KC's RIB SHACK CATERING INFO
Weddings  •  Company Outings • Business Lunches
Parties • Divorces • Special Events • Graduations
Family Reunions • Block Parties • Business Open House
 

 

After feeding thousands of people over the years, we have combined our experience and expertise to help guide you through the decision-making process and customize which of our catering services and food packages is the best fit for your occasion.

 

The packages listed below are designed to feed 12 people or more.  For smaller orders please refer to our normal restaurant menu and contact the restaurant to order. Most catering orders require a minimum of 48 hours notice.  Our catering calendar fills up quickly during the summer months. Especially weekends. We strongly recommend that you reserve your event as far in advance as possible to guarantee we will be able to accept your order. Even if you don’t know an exact head count and details at this point, but you know the date and time frame of your event, it’s best to contact us and get your event onto our calendar.  We can tweak things as we move closer to your event.

 

Most of the food which we cater or deliver may be sampled at our restaurant in Manchester, NH.  We deliver and cater in a to most of New England. Delivery fees and additional travel charges may apply. When you are ready to place your order or if you have any questions please contact us by phone or fill out the form at the bottom of this page. Below is a list of our BBQ packages and services we provide. Look it over and let us know what you have for questions. We will be glad to help you with quantities, pricing, and any other questions you may have.   

 

Choose your catering package or bulk items

then choose your service level

 

BBQ Sandwich
Pulled pork
buns & sides

Our famous pulled pork barbecue.

Served with up to 4 homemade sides varying on your number of guests. 

Sandwich buns, pickles, KC’s barbecue sauces, plates, and eating utensils. 

• Regular size bun and 6 oz. of meat ea.

$9 per person.

• Large bun and 1/2 lb. of meat ea.

$11 per person.

Taxes and any delivery fees or gratuities are not included.

 

The trifecta​
Chicken
pulled pork
sausage
sides

Smoked chicken breast on the bone, pulled pork and smoked sausage. You can substitute any meat with Beef brisket for $2.

Served with cornbread and up to 4 homemade side dishes varying on your number of guests. 

KC’s sauces, plates, and eating utensils.

Pick up or Delivery - $15 per person

Grilled on site catering - $19 per person

Taxes and any delivery fees or gratuities are not included.

BBQ feast
ribs
chicken
pulled pork
sausage
sides

Spare ribs, smoked chicken breast on the bone, pulled pork and smoked sausage. You can substitute any meat with Beef brisket for $2.  Served with cornbread and up to 4 homemade side dishes varying on your number of guests. 

KC’s sauces, plates, and eating utensils.

Pick up or Delivery - $19 per person

Grilled on site catering - $23 per person

Taxes and any delivery fees or gratuities are not included.

Our 3 catering packages

Sides

Our 4 most popular crowd favorites: Baked beans • Cole slaw • Dirty rice • Macaroni salad

Mashed Potatoes • Collard greens • Chili • Applesauce 

 

 We do not automatically add gratuity to simple delivery and set ups. We prefer to leave that up to you for a job well done by our delivery personnel.  Delivery times are scheduled with a +/- 15 minute window. We pride ourselves in being on-time.

A 15% gratuity is added to all "Full Service Deliveries" and "Grilled Onsite" events.

 
  À la Carte, Bulk Items & Add-Ons 
 
appetizers • desserts • Drinks • more
CATERING SERVICE OPTIONS

4 Ways To Cater Your Event. Choose the service that best fits your special event!

 

1) Pick Up at Restaurant

Catering orders can be picked up at a specified time between 11:30 am and 9 pm. 7 days a week. We will have your food ready in disposable serving pans, hot and ready to go. We offer serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes upon request.

 

2) Delivery and Setup 

We set it up, you take care of the rest.  Our experienced driver will deliver the food to you in ready-to-serve aluminum pans.  We will set up all of the food and paper products where you would like, ready to be eaten.

We don't really recommend this service for orders much larger than 60 people without having several people your end to ready man the buffet. It's a lot of food and starts to require manpower maintaining the food on the buffet. 

• If needed we supply all the serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes upon request.

• For extended serving times of longer than 40 minutes chafing racks, trays and canned heat are available for $15.00 each. Three are usually needed to hold 6 hot items.

