switch





 HOME  
MENU
CATERING
DIRECTIONS
MERCHANDISE
PHOTOS   

EVENTS
OUR"Q"
E-MAIL

LINKS



  CATERING 
KC'S BBQ CATERING INFO
 Parties  •  Company Outings • Business Lunches
Weddings
• Divorces • Special Events • Graduations
Family Reunions • Block Parties • Business Open House


Catering Guide

Catering info: 603-627-7427 / KCSBBQ@gmail.com


Thank you for your interest in KC’s Rib Shack’s catering and delivery services.  The following guide has been fourteen years in the making.  After feeding thousands of people over the years, we have combined our experience and expertise to help guide you through the decision making process and customize which KC’s service is the best fit for your special occasion.


The packages listed below are designed to feed 12 people or more.  For parties of 11 people or less please refer to our normal restaurant menu and contact the restaurant directly at 603-627-7427 to order. Most catering orders require a minimum of 48 hours notice (we will make every attempt to accommodate your needs on shorter notice if we can).  Because our catering times are limited and tend to fill up quickly, we strongly recommend that you reserve your party as far in advance as possible.   Even if you don’t know an exact head count at this point, but you know the date and time frame of your event, it’s best to contact us and get your catering reservation onto the calendar early.  We can then tweak things as we move closer to your event.


Also, most of the food which we cater or deliver may be sampled at our restaurant in Manchester, NH.  When you are ready to place your order or if you have any questions please contact us and we will be glad to help you with quantities, pricing, and any other questions you may have. 


Contact our catering dept. at 603-627-7427 or KCsBBQ@gmail.com.


When inquiring via email please include as much information as possible such as:

• Your name and business name if applicable

• Phone number

• Best time to contact you

• Delivery or event address if needed

• Date and time you would like our services

• Estimated number of people you will be feeding

• Menu selection


Thanks again and we look forward to serving you!

Choose a catering package or bulk package then choose your service level

Catering Packages

KC’s Sandwich Package #1

Pick up / delivery $9 + tax

Choose one meat (Pulled pork, pulled BBQ chicken, or smoked chicken salad)

and two side dishes (see “Side Dishes”)

Sandwich buns, pickles, KC’s barbecue sauces

KC’s Sandwich Package #2

Pick up / delivery $10 + tax

Choose two meats (Pulled pork, pulled BBQ chicken, or smoked chicken salad)

and two side dishes with sandwich buns, pickles, KC’s barbecue sauces.

BBQ Trifecta

Pick up / Delivery $15 + tax

On site & upstairs in barn $18 + tax & gratuity*

Smoked Chicken, pulled pork Barbecue, smoked sausage**, up to 4 sides and cornbread

* Upstairs barn pricing includes soda, lemonade and iced tea

**Beef brisket can be substituted for chicken, pork, or sausage for $2 extra

KC’s Borgasmord Barbecue Feast  (Our most popular package by far!!)

Pick up / Delivery $19 + tax  

On site & upstairs barn $23 + tax & gratuity.

(12 person min. & 60 person max. for pick up / delivery • 50 person min. for onsite catering • 20 person min. for barn)

Four of our hickory smoked barbecue meats with homemade sides and cornbread.

Tons of our KC’s, Memphis style, dry rubbed, or wet pork spare ribs, smoked chicken

North Carolina pulled pork barbecue, and smoked sweet Italian sausage KChunks.

Served with up to 4 sides, cornbread and KC’s homemade barbecue sauces.

* Upstairs barn pricing includes soda, homemade lemonade and iced tea.

*Beef brisket can be substituted for chicken, pork or sausage for $2


Side Dishes

Standard sides: Baked beans • Cole slaw • Dirty rice • Macaroni salad (our 4 most popular)

Mashed Potatoes • Collard greens • Chili • Apple sauce • Green beans

Cornbread

Salads Sides

House   $25  10x12 pan (serves 12 - 15 ppl.) • $45 12x22 pan (serves 30-35 ppl.)

Caesar  $25  10x12 pan (serves 12 - 15 ppl.) • $45 12x22 pan (serves 30-35 ppl.)




Service Options

4 Ways To Cater Your Event. Choose the service that best fits your special event!

1) PICK UP AT RESTAURANT   

You can come to the restaurant at a specified time. We will load your food into disposable serving pans, hot and ready to go. Need to pick-up in advance? We can give you the food cooked and cooled with reheating instructions & basting sauces. We offer serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes upon request.

