True to Texan barbecue, this Thornhill eatery cooks everything to perfection – slowly on low heat. The quality cuts of meat come in sandwiches, platters and standalone dishes like baby back ribs and prