To summarize, Prairie Smoke & Spice is:
- The premier BBQ caterer in Saskatchewan, with a pile of awards and a fleet of smokers, ready to serve groups of 50 to 5000
- Canada’s winningest BBQ competition team, with 16 Grand Championships to date. This includes the Canadian Nationals and 2 World Champion awards.
- Leader of Canada’s largest BBQ School, with 24 classes being offered in 2015 and over 1000 students trained to date.
- Ribfest “Ribbers” extraordinaire – with 9 shows planned across Western Canada this year, we strive to continue winning People’s Choice and Best Rib / Sauce awards.
- Operators of the only Southern BBQ food truck in Saskatchewan, serving our award winning food between May and October.
- Very fortunate to have a career doing what we love, and spreading the BBQ gospel to as many people as possible!
- A hobby that started in 2000 soon found Rob smoking food at every opportunity, practicing recipes and feeding friends and family. A hobby soon turned into an insatiable passion for improvement. It wasn’t long before Rob & Jacy realized that with bigger groups came an opportunity to earn some extra income.
- By 2006 they had their baby – a huge, trailer mounted offset smoker built by a retired welder in Beausejour, Manitoba. It wasn’t long before that smoker was feeding 120 people at a time.
- Prairie Smoke & Spice was born in 2008 with the purchase of a 22′ catering trailer, the formation of a legal company, and a foray into the world of Competition Barbecue. That summer, Regina had its first fully sanctioned BBQ competition and Prairie Smoke got their first taste of the winners’ circle – with 3 ribbons and a 3rd overall finish.
- It was enough to fan that small flame into a blaze – the next winter was spent running countless trials and flavor combinations in order to impress the judges. In 2009, Rob and Jacy managed to win 3 Grand Championships and 1 Reserve Grand Championships – out of a total of 4 events cooked in Canada.
- Over the next couple years, the duo kept catering and entering competitions, and in 2011 an opportunity was presented that sealed their future – an invitation to participate in Western Canada’s first Ribfest, the 17-day long P.N.E. in Vancouver. Reserves were tapped, equipment was bought, and a 3 week holiday was booked.
- It was exhausting, gruelling, tiring, and above all – an amazing time. By April 2012 Rob was ready to make the jump from a 12-year management job to the BBQ business on a full time basis.
‘Our menu is virtually all gluten free, with the exception of buns.
Our spice rubs are gluten free.
Our bbq sauce is gluten free.”
2220 12th Avenue, Regina, SK S4P 0M8