Refined Cajun & BBQ Catering

01/06/2026

Attention SEAFOOD lovers: only six spots left at the table for the first Dinner Confidential Supper Club. You don’t want to miss it. Send your email to get more info.

29/05/2026

After many nights of plotting, planning, and scheming we are ready to unveil our next project. This is going to be a dining experience unlike any other in this area. We will have only 20 guests per dinner coming together to enjoy a great meal, wonderful people, one of a kind drinks, and create a vibe unbeknownst to our area before. We will be announcing our first dinner date and menu in the next couple of days. If you are interested in being one of the first 20 people to experience this first dinner with us, please dm us your email address to receive more info and how to secure your spot. These first 20 that join us will also secure a spot at the top of the list to get first option to join us for future dinners.

27/05/2026

Looking for a quick lunch pick up on this rainy Wednesday? We gotcha!

Stuffed bell peppers with Mac and cheese and pinto beans…Fifteen dollars

Pulled pork Mac and cheese with pinto beans…Fifteen dollars

Pulled pork nachos…Twelve dollars

Two chili dogs with chips or potato salad…Ten dollars

Order through dm, text, or call. (346) 802-9768. Pick up at 7127 Bayway Dr. Cash is preferred. Order early and pull up, we will bring it out.

26/05/2026

Today we are having fun in the kitchen and selling food. We have the following:
Blackened catfish with shrimp and/or chicken crab etouffee over pork belly dirty rice with Cajun corn, asparagus, and bread. Fifteen dollars for one filet or twenty for 2.
2 Chili cheese dogs with chips or potato salad Ten dollars
Brisket or pulled pork nachos Ten dollars

That’s what we have ready for lunch. We are working on some more for later today or tomorrow. Order through text, dm, or call (346) 802-9768

Pick up at 7127 Bayway Dr. Cash is preferred

26/05/2026

Tired of eating Memorial Day BBQ three days in a row? We will change it up for you today. We will be selling Blackened Catfish Etouffee today (Tuesday)! 2 catfish filets blackened, laid over dirty rice, then smothered with shrimp etouffee. We are serving that with corn maque choux and red beans. $20/plate. Pick up at 7127 Bayway. Cash only. 11am-6pm. Call, text, or dm your order (346) 802-9768

17/05/2026

Just your basic beef tenderloin grilled on-site graduation party. Come on guys and girls, step your game up and give us a call.

05/05/2026

Help wanted!

We are looking to add a dishwasher. Candidate must be available for any shift, able to work long shifts on their feet, have restaurant experience, be fun to work with, have great personal hygiene, have reliable transportation, know how to work in a team, and be able to follow instructions.

Position pays $12/hr. Plus tips which average $5/hr. If interested please dm your name, phone number, and experience.

04/05/2026

A few pics from our cocktail party last night.
Smoked Turkey Caesar Salad in a Parmesan Copita Crisp
Prime Rib Sliders with Horseradish Cream, Caramelized Onions, and Brie
Lobster Salad on a Smoked Paprika Potato Chip
Marinated Crab Fingers with Banana Peppers, red Onion, and Basil
Burnt End Deviled Eggs
Pulled Pork Stuffed Potato Skins with Smokehouse Crema
Elote Spoon Burnt Ends
Duck Crostini with Cherry Bourbon Sauce

04/05/2026

Multiple events on this beautiful Saturday. We started with a fish, shrimp, and oyster fry, followed that up with a shrimp, crab, and crawfish boil at a residence on the bay, and are ending the evening with a cocktail party in Katy for a law firm. Busy, busy this time of year, but it’s better than the alternative. It’s not too late to book your graduation party, family, or company event.

19/04/2026

A circus themed company family picnic yesterday for 300 people where we served nachos, hotdogs, funnel cakes, sausage on a stick, chicken strips, smash burger sliders, and snow cones. All of it was cooked on site. We love cooking on-site and have all the toys to do it. We have tables and chairs and frozen drink machines available to rent as well. We can cook steaks, crawfish, fried fish, shrimp, chicken or chicken fried steak, or burgers and fries onsite in a plant parking lot, your own back yard, or any venue.

The rain ended up getting us eventually though. It rained on us the whole time we broke down and we all went home soaked. It’s been a while since we’ve had a job that we got us caught in the rain and driving home wet. We were due.

03/04/2026

Tonight we are doing our Friday Munchie Menu. Hit us up.

02/04/2026

TODAY (THURSDAY) IS THE LAST DAY TO GET YOUR EASTER ORDERS IN:

We are taking orders for Easter. We will have the following:

Smoked Honey Glazed Spiral Cut Ham $100
Smoked Brisket $150
Sides by the qt. $25: Early Pea Salad, Broccoli Slaw, Grape and Walnut Salad, Mashed Potatoes, Potato Salad

Pick up Easter Sunday by noon at 7127 Bayway Dr. order by dm, email ([email protected]), call or text (346) 802-9768.

