Strouderosa Catering
Barbecue
Strouderosa Catering
Description
Strouderosa's Lake Highlands counter is built for a line, not a banquet, so the smartest way to feed a crowd is to bring the pit to the party. Brisket, baby back ribs, pulled pork, turkey and sausage arrive with the homestyle sides, and the brisket tostadas and smoked quail that locals order by name can come along too.
The name honors Don Stroud, the founder's father, and the recipes grew out of making salsa with him in the early 2000s. That family streak shows up in the portions, which lean generous in a way your guests will notice somewhere around the second plate.
Tell us the date, the headcount and the venue, and we will line up the order, the timing and the delivery. The kitchen keeps barbecue hours and closes Monday and Tuesday, so give us a little runway and we will make sure the smoke arrives before the guests do.
The name honors Don Stroud, the founder's father, and the recipes grew out of making salsa with him in the early 2000s. That family streak shows up in the portions, which lean generous in a way your guests will notice somewhere around the second plate.
Tell us the date, the headcount and the venue, and we will line up the order, the timing and the delivery. The kitchen keeps barbecue hours and closes Monday and Tuesday, so give us a little runway and we will make sure the smoke arrives before the guests do.
Service Type
BBQ CateringAlternatives to Strouderosa Catering
About Barbecue
There are cities that serve barbecue. And then there's Dallas, where barbecue is less a cuisine and more a deeply held belief system with its own rituals, hierarchies, and pilgrimage sites. The pitmasters here don't use gas or shortcuts — they use oak, hickory, mesquite, time, and a level of patienc...
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