Over the Hill Farm provides some of the best food and BBQ catering services in the greater New England area.
We cater corporate events, weddings, and parties of all kinds, with on-site cooking and food service.
Our Barbeque is cooked the traditional, southern style way. We place our quality fresh meats in custom built closed
barbeque pits with our distinctive blend of native hardwood logs and cook them at low temperatures. We never
take the shortcut of serving boiled or baked meat that is only warmed on a grill. That's not Barbeque!
Our whole hog Pig Roasts cook for up to 20 hours, and our beef brisket, ribs, pork shoulder, chicken
and turkey Mixed Grill BBQs cook for up to 10 hours. Once you've tasted our meat cooked long and slow
and experienced the fall-off-the-bone tenderness with that distinctive smoky flavor, you will understand
why Over the Hill Farm Barbeque is your best choice for BBQ anywhere in the New England states.
Our full-service barbecue catering includes friendly servers, set-up and clean up of the
service area. Our professional staff will carve the meat and serve it to your guests; you just sit back
and enjoy. We grill, you chill!
Over the Hill Farm caters throughout the entire New England area.
From southern Rhode Island, to northern Maine and everywhere in between, we pride ourselves on serving
exceptional food, ensuring a unique and fun event for your guests no matter what the season. Indoors or
outdoors, Pig Roasts and Barbeques are the perfect crowd pleasers anytime of the year. Call us today,
and let us make your next event a truly memorable experience!
IN THE NEWS...
BIW News - Barbecue's His Game
If you pass through the BIW office in Washington, you have met Myron Spaulding (D90).He knows everyone and is always willing to help, and if you are lucky, you may receive an invitation to sample his barbeque. Read More...
The Coastal Journal - Myron Spaulding of Bath - Pitmaster and Barbecue King
If you were on the road between Bath and Brunswick last summer, you may have been treated
to an aromatic whiff of smoky barbecue from a passing vehicle. That was Myron Spaulding, the
Pitmaster, with pork barbecue in tow, on his way to a gig. Read More...
If you have any questions,
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Executive Chef and Pit-Boss:
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