When people ask us why we are in the barbecue catering and barbecue restaurant business, I tell them its because every day is as different as there are ways to spell barbecue: Barbeque, BBQ, Bar-B-Que or Bar-B-Cue, it all really means just fun and good times for everyone. Our catering companies’ slow-smoked Southern style BBQ is the best gourmet barbecue at the best price. Our smokehouse barbeques only with the heat and smoke from burning hardwood. We don’t take shortcuts by using propane gas or electricity in our barbecue pit. Our BBQ joint is the Real Deal!
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The sweet fragrance of burning hardwood will be your first clue. Then look for wood piles next to smokers instead of propane gas tanks. The best barbecue has a caramelized mahogany crust of crunchy goodness with incredible smoky~spicy flavors of its own. It doesn’t need to be drowned in sauce to imitate the taste of real barbecue. In fact, in some parts of the country, sauce is provided only for tourists. The locals eat it “naked," or with just a dab of sauce for contrasting flavor.
I fell in love with Regional American Barbecue quite unexpectedly on a road trip around the U.S. one summer. I’ll never forget the first time I tasted those smoky ribs, juicy chicken and tender pulled pork. I was touring and working as a guest chef in a number of America’s most prominent restaurants, including Commanders Palace with Emeril Lagasse, Paul Prudhomme’s K-Pauls, Wolfgang Puck’s Spago and Alice Waters’ Chez Panisse. Looking back, I realized that out of the hundreds of meals I ate on that trip, the most memorable was not eaten in a temple of fine cuisine, but on a paper plate in a strip mall somewhere in East Texas. That’s when I had the epiphany that leads you to be reading about our barbecue at this very moment.
As I ate my way across the country, I collected recipes and discovered that the best barbecue establishments used only hardwood in their BBQ pits and never gas. Years went by and I was unable to find barbecue nearly as good as what I had eaten in the legendary barbecue capitals of Austin, Texas; Memphis, Tennessee and Kansas City. So I decided to pony-up and import an all wood burning Texas barbecue pit to Sonoma County. Since then, our company has been thrilling clients all over the Bay Area with the addictive flavor of real hardwood-smoked barbecue.
Our mission is not only to raise the bar for barbecue, but for the side dishes as well. You will enjoy our flavorful side dishes as much as the main course because you won’t find bottles of commercially made barbecue sauce, dressings or dry rub in our kitchen. 20 years of testing and tasting have been spent creating our signature recipes, sauces and rubs. We are so fanatical about quality that we make our own sausages and bring piping hot corn bread fresh from our ovens to your party.
Larry Vito's BBQ Smokehouse Catering, 6811 Laguna Park Way, Sebastopol, California 95472,
707-575-3277