This guy seems like an awesome boss. You also know it is not just for the camera. His employees look relaxed and genuinely comfortable working around him. He isnt just their boss, he is also respected. You can tell. Best of luck on much more future success.
I used to have delicious feasts at my friend Dahmer’s back in the early 1980s. His slow roasted hams were an absolute treat! never did get his secret recipe but I never tasted pork that juicy before! Low and slow is the way to go I recall him preaching. Lost touch with him suddenly in 91, it’s a real shame because I dream about that succulent ham to this day. Hope i can figure out what happened to him one of these days. He all but disappeared!
Im from el paso on the border to juarez smoked brisket is our thing but dam brother your preparation is the same ,love and spices is the way to go damn just the effort yall put is beautiful much love !!!
When the dude said "can't tell you everything because if I did......" I was expecting him to say I'd have to kill you, then he just said "it wouldn't be a secret anymore" then I remembered "ah yes, we're dealing with Canadians here."
I drove almost an hour to try this place a few days ago (thanks to this video lol) and wow, it tastes even better than I had imagined. I have never tasted such a smoky flavour on meat before like I swear I was tasting the fire it was cooked over. Darien was actually there too and I was so excited to say hi. Super friendly guy and he gave me some good recommendations on what to get. Can't stop thinking about the brisket and mac n cheese man D; I need more.
Seems like a genuine caring individual. Would be a customer regardless of what kind of food. Lucky for me I love bbq. Ill be going next time I’m in Toronto.
Man i want to try a brisket so bad.... Where im from the biggest piece of meat you can buy is a t bone steak and theyre a lot smaller than the ones in the US..
I NEED to try Texas BBQ. I had brisket done in the oven once but I've never tried anything Texas style. Toronto is a lot closer than Texas for me that's for sure!
@Milena Bolshakova You idiot. Go post that somewhere else, not here. edit: If you are a bot, you likely made that website on your own, so call me an idiot instead.
Vile Nightmare where I work I know plenty of customers names and orders if they’re regulars and I’ve only worked there for 3 years. Not unbelievable at all.
@@Vile_Nightmare here's a thing about working in a food place. Even if its only part time, a little passion in and you really started to recognize faces and remember their usual order. Unless you work just for the sake of money not including experiences you gained, you probably get the money but not the joy of it.
as a Texas pitmaster i hope the best to you and your establishment. I see that love for bbq in yours eyes. hope your healthy and doing good during these times
@@Squanchy_ I live in Austin and I have never herd of pitmaster in Texas use brown sugar with the rub , St Louise yes or KC not true Texas BBQ Aaron Franklin is the best pitmaster in Austin if you want his BBQ you have to get in line and wait 3-5 hrs in the Texas heat
@@johnversluis3084 Central Texas is known for just using salt and pepper for brisket. There are, however, other regions in Texas that do things differently. Texas is a big place.
Can confirm: this place is amazing. Everything's fantastic. Partial to the ribs and turkey, myself. These two always make you feel welcome. Miss this place the most now that I've moved out of the city :( If you're in when they've got burnt ends GET THEM! Meat candy! Amazing. Much love, fellas!
This man seems like an awesome boss. His employees looks comfortable around him on camera. No one is trying to hard to impress and everything looks very genuine.
Brisket does bring people together, it’s amazing. We had friends over JUST for brisket. Everyone understands how much effort it takes and damn is it worth it
I'm Texan and have obviously never been there but based on looks, I can agree that BBQ looks just as good as a lot of ours here. That guy seems like an incredible owner/chef/employer as well. If I'm ever in Toronto I'll check out Beach Hill.
I am an expat from Texas living in Quebec. I will never move back to the US but I sure miss good BBQ and seeing this makes me seriously happy to be Canadian. Now I just need to plana trip to Toronto!
No offense...you say expat, that will never return to the US, but that sounds like an immigrant to me...No different than those immigrants that leave Honduras, Guatemala, or Mexico and crosses the border for whatever reason...IJS, and good luck in Canada!
I give these guys a lot of credit for their confidence. Lord knows I couldnt light a fire and leave it overnight at my workplace with out having night terrors lol
You know that last part says it all: no matter what part of the world you're from and background... everyone's doing BBQ and bring all of us together. Food is what brings all of us together
Re: Milk Bags Dear Chef, You gotta cut both ends of the bag top; one for milk to come out, the other for air to go in. That's how you get that good pour flow 😉 Sincerely, A Canadian who never understood bagged milk either
I've discovered a superior technique; cut the front corner at 45° and for the back corner, snip 2mm from the top parallel to the top. By making just a snip at the back the airlock is broken but the milk won't spill out the back when you take it out yhe fridge.
True. For good flow, there is no need to cut on vertical opposite ends. Opposite horizontal cuts will work, and honestly, having a snip on one end, and a poke somewhere else will also work. If you have ever examined a coffee cup lid, they all work on this principle.
This guy reminds me of a man I worked for as a kid in a roadside B-Q . He loved his place and the food was off the chart . I learned a lot from him . This was in the 60's .His place was north of Austin in Belton which now has several B-Q places. His wood was always hand picked . China berry and hackberry with some oak and pecan the real heat came from mesquite .Great video
I can relate to Rod over having no feeling in his finger. I've injured both my index fingers and 1 of thumbs, its helpful with hot things but if I'm in the freezer too long it feels like Ive injured them all over again.
Im pregnant & bbq & brisket is all I been craving lol I was actually eating some brisket before this.. I just want to say that I am from Texas & it feels good to know you out in Canada bringing texas bbq up there! Much respect! Also for some reason as many others mentioned you are very laid back boss with passion & I had nothing but good vibes watching you & that good bbq! .. God bless you & your employees & business!
Also the mystery of the milk in a bag. I remember last year Danny Green of the Raptors was puzzled by it also. lol. I'm not sure of the origins of the bagged milk, but it's been around since the 70's.
@TinyTinTeeth Django Unchained, actually. But I'll gladly accept King Of The Hill. I need to get down to Texas when restrictions are lifted. It looks really fun.
Joel Hansen brought me here.. Awesome to see the professionalism, care and love that goes into this food. Salute, blessings and much respect to the owner and workers at this fine establishment. 🎉
Imagine being prehistoric man and walking along a burned forest after a lightening strike. Smelling the cooked meat of a fallen animal for the first time. It would have been glorious.
@@NationalismDjazair yo seeing these comments again making me hungry. Imma see if i can get some brisket sandwiches later. There is this food truck not too far from here that sells all kinds of BBQ and it is really good
So glad you're covering some Canadian food! Any hope for the Omakase series to land in Canada? In addition to Masaki Saito, there are some other great places in Toronto alone that are just as great as some of the best places in NYC that I've visited.
I love a great BBQ story. I'm not sure about all that sugar in "authentic Texas BBQ" but it looks pretty damned good. Smoke on and glad to see another #BBQFam member doing well. 🍻🍻🍻
There isn’t any sugar on brisket tub in Texas. S&P for the most part some put garlic, cumino but true Texas brisket is S&P only. His Q is his style not Texas.
@ Santiago Martins you probably did but true Texas authentic is S&P on brisket low and slow. Texas doesn’t do pork particularly well so all the sugar etc is just mimicking North Carolina or St Louis. I live in Texas I know we don’t predominantly use sugar on brisket actually never even heard of anyone I know or a legit BBQ place in Texas using it.
his passion and love for cooking is amazing. i enjoyed this video from start to finish. with the shithole that this world has become, i'm glad there are people like you. stay safe and take care of your health.
I'm not hatinig, but I when I think Texas BBQ it's 50/50 salt and pepper.... no sugar. But hey it's selling and obviously patrons are loving it and that is what matters! Smoke on!!
The owner: Here's how we make our famous brisket... Here's how we make our famous Mac and Cheese-Best in Toronto... Here's how we make our famous chicken... Me: That's one famous restaurant
I'm fortunate enough to live 10 minutes away from Beech Hill, and what others have observed is true, Darren's a super friendly person and makes his you feel welcome. He's always joking around with his staff, and can literally guess the weight of your cut by looking at it.
