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It’s your big day. What you need from a caterer first and foremost is delicious food. What you deserve is amazing service and peace of mind. Whether it be your rehearsal dinner, shower, or the Big Show at the reception – our staff is dedicated to ensuring every step in the planning process is smooth and stress- free. All full-service events include set up, clean up, service staff, linens, disposable plates, napkins & silverware, as well as a complimentary tasting and professional catering personnel to assist with planning.

Not seeing something you dreamed about – a kid’s buffet, vegetarian options, or beer and wine package? Would you like assistance coordinating other vendors for plates, tables or tents? Please let our catering personnel know and we will do our best to accommodate you – our goal is to be a one-stop experience for your special day.

All brides will receive a free tasting with their consultation.

Full-service Special Touches:lem-stand

Rustic Lemonade Stand 3.50 /pp

a selection of fresh, seasonal fruit muddled with our housemade lemonade

S’mores Bar 3.50 /pp

toast your own marshmallows w/ graham crackers & chocolate

Caramel Apple Bar 3.50 /pp

caramel dipped apples w/ 4 toppings

Mac & Cheese Toppings Station 2.50 /pp

bacon, fried onions, shredded cheese, green onion & sauces


View our full wedding-exclusive menu here 




Wahoo- we have a guest blogger today! Today’s blog and recipe come from Bethany from OneGirlsTasteOnLife. Bethany is a 30-year-old retail manager. I live in Dayton, OH, with my husband, Jeff, and my son, Jacob. As she states, “I wanted a way to share my love of food with the world. Enter the food blog. What a great way to express my creativity! This blog has opened my eyes to a plethora of foods out there I might never have known existed, as it forces me to always try new things.” And we’re lucky enough to have partnered with her just in time for the Big Game and long, cold days! Take it away Bethany:

Around the middle of January, that age-old question starts rolling around in the minds of millions of people across the country.  No, not who is going to the Super Bowl.  OK, so that question comes up too.  The real question is, “What am I going to serve on Super Bowl Sunday?”

I have your answer, friends.

Chili.  Smoky, meaty, delicious City Barbeque Smoked Beef Brisket Chili.

With bacon.

You’ve got drool on your chin.  Need a napkin?  I’ll wait.

The best part about this recipe is it’s extremely versatile AND it makes a ton.  Seriously, my family can eat for days on this chili.

You can use this chili to make coneys. You can use it to make a three-way Cincinnati style.  You can use it to top salads or make walking tacos.  (Open a bag of Fritos, pour in chili, top with cheese, walk around with a fork.)  Or you can have it straight up with cheddar cheese.

No matter what way you prefer, you need to make this chili.

Chili 2

City BBQ Smoked Beef Brisket Chili

1 tbsp olive oil

1 large yellow onion, chopped

2 red bell peppers, chopped

3 stalks celery, chopped

1 pound of City Barbeque’s beef brisket

1 pound Italian sausage

3 slices bacon, chopped

3 (15 ounce) cans kidney beans, drained

1 (15 ounce) can spicy chili beans in sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 jalapeno, seeded and chopped

4 cubes beef bouillon

1 bottle beer (I like Yuengling Porter)

1/8 cup chili powder

1 tbsp Worcestershire sauce

1 tbsp minced garlic

1 tbsp dried oregano

2 tsps ground cumin

1 tsp Frank’s Red Hot sauce

1 tsp dried basil

1 tsp salt

1 tsp ground black pepper

1 tsp paprika

1 tsp white sugar

In a large stockpot (and I mean LARGE y’all), heat your olive oil over medium heat, then sauté your onion, red pepper, and celery until soft (about 5 minutes) stirring occasionally.  Add your sausage and bacon.  Brown, breaking up the chunks as you go.  Tip: use a potato masher to make this process easier.  Thank you, Rachael Ray.  Once browned, drain and return to the pot.

Add the remaining ingredients (including City Barbeque’s smoked beef brisket) and stir to combine.  Raise the temperature to high until the chili begins to boil, then reduce heat to low and let simmer for at least 2 hours.  I usually make this chili in the morning and let it simmer all day long.  The longer it simmers, the better it will taste.  Adjust the salt, pepper, and chili powder to your liking after it simmers for a while.

