BBQ so good pigs are dying to get smoked!!!

it's all about the smoke

Mouthwatering Experiences for any occasion!

Neighborhood Block Parties • Office Parties • Grand Openings • Family Reunions • Birthday Parties • Company Lunches • Weddings • School Events • Church Events

Mouthwatering Experiences for any occasion!

Neighborhood Block Parties • Office Parties • Grand Openings • Family Reunions • Birthday Parties • Company Lunches • Weddings • School Events • Church Events

Saucin' and rubbin'

signature items

The Hickory

Smoked Pulled Pork with BBQ Sauce & Pickles served on a Fresh Baked Bun.

The Mesquite

Smoked Pulled Chicken with BBQ Sauce & Pickles served on a Fresh Baked Bun.

The Texas

Pulled Smoked Brisket with BBQ Sauce & Pickles served on Texas Toast.

The Gutbuster

Smoked Pulled Pork or Smoked Pulled Chicken served on a Fresh Baked Bun. Topped with Nacho Cheese, Jalapenos and BBQ Sauce.

Overloaded Nachos

Tortilla Chips topped with choice of Pulled Pork or Pulled Chicken, BBQ Sauce, Nacho Cheese, Pico De Gallo, Jalapenos & Sour Cream

THE BUTTZ TRUCK

Our food truck is rolling through the streets of Middle Tennessee daily. To see where we will be next, TEXT “Buttz” to 88000 for daily locations.

CATERING

Whether you’re in need of Food Truck Catering, Buffet Style Catering, Drop Off Catering, or Box Lunches, Smokin’ Buttz can help make your most special moments unforgettable and delicious!

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SMOKIN' BUTTZ CATERING FORM

I DO BBQ - WEDDING CATERING FORM

SMOKIN' BUTTZ DELIVERED CATERING

SMOKIN' BUTTz BOXED LUNCHES

Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired