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It's the question we get most: should we go smoked BBQ or a taco bar? The honest answer is that both are fantastic — but the right pick depends on your crowd, your venue, and the feeling you want. Take a look at our full catering menu for the lay of the land, then read on.
You want a hearty, comfort-forward meal that feels generous. Smoked brisket, pulled pork, and baby back ribs plate beautifully for sit-down dinners and bigger celebrations where the food itself is part of the show.
BBQ also scales gracefully for large headcounts and holds well on a buffet line. Not sure which smoked meat to anchor with? Our brisket vs. pulled pork guide breaks down the trade-offs.
You want interaction and variety. A build-your-own taco bar gets guests up, moving, and customizing — perfect for mingling events, casual parties, and crowds with mixed tastes and dietary needs. Think carne asada, achiote chicken, and crispy pork belly, with salsa roja and salsa verde on the side.
It's also one of the easiest formats to make vegetarian- and gluten-friendly without a separate menu. For the full playbook, see how to build the perfect taco bar.
BBQ buffets need table space for chafers and carving boards; a taco bar needs a little room for guests to assemble. Either way, our mobile setups — the Pit Trailer and the Food Truck — bring the kitchen to your venue, indoors or out.
For larger events, our most popular setup is a hybrid: a smoked-meat station alongside a taco bar. Guests get the best of both, and you cover every preference in the room. When we build your menu, we'll help you weigh the trade-offs for your specific event.
Dollar for dollar, a taco bar usually stretches further. Proteins like pulled pork and achiote chicken feed a lot of people per pound, and guests build smaller, customized plates. A BBQ spread anchored by brisket or beef short ribs tends to run higher because premium cuts lose weight over a long smoke.
That said, both can flex to almost any budget once you dial in proteins, sides, and service style. Our Connecticut catering cost guide walks through every lever in detail.
A taco bar wins on flexibility. Because guests assemble their own, it's effortless to offer vegetarian fillings, skip the cheese, or go gluten-friendly with corn tortillas — no separate special-order plates required. Add esquites, guacamole, and a couple of salsas and there's something for everyone.
BBQ can absolutely accommodate restrictions too, but it usually takes a bit more planning to make sure lighter and meat-free guests feel just as well-fed as the brisket crowd.
Warm-weather events lean naturally toward a lively, interactive taco bar, while cooler months and indoor venues are perfect for a hearty smoked-BBQ spread. For holiday gatherings, our stress-free holiday hosting guide leans on smoked meats and make-ahead sides — and our mobile Pit Trailer and Food Truck work indoors and out across Connecticut.
Written by
Ryan "Buck" BuchananOwner & Pitmaster
Buck is the owner and pitmaster behind Pit & Masa, a mobile BBQ and taco catering company serving events across Connecticut since 2020. He leads every cook personally — from dialing in wood-fired smoke on a brisket to pressing fresh masa for birria tacos — drawing on years of hands-on experience catering weddings, corporate events, festivals, and backyard parties throughout the state. More about Pit & Masa
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