2) SIMPLE DELIVERY SERVICE

We set it up, you take care of the rest.  Our experienced driver will deliver the food to you in ready-to-serve aluminum pans.  We will set up all of the food and paper products where you would like, ready to be eaten.  All packaging is disposable.

• If needed we supply all the serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes upon request.

• For extended serving times of longer than 40 minutes chafing racks, trays and canned heat are available for $15.00 each. Three are usually needed to hold 6 hot items.

• Simple delivery service is $40

• Price does not include: cost of food, travel fees if any, NH meals tax of 9% or gratuity.

3) FULL SERVICE DELIVERY

Don't want to lift a finger?  Let our professional catering staff do all of the work for you.  We bring the food to you already cooked and kept warm in hot boxes. Then we set-up and maintain the buffet line keeping it freshly stocked during the designated serving time, and clean up when it's over.

• For extended serving times of longer than 45 minutes. Chafing racks, trays and canned heat are recommended. These are available for $15 ea. 3 are usually needed to hold 6 hot items.
• Full service delivery is $100.00 per server which includes delivery, set-up, service and clean up. Two servers are needed for over 50 people. Maximum service time is two hours. Additional server time is available at $35 dollars per hour.

• If needed we supply all the serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes.

•Price does not include: cost of food, travel fees if any, NH meals tax of 9% or 15% gratuity.

4) FULL SERVICE ONSITE CATERING

We bring the party to you! Our KC’s catering team will arrive at your location with barbecue grills, cooking burners, prep tables, and everything else needed to finish cooking your meats and sides on premise and in front of your guests.  You supply us with two 6 or 8 foot buffet tables that our team will serve your food on and we will set up our buffet line in our heated chafing racks. Once all of your guests are full and happy, we finish cooking the remainder of the food and set up one last line for any late comers or snackers.  We pack our stuff up and leave the buffet for you and your party to enjoy the rest of the night.  Everything is disposable and there is no need to return anything to KC’s afterwards.  

• If needed, we can supply all the serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes.

• The onsite catering fee for chef, pit dawgs, servers, grill & equipment is $250

• Price does not include: cost of food, travel fees if any, NH meals tax of 9% or 15% gratuity.


      

KC’s Function Barn

If you were looking to have a private party, function, or business meeting here at KC’s, then we have a gorgeous 250 year old barn for you!  The barn hosts a full bar, projector, and 11 foot screen and is available for use most days and evenings (excluding Friday and Saturday nights).  Capacity for upstairs is approximately 75 seated or 100 cocktail style.

Please contact us for more information, costs and availability.

Room Charges

Monday - Thursday nights & Sundays... $200

Monday - Fridays daytime $50/hour 2 hour min.

• No room charge with purchase of either the BBQ feast or BBQ trifecta buffet. 20 person min.

• Rates are based on 4 hour duration. Friday and Saturday daytime events must end by 4:30.  

• There will be a 18% gratuity applied to all food and beverages.



      

À la Carte, Bulk Items & Add Ons

This menu is intended for those wishing to design their own menu, add items to their existing menu,

or to provide a pan of food for a gathering.  

Appetizers

Peel & eat shrimp, dusted with creole spices & served cold with KC’s cocktail sauce... $3.50 per person

Sriracha bacon deviled eggs... per dozen $12

Fresh vegetable tray with dip... $35  serves 15-25

Cheese, sausage and cracker tray... $35 serves 15-25

Fresh fruit tray... $45 serves 15-25

Southern Pimento cheese spread with assorted crackers … $30 serves 15-20

Chicken wings: Buffalo • Jerk • Salt & Pepper • BBQ • Garlic parm • Honey garlic • Spicy Caribbean • Tiki Wings ... $4.00 per person


Desserts

Cookies asst... $1

Brownies... $1

Blondies... $1.50

Homemade pecan pie 10”... $26  (serves 8-12)

Homemade key lime pie 10”... $28 (serves 8-12)

Banana pudding... $30 ½ pan, (serves 15)

Cake ½ sheet... $40 (serves 25-35)

Strawberry shortcake... $2 per person

Watermelon... $1 per person

Drinks

Homemade lemonade       One gallon... $11 (serves 10-12)  

Homemade sweet tea        One gallon... $11 (serves 10-12)

Spring water                        16.9 oz. Bottles... $1.50 ea.

Coke-Cola products          Assorted 12 oz. cans $1.50 (figure 1.5 per guest)

Other

Tablecloth for 8’ buffet tables.  Plastic & paper white tablecloth.  $5 each

Chafing rack. Wire frame tray holder, water pan, cover, 2 heat cans. $15



KC’s Full Size Pork Spare Ribs Our original dry rubbed or Memphis style wet bbq ribs

Figure on 3 to 5 ribs pp. for just ribs or about 2 ribs pp if

serving with other meats.

