Posts Tagged ‘Brisket’

Hank Daddy’s BBQ

Last weekend I attended the Good Food festival in Mississauga. I got the chance to visit a friend of mine- Frank Caputo. He is owner and pitmaster of Hank Daddy’s BBQ.  I finally got to see his operation his catering trailer and to try all of his BBQ.

Frank uses an Extreme BBQ Trailer loaded with a Southern Pride Smoker.  It is a really awesome trailer. I admit I have some serious trailer envy.

It smelled great from the outside as we walked up. It smelled even better when he opened the doors to temp his chicken wings. They were enormous. HUGE massive meaty wings plus butts were cooking. Delicious aromas of BBQ wafted everywhere. Even though we had just finished an excellent brunch (fried chicken waffles, sausage gravy biscuits and more!) at the Stockyards I was already salivating.

Inside the show they were all ready to feed the public. Hank Daddy’s was serving up lots of their famous pulled pork parfaits!! A delicious BBQ meal in a cup. Chock full of pulled pork mashed potatoes and sauce!  Thats a whole lot of happiness.

Everywhere we went in the show people were eating BBQ. They were making a whole lot of people happy with their excellent food.

We tried their brisket, pulled pork and all their sauces. Top notch quality and great BBQ flavor!! Loved the sauces and their meat. They are very diverse and cover all regions of tastes. Original BBQ, Carolina Mustard BBQ, Hickory BBQ, Vinegar BBQ and they also have their original rub as well. I am uber impressed by how well balanced they all are. I am really looking forward to playing with his rub on some upcoming projects. All their items are available online.

One of the fun things about Hank Daddy’d is that they also have a fire wing challenge

Inspired by Adam Richman of Man vs Food ,  Hank Daddy has developed his own FireWing Challenge using his own Original Barbecue Sauce and some of the hottest peppers  on earth. cChallengers must finish 15 FireWings in 15 minutes or less. If  FireWings are eaten in less than 15 minutes, they must wait out the full 15 minutes with nothing to drink or wipe. Additional rules apply, and challengers must sign a waiver.

Successful challengers win a lifetime of bragging rights, a t-shirt a Survivor Certificate and are pictured here, on our Wall of Fame.

 

We had a great time with Frank and his family and I completely understand why they are so popular wherever they go. Good Food Great people and excellent BBQ

They are available for catering, festivals and events. Contact:

Hank Daddy’s Barbecue
PO Box 781
Maple, Ont.
L6A 1S7

B) 905-417-4545   c) 416-822-8227
f) 905-417-4646

 

Hank Daddy’s BBQ on Facebook
Hank Daddy’s BBQ on Twitter

Smoked Brisket Bacon Bombs

This past weekend after our brisket class I had various briskets in stages of completion. I also have had a case of bacon and I felt like doing a bit of playing …..

I took a fully smoked flat of brisket (at room temperature) and cut it into 11/2 inch cubes. It was already moist and delicious but I wanted to take it up a notch.

I wrapped each brisket cube with slices of bacon to form a bacon wrapped brisket bomb. Then I placed the brisket bombs in my Traeger on a frogmat for 1 hour at 225F then I turned them and smoked them for another hour at 225 F. I used Oak and hickory pellets.

I glazed them with a homemade BBQ sauce that I use for competition.  Oh my flip. These things are awesome. Seriously awesome.

**Please note they are not nearly as dark as the picture shows. Thats just my horrible picture taking.

Juicy moist smoked brisket wrapped in a layer of crispy double smoked bacon and topped with a sweet and spicy BBQ sauce.  They are cubes of awesome yummy goodness.

The brisket was re-seasoned with Smoky Mountain Smokers Chipotle BBQ Rub, & Plowboys Bovine Bold for a power packed flavor combination. It was injected using Butchers BBQ Brisket Marinade.  There were a few other ingredients as well…. but those are some competition secrets I would rather not share :0)

All about Turkey Brisket Ribs and pulled pork classes…

This past weekend we had two fun filled classes back to back. First up was our turkey class. We made an assortment of turkeys from savory Traditional to some jerked turkey. Turkey has to be one of the best meats as a canvas for your own personal flavor preferences. I really do believe people should eat more turkey. Its economical easy to grill or BBQ and extremely versatile.

The Brisket class covered really different briskets and textures as well as seasonings for home and at competition. The same for our pulled pork class and out rib class.  Lots of fun!

