Smokin’ Outlaws BBQ, Regina: order for your table, not the photograph

A platter big enough to start an argument

A large barbecue tray can look less like dinner than the opening move in a family negotiation. At Smokin’ Outlaws, the sensible first question is how many people are actually coming, followed closely by how seriously they take brisket.

The direct menu’s$195 Pit Feast is described as feeding up to six, with ribs, brisket, pulled pork, turkey, sausage and three sides. Split six ways, that is$32.50 each before tax, drinks or extras.

The phrase up to does important work. Six theoretical diners and six actual hungry friends are not necessarily the same catering problem.

Source: Smokin Outlaws: current direct ordering menu

One photographed spread produced a reported$600 Facebook quote and another contributor’s estimate nearer$350. Neither is an independently checked bill for that exact order. The disagreement had started before anyone agreed what was on the tray.

The defined current offer is easier to assess. Individual meats and sides allow a smaller first visit, and the menu describes Certified Angus Beef brisket smoked with oak. Check what is included and what has sold out before building an evening around a particular cut.

The address is 2044 Dewdney Avenue. Ask about quantities and dietary needs, and compare the current bill with the people eating. A magnificent photo is a poor place to keep the household budget.

Source: Smokin Outlaws: current direct ordering menu

Source: Smokin Outlaws: operator website

Source: February 2026: barbecue platter debate

The disappointed diner still liked one thing

Individual Regina accounts do not deliver a unanimous verdict. Some liked the food and would return, with brisket among the praise. A disappointed visitor described dry meats, overcooked pasta and grainy cheese sauce, yet singled out the brisket-ball appetizer positively.

That detail is more useful than a row of stars or a declaration that the whole place is brilliant or hopeless. It identifies what one person missed and what still worked for them, without turning one service into a kitchen inspection.

Older opening-night enthusiasm belongs to its date too. Excitement and later disappointment can both be real. Neither the restaurant’s branding nor the strongest complaint guarantees the meal another table will receive.

Source: February 2026: barbecue platter debate

Source: June 2025: opening-night meal discussion

Source: Smokin Outlaws: current direct ordering menu

Order for your table, not the audience online

For a group wanting variety, a sharing feast may make sense. Someone curious about one cut may learn more from that meat and a side. Leftovers add value only if people want them and can store them properly.

The current menu, quantities and final amount are firmer ground than the old disputed total. A manageable first order leaves room to discover whether the style suits you before recruiting five companions.

The right feast is the one your table enjoys. The platter does not become better value merely because it could win a photograph contest.

Source: Smokin Outlaws: current direct ordering menu

Source: February 2026: barbecue platter debate