'At Beach Hill Smokehouse, pitmaster Darien List prides himself on bringing meat with the flavors, spices, and fall-off-the-bone textures of central Texas barbecue to Toronto. In a 7,000 pound indoor smoker, he and his team are able to cook 1,800 pounds of meat at one time, which, in a place that gets as cold as Toronto, comes in handy. Credits: Producers: Daniel Geneen, Connor Reid Director: Daniel Geneen Camera: Andrew Budziak, Ryan Morgan Editor: Connor Reid Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of \'Smoke Point,\' click here: https://trib.al/05i1HoJ Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0'
Tags: Food , Chef , foodie , mac and cheese , Dining , barbecue , dish , RESTAURANT , BBQ , grill , grilling , Smoking , brisket , texas bbq , smoker , eater , eater.com , food show , Pitmaster , smoke point , bbq brisket , smoker grill , texas barbecue , bbq brisket smoker , best barebecue in Canada , Best bbq in Canada , Best bbq in Toronto , best barbecue in Toronto , Beach Hill Smokehouse , best pitmasters , beach hill smokehouse toronto , Best bbq brisket , Best bbq mac and cheese , Darien List , texas bbq rub
See also:
comments