Much thanks to our students from the last 4 classes we have held. They were great people that were so much fun to be with.

All of the pictures are from a really lovely lady and friend of mine Sherri Canjar. She is a very accomplished writer, hunter and forager. Her website is The Foraging Gourmet

Here are some pics from the classes in the last couple of weeks:

Much thanks to Traeger Canada for their support!!

BBQ Classes

Upcoming classes!

BBQ Pulled Pork Class

Saturday, December 4 · 11:00am – 3:00pm
Location Traeger Canada East Barrie, Ontario
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim pork butt
  • How to inject flavor into pork
  • How to pull pork
  • Bbq delicious pulled pork!!

This class is suitable for everyone.

We will be using Traeger Wood Pellet Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
contact divaq@rogers.com
705-735-0226

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BBQ Rib Class

Sunday, December 5 · 11:00am – 3:00pm
Location Traeger Canada East Barrie, Ontario
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim ribs
  • How to season ribs
  • How to slice ribs
  • Bbq delicious ribs!!

This class is suitable for everyone.

We will be using Traeger Wood Pellet Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
contact divaq@rogers.com
705-735-0226

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BBQ Turkey Class

Saturday, December 11 · 11:00am – 3:00pm
Location Traeger BBQ Canada East
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to spatchcock a Turkey
  • How to inject flavor into Turkey
  • How to brine turkey
  • Bbq delicious moist turkey!!!

This class is suitable for everyone.
We will be using Traeger Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
please contact divaq@rogers.com
705-735-0226
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BBQ Beef Brisket Class

Sunday December 12 · 11:00am – 3:00pm
Location Traeger BBQ Canada East
570 Bryne Drive Unit G
Barrie, ON

Award winning BBQ team Diva Q will show you how to :

  • How to trim brisket
  • How to inject flavor into brisket
  • How to slice brisket
  • Bbq delicious brisket!!

This class is suitable for everyone.
We will be using Traeger Grills for this class rain, snow, or shine. We will cover charcoal, gas, and propane BBQ use as well

This class would make a great Early Christmas Gift!!! Give the gift of great BBQ cooking this year!!

Cost is $75.00 PP
Includes Lunch
please contact divaq@rogers.com
or call 705-735-0226

The American Royal Invitational & Open Oh my flip what a trip…

* Picture courtesy of Sean Moffat  Red Valley BBQ

Team Diva Q- Lexi, Ella, Gabe, Vlado, Danielle Dimovski


So the family all 5 of us packed into the truck and cargo trailer with enough equipment and stuff for 3 competitions and we hit the road to Kansas City Missouri. We had the privilege of competing in both the invitational and the open portions of the contests.

We decided due to our little ones to do a large portion of the first leg of the drive at night. We made incredible time and arrived in Kansas about 6 hours ahead of our schedule….

The trip was really uneventful. We even breezed through customs. a first for us for the entire year. We usually allocate at least an hour or so to get through since we always seem to be getting inspected. We never have anything thats contraband but Homeland Security does their job faithfully. We did however get to have a really good donut on the road from a place called Casey’s General Store a chain of convenience stores that carries really darn good donuts. (* I have my BBQ BFF Angie Quaale to thank for my new obsession with donuts she can smell out a good donut from 100 miles away)

We had one issue on the way that caused us considerable pain. Our 6 year old daughter Ella is a Vegetarian with exceptions. Notable she loves bacon and ribs and then all things vegetable. We had picked up a 2 lb bag of green beans.

She decided to eat the entire bag. Lets just say the windows were down for many miles after her indulgence. Ack. Stinky!

One of the best parts of this trip was heading to our good friends Andy and Kim’s house from Smoke on Wheels.  Our kids like hanging out with their kids and staying at their house was a whole lotta fun. Additionally Neil Big Mista Strawder and Shelly Hunt from Desperados BBQ were also hanging at their house. Just saying but a few adult beverages may have been consumed prior to this video.

Andy knows where to get everything you would ever need in the Kansas City area and arriving ahead of schedule we got to drop the trailer off early on Wednesday. Driving in was a thrill and sheesh is this place ever big. The you tube videos I had seen of it in the past in no way give you the magnitude of the location. It is awe inspiring. My backing up the trailer skills are poor on a good day so I can’t imagine having to do it in a field of other trailers already crammed in. Andy ended up backing it in anyways.

