Catering BBQ Pulled Pork and Chicken in the Southern Minnesota area : Prairie Pride Farm

My Account | View Cart
59597 185th St., Mankato, MN 56001
1-866-245-PORK
rdhubmer@prairiepridefarm.com

Collage of delicious meats including Pork, Chicken, and Beef

Catering

BBQ Catering Trailer - Serves up to 700 people at one time.

What is special about Prairie Pride Farm Catering Service?

BBQ Serving Line Are you looking for an "Award Winning" BBQ meal or fresh BBQ'd shredded pork for your company picnic, wedding reception, town celebration, or special event? We can serve any size group from 30 to 650. We will use our delicious "Award Winning" BBQ recipes and talents to make your event a memorable one.

Prairie Pride uses natural pork, raised on our farm in southern MN. It is USDA inspected. The fresh pork shoulder roasts are then marinated with our special BBQ seasoning overnight. We slow smoke the pork over maple wood in our smoker for up to 12 hours. The meat is then shredded into bite size pieces. The maple wood flavor penetrates the meat for a smoky sweet BBQ flavor. You will have ample meat to ensure leftovers, for that midnight snack. We provide our Blackberry Blaze BBQ Sauce/Chile Chipotle as the perfect condiment to BBQ'd pork. This is served on only FRESH bakery buns, baked daily. A Barbecue would not be complete without beans! Our 7 ingredient smoked beans are made with only fresh ingredients, not warmed over! This secret recipe is a hit with even the non-traditional bean eaters! Nor would a summer picnic be complete without creamy coleslaw and a super potato salad. We top off the menu with a large kosher pickle spear. This meal is served on a chinet plate, with heavy plastic silverware and thick napkins (provided). Buffet style service lasts for an hour. The leftovers are yours to refrigerate. Download our catering agreement in PDF format (here), complete form and return with a 25% deposit to reserve your date today!

Catering a Wedding

Gas grill with grilled meat
Smoked pork tenderloins and BBQ chicken legs and thighs. Great combination!

Mankato Free Press Article: Blackberry Blaze BBQ
Sauce with Chile Chipotle

Blackberry Blaze BBQ Sauce When Roger Hubmer and his son, Paul, started spending hours in their kitchen trying to make the perfect spicy barbecue sauce, they had no idea their efforts would put them in a heated competition with names such as Big Bob Gibson, Butch's Smack Your Lips BBQ and CaJohn's Fiery Foods.

Roger Hubmer said he was even a little surprised when Chile Pepper magazine of Fort Worth, Texas, asked him to enter their Blackberry Blaze barbecue sauce in it annual Fiery Food Challenge.

As the owner of Prairie Pride Farm in rural St. Clair, Hubmer had been using the pork he produces. While talking to his advertising representative, he mentioned how popular the sauce had been during the Sturgis Motorcycle Rally last summer in Sturgis, S.D. The advertising representative told Hubmer about the contest and encouraged him to send some of the sauce to Fort Worth.

They entered the sauce - a sweet, smoky sauce with a spicy chili pepper kick - in three categories. They earned a first-place award in the barbecue sauce with chili peppers category, a second place award in the hot sauce with fruit category and didn't place in the best new product category.

More than 350 contestants entered the contest. The Hubmers were the only first-place winners from Minnesota and one of only few winners from the upper Midwest.

The Hubmers weren't completely surprised about the success of their sauce. They knew it was teasing after the trip to Sturgis to sell pork sandwiches during the rally.

"When we were out there, I was asking people for evaluations of the sauce," Roger Hubmer said. "Everyone said, 'Don't change a thing.' Some people were asking us if they could buy some of the sauce. So we were loading it into empty 16-ounce pop bottles and sending it home with them."

Paul Hubmer said he helped his dad develop the sauce just for the rally.

"I bet we changed our recipes 10 times before we got it right," he said.

"The problem we had was, every time we came up with something decent, I had forgotten to write it down," his father added. Making sauces is really only a part of the Hubmers' grilling hobby. Roger Hubmer started getting interested in grilling in the early 1990s after serving his grilled pork during the Minnesota Pork Producers Association functions.

He bought his first large barrel-style grill in 1994. Now several grills of various sizes are lined up outside his home, and he has two southwestern-style chaffing dish grills he keeps inside. His latest addition was a grill that burns dried field corn for fuel.

Pork "I've always done some grilling," Roger Hubmer said. "But there's grilling and there's barbecue. Barbecuing isn't just searing the meat and eating burnt fat. Barbecuing is taking the time to get the flavor from the wood and the charcoal."

A few shelves in the basement of Hubmer's farm home hold all the ingredients he needs to turn the meat of his business - raising pigs - into the flavor-filled pastime of being a top-notch griller.

A box on one shelf holds a variety of Mexican peppers and other spices, bags of "rubs" to be applied to the meat before grilling, liquid smoke and a few special spicy powdered mixtures that have been sent to him from friends down south.

Another shelf holds more bags of peppers, some cans of concentrated fruit juices, a variety of spices and other ingredients. Hubmer wouldn't say which of those ingredients, if any, are used in his award-winning sauce.

So far, the Hubmers have only been making the sauce for their own use and for their Big Al's Barbecue booth in Sturgis. They will be making a trip to Duluth to talk to a bottling company that will use their ingredients to mix the sauce, then bottle it.

If they decide to work with that business, they will be selling their sauce at the Mankato Farmers Market this spring, summer and fall in the Madison East Center parking lot. They also hope to make sales at other farmers marketsin the Twin Cities and from home - where they already have solid customer base for their pork products.

The market for spicy foods has continued to grow, and Chili Pepper magazine has capitalized on that by catering to cooks who want to add the heat of chili peppers to their recipes. Zachary Hastings Hooper, a spokesman for the magazine, said sauces such as HUbmers' Blackberry Blaze are what consumers are looking for now.

"It used to be that people wanted really hot sauces - burning sauces that you could barely eat," Hastings Hooper said. "Now, I think people tend to go more toward the sauces that are more medium in heat but have a more complex flavor."

Mankato Free Press - February 5, 2001