This is the easiest, and quite possibly most satisfying, dish you can make for a game day because it is low maintenance and can be made into so many recipes.  Plus the City BBQ brisket gives the chili a little smoky flavor that is perfect for a cold winter day!

Chili 3

As an added bonus, this chili freezes beautifully.  I like to put mine in little mason jars and pull one out for a quick dinner.  Just add hot dogs and cheese and you’ve got a party!

City Barbeque made enough macaroni in 2014 to make 1,963,636 kids (and kids at heart) say “More, please!

In 2014, City Barbeque gave away enough food to Food Rescue, an organization that delivers food to shelters in the community, to feed 25,592 people free pulled pork platters!

In 2014, City Barbeque won 17 local and national awards for having the best barbecue around.

1,196 organizations held fundraisers at a City Barbeque joint in 2014… We love to help—just ask!

City Barbeque used enough chocolate chips in their cakes last year to make over 20,450 chocolate bunnies.

City Barbeque cooked enough brisket in 2014 to easily feed 345 adult, male lions every day for an entire year.

City Barbeque customers LOVE a kick—they consumed over 189,000 pounds of Brush Fire barbecue sauce in 2014.

If laid end-to-end, City Barbeque sold enough rib bones to cross the state of Ohio and run 50 miles into Kentucky!

City Barbeque’s first business came in the form of catering college tailgating.

All City Barbeque employees enjoy free barbeque as a company perk (and great pay, too!).

We got our big break when we won the Superbowl of BBQ back in 1997 – winning Best Barbeque Brisket at the American Royal Invitational – besting over 300 teams from around the country.

We make all of our sides right here, from scratch, and we smoke all our meats on premise.

We have a secret insider menu… but can you find it? *Hint- it’s not on the website!

Brides and BBQ go well together – we have catered hundreds of weddings to rave reviews.

We have more than 30,000 friends on Facebook – won’t you join us?

Do you have a fridge full of leftovers from your holiday party? Never fear- we have some yummy ideas to put those leftovers to DELICIOUS use!

TURKEY BUNS! Get creative with your leftovers- our Turkey Buns are made with corn pudding, sweet potato casserole, smashed potatoes and salad! Feel free to sub “ingredients” with what’s in your fridge, but if we do say so ourselves, the corn pudding really sweetened the deal!

Turkey Buns Blog

Another Fun Idea: BBQ SUNDAES! Grab a fancy (or plastic) glass and get classy with this mini barbeque feast. Ours is made with smashed potatoes, corn pudding, brisket and original sauce YUM! No plate necessary for this bbq meal.

BBQ Sundae blog

Don’t settle for boring leftovers. Share your yummy recipe ideas!

Get it while you can!  This fall and winter favorite is only here for a limited time.  Goes great with your Thanksgiving and holiday meals.

City Barbeque officially launches a new brisket sandwich on August 5, 2014. The “More Cowbell” sandwich, whose name evolved from a Facebook contest naming the sandwich, gives a nod to the Saturday Night Live skit featuring Will Ferrell and Christopher Walken but truly stems from the fact that testers of the item just couldn’t get enough.

“A common response from the testing phase was ‘I gotta have more of it’, which sealed the deal really for the ‘More Cowbell’ name we were throwing around,” says City Barbeque VP of Marketing, Brian Hipsher.

“It seems there is an addictive quality to it,” he adds. The sandwich consists of City Barbeque’s award-winning beef brisket, topped with provolone cheese, grilled peppers and onions, onion straws and horseradish dressing all piled high between two pieces of garlic buttered Texas toast.

“We spoke to some medical professionals and they believe the only prescription for the craving one gets after eating this More Cowbell sandwich is to eat more of it.”

On Saturday, August 9th and Sunday, August 10th, City Barbeque is donating $1 from each “More Cowbell” to a local food bank in each of their location’s areas, partnering with the Food Rescue initiative each location participates in by freezing and donating leftovers at the end of the night to the local organization.