This guy seems like an awesome boss. You also know it is not just for the camera. His employees look relaxed and genuinely comfortable working around him. He isnt just their boss, he is also respected. You can tell. Best of luck on much more future success.
thats what you call a leader
This guy is the Denzel Washington of bbq.
@@noodledoodle7997 some people sure do love copying comments
@@johntan2877 Why does it matter
@@VitandusEBK authentic compliment. If you lack the effort to just say what you actually think. Your either empty or fake and not many vibe w that
food always tastes better when the person cooking it loves what they are doing
I used to have delicious feasts at my friend Dahmer’s back in the early 1980s. His slow roasted hams were an absolute treat! never did get his secret recipe but I never tasted pork that juicy before! Low and slow is the way to go I recall him preaching. Lost touch with him suddenly in 91, it’s a real shame because I dream about that succulent ham to this day. Hope i can figure out what happened to him one of these days. He all but disappeared!
FancyFunStuff oh dang am sorry for your friend
YES Jeffrey was a great friend.
Kitchen nightmares be like:
@@fancyfunstuff2931 no way no one noticed who you just described :Ddd
I like his positive energy I hope he’s doing fine after the pandemic
Delivery dude
They’re always busy. Best to go early before they run out of food.
Likely even busier, everyone's using their Justin bucks for food.
Im from el paso on the border to juarez smoked brisket is our thing but dam brother your preparation is the same ,love and spices is the way to go damn just the effort yall put is beautiful much love !!!
I work at a barbecue restaurant and let me tell you, we’ve been doing far better than we ever have before. Must be something about quarentine and BBQ!
When the dude said "can't tell you everything because if I did......" I was expecting him to say I'd have to kill you, then he just said "it wouldn't be a secret anymore" then I remembered "ah yes, we're dealing with Canadians here."
Lol
Lmao it's not about Canadian I've seen American chef did say the same thing, it's about the person so it's false
@@AzmiMaulanaHamdani it not that deep
@@AzmiMaulanaHamdani you must be so fun at parties!
🤣🤣🤣
I drove almost an hour to try this place a few days ago (thanks to this video lol) and wow, it tastes even better than I had imagined. I have never tasted such a smoky flavour on meat before like I swear I was tasting the fire it was cooked over. Darien was actually there too and I was so excited to say hi. Super friendly guy and he gave me some good recommendations on what to get. Can't stop thinking about the brisket and mac n cheese man D; I need more.
I’ve got some meat you can taste buddy
He’s not your buddy, guy……!
@@alexblack6421 I’ve got meat for you too, pal!
@@alexblack6421 He's not your guy, friend.
im about ready to drive from London right now
Cut n run barbershop sends their customers over there all the time , Darrien and his boys are family to us keep up the good work brother
The chef has an aura about him, he'd be a great leader in any profession.
Mans definitely got Conqueror’s Haki 🙏🏽
@@lsk7514 lmao
Seems like a genuine caring individual. Would be a customer regardless of what kind of food. Lucky for me I love bbq. Ill be going next time I’m in Toronto.
You can tell he's not from here just by the way he pronounces Toronto.
As a Texan, I have to say, he's doing the Lord's work. Texas barbecue must be spread far and wide!
I agree my friend, cheers from Indianapolis.
Man i want to try a brisket so bad.... Where im from the biggest piece of meat you can buy is a t bone steak and theyre a lot smaller than the ones in the US..
@@ShiningEevee Where are you from?
I NEED to try Texas BBQ. I had brisket done in the oven once but I've never tried anything Texas style. Toronto is a lot closer than Texas for me that's for sure!
@@alabasterscarf612 hell it sounds like
How my guy with all this hard work still manages to maintain 360 waves is most impressive..
This made me laugh Way too hard! 😂 Salute to the Wavers!! Lol!! 💪🏾
what does this even mean
@@Shorkshire hes talkin bout his hair
lol well he sleeps right?!.....you got oil and brush and let it marinate overnight with wave cap.
