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.”