I also got a tour around the facility by Andy who has been many times before. Cool to see a lot of the artwork and attractive posters.

Then we were off to a really cool store Ambrosi Brothers Cutlery. I left my knives to be sharpened and picked up another knife, case and covers as well.

We could not be all the way into Kansas and Missouri without stopping at the Kansas City BBQ Store and Eating at Oklahoma Joes. Good places both of them and conveniently for us side by side.

Oklahoma Joes had great food and a sammie called a Z Man Sandwich. Just abut everything was great but we found the pork a bit dry. We were there after the lunch rush though.

On another evening we attended a Pre Royal Party at Knuckleheads. It was once heck of an adventure to get to this place. Its is literally out in the middle of an industrial park directly next to a set of train tracks and one of the best places I have ever been to listen to some awesome music.
The musical guest for the evening was Tab Benoit. He rocked the house and everyone was up dancing carousing and having a great time. Many pops were consumed and we had a blast with many BBQ Brethren, the Smokin Scotsmen’ , Shelley Hunt from Desperados, the British BBQ team, Karen Walker,  my BBQ BFF Angie & Dennis Quaale, and their fab kids Andrew and Kim and a bunch of other people. Here is a video I took the sound bites royally wish my BB had better video capability.


So much excitement and we had not even begun the competition yet. I loved coming in early!!
After Knuckleheads we headed back to Kim and Andy’s house. Andy helped me pick out the ribs from the selection I had that I would use for the next two competitions. I made a decision to use St. Louis spares for both competitions. It had been a while (with the exception of BBQ Pitmasters) since I had used them in competition. Then we all headed to bed and then got up early to head to the site.
Setting up was easy and we had the pleasure to have very nice neighbors on either side of us. #709 three Little Kettles (who provided our kids with an entire play table full of coloring books stickers and more!! they were incredibly kind!) and #705 Pop’s Blazin Smokers (they did gator on the Traeger!!)

I got everything prepped for the Invitational and we went and did some visiting. This was the hardest contest I have ever had to concentrate at. There are so many people you would like to get around to see and visit with and its always a race against the clock to get back in time.
One of our neighbors behind us was Mike & Debbie Davis from Lotta Bull. I tried shigging (at least I admit it) from him but he was too far away. Darn.

Another one of the highlights for me was getting to see my dear friends Roni & Kelly Wertz, Joey McManus, and Chris Jones. We missed Dave Raymond though in our Royal Experience.

So many great people to see……

I took a video walking around a bit.

I even went over to the dark side one night accompanied by a really big strong Texan and a guy from Illinois that can run really fast if needed

Those people on the dark side are certifiably insane. You could not pay me to BBQ on that side. Too many parties people throwing up and a whole lot of debauchery. Not my cup of tea really.
Since we had the kids with us we were really protective of our site space. Noting some previous experiences that friends of mine have also had at the Royal we purchased locks for all of our BBQ’s so they and the meats inside didn’t walk off. We also blocked off the front of our site and our neighbors put up fences so people would stop walking through our site. Once secured it made the experience a whole lot more pleasant.

I had some awesome visitors to our site Jim “Rhino” Reincke was just one of them. He is sooo funny.  I don’t think there is enough net space to list just how much I appreciated each of our visitors. They were all terrific to see!!

We headed out to one of the pot lucks we had been invited to. Sadly you just can’t get around to everything you get invited to. It was the annual Wertz Royal Prime Rib dinner. It was awesome. We brought a peach cobbler and there was so much food and all of it was delicious.

The day of the Invitational dawned and we received a really nice present a box of donuts from our friends Sean and Adriane Moffat. God Bless them both for their kindness!! Sean also took pictures throughout the weekend. We really appreciate that as well. MMMM Red velvet donuts. Yummy!!


Everything for the invitational ran really smoothly until the rib category. The ribs were soft and mushy and I was ticked to say the least. I had been checking them so often I was shocked to see them go so soft so fast. We turned them in but I knew they would not do well. At least the box looked good. Overall in the other categories of brisket, pork, and chicken I was really happy with what we turned in. The brisket was especially good. We had 3 different briskets and all of them turned out the best we had made for the year.

