DEMO — built by Glass Umbrella for BBQ Beast
BBQ Beast

Catering with the Beast

Feed a crowd. We'll bring the smoke.

Weddings, private parties, festivals — the crew that smokes every weekend at Blue Toad Cidery loads up and cooks at yours. One form starts the conversation.

Start an inquiry Print the one-pager

A pulled-pork sandwich and a pint on a table at Blue Toad Cidery

The crew

The rig comes to you

They bill it as Virginia's largest BBQ rig, and Friday through Sunday it sits at Blue Toad Cidery in Roseland. The rest of the week it travels — weddings, backyards, company feeds, festival rows. Ribs, pulled pork, Jamaican jerk chicken, whole-hog when the crowd calls for it.

Give us a date and a headcount and the same crew that runs the window at Blue Toad Cidery runs your line.

In their customers' words

The sauce was like none I have ever had.
— Kerri Lamie
These guys are the hardest working guys in barbecue.
— Mike Burke
The meat was tender, flavorful, and perfectly smoked.
— Lisa Barlow

Two ways to eat

Your venue, or the cidery

  • The same crew, on the road A perfect 5.0★ on Google — the ribs, pulled pork, and Jamaican jerk chicken from the weekend window, cooked at your venue.
  • Sized to the crowd Plates, trays, or the full spread — give us the headcount and the crew scales the smoke to match. Whole-hog for the big days.
  • Menu in hand The one-page catering sheet → — the smoker menu, ready to pass around your planning table.
  • Plain answers, fast Date and headcount in, a real answer back within one business day — from the crew, not a call center.
  • No booking needed The rig smokes Friday through Sunday at Blue Toad Hard Cider's farm in Roseland — show up hungry, order at the window.
  • Check before you drive The schedule → — smoke days, special stops, and the weekends the rig is booked out.
  • Know what's smoking The smoker menu → — plates, sides, and sauce off the rig.

Prefer to talk it through first? Call (757) 532-0828 or email the crew.

Start the conversation

Tell us what you're planning — the date, where it's happening, and a rough headcount — and we'll follow up with availability and next steps.

No venue yet? A town or a county is plenty to start. Thinking about the cidery? Say so and we'll talk it through.

No date locked yet? Pick your target weekend — we'll work around it.

No obligation — this just starts the conversation, and it goes straight to the crew that runs the smoker.