New for 2010!

AUNTIE EM'S KITCHEN IS NOW OFFERING AUTHENTIC
SANTA MARIA BARBECUE!

The secret of the Santa Maria Barbecue is its simplicity - no special sauces or magic ingredients. It consists of thick cuts of beef, seasoned with salt, pepper, and garlic salt, and cooked over Santa Maria Valley red oak coals. It's all served with toasted sweet French Bread to sop up the natural juices from the serving pan.

The traditional combination of side dishes consists of Pinquito Beans, Macaroni and Cheese, Tossed Green Salad, Toasted Sweet French Bread, Salsa, Coffee, and a simple Dessert. The Pinquito Bean, a small pink bean that retains its firm texture even after long, slow cooking, is unique to the Santa Maria Valley, as is the red oak. Other items incorporated into some of the Authentic Santa Maria Barbecue are: 1) Grilled Veggies 2) stuffed mushrooms 3) various sausages 4) artichokes. These can either be used for side dishes or appetizers

A Sampling of What Auntie Em’s Catering Is Offering

Top Sirloin
Rolled in our secret seasoning mixture and cooked for 1 1/2 to 2 hours, sliced and served in a pan. This is the traditional Santa Maria Style Barbecue meat.

Tri-Tip
This is what newcomers think Santa Maria Style Barbecue is all about. Basically treated the same as Top Sirloin, with a little bit less seasoning and cooking time. .

Chicken
Cooked as split halves, seasoned and slow cooked. Basted with a garlic/butter/beer basting. Either served as a whole,half, or quartered with leg/thighs and breast/wing.

Beef Ribs
Whole racks, seasoned and slow cooked then sliced individually for serving. Normally, these are without any sauce on them however, BBQ sauce can be added to taste.

Spareribs or Baby Back Ribs
Basted with pork style basting sauce of soy lemon juice and some secret ingredients.

Pork Chops
Bone in (most flavorful), cooked similar to spareribs or Boneless: Cooked whole loin, then either sliced and served in bulk; or sliced into "thicker" chops and returned to grill.

New York Steaks
Cooked whole, then rested, sliced and served like prime rib.

Rib-Eyes
Cooked as individual steaks.

Turkey
Quartered and cooked similar to chicken, Boneless or with Bones.