Doing all of the side dishes wiped me right out. Beans, vegetable, dessert and potatoes. Its a lot of turnins for one cook to handle. We got them in just barely in some cases. Most notable the vegetable category which we had mixed up with the bean turn in time. We ended up grilling a vegetable sidedish and turning it in all within 8 minutes. Holy cow batman that was a close one for sure. Please note in future I will read the rules a little more carefully on turn in times.

Mike Mills stopped by and he hung out in our trailer while I was prepping our dessert, It was great to see him again. Such a legend of BBQ glad to be able to call him and Amy our friends. Didn’t even have time to get a picture with him LOL.

Much thanks to Sean Moffat for help with blocking when we were delivering our dessert there were so many people I don’t think we could have done it without him!!

Sean got a nice picture with him in front of our sign


We cleaned ourselves up grabbed a cocktail and headed to the awards.

It was a thrill to hear our team name called for a 6th place in brisket. It was AWESOME!!!!


I was so excited I thought I was going to pass out……
At the end of the awards ceremony we were thrilled to see the results of the pork 30th, chicken 26th, and brisket 6th for a 35th place overall.
I was horrified and embarrassed though to see out ribs had come 4th from last 127th UGH. I knew they were overcooked. Damn. That sucked so bad.
Congratulations to Smokers Wild on the GC and Tippy Canoe BBQ Crew for their RGC!!! Also congratulations to Smoky D’s BBQ for getting a perfect 180 in their pork.

Also congratulations to Mike & Beth Woziak from Quau who won the Kingsford Cup and a check for $25,000!!

Another cool thing I got to see was my friend Jenny Windsor from Black Cat BBQ getting a 6th in ribs then to see her brand spanking new Sisters In Smoke Tattoo!! That makes three of us that have them now!! To all the other ladies of Q you need to get one as well!!


Then you get to do it all over again. You are tired, the awards ceremony has been the thrill of the day and you need to keep focused and go back to the trailer and complete another competition. Its not easy. I only slept 1.25 hours that night, I was behind in prep, making parsley boxes and taking care of the meats. Anyone who thinks competitive BBQ is not a sport should try to do 2 competitions back to back.

Our kids also enjoyed the fireworks before heading off to bed. Sadly we had broken our tent pole when setting up so we had their bedroom set up in a 10×10 easy up with their inflatable couch and mattress. I think they had probably 10 blankets on top of their sleeping bags. They were sure comfy!

Even though I was behind I went for a little walk to clear my head and visit with a few folks as well.  Figured that it would be a good think to relax just a bit before getting serious again.

Dawn came really early and we were all set.

A girl needs a little Canadian Mojo in the AM so crown Royal shots were taken around for anyone who wanted one!

I had to grill some of our Canadian bacon (sweet cured pork loin rolled in cornmeal) we had brought with us to hand out to our friends.

Plus I was in dire need of caffeine so I whipped up a batch of my legendary competition sludge a compilation of 5 shots instant espresso, and super strongly brewed Starbucks coffee with powdered whitener and sugar. It is guaranteed to get your butt in gear.

So much so that when I was walking about Phil from the Brethren made a comment that I could not stay still for a second. It gets you moving for sure….

Back to the grind…..

Brisket was looking great again.

Chicken was looking great! Ribs were good and they had awesome color and texture!

Pork got turned in and we had a whole lot of rejected meat !

Brisket gt turned in and I was really happy with it. Here is the chaos though that was left behind. I had tough time deciding which brisket to turn in.

Sausage came up last and I was sure glad we were done. I can’t remember ever entering a sausage category before so I just made a fatty of some sausage I liked to eat and hoped for the best. 

Once again it was time for the awards and we were wiped and excited all at the same time. My friends the Belly Brothers furnished me with a new favorite cocktail courtesy of team Jamaica its a combination of Appleton Estates Rum and Coconut water. Yummy stuff.

I loaded up my pockets with my good luck charms, an acorn from my daughter Ella, a poker chip with the Pellet Envy logo on it, a rubber chicken and a pig flash light. I was also wearing a cancer awareness Angel Ribbon Pin from Flower of the Flames on behalf of Karen Putnam.

Photo credit Karen Dove BBQ TV

Then we were all off to the awards again- this time over 500 teams were in attendance (participating teams 490)

*My BBQ BFF Angie Quaale from Completely Q-less at the awards

It was again a thrill to hear our name called this time though it was for a 12th place in ribs. I had tears in my eyes accepting this one. I was standing behind Mike Davis and was joking with him -I really think he thought I was going to pass out as well.