Ribs per

full rack

10 - 12

Full rack

$28

2-4 serv.

10x12 pan

3 racks

$84

North Carolina Pulled Pork

Hickory smoked for 14 hours and

mixed with our NC BBQ sauce

Fig. 4 oz. per small burger size roll, or portion with other meat or 6 oz. for lg sandwich

Pint

16 oz. $15

Quart

32 oz. $30

10x12 pan

7 pounds

$105

Texas Sliced Beef Brisket Point

The moister, fattier portion of the brisket served chunked w / sauce

Figure on 4 to 6 ounces

per person with other meats

or 8 to 12 ounces as a main

Pint

16 oz. $18

Quart

32 oz. $36

10x12 pan

7 pounds

$105

Texas Sliced Beef Brisket Flat

The leanest part of the brisket sliced thinly and lightly sauced

Figure on 4 to 6 ounces

per person for lg. sandwich or portion with other meats

Pint

16 oz. $18

Quart

32 oz. $36

10x12 pan

7 pounds

$105

BBQ Pulled Chicken

Dry rubbed, white and dark meat  pulled and mixed with bbq sauce

Fig. 4 oz. per small burger size roll, or portion with other meat or 6 oz. for lg sandwich

Pint

16 oz. $15

Quart

32 oz. $30

10x12 pan

7 pounds

$105

Smoked Chicken Breast

Our award winning dry rubbed split bone-on chicken breast.

Figure one whole piece pp.

as a main or ½ piece for sandwich or with other meats



  

Each Breast $6

Sweet Italian Sausage Chunks

Italian sausage, smoked chunked and grilled to perfection.

Figure on at least 1/2 of a link per person if serving with these with other meats

Each Link 

$4


10x12 pan

14 Links

$56

Beef Brisket Chinese Pie

Made the traditional NH way with  beef, cream corn & mashers.

Serves about 8 people figuring on 12 ounces or

¾ of a pound per person.



10x12 pan

6 pounds

$55

Side Dishes:

Cole slaw • Dirty rice • Chili

Baked beans • Collard greens

Brunswick stew • Apple sauce

Macaroni salad • Green beans

Mashed potatoes & gravy

You should figure on

a total of 8 to 10 ounces of

sides per person.  So for

35 ppl you would want about 350 ounces in sides

or apx. (3) 10x12 pans

Pint

16 oz. $5

about 4

servings

Quart

32 oz.

$10

about 8

servings

10x12 pan

112 oz.

$35

about 28

servings

Salads: Ceasar or Tossed Served with two dressings, usually ranch and Italian.

The numbers to the right represent people taking a large salad / side salad.


10x12

15 / 35

$25

12x22 pan

35 / 60

$45

Cornbread

Our famous sweet & moist cornbread. Fig. 1 per person

Dozen

$11

½ Sheet

$25

Whole Sheet

$40

Sandwich Buns 2 sizes

For pulled pork, pulled chicken or beef brisket.

small

.40

large

.50





Travel Fees

Travel time is figured using Google maps from our location to yours. 20 minutes of travel time (round trip) is included in the delivery or catering fee. Anything over 20 minutes will be billed at $1 dollar per minute for the round trip travel time over 20 minutes. For instance if you live 20 minutes away you would pay a $20 dollar travel fee. (40 minutes round trip minus 20 minutes of included travel leaves 20 minutes x $1.00 per.= $20)

*Additional charges may apply for certain locations and full service catering events outside of our area depending on the number of service staff required.

Misc. Details

• Orders can be picked up at the restaurant anytime after 11am.

• We deliver and do on-site catering throughout most of New England. Extra travel fees may apply.

• Most orders are packaged into 9’ x 11’ aluminum catering pans with sealed lids.  

• If chafing racks are not to be used. Larger orders of meats and sides may come packaged in full size 11” x 22” inch pans instead of multiple 9” x 11”.

• Food picked up is hot, cut up and ready to eat unless otherwise specified.

• Unopened pans will stay hot for close to an hour. If you will be experiencing extended travel times or delays prior to eating, then we suggest bringing in a large cooler to pack your food in.  Coolers can keep food as hot, as well as, they keep items cold.

• We recommend chafing racks for extended serving times of longer than 45 minutes. If everybody will be eating at the same time we don’t recommend the added expense.