Cutoff for orders is Thursday at 2pm

29/03/2026

We are taking orders for Easter. We will have the following:

Smoked Honey Glazed Spiral Cut Ham $100
Smoked Brisket $150
Sides by the qt. $25: Early Pea Salad, Broccoli Slaw, Grape and Walnut Salad, Mashed Potatoes, Potato Salad

Pick up Easter Sunday by noon at 7127 Bayway Dr. order by dm, email ([email protected]), call or text (346) 802-9768.

Cutoff for orders is Thursday at 2pm

08/03/2026

Another beautiful wedding in the books. The rain held off on us just long enough to serve everyone. This was a fun one with a French fry station cooked on site, a wing station, and assorted sliders. This is the third wedding we have done for this family including the mother years ago and now two sons this past year. It’s an honor to be a part of all of them. Thank you for trusting us!

07/03/2026

The newest addition to our Refined Catering family. To most everybody it is an enclosed trailer. It will truly help us tremendously loading equipment like fryers, grills, and crawfish cookers. It will make our table and chair rentals and set ups 100x easier.

For me though, seeing our logo on something new that we have worked our asses off for just hits different. It’s a sign of growth, a morale booster, and something that our crew can take a great amount of pride in.

Big thanks to the good folks for getting us logo’d up with short notice. Time to hit the road.

25/02/2026

Beautiful! It’s turn around season in the plants and that means lots of boxed lunches to feed working folks. Working folks like a heavy plate and our jalapeño glazed smoked pork steaks are exactly that. These are with corn maque choice and broccoli, cheese, and rice casserole and it is one of our favorite plates to put together. Let us feed your crew! Www.refinedcaterer.com

20/02/2026

We send out lunches for hundreds of people per day. Multiple menus, multiple locations, and multiple times. When we finish we check each box as it’s closed and I ask my crew, “Would you be happy if someone brought you this for lunch.” That’s it. That’s the standard. We want your face to light up when you open up that pan lid or box of food. That’s our goal every day.

13/02/2026

Just another day doing what we do best!

13/02/2026

We catered a sorority couples Valentines party tonight for 32 guests at a residence. We served a crab cake with sriacha aioli to start. Beef tenderloin with chipotle hollandaise, chili rubbed scallops, brussel sprout au gratin, and a potato croquette was our entree. We cooked some bacon wrapped quail as well. Let’s talk about your next party! Whether it’s a graduation crawfish boil in your backyard, a couples date night with friends, or a birthday party for your spouse at the lake house let’s figure out how to make it completely awesome!

Get those graduation party dates on our calendar before it’s too late!

Email is the best way to make sure your date gets on our calendar. [email protected]

08/02/2026

Wing time! What’s your go to wing flavor?

04/02/2026

“Traffic was down, costs were up, and a lot of people just aren’t eating out,” said Toni Moon of Blue Moon BBQ's financial realty in 2025.

The bottom line is: Restaurants nationwide are seeing fewer visitors. The National Restaurant Association reported last year that November 2025 was the tenth consecutive month “in which operators reported a net decline in customer traffic.” Barbecue fans have seen the prices rise at their favorite joints all over Texas; Moon also raised hers to keep up with costs. “That’s what’s happening with the barbecue,” she said. “You can’t go in for an inexpensive meal.”

The price of brisket—more than any other ingredient—affects the profitability of Texas barbecue joints. Customers demand the meat, and Texas barbecue joints deliver it. But they can only mark up menu items so much before they price out their clientele. According to the USDA, the average cost of a choice-grade brisket is up 14 percent from what were already historically high prices a year ago. The outlook for 2026 isn’t any better, as the number of cattle in feedlots is down 3 percent compared to January 2025. Hear more from pitmasters and joint owners across the state here: txmnth.ly/4c61gNG

01/02/2026

02/01/2026

Happy New Year from us at Refined Cajun and BBQ Catering! Thank you for a great 2025 and let’s make 2026 even better! We wish nothing but great things for all of our loyal customers and new friends. We pray for health, wealth, and wisdom for all of us. Please know that we do truly appreciate everyone that chooses to do business with us. There are lots of options. We care and do our best to give you the best service, best food, and best price we can.

28/12/2025

Another beautiful wedding with our friends and

12/12/2025

BBQ. It’s a way of life around here. This time of year the pits are smoking around the clock. All forms of smoked meat from bacon wrapped jalapeños to smoked turkey breast for salads, chicken quarters to pork butts, and , of course, brisket and ribs. A true labor of love. A lot of people can make 1 good brisket when they want to. To be the best you have to do it every day. Day in and day out. Rain or shine. Even when you’re tired, or sick, or it’s cold. There is no magic formula. No protocol. No set it and forget it. When you are smoking with real wood everything matters. Every cook is different. From the trimming to the seasoning. Every brisket is different, evey piece of wood you select to put in is different, and the temperature and humidity varies from day to day. Wind direction matters. EVERYTHING MATTERS! Master these things and you can make great bbq everyday. Don’t and it will disappoint, frustrate, and destroy you. Do yourself a favor and just let us handle it.