I have to admit a few emails during the night and early morning got my confidence back up about ribs after the demoralizing finish in the Invitational. The person who sent them is a good friend and Ill keep their name to myself  but you know who you are. Thanks for the kind words of encouragement it meant a lot to me. I took your advice,  I went back to an old recipe I haven’t used in 2 years with one minor twist I added a new rub. Here is of the rubs I used..

Usually I would not mention what rub I used but this was really special since it was from a dear friend Chris Jones from Colins Creek Barbecue one of my all time favorite BBQ people on the planet.

We joked prior to the awards on how cool it would be if I got a call in ribs. The rub has not been out that long. It really is terrific. You all need to try it.

The awards ceremony was coming to a close and hearing friends names get calls was incredible. We also got a 6th place call in Potatoes. That cracked me right up..I had no idea what to do for the potato category. Our friends Kim and Andy were heading to a difference potluck from the night before and were making their dish Ho De Ho potatoes. Since they were not entering any of the sidedish categories I asked if I could use their recipe. I entered it thinking it was a good dish that everyone like to eat at potlucks. It worked LOL

When it came time for the overall standings I was busy chatting up with our friends. Then the shock of a lifetime came Diva Q came in 10th overall. Oh my flip. I think I blanked out for a minute. What a cool thing to happen.

The awards continued on and 3rd place went to Pelletheads.com

RGC went to Swine Assassins and the GC went to Lotta Bull for the 4th time!!!

I came away from the Royal with absolutely no prize money at all. I have never been happier….. The trip was expensive for us. It was time consuming exhausting it was a lot of planning and juggling of schedules and at times extremely stressful and fun all at the same time. Seeing our friends and BBQ family plus meeting folks I have only dreamed of meeting plus being with our own family was without a doubt one of the highlights of my BBQ career. I can never thank my friends and family enough for their support their love and unending belief in my obsession that is BBQ. I would do it all again in a heartbeat. I can’t wait for next year.

More Pictures from the event can be found on our facebook Diva Q American Royal Album !

Competition BBQ Tips

Figuring out what you need ahead of time and what tips and tricks you can use are a great time saver. Setting up your site is an important part of the whole process.  Each of these sites has helped me a lot.

Here are some great tips and checklists to make your life easier:

Virginia Pirates Website

*Getting Started

*Tips

*Timelines

*Checklists

Smoking Guns Website

*Competition Checklists

BBQ-Brethren Website

Excellent resource for tips on all things competition and backyard BBQ.

The Pickled Pig Forum

*Excellent resource for competition and backyard BBQ.

Swamp Boys Championship BBQ Team Cooking Class June 25-26

Sometimes you just wish you could be in two places at once………….

If I wasn’t already booked for a competition I would be going to this next weekend. Rob “Rub” Bagby is a top notch competitor and an all around really great guy with a proven track record for getting terrific results!!

I have heard many extol the virtues of this class after taking it. I sure wish I could have made it down for his excellent BBQ Cooking Class.

You can also find Swamp Boys on Facebook and also you can catch up with them on their BLOG and Website

the Stockyards BBQ Excellence and so much more.

I am just going to put it out there. One of the best places I have ever eaten BBQ ever is at the Stockyards. Yes. It is. Period. But wait. Theres more. How about the sexiest damn burger, the best onion rings, the most flavorful porchetta, the best tasting limeade and some of the nicest sandwiches a girl could ask for. It was freaking awesome. That sums up the whole meal:  freaking awesome.

I have been wanting to go to this place for a year. Since they opened last April. I never got the chance till tonight. I was worried it would not live up to its reputation. I was hopeful that the hype was true. It did not disappoint. I think for anyone coming into Toronto missing The Stockyards would be a sin. Truly.

I got to enjoy this meal with Ben Kaplan a writer for the National Post. He had written a story about the Stockyards previously and knew the owner Tom Davis. Tom is a tall lanky guy who has an intensity about him and a true warmth and passion for all things BBQ. He was on a mission to feed us both enough food to kill us. He seemed to take a real delight in it.

As we sat through the meal and talked back and forth I was thinking about the episode with Anthony Bourdain where he visits Au Pied de Cochon in Montreal QC. Martin Picard serves Anthony dish after decadent dish of fois gras items. All more decadent than the one previous. It just about kills him with the deliciousness and indulgence of it all.

Now imagine that instead of fois gras you were served outstanding  BBQ. Then burgers, and in house made pastrami and andouille and bacon and well you get the picture. That was my culinary adventure for tonight. Oh my goodness.

I started out the night with a photo-shoot in the rain on the back of my truck with my super cute Traeger pig BBQ. Then I moved on to the culinary indulgences. Limeade. Ahh limeade. I love you limeade. It is a perfect pairing with BBQ in my opinion. Their limeade puts all others to shame. Crisp clean and not too sweet. Lovely. Just lovely.

Now the first taste of the night came with the onion rings. Too many places forget the onion and all you get is batter. These were the best I have ever had period. A good onion ring is soooo hard to find. These were delightfully crisp. The batter had a pepper kick that made you want them more and more. The integrity of the onion never got lost with the batter. It stood on its own still retaining its crisp. Deep fried perfection.

I’d like to thank the fly fry girl Allison. She is a very hospitable friendly lady who worked the fry station all night like a champ. She rocked.

Our seats were right at the full view of the kitchen. Prime real estate at the Stockyards considering there are only 14 seats . The lineups never cease for takeout and on a Tuesday night its all about ribs and chicken.  Their full menu is plentiful. Additionally all of their takeout containers are biodegradable. Even the straws are biodegradable. Kudos to them for being environmentally responsible with their packaging choices.

Before the onslaught of food started we took a tour of the back room and the smoker. Tom runs it on hickory and apple wood he sources from the Niagara region and sugar maple hardwood lump charcoal. Its no secret I am a HUGE fan of sugar maple hardwood lump charcoal. It really does add to the flavor of the food. The smoker itself is a J&R Clone. Its a fairly large smoker that can accommodate a lot of meat. Tom had it custom made to his specifications. After years of playing with smoke  fire wood and charcoal on a cheap $100.00 Canadian Tire Smoker he knew what he wanted. He got it and it runs beautifully. It was great to see it in action as he was still smoking chicken when we got there.

Getting back to our seats from the tour of the kitchen the first 6 dishes arrived. The smell was truly intoxicating to me.

Pastrami, ribs, pulled pork, andouille, brisket and coleslaw.

The pastrami they do in house. It was wonderfully tender and nicely spiced. I think it will soon rival Caplansky’s.

The pulled pork had lots and lots of really great texture and definition. They do not serve it with sauce on –it is served on the side. Their sauce is not the syrupy sickly sweet consistency of so many other BBQ joints. It has twang and depth with apple cider vinegar and just a touch of sweetness. KUDOS to them. There are glorious shreds of bark through out. It was incredible. As we were doing a tasting it was served on its own. Truly a good pulled pork in my opinion should be able to stand on its own without sauce without a bun and without coleslaw. This pulled pork stands on its own and sings. Its that good.

Brisket. Oh my brisket. I love the point on brisket, all that delectable fat. My sandwich was full of delicious point.  This brisket was sliced thin and served on a French Baguette with caramelized onions garlic mayo and just a touch of their BBQ sauce. It was divine. Tender morsels of brisket that pulled apart with just a little tug. It was an incredible sandwich and the addition of the mayo and onions was just taking it to a whole other level.

Their slaw is different, in a good way. Its not some afterthought. It really has a great crunch factor and peppery bites with touches of celery seeds. Its a great accompaniment for any of the dishes.

The andouille was a really nice surprise. Its available on their brunch menu. The coarse grained meat had a wonderful smoky flavor and an abundance of defined texture. I can’t wait to go back and try their brunch menu. I would not want to miss it. I may need a while to recoup from tonight though.

Tom smokes his spare ribs for 7 hours. You would think that after 7 hours that they would fall off the bone be mushy or be overdone. You would be wrong. These ribs were one of the best I have ever had and certainly one of the best in Canada. Seriously meaty they would rival any rib I have had any where in North America. They held their shape after biting through. The bone turned a nice whitish color and the meat was tender but not mushy. The rub is simple and effective  - it does not mask the actual flavor of the pork but compliments it thoroughly. Too often the rubs and sauces that are used by restaurants mask too much of the pork. This rub is like the best supporting actor ever. It just helped it along but didn’t overshadow them. I loved how much of the rib was caramelized.  Goodness. Pure Pork Goodness.