🤣🤣 seriously impressed
I watched this hungry.
Bad idea. Literally drooled
I watched this after dinner.
Bad idea. Literally drooled.
(true story) 😭
Best comment so far
@@benines5931 I AGREE! :)
I see that you guys love to live a dangerous lives.
@Milena Bolshakova You idiot. Go post that somewhere else, not here.
edit: If you are a bot, you likely made that website on your own, so call me an idiot instead.
It's cool that the owner not only knows their patrons by name, but also their order preference!
@@Vile_Nightmare Doesn't matter. I feel the passion!
Vile Nightmare where I work I know plenty of customers names and orders if they’re regulars and I’ve only worked there for 3 years. Not unbelievable at all.
@@Vile_Nightmare here's a thing about working in a food place. Even if its only part time, a little passion in and you really started to recognize faces and remember their usual order. Unless you work just for the sake of money not including experiences you gained, you probably get the money but not the joy of it.
@@Vile_Nightmare nothing nice to say, dont say it at all.. clown.
Great comment. Their barbecue looks great too.
Man I love watching videos of people who are super passionate about their food
as a Texas pitmaster i hope the best to you and your establishment. I see that love for bbq in yours eyes. hope your healthy and doing good during these times
This is great to see, every city big and small should be so fortunate to have a BBQ spot like this. The aroma of community comes thru the screen.
When bro said even the lean meat had hella fat on it that’s when you know everything is really bigger in Texas
texas born and raised here fella yall hear
@@Squanchy_ I live in Austin and I have never herd of pitmaster in Texas use brown sugar with the rub , St Louise yes or KC not true Texas BBQ Aaron Franklin is the best pitmaster in Austin if you want his BBQ you have to get in line and wait 3-5 hrs in the Texas heat
@@johnversluis3084 nah terry’s or blacks are better and no ridiculous lines.
@@Squanchy_ its either Rudy's BBQ or whataburger for me but hey What can i say DQ that's what i like about Texas
@@johnversluis3084 Central Texas is known for just using salt and pepper for brisket. There are, however, other regions in Texas that do things differently. Texas is a big place.
Can confirm: this place is amazing. Everything's fantastic. Partial to the ribs and turkey, myself. These two always make you feel welcome. Miss this place the most now that I've moved out of the city :( If you're in when they've got burnt ends GET THEM! Meat candy! Amazing. Much love, fellas!
This guy is the Denzel Washington of bbq.
not really he just kinda looks like him
I was going to say terry cruz, so happy and passionate
@Nick Payne seriously what even is this comment. Is any asian the jackie chan of _____? Rofl
Nick Payne what the hell.
@Nick Payne yoo chill he is just joking 😂you are really sensitieve
Darien List is doing the lords work and bringing Texas BBQ to the Toronto masses. Thank you, Darien. The stars in Texas shine brighter because of you.
I wish them so much success, seeing the passion and effort that they put into this, they deserve it
his hands don't feel heat. this man is the god of barbecue.
Amazing guy and loves what he does with a Passion. Really happy for him. People that find their calling.
Funny Denzel is all NY; and Dude is all Texas. They're peas in a pod in their chat styles. Bravo.
His elbows do, though...
Those are chef hands. At first you just try to ignore the pain, eventually you only know it’s hot but it doesn’t hurt.
'' Son, when my days are done.. Put me on the bbq.. Let me become one with my craft!''
Cheers to the people who just found out that milk comes in bags in Canada
Here in germany we get milk either in bottles or cardboxes with small caps on it😂
Never ever saw milk in a fkn plastic bag.
Sebastian Stock same. I found out about the bagged milk thing a couple years ago but it always gets me when I’m reminded of the fact years afterwards
The baggage milk is only sold in Ontario not in other provinces
in Vc its still in jugs
Growing up in Ontario, when I visited my sis out in BC and saw only milk jugs I was like, WTF?!
This man seems like an awesome boss. His employees looks comfortable around him on camera. No one is trying to hard to impress and everything looks very genuine.
Brisket does bring people together, it’s amazing. We had friends over JUST for brisket. Everyone understands how much effort it takes and damn is it worth it
As a life long, born and raised in Texas, this makes me so happy to see lol. I'm glad Canadiens have a chance to eat some 100% authentic Texas BBQ.
We can feel the love and passion, even behind a screen, amazing people!
I'm Texan and have obviously never been there but based on looks, I can agree that BBQ looks just as good as a lot of ours here. That guy seems like an incredible owner/chef/employer as well. If I'm ever in Toronto I'll check out Beach Hill.
Those are 4 hours of sleep eyes that say "I'm tired but my passion will get me through the day".
True that, underrated comment
Watching the consistent passion throughout the culinary world is so inspiring. I'm gonna sharpen all my knives
He's damn proud of that smoker! And clearly is passionate, about what he does.
This man loves what he does. You can feel that passion!!
I am an expat from Texas living in Quebec. I will never move back to the US but I sure miss good BBQ and seeing this makes me seriously happy to be Canadian. Now I just need to plana trip to Toronto!
No offense...you say expat, that will never return to the US, but that sounds like an immigrant to me...No different than those immigrants that leave Honduras, Guatemala, or Mexico and crosses the border for whatever reason...IJS, and good luck in Canada!
the man said “it could be too tight” and he knew what he just said when he started laughing😂
I give these guys a lot of credit for their confidence. Lord knows I couldnt light a fire and leave it overnight at my workplace with out having night terrors lol
You know that last part says it all: no matter what part of the world you're from and background... everyone's doing BBQ and bring all of us together. Food is what brings all of us together
Idk why I laughed so hard when he said " it's tender as heck" 😂
He is Canadian. Polite even when swearing I guess. :D
@@t_xxic8814 Canadians swears a lot, trust me
I thought I was the only one 😂🤣
This guy has so much Charisma and Charismatic about him I could watch him all day long.. Absolutely fantastic video thank you for making this
Re: Milk Bags
Dear Chef,
You gotta cut both ends of the bag top; one for milk to come out, the other for air to go in. That's how you get that good pour flow 😉
Sincerely,
A Canadian who never understood bagged milk either
I've discovered a superior technique; cut the front corner at 45° and for the back corner, snip 2mm from the top parallel to the top. By making just a snip at the back the airlock is broken but the milk won't spill out the back when you take it out yhe fridge.
True. For good flow, there is no need to cut on vertical opposite ends. Opposite horizontal cuts will work, and honestly, having a snip on one end, and a poke somewhere else will also work. If you have ever examined a coffee cup lid, they all work on this principle.
Other parts of Canada use jugs, I think bags are more so an east coast thing
Ydidutakemyname I used to use bagged milk out here in NS. But now I just buy the carton
StereoTypo I found it easier to just bite the end off and drink out of the bag
This guy reminds me of a man I worked for as a kid in a roadside B-Q . He loved his place and the food was off the chart . I learned a lot from him . This was in the 60's .His place was north of Austin in Belton which now has several B-Q places. His wood was always hand picked . China berry and hackberry with some oak and pecan the real heat came from mesquite .Great video
as a texan, i am so glad that other people are getting to enjoy genuine, quality texas bbq
I like this dude....Sounds like he's the head chef giving a tour of the galleys on his aircraft carrier.
I can relate to Rod over having no feeling in his finger. I've injured both my index fingers and 1 of thumbs, its helpful with hot things but if I'm in the freezer too long it feels like Ive injured them all over again.
Shoveling snow sucks for finger injuries
As a person from central Texas, you have my respect!
Did you catch him saying what wood he chose for his Texas BBQ? Me neither. If it ain’t white oak aka post oak, he can’t call it TEXAS style. Period ⚫️
@@markscrim putting sugar on the brisket made it not texas for me lol
Im pregnant & bbq & brisket is all I been craving lol I was actually eating some brisket before this.. I just want to say that I am from Texas & it feels good to know you out in Canada bringing texas bbq up there! Much respect! Also for some reason as many others mentioned you are very laid back boss with passion & I had nothing but good vibes watching you & that good bbq! .. God bless you & your employees & business!
Wow. I’m not sure what I’m more impressed with. The BBQ or his energy. Not hard to tell he loves what he does.
You can tell he's not from here just by the way he pronounces Toronto.
I'm from Toronto and I don't say it like how everybody says
Also the mystery of the milk in a bag. I remember last year Danny Green of the Raptors was puzzled by it also. lol.
I'm not sure of the origins of the bagged milk, but it's been around since the 70's.
@@rustyshackleford7200 The (second) T is silent, hillbilly.
@TinyTinTeeth Django Unchained, actually. But I'll gladly accept King Of The Hill. I need to get down to Texas when restrictions are lifted. It looks really fun.
Turronoh. NOT! Tur-ron-toe.
Very good video. The owner is a really humble guy - really nice to see. Good luck with everything!
Love these guys passion, truly translates into their food. Much respect !
I can't believe good people like you existing in the world you both touched my heart kind people God bless from Australia I pray for you
Joel Hansen brought me here.. Awesome to see the professionalism, care and love that goes into this food. Salute, blessings and much respect to the owner and workers at this fine establishment. 🎉
You guys are doing the Lord’s work, keep it up fellas. Glad to see fellow Texans bringing the positivity to new places
“What can go wrong is it can be too......”
*crickets chirping
*maintains composure
"It is bring people together, from all backgrounds" It is so true!
What an authentic man! So professional and friendly ! Wish you all the best !
This is a fantastic video! Everything about it was perfect! I could smell and taste the food and could easily see that guy loves his job!
LOL U MAD CUZ TRUMP IS ACTUALLY FROM INDIA
Imagine being prehistoric man and walking along a burned forest after a lightening strike.
Smelling the cooked meat of a fallen animal for the first time.
It would have been glorious.
It would probably smell awful due to burning hairs
@@DAETRICH grug no care, grug eat big animal, it free lunch
@@Mdsde grug like
@@Mdsde grug share with tribe
TF
Bro, bro, I’m in Texas, and the brisket here is so gooooodddd. Brisket sandwiches are probably my favorite
Hello bro Im from Texas and went to Montreal and ngl their brisket sandwich from schwartz (I think it was the name) was so good man
@@NationalismDjazair yo seeing these comments again making me hungry. Imma see if i can get some brisket sandwiches later. There is this food truck not too far from here that sells all kinds of BBQ and it is really good
Nothing beats Great Chef at his trade when he puts his heart & soul into his trade...I love Smoke BBQ !!
Love this guys philosophy on BBQ. So true, its all over the world, and its a main event.
The fact he knows the guys name and order makes it actually authentic texas eating.
Some people are butt hurt about the not exact accuracy of the use of sugar but who actually cares?
@@TheBUGZNTA u cant say its authentic. Its texas style with his own twist to it.
So glad you're covering some Canadian food! Any hope for the Omakase series to land in Canada? In addition to Masaki Saito, there are some other great places in Toronto alone that are just as great as some of the best places in NYC that I've visited.
I love a great BBQ story. I'm not sure about all that sugar in "authentic Texas BBQ" but it looks pretty damned good. Smoke on and glad to see another #BBQFam member doing well. 🍻🍻🍻
J S
The major difference was white sugar instead of brown, and believe me, that doesn’t change much the flavour
There isn’t any sugar on brisket tub in Texas. S&P for the most part some put garlic, cumino but true Texas brisket is S&P only. His Q is his style not Texas.
Andrew Suarez When I went to Texas and tasted their barbecue the rub had sugar. Probably it’s a choice, both traditional.
@ Santiago Martins you probably did but true Texas authentic is S&P on brisket low and slow. Texas doesn’t do pork particularly well so all the sugar etc is just mimicking North Carolina or St Louis. I live in Texas I know we don’t predominantly use sugar on brisket actually never even heard of anyone I know or a legit BBQ place in Texas using it.
Also when I say no sugar I mean on brisket. This spot put white sugar on a brisket. That’s not a Texas brisket.
The best thing about these types of videos is that the owners always come off as really chill and down to earth people. This guy is no different.
I could watch these guys do their magic for 5 hours. Great video!
his passion and love for cooking is amazing. i enjoyed this video from start to finish. with the shithole that this world has become, i'm glad there are people like you.
stay safe and take care of your health.
You know that beef gone be fire when the dude describes a piece of meat like how an ricer car owner says his stickers adds +5 🐎 pawers
I’m not sure if it’s authentic Texas brisket if you put sugar on it, but the finished product looks great
It’s not
True authentic is just salt and pepper based , cooked low and slow on some hickory wood
TxWicked *oak
lIlIlIlIlIlIlI_ depends what part of texas your at but yeah oak for sure too as well
your logo looks like sypherpk logo hahaha
Brother knows his brisket!! Love his passion and respect he shows to his co-workers
This man is so dedicated at what he doing. Salute
freaking awesome shout out from Houston, TEXAS
I need to go to this restaurant
Cheers from Montreal
From Laval 🖐🏾
Sending love from Houston TX!!! Looks like my bbq.
This video just made me happy. The way he explained it's better than most of the TV host
Love this guy, clearly loves his work and is great in front of a camera!
I love this place, I order it whenever I can. Possibly the best smokehouse in Toronto with the friendliest staff
I went there and he was like the nicest guy I’ve ever met taking my order
Imagine being a pescatarian for a year then watching this rip to that diet lol
I love that little attention to detail with changing the pans with their Mac and cheese! Who else hates burnt ass Mac and cheese?
man God bless you brother. i love your entrepreneurship and care for what u do. i wish the entire world was like this
11:25 One of the most beautiful things I've ever seen.
I'm not hatinig, but I when I think Texas BBQ it's 50/50 salt and pepper.... no sugar. But hey it's selling and obviously patrons are loving it and that is what matters! Smoke on!!
Bait and switch. "Texas BBQ" has become a buzz word used to sell product.
finally they're being recognise as one of the best bbq resto in toronto...they're brisket is to die for
You could tell how proud he is just by looking at his face and listening to his voice. Big respect
This man is representing Texas in another country. Mad respect to him.
This man's entire demeanor makes me want his food.
Man is hella calculated and passionate 😤👍 one day gon hit up that spot
“Everyone’s cooking ribs” 🙌🏾
Hell yes, I'm coming! I didn't know about authentic Texas BBQ only an hour away! 🇨🇦 ~Welcome to Canada 😊
Tried this place because of this video. Now it's the only place I goto for bbq even though it's a long drive lol
then i really have to go through there to try it haha
@@nox2sweet I tried it last month. Great (tho kinda pricey) brisket. Would get again 10/10.
@@spookyghostwriter3110 this pretty much confirms it lol
The owner: Here's how we make our famous brisket... Here's how we make our famous Mac and Cheese-Best in Toronto... Here's how we make our famous chicken...
Me: That's one famous restaurant
This a real business man, learning 💯
i like how at 7:22 he talks about having no feeling in his fingers then the camera zooms in on dude pulling out the trays with towels lmaooo
The guy truly love what he cooks.......he truly appreciates and admires it....
The level of dedication that goes into running a BBQ joint is amazing. it's a lifestyle!
I want to bring Texas to the Netherlands... Man, that would be nice!!!
Do it! Amsterdam could use a real bbq place..
I feel so poor eating my top ramen noodles while watching this
It's torture...
Makes me want to go there just for this
Where is this place??
You will see me here before the week is done.
Love seeing Texas barbecue represented in Canada!!!! Truly awesome guys 👏 👏 👏
I'm fortunate enough to live 10 minutes away from Beech Hill, and what others have observed is true, Darren's a super friendly person and makes his you feel welcome. He's always joking around with his staff, and can literally guess the weight of your cut by looking at it.
Which location? on Danforth or Main st/Gerrard?