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Live fire & outdoor · Ranches, land, leases
Your land.
Our fire.
Ranches, barns, deer leases, the offsite at a rented spread. Where the venue and the county allow it, the fire is the show. Where they don't, the same menu still comes, cooked off our kitchen.
Live fire & outdoor
Before you
send the pin.
Ranches, barns, leases, the back forty. Where the venue and the county allow it, whole animals and steaks come off the fire in front of everybody. Where they don't, the same menu comes cooked off our kitchen. We bring what the place doesn't have, and leave it how we found it.
How does the day run?
- The fire. Whole animals, steaks, and sausage over post oak, where it's allowed. No fire that week? The same menu still comes.
- The spread. Brisket, ribs, sides, cold drinks on butcher paper and big platters. A lot of it, set out right.
- The weekend. Breakfast tacos in the morning, the big dinner at night. One kitchen for the whole stay.
- After. A full breakdown after the last guest. You will not find a pan in the sink.
Where do we start?
The outdoor menus, ready to go. Every one bends to the place and the crowd.
- Ranch to Table. Whole animals carved at the fire where it's allowed. The ranch party, done properly.
- Hill Country BBQ. Brisket, ribs, and sausage on butcher paper. Never a bad call in Texas.
- Texas Coast Boil. Gulf catch dumped on the table. No forks needed.
What do you bring, and what do you need from us?
We bring: Our own chefs, crew, and equipment, to any address. What the place doesn't have. A full breakdown after the last guest.
From you: Where it is and how we get in. What's there already: a kitchen, a barn, or nothing at all. How many, and for how many meals.
How does booking work?
- Tell us the date. A few picks in the planner, or one email. Headcount and the place if you have them.
- Get the proposal. A menu built for your crowd within two business days. Swap anything until it reads like you.
- Hold the date. Sign and put down 50%. The date is yours, and nobody else gets it.
- Show up hungry. Final counts three weeks out, the balance two weeks out. We roll in, cook, feed everybody, and roll out. You enjoy your own land.
One contract for everyone, and the full terms are public on the contract page. No surprises on the invoice.
There's no kitchen out there. Can you still do it?
Yes. We bring our own crew and equipment to any address. Tell us what's there and we bring the rest.
What if there's a burn ban?
Then there's no fire, and the same menu still comes.
How far will you go?
Austin, San Antonio, and the Hill Country between, and further when the party is worth it.
Can you handle dietary needs outdoors?
Always. Vegetarian, vegan, gluten-free, and allergies, marked on every menu.
What does it cost?
It depends on the menu, the count, and the place, so every event gets its own proposal. Pick a budget range in the planner and we build to it.
How do we reach you?
A few quick picks in the planner, or one email to PartyTime@liveoakevents.com. A proposal comes back within two business days.
Plan it