Tamez Baby Shower
We have to admit, its nice having a place to host our own family events as well! Soon we’ll be welcoming a new baby Tamez to the family, so we celebrated with a baby shower…
We have to admit, its nice having a place to host our own family events as well! Soon we’ll be welcoming a new baby Tamez to the family, so we celebrated with a baby shower, complete with tunafish, chicken salad, and turkey sammiches, a (small) candy bar, and lots of fun games. You may not think of a barbeque joint as a place for a baby shower, but come on down and we’ll show you how.
How to Order Barbeque Catering
How do I order barbeque and sides for my group of xx? We thought we’d write up a little primer on ordering meat, sides, and dessert for your next company get together or family reunion. It’s not as hard as it sounds – the most important thing to know is an accurate number of guests you’re planning on feeding. On more than one occasion we’ve had folks who have over-ordered, and under-ordered because they didn’t request RSVP of their event’s attendees.
Ordering BBQ catering for a group in Corpus Christi is easier than you think. Whether you’re hosting a company lunch, family reunion, or special event, the big question is always how much food to order. From slow-smoked brisket and sausage to classic BBQ sides like potato salad and beans, plus sweet tea and homemade desserts, we’ll walk you through how to plan the right amount so everyone at your gathering leaves full and happy.
When it comes to BBQ catering in Corpus Christi, not all pit-smoked barbecue is the same. Our team has years of experience feeding groups of every size, from small office meetings to reunions with hundreds of guests. We make it simple to order the right amount of meat, sides, desserts, and drinks—so you can relax and enjoy your event while we handle the food. Contact us for any questions you might have about ordering BBQ for groups.
Ordering BBQ for a crowd doesn’t have to be complicated. The key is knowing how many people you’re feeding. Here’s a simple guide to help you plan.
Step 1: Count Your Guests
Always confirm headcount with RSVPs (mail, online services like Evite/Eventbrite, or phone).
Add a 10% buffer to cover no-shows and surprise guests.
For kids under 12, count 2 children as 1 adult.
Step 2: Meat Portions
Plan ⅓ to ½ pound of meat per adult (total, not per meat).
For ribs, use the higher end (½ pound).
Quick math:
Guests × 1.1 (buffer) ÷ 3 = minimum pounds of meat
Guests × 1.1 ÷ 2 = maximum pounds of meat
Step 3: Sides
1 gallon of sides per 10 guests (that’s 4 quarts).
Limit to 2–3 side options to avoid running out of favorites.
Quick math:
Guests × 1.1 ÷ 10 = gallons of sides
Multiply by 4 for quarts
Step 4: Beverages
Minimum: 1 gallon of tea per 10 people
Recommended: 2.5 gallons per 10 people (average guest drinks ~2.5 cups)
Pro Tips
Have volunteers serve portions until everyone has eaten once.
Bring ice chests to keep food hot for hours.
Brisket is usually packed uncut to stay moist—ask for a quick cutting demo when you pick it up.
Taste BBQ from different places before booking. Check what’s included (sauce, pickles, bread, utensils, etc.).
On-Site Catering
We don’t just serve lunch in our building - reach out to us now to see about having barbeque cut fresh for you at your office or site.
We love catering at our client’s locations, especially when we had the chance to cut and serve brisket and sausage right down by the ship channel. We fed 50 employees for a safety meeting with everything needed brought to the site. We love our brisket and know that the best way to enjoy it is when we cut it fresh rather than sending it in steam pans pre-cut.
Hoegemeyer's Barbeque Wins The Bend Magazine's "Local's List" for Barbeque
We are SUPER excited to announce that we have won The Bend Magazine’s barbeque category for their “Local’s List” - where locals vote for their favorites. Thank you Corpus Christi for selecting us as your local favorite!
Hoegemeyer's Barbeque named "Top Pits" Winner
We are humbled to have been named a winner in The Bend Magazine’s Top Pits competition as the “Best All Around”
March of Dimes Signature Chef Event 2013
We had the absolute pleasure of participating in the Corpus Christi March of Dimes Signature Chefs Dinner & Auction last night. We served up Armadillo Eggs as well as brisket and sausage sliders on our own homemade yeast rolls. We want to give a huge “Thank You” to the organizers as well as Sami Cameron for getting us involved. Here’s the excerpt from the program for the event:
Hoegemeyer’s Barbeque doesn’t feature a head chef – instead, Pitmaster and Owner David Page oversees the daily smoking as well as the signature “sides bar” preparation each morning. David has been in the restaurant business throughout his life – from busboy through owner. Although several years back David thought he had exited the restaurant world for good, the calling to cook the best ‘cue in south Texas was pulling him back in.
David and his family renovated an existing building in downtown Corpus Christi’s industrial district at the corner of Tancahua and Concrete Streets. The pre-1930’s wood construction and extensive use of rusted-tin and barn wood takes you out of the busy city and into the country.
David’s concept for the barbeque remains steadfast in simplicity. No overly complicated recipes or complex smoking proceedures, just a few simple spices and south Texas native Mesquite wood flavors every bit of barbeque that comes off the pit. With almost a decade of owning and operating a local fried chicken chain, David’s experience in making the juciest, best tasting fried-chicken has translated into make the juciest, best tasting barbeque chicken in Corpus Christi.
What’s with the name you ask? You’ll just have to catch David or one of his children to ask them where Hoegemeyer came from.
