Smoke, fire,
and a plated standard.

Same standard as Platinum Lawn Care. Different fire.

Ryan Waldner built a reputation on showing up, doing the work clean, and dealing with people directly. Platinum Plate is the same posture applied to smoked meat: high-end product, small guest counts, no shortcuts on freshness.

Brisket is smoked fresh. Pigs come in fresh. Salads and Verna’s mixes are made for the event—not pulled from a cooler two days prior. If the table is under twenty unless you meet the minimum, it is not worth firing the pits. If you have fifteen and you want it done right, we will talk.

What we actually cook

Not a 40-item menu. A tight, expensive plate built around wood, time, and produce that still looks alive.

Signature

Fresh brisket

Low-and-slow bark, proper smoke ring, sliced to order. The reason people pay more.

Event piece

Whole hog / fresh pork

Pigs sourced fresh for the date. Not a commodity pulled-pork pan. A presence on the table.

Verna’s side

Salads & mixes

Bright, composed, made for the event. The thing that keeps a heavy smoke plate from going dull.

Small book. High ticket.

Two events a week is the ceiling on purpose. That is how the meat stays fresh and the service stays personal. Once a date is held, you log in here and lock the plate.