce. Large portion served with your choice of two side dishes and cornbread.

Jamaican Jerked ½ Chicken Platter

Dry-rubbed with our own spicy Jamaican Jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours. Served with your choice of two side dishes and cornbread.

St. Louis Cut Dry-rubbed Ribs 1/3 Slab Platter

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/3 slab is 4 ribs. Served with your choice of two side dishes and cornbread.

Bbq ½ Chicken Platter

Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked for 2-3 hours. Served with your choice of two side dishes and cornbread.

St. Louis Cut Dry-rubbed Ribs 1/2 Slab Platter

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/2 slab is 6 ribs. Served with your choice of two side dishes and cornbread.

Texas Hot Links Platter

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce. Large portion served with your choice of two side dishes and cornbread.

Pulled Pork Sandwich

Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina. Served with your choice of two side dishes.

Pulled Chicken Sandwich

Dry-rubbed chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce. Served with your choice of two side dishes.

Triple Play Sliders

North Carolina pulled pork, pulled chicken and Kansas City burnt ends sliders for those who can't decide. Served with your choice of two side dishes.

Texas Sliced Beef Brisket Sandwich

Smoked for 14 hours until very tender, sliced thinly across the grain and lightly sauced with sweet BBQ sauce. Served with your choice of two side dishes.

Spicy Chicken Salad Roll-up

Served with lettuce, tomato, shredded cabbage and cilantro in a giant flour tortilla.

Hot Open-faced Brisket Sandwich

Beef brisket served with pan gravy, two sides & cornbread.

Texas Hot Link Sandwich

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce. Served with your choice of two side dishes.

Rib Sandwich (2 Bones)

Full-size pork spareribs (these are not baby-back ribs), rubbed with Blue Ribbon's own 15-spice blend, smoked for five hours until tender and the meat pulls easily from the bone. Served on two slices of white bread. Served with your choice of two side dishes.

Kansas City Burnt Ends Sandwich

Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender.. Served with your choice of two side dishes.

Johnny's Combo Sandwich

Kansas City Burnt Ends and Texas Hot Links topped with your choice of sauce (we suggest Gold), cole slaw and pickles.

St. Louis Cut Ribs (full Slab)

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. A full slab is twelve ribs.

Kansas City Burnt Ends (quart)

The top of the beef brisket, smoked for 14 hours until very tender, chopped and cooked slowly in a sweet tomato-based BBQ sauce until the meat is tender and falling apart.

Texas Sliced Beef Brisket (pint)

The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.

St. Louis Cut Ribs (1/2 Slab)

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/2 slab is six ribs.

North Carolina Pulled Pork (quart)

Boneless pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.

Pulled Chicken (quart)

Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.

Texas Sliced Beef Brisket (quart)

The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.

Pulled Chicken (pint)

Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.

Whole Jerk Chicken

Dry-rubbed with our own spicy Jamaican Jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours.

North Carolina Pulled Pork (pint)

Boneless pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.

Whole Bbq Chicken

Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked for 2-3 hours.

Texas Sliced Beef Brisket (½ Pint)

The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.

St. Louis Cut Ribs (1/3 Slab)

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/3 slab is 4 ribs.

Texas Hot Links (quart)

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.

Texas Hot Links (pint)

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.

Texas Hot Links (½ Pint)

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.

½ Bbq Chicken

Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked for 2-3 hours.

North Carolina Pulled Pork (½ Pint)

Boneless pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.

½ Jerk Chicken

Dry-rubbed with our own spicy Jamaican Jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours.

Pulled Chicken (½ Pint)

Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.

St. Louis Cut Rib (lone Bone)

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1 rib.

Kansas City Burnt Ends (½ Pint)

The top of the beef brisket, smoked for 14 hours until very tender, chopped and cooked slowly in a sweet tomato-based BBQ sauce until the meat is tender and falling apart.

Kansas City Burnt Ends (pint)

The top of the beef brisket, smoked for 14 hours until very tender, chopped and cooked slowly in a sweet tomato-based BBQ sauce until the meat is tender and falling apart.

Supper

1½ slabs of St. Louis Cut ribs, Two ½ BBQ or Jerked chickens2 pints boneless meat (brisket or burnt ends +$4)2 quarts of side dishes served w/BBQ sauces, pickles, cornbread & rollsFeeds 6-8.

Feed Bag

1 slab of St. Louis Cut ribs, One ½ BBQ or Jerked chicken1 pint boneless meat (brisket or burnt ends +$4)2 pints of side dishes served w/BBQ sauces, pickles, cornbread & rollsFeeds 4-6.

Greensboro Brown Bag

2 pints of boneless meat (brisket or burnt ends +$4)2 pints of side dishes served with BBQ sauces, pickles, cornbread & rollsFeeds 4-6.

Pickles (½ Pint)

Cornbread

Sandwich Rolls (dozen)

Homemade Salsa

Sandwich Roll

Rubs

Bbq Sauce

Blue Ribbon Pan Gravy (pint)

Kansas City Burnt Ends Burrito

With rice & beans, cabbage, salsa, cilantro & sour cream.

