Darien List of Beach Hill Smokehouse uses a J&R Oyler Smoker to bring Texas barbecue to the frigid winters of Toronto. From Eater’s Smoke Point, which you can watch videos from here.
Description: 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.
Monk: Eater’s Smoke Point series takes a look at the “cheffed-up” barbecue at Austin’s Interstellar BBQ, including the pastrami beef rib.
Description: At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a “War Dog,” put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.
Eater’s Dining on a Dime checked out the Austin taco scene a few years back to see whether its taco scene is actually better than its barbecue scene.
Description: This week on a bonus episode of Dining on a Dime from Austin, host Lucas Peterson forgoes Austin’s plentiful barbecue options to take himself on a taco crawl, sampling a few of the city’s best offerings. Watch the video above to follow him from Veracruz All Natural to Taqueria La Chilanga to Mellizoz Tacos.