What reaches your occasion from Marble's smoker, where it is prepared, and how it is carved in front of the guests.
People planning an occasion often ask about smoked meat catering: what is served, and how the meat stays tender until it reaches the guests. At Marble we do not just send food; we bring our kitchen and our wood smoker to your venue, and the meat is carved in front of your guests.
What comes off the smoker
Brisket, the beef chest, is smoked for ten hours in an off-set smoker over samar wood, until its connective tissue softens and the dark bark forms on the surface. The ribs are one full bone, smoked for eight hours over wood. Both are served with lime and salt flakes, with no sauce over the meat.
For guests who want steak beside the smoked meat, steak over samar wood is added to the menu, depending on the occasion.
Where it is prepared, and where it is carved
The smoking, the seasoning and the butchery happen in Marble's kitchen; the cooking is finished and the meat is carved at your venue. The chef and the service team arrive before the guests with the fire lit, so every plate is served on the spot.
Where the smoker stands
The wood smoker is part of the service and has its place in the event layout, so we agree its position with you during planning, well before the day. We serve halls, istirahas, private venues and company headquarters.
Why wood
Low heat and long hours are what soften brisket and ribs. The fire is tended through every hour of the smoke and never left, with no gas and no shortcuts, which is what gives the meat its smoke without bitterness. The full story is in our brisket article (/en/blog/ten-hours-over-wood).
The menu
Each menu is built for its occasion from Marble's dishes, with vegetarian and allergy-aware options. Tell us in advance about any allergy among the guests; our kitchen handles gluten, dairy, nuts and sesame.
Numbers and places
Off-site catering usually starts at 50 guests and reaches more than 1,000, in Riyadh and across the Kingdom. For smaller numbers, Marble hosts private dinners for 8 to 24 guests, or up to 80 when you book the whole restaurant (/en/private-dining).
Proposal and tasting
We send a proposal with the menu, the programme and the cost within 48 hours of the first contact, then adjust it with you. Large events get a tasting at Marble before the day. Group booking terms, including the deposit, are on the policies page (/en/policies).
How to begin
Send the date, the headcount and the venue through the events page (/en/catering), or call us on 011 430 0040. For carving stations in front of the guests, see live cooking (/en/live-cooking).