• If desired, chafing racks with sternos are available at an additional cost of $15.00 per unit.  This includes: base frame, water pan, cover and canned heat. Quantities needed will vary.

• We recommend food be eaten A.S.A.P. after delivery to guarantee optimum quality.



We Aim To Please

Everyday at KC’s Rib Shack we strive to provide the very best in quality food, service, and customer satisfaction. We take the same pride in your events.  Whether it’s a wedding, office function, family picnic, or large corporate outing we strive to exceed your expectations every step of the way!  We feel barbecue is about simplicity & fun, and that's how we serve it.  If you want pretty plates, white gloves, caviar and a foo foo service staff, then you just might want to look elsewhere for your catering needs.  If you want awesome food, that everybody loves, prepared and served by good people with genuine smiles, then KC’s Catering is right for you.  If I didn’t believe in our product, then I would not have put my name on the sign.


Sincerely,


Kevin “KC” Cornish

Pit Master




Reheating Instructions

Ribs Chicken & Sausage  • Preheat oven to 350°F. Place meat on a foil lined baking sheet. Baste the ribs with either some of our JOL (Juice of life) or make up your own simple baste. One of the most common and simple BBQ mop recipes is this: 90% apple juice, (or other fruit juice) & 10% oil. Maybe a little bbq sauce and vinegar or hot sauce if you wish.  Either apply with a mop or even a wad of paper towels work fine in a pinch.  Sausage can reheated in the pan it came in or a foil packet. Toss into the oven for about 30 minutes give or take 5 min. Temperature should reach 175°F at thickest point in meats. Meats can also be reheated in the oven then tossed onto the grill for some last minute high heat lovin’ to char things up a bit or even reheated on the grill over indirect heat then charred at the end. To serve place ribs meat side down and splash with a little more baste. Cut into individual bones. Chicken breasts and leg quarters can be cut into two as well for smaller portions.


Beef Brisket • Pre-heat oven to 350°F. Carefully remove cover from foil tray brisket is in. Corners can be sharp.  Add about a ¼ cup of water and re-seal the lid. Heat for about 30 minutes to an hour depending on the amount of brisket you have. Reheat until brisket’s internal temperature reaches 170°F. If you have purchased the brisket unsliced make sure you slice the “flat” portion of the brisket across the grain and the “chunk” or “point” portion into 1.5” chunks.


Pulled Pork • Pork can either be reheated in the oven or on the stove. If you have the oven space just leave it in the foil tray it came in and maybe add a little water. Seal it up and bake it until the temperature reaches 165° stirring and checking the temp every 15 or 20 minutes. To reheat on the stove top, place pork into a large pan with ¼ to a ½ cup of water and bring back to temperature over medium heat stirring with tongs every 5 or 10 minutes until thoroughly reheated and 165°.  


Side Items  • Most side items can just be reheated on the stove over med heat adding a little water if needed. Rice and potatoes can be reheated in a 350° oven by adding a small amount of water to the rice and a little milk to the mashed potatoes and covering. Reheat to 165° apx. 30 minutes.


Finishing Meats On Your Grill Instructions

If you have picked up hot ribs, chicken or sausages to finish on your grill please follow these instructions. You will need some of our JOL (Juice of life) or make up your own simple baste. One of the most common and simple BBQ mop recipes is this: 90% apple juice, (or other fruit juice) & 10% oil. Maybe adding a little bbq sauce and vinegar or hot sauce if you wish.  Your ribs, chicken and sausage are completely cooked and just need to be tossed onto the grill for some last minute high heat lovin’ to char things up a bit. For Sausages, cut in half lengthwise and grill both sides to bring up to a hot serving temperature and char up a bit maybe hitting them with a little baste just before removing from grill.. Transfer to a cutting board and cut into 1 inch bite size chunks.  For Chicken, our goal here is to crisp up the skin and bring the chicken up to serving temperature. Grill skin side up for a couple minutes. Flip skin side down until you get some good grill marks then roll them onto their sides leaning each chicken up against each other in order to char up the entire skin. Baste with JOL in the last minute or two of grilling. Cut in half if desired. For Ribs, Place whole rack bone side down on grill for a couple minutes. Flip rack and baste back side with JOL. Grill for a couple minutes meat side down allowing the sugars in the rub to caramelize and some charring to form. Before removing from grill flip one more time basting the tops of the ribs with JOL just before transferring to cutting board.  To serve, place rack meat side down and splash with a little more baste. Cut into individual bones.



Catering Deposits
If you have already made arrangements with us for
your catering event and need to put down your deposit 
please do it here. Thank you. We look forward to your event.