If those dishes were not enough for a couple of foodies the next ones just about killed us with their decadence. It was like a foodie swan song and we almost bit the dust.

Fried Chicken, BAT, Porchetta Sandwich and the sexiest burger ever.

I am going to say this for the record I am jaded about fried chicken. After over indulging earlier this year on a couple of trips to Memphis and eating at Gus’s fried chicken I never thought I would ever find anything close again. I was wrong. Now I am going to say this chicken is almost as good as Gus’s. Almost. Pretty darn close in fact. The batter is awesome. The chicken is moist and succulent. However I think it needs more spice. Thats just a personal thing. It’s an easy fix with a couple dashes of hot sauce. Thats all it takes to bring this chicken to just about the same level as Gus’s. Once again its deep fried finger licking, lip smacking deep fried greatness. The chicken is not greasy at all. It is crunchy and savory and truly yummy.

BAT. What a name LOL. Its the Stockyards house cured bacon, Arugula, fried green Tomato, and lemon aioli on a ciabatta roll. Out of everything I had this was my least favorite. There is nothing bad about this sandwich. I just wanted to eat the bacon and nothing else. The bacon is so lovely with smoky overtones and full bodied flavor that it seems almost sacrilege to cover it up with anything.

I have now had the burger of my dreams. This burger was the sassiest, tastiest and sexiest burger I have ever had. It is a griddle smashed burger. This burger is unabashedly fierce. Smoked green chilies give it sass,pimento cheese gives it depth, the ground beef, brilliantly cooked and a buttered grilled bun like a perfect pillow. – I am in love with this burger. It was like sex on a bun. It was that amazing. I cannot wait to have another one. In fact I may go again Thursday when I am in Toronto again.

Last but most certainly not least is something I would recommend above everything else. It is their Porchetta sandwich.
I love porchetta when it is done right. Here is done exceptionally well. There is so much to love about this sandwich I do not know where to begin. It could be the fact that within the first bite you know there is a whole lotta love in the making of this wondrous sandwich. It is a fennel and garlic scented pork loin, belly,and cracklings served on a baguette, with garlic aioli.


This is truly a dream of a sandwich. While you are smelling the beautiful fennel and garlic you are experiencing the most satisfying crunch of the cracklings and while you are enjoying the cracklings your mouth is flooded with pure pork pleasure and if that wasn’t enough the silkiness of the garlic aioli comes across your tongue like the caress of a lover. While their chili burger is unabashedly sexy this is more like the most incredibly orchestrated symphony of flavors, tastes, and textures. I could not dream a better sandwich that this.

It was a culinary adventure like no other.

Many thanks to my dining partner tonight Ben Kaplan.  His is an exceptionally smart guy who was funny as hell. Truly talented – I know everyone will be hearing about him and his writing accomplishments.

Many thanks to the staff of the Stockyards and to Tom Davis himself. Thank you for sharing your passions about BBQ.

I have no doubt I will be back. Soon. Very soon. Like maybe in 48 hours.

the Stockyards
Smokehouse & larder
416 658 9666
info@thestockyards.ca

HOURS
Monday closed

Tuesday 11:30 to 9:00pm
Wednesday 11:30 to 9:00pm
Thursday 11:30 to 9:00pm
Friday 11:30 to 9:00pm

Saturday 11:30 to 8:00pm
Sunday 11:30 to 8:00pm

NO RESERVATIONS

Even more Pitmasters Auditions!!

Love seeing so many great audition tapes. I know some of these folks and I wish them all the best!!

Smokin Scotsmen!! FEAR THE KILT!!



Fire Fightin’ Cookin Crew ! http://www.youtube.com/watch?v=ap0va0O7r9M

Kentucky Smoke Squad



Team Unknown BBQ- Seriously funny video



Moe from Ponderosa BBQ~



Tarheel Smokers!!!


Southern Soul Barbecue Harrison Sapp



A Boy and his BBQ!

Its here !!! The new Traeger 300 has arrived in Canada

Well today has been a very exciting BBQ day!! I got to see the new Traeger 300 in person right after it was unloaded. It is even more impressive in person. Really solid design. I am looking forward to playing on one in the upcoming weeks.

Here are some pictures of the unit

As soon as I get the spec sheet I will update this post!

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