Pulled Chicken Burrito

With rice & beans, cabbage, salsa, cilantro & sour cream.

Texas Sliced Beef Brisket Burrito

With rice & beans, cabbage, salsa, cilantro & sour cream.

North Carolina Pulled Pork Burrito

With rice & beans, cabbage, salsa, cilantro & sour cream.

Side Dish Platter

Your choice of three sides served with a piece of cornbread. Black-Eyed Corn, Cole Slaw, Mashed Potatoes and Rice & Beans do not contain meat and are suitable choices for vegetarians.

Vegetarian Burrito

With rice & beans, cabbage, salsa, cilantro & sour cream.

Soup Of The Day & Cornbread

Delicious, homemade soup of the day. Served with cornbread.

Soup And Slider Combo

Soup and Sandwich Combo - Delicious, homemade soup of the day and your choice of a North Carolina Pulled Pork, Pulled Chicken or Kansas City Burnt Ends slider.

Big Green Salad

Spring greens, tomatoes, cucumbers, carrots, bell peppersand shredded cabbage. Served with balsamic vinaigretteor Caesar salad dressings. Add pulled chicken (+$4) or spicy chicken salad (+$4).

Quart Of Soup Of The Day

Delicious, homemade soup of the day.

Mashed Potatoes (quart)

Red bliss potatoes mashed with roasted garlic, half & half, butter, salt & pepper. Suitable for vegetarians.

Mashed Potatoes (pint)

Red bliss potatoes mashed with roasted garlic, half & half, butter, salt & pepper. Suitable for vegetarians.

Cole Slaw (pint)

Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing. Suitable for vegetarians.

Potato Salad (quart)

Skin-on red bliss potatoes in a Southern-style yellow mustard dressing. Suitable for vegetarians.

Baked Beans (pint)

Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.

Cole Slaw (quart)

Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing. Suitable for vegetarians.

Cole Slaw (½ Pint)

Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing. Suitable for vegetarians.

Potato Salad (pint)

Skin-on red bliss potatoes in a Southern-style yellow mustard dressing. Suitable for vegetarians.

Collard Greens (pint)

Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt & pepper.

Rice & Beans (pint)

Cantina rice topped with Southwestern-style pinto beans. Suitable for vegetarians.

Baked Beans (quart)

Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.

Collard Greens (quart)

Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt & pepper.

Dirty Rice W/ Gravy (quart)

White rice sautéed with onion, celery, garlic, spices, and our Texas Hot Link Sausage. Topped with homemade gravy.

Green Beans (quart)

Soft, long-cooked green beans, flavored with spicy smoked pork sausage, vinegar, salt & pepper.

Collard Greens (½ Pint)

Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt & pepper.

Rice & Beans (quart)

Cantina rice topped with Southwestern-style pinto beans. Suitable for vegetarians.

Black-eyed Corn (pint)

Sweet corn, black-eyed peas, tomatoes and spices. A Blue Ribbon innovation! Suitable for vegetarians.

Dirty Rice W/ Gravy (pint)

White rice sautéed with onion, celery, garlic, spices, and our Texas Hot Link Sausage. Topped with homemade gravy.

Potato Salad (½ Pint)

Skin-on red bliss potatoes in a Southern-style yellow mustard dressing. Suitable for vegetarians.

Baked Beans (½ Pint)

Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.

Black-eyed Corn (½ Pint)

Sweet corn, black-eyed peas, tomatoes and spices. A Blue Ribbon innovation! Suitable for vegetarians.

Black-eyed Corn (quart)

Sweet corn, black-eyed peas, tomatoes and spices. A Blue Ribbon innovation! Suitable for vegetarians.

Dirty Rice W/ Gravy (½ Pint)

White rice sautéed with onion, celery, garlic, spices, and our Texas Hot Link Sausage. Topped with homemade gravy.

Mashed Potatoes (½ Pint)

Red bliss potatoes mashed with roasted garlic, half & half, butter, salt & pepper. Suitable for vegetarians.

Rice & Beans (½ Pint)

Cantina rice topped with Southwestern-style pinto beans. Suitable for vegetarians.

Green Beans (pint)

Soft, long-cooked green beans, flavored with spicy smoked pork sausage, vinegar, salt & pepper.

Green Beans (½ Pint)

Soft, long-cooked green beans, flavored with spicy smoked pork sausage, vinegar, salt & pepper.

Slice Of Pie

Choose Key Lime Pie, or what Boston Magazine named "Boston's Ultimate Pecan Pie." Served with whipped cream.

Whole Pie

Choose Key Lime Pie, or what Boston Magazine named "Boston's Ultimate Pecan Pie." Served with whipped cream.

Fruit Cobbler Of The Day

Delicious homemade fruit cobbler served with whipped cream.

Dessert Bar

Choose from Dream Bar, Congo Bar, or Chocolate Chip Brownie.