• Simple delivery service is $40

• Delivery fee does not include the cost of food, travel fees if any, NH meals tax of 9% or gratuity.

 

3) Full-Service Delivery

Don't want to lift a finger?  Let our professional catering staff do all of the work for you.  We bring the food to you already cooked and kept warm in hot boxes. Then we set-up and maintain the buffet line keeping it freshly stocked during the designated serving time, and clean up when it's over. 
• For extended serving times of longer than 45 minutes. Chafing racks, trays and canned heat are recommended. These are available for $15 ea. 3 are usually needed to hold 6 hot items. 
Full-service delivery is $100.00 per server which includes delivery, set-up, service and clean-up. Two servers are needed for over 60 people. Maximum service time is two hours. Additional server time is available at $35 dollars per hour.

• If needed we supply all the serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes.

•Price does not include the cost of food, travel fees if any, NH meals tax of 9% or 15% gratuity.

 

4) Full-Service Grilled Onsite Complete Catering

We bring the party to you! Our KC’s catering crew will arrive at your location with barbecue grills, cooking burners, prep tables, and everything else needed to finish cooking your meats and sides on premise and in front of your guests.  You supply us with two 6 or 8-foot buffet tables that we will serve your food on in heated chafing racks. Once all of your guests are full and happy.  We will cook and replenish the buffet with any remaining food and leave the buffet for you and your party to enjoy for hours after we leave. Everything is disposable and there is no need to return anything to KC’s afterward.  We can also pack up the buffet and any remaining food before we leave if you would rather. 

• If needed, we can supply all the serving utensils, black foam 3-compartment plates, forks, knives, napkins, toothpicks & moist towelettes.

• The onsite catering fee for chef, pit dawgs, servers, grill & equipment is $300

• Price does not include the cost of food, travel fees if any, NH meals tax of 9% or 15% gratuity.

 

Travel Fees

Travel time is figured using Google maps from our location to yours. 20 minutes of travel time (round trip) is included in the delivery or catering fee. Anything over 20 minutes will be billed at $1 dollar per minute for the round trip travel time exceeding 20 minutes. For instance, if you live 20 minutes away you would pay a $20 dollar travel fee. (40 minutes round trip minus 20 minutes of included travel leaves 20 minutes x $1.00 per.= $20)

*Additional charges may apply for certain locations and full service catering events outside of our area depending on the number of service staff required.

 

FAQ'S

 

• Can I pick up my order?

 Orders can be picked up at the restaurant any time after 11:30 am.

 

• What is your delivery area?

 We deliver and do on-site catering throughout most of New England. Extra travel fees may apply.

 

• How is my order packaged for pick up or delivery?

 Most orders are packaged into 9’ x 11’ aluminum catering pans with sealed lids & plastic pint and quart containers.

 If chafing racks are not to be used. Larger orders of meats and sides may come packaged in full size 11” x 22” inch pans instead of multiple 9” x 11”. Food picked up is hot, cut up and ready to eat unless otherwise specified.

 

• How long will my food stay hot?

Unopened pans will stay hot for an hour or more. If you will be experiencing extended travel times or delays prior to eating, then we suggest bringing in large coolers to pack your food in.  Coolers can keep food as hot, as well as, they can keep items cold.

• We recommend chafing racks for extended serving times of longer than 45 minutes. If everybody will be eating at the same time we don’t recommend the added expense. Chafing dishes do not work as well on hard food items such as ribs and chicken as they do on wet items such as beans. Keeping a cover over the food whenever possible will help retain heat and keep your food hot longer.

• If desired, chafing racks with canned fuel are available at an additional cost of $15.00 per unit.  This includes a wire frame, water pan, cover and canned heat. Quantities needed will vary.

• We recommend food be eaten A.S.A.P. after delivery to guarantee optimum quality.

 

• Do I need to put down a deposit? How and when do I pay?

We do not require a deposit for pick up and delivery orders. We do require a $500 deposit on full service grilled onsite catering. We accept Visa, MasterCard and American Express electronically or over the phone at the time your order is placed (it will not be charged until the date of your event) or you can pay with credit card, check or cash at the time of delivery.

 

 
 
 

We Aim To Please

Every day at KC’s Rib Shack we strive to provide the very best in quality food, service, and customer satisfaction. We take the same pride in your catering events.  Whether it’s a wedding, office function, family picnic, or large corporate outing we strive to exceed your expectations every step of the way!  We feel barbecue is about simplicity & fun, and that's how we serve it.  If you want pretty plates, white gloves, caviar and a foo foo service staff, then you just might want to look elsewhere for your catering needs.  If you want awesome food, that everybody loves, prepared and served by good people with genuine smiles, then KC’s Catering is right for you.

If I didn’t believe in our product, then I would not have put my name on the sign.

 

Sincerely,

Kevin “KC” Cornish

Pit Master

Reheating Instructions

Ribs Chicken & Sausage  • Preheat oven to 350°F. Place meat on a foil-lined baking sheet. Baste the ribs with either some of our JOL (Juice of life) or make up your own simple baste. One of the most common and simple BBQ mop recipes is this: 90% apple juice, (or other fruit juice) & 10% oil. Maybe a little bbq sauce and vinegar or hot sauce if you wish.  Either apply with a mop or even a wad of paper towels work fine in a pinch.  Sausage can be reheated in the pan it came in or a foil packet. Toss into the oven for about 30 minutes give or take 5 min. The temperature should reach 175°F at thickest point in meats. Meats can also be reheated in the oven then tossed onto the grill for some last minute high heat lovin’ to char things up a bit or even reheated on the grill over indirect heat then charred at the end. To serve place ribs meat side down and splash with a little more baste. Cut into individual bones. Chicken breasts and leg quarters can be cut into two as well for smaller portions.

 

Beef Brisket • Pre-heat oven to 350°F. Carefully remove the cover from foil tray the brisket is in. Corners can be sharp.  Add about a ¼ cup of water and re-seal the lid. Heat for about 30 minutes to an hour depending on the amount of brisket you have. Reheat until brisket’s internal temperature reaches 170°F. If you have purchased the brisket unsliced make sure you slice the “flat” portion of the brisket across the grain and the “chunk” or “point” portion into 1.5” chunks.

 

Pulled Pork • Pork can either be reheated in the oven or on the stove. If you have the oven space just leave it in the foil tray it came in and maybe add a little water. Seal it up and bake it until the temperature reaches 165° stirring and checking the temp every 15 or 20 minutes. To reheat on the stove top, place pork into a large pan with ¼ to a ½ cup of water and bring back to temperature over medium heat stirring with tongs every 5 or 10 minutes until thoroughly reheated and 165°.  

 

Side Items  • Most side items can just be reheated on the stove over med heat adding a little water if needed. Rice and potatoes can be reheated in a 350° oven by adding a small amount of water to the rice and a little milk to the mashed potatoes and covering. Reheat to 165° apx. 30 minutes.

 

Finishing Meats On Your Grill Instructions

If you have picked up hot ribs, chicken or sausages to finish on your grill please follow these instructions. You will need some of our JOL (Juice of life) or make up your own simple baste. One of the most common and simple BBQ mop recipes is this: 90% apple juice, (or other fruit juice) & 10% oil. Maybe adding a little bbq sauce and vinegar or hot sauce if you wish.  Your ribs, chicken, and sausage are completely cooked and just need to be tossed onto the grill for some last minute high heat lovin’ to char things up a bit. For Sausages, cut in half lengthwise and grill both sides to bring up to a hot serving temperature and char up a bit maybe hitting them with a little baste just before removing from grill. Transfer to a cutting board and cut into 1-inch bite-size chunks.  For Chicken, our goal here is to crisp up the skin and bring the chicken up to serving temperature. Grill skin side up for a couple minutes. Flip skin side down until you get some good grill marks then roll them onto their sides leaning each chicken up against each other in order to char up the entire skin. Baste with JOL in the last minute or two of grilling. Cut in half if desired. For Ribs, Place whole rack bone side down on the grill for a couple minutes. Flip rack and baste back side with JOL. Grill for a couple minutes meat side down allowing the sugars in the rub to caramelize and some charring to form. Before removing from grill flip one more time basting the tops of the ribs with JOL just before transferring to cutting board.  To serve, place rack meat side down and splash with a little more baste. Cut into individual bones.

 
 

GALLERY

For information call 603-627-7427

837 Second St. Manchester, NH 03102

 Catering office is open Monday to Friday 12pm-6pm