Our Journey From BBQ Competitions To Catering
Our All Wood Fired Smoker
Welcome! My name is Phil Morgan and I own Boston Hills BBQ. Over the last 20 years I've been heavily involved in BBQ. I was on a Competitive BBQ Cooking Team for over 10 years where all of the recipes we developed are currently used by Boston Hills BBQ. The name of our team was the Pork Floyd BBQ Team and we traveled up and down the East Coast competing in Kanas City BBQ Society sanctioned competitions. Team members included my Brother and Sister in law, Kate & Ted Stinner and my wife Maureen (Now Deceased). My passion for BBQ is what drove the formation of Boston Hills BBQ Catering. If you desire BBQ Catering for a Graduation Party, Baby Shower, Wedding, Anniversary, Business Gathering or any other event, we are here to help. We are pleased to service all of Western New York.
BBQ makes people happy. We
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Above are some of the awards our team won. Over the 10 years we competed we had many successes and certainly our share of failures. Among other things, we took first place in the State of Pennsylvania for Ribs as well as first place in the State of Maryland for Chicken. We also had many top 5 placings in Brisket and other BBQ categories.
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Brisket is always a crowd
favorite!
Brisket served at an event is always a special treat because many people have only had Brisket occasionally or perhaps never at all. Brisket is slow smoked for 15-18 hours which makes it very tender and flavorful. At Boston Hills BBQ, we have great passion to smoke Brisket and provide it for catering events. It's what we’re "about". Your guests will thank you for it.
This quote from Aaron Franklin’s great BBQ book, "Franklin Barbecue, A Meat Smoking Manifesto” perfectly captures our purest thoughts when it comes to hardwood providing the best flavor.
"In general, BBQ, as practiced today, can use many forms of fuel. Gas, Electricity and charcoal are popular in most modern barbecue restaurants because they run with timers and computers and are more convenient and efficient. But in my mind, there is no substitute for good old-fashioned wood."
"In general, BBQ, as practiced today, can use many forms of fuel. Gas, Electricity and charcoal are popular in most modern barbecue restaurants because they run with timers and computers and are more convenient and efficient. But in my mind, there is no substitute for good old-fashioned wood."
I'm sure you will notice we don't have any Google reviews. This is because we used Facebook as our only platform up until December 2018. Please check out our Reviews Page above to see all of our Facebook Reviews and Recommendations.