Family Style Barbeque and Live Music
15050 Morro Road, Atascadero, CA 93422     (805) 461-1393

Make any size lunch or dinner by choosing one or two side items, Half Rack
                  with Baked Potato

or order “family style” with whatever sides you want and dig in.
Babyback Pork Ribs – Smoked and slow cooked for seven hours to preserve moisture, flavor and nutrition.  Our tangy bbq sauce is served on the side because you may want to enjoy your ribs dry. Served as a single rib, quarter(3), half(6) or full rack.
Smoked Tri-tip – Also smoked and slow cooked, we pile thin slices on toasted french roll sandwiches with bbq sauce on the side or thick sliced (6-8oz.) with salsa on the side.  Add cheese, chopped or grilled onions and mushrooms to make it your way.
Grilled Chicken Tenderloins – This is the part of the breast that sometimes falls off when you are barbequing. It’s more tender than the breast meat and we grill is fresh for your order. Two tenderloins on a toasted french roll or three to four tenderloins for your dinner, both served with bbq sauce on the side.

Combination Plate (Combo) – Can’t make up your mind? Get two grilled chicken tenderloins, two smoked ribs and two or three slices of smoked Tri-tip. Served with bbq sauce and salsa on the side.

Salmon Dinner – Baked and very lightly seasoned this 6-8oz. portion is served with honey-mustard sauce on the side.

Rib-eye Steak – Hand cut to about 20-24oz. from aged prime rib roast and grilled fresh to your liking.

Chile Size – Our 1/3 pound burger served on top of a toasted bun, covered with our meaty chile, grated jack and cheddar cheese and chopped onions.

Broccoli and Cheese Baked Potato – A large baked potato stuffed with lots of jack and cheddar cheese, topped with broccoli and more cheese.

Pulled Pork Sandwich – Slow cooked pork tenderloin, double sliced and mixed with bbq sauce, chopped onions and mushrooms, served on a toasted french roll. Make it even better by adding shreaded jack and cheddar cheese and grilled or chopped onions.

Bacon Lettuce and Tomato Sandwich (BLT) – Three strips of thick maple bacon on a toasted french roll, with spring mix lettuce, sliced tomatoes and mayonaise on the side.

Big Burger – Large 1/3rd pound hamburger served with spring mix lettuce, sliced onion and tomato and pickles.  Make it more exciting with cheese and/or other add-on choices.

Veggie Burger – This is a popular garden variety burger is served with spring mix lettuce, sliced onion and tomato and pickles.

Garden Salad, Coleslaw, Garlic Steak Fries, Tiger Onion Rings, Garlic Bread, Chile, Boston Clam Chowder, Baked Potato, Taquitos, Corn Dogs.

Savory Slow Cooking
Saves Moisture, Flavor and Nutrition

    When meat is cooked with a gentle blanket of radiant heat at a consistent and uniform temperature, the moisture, flavor and nutrition is preserved.  Slow cooking provides natural enzymes (aging) action for more tender and flavorful meat; and preserves natural juices along with nutritional values in all food.

    Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition.  Meat is one of the best sources of protein; is a rich source of B vitamins such as thiamine, riboflavin, and niacin; and includes fats, carbohydrates, minerals, pigments, enzymes and water.  All of these elements are affected by cooking, but over-heating destroys many of them.  Low temperature cooking helps preserve unstable, heat-sensitive vitamins and nutrients.
   Fat contributes greatly to the flavor of meat.  During the cooking process, fat not only melts, but also changes chemically.  With low temperature cooking, there is less chemical change and less fat melt resulting in a more flavor.
    The enzymes found in meat break down the tissues and act as natural tenderizing agents.  These enzymes include proteolytic enzymes, which act on protein; amylolytic enzymes, which act on carbohydrates; and lipoidal enzymes, which act on fat.  A premium price is paid for aged meats where this enzyme action has already started, however; high temperatures destroy enzymes.
Along with better nutrition, more tenderness, less shrinkage, and higher moisture content, meat will not require the addition of as much salt as needed with conventional cooking methods.  Natural flavors are preserved.  This is a significant factor in today’s health conscious diets.

1/2 Rack Smoked
Babyback Rib Dinner
With Salad and
Baked Potato

Bacon Lettuce
and Tomato Sandwich With
Garlic Steak Fries

Cheese Burger
with Grilled Onion
and Cole Slaw

Home of the Original
Blue Moonmosa

( Blue Moon with a
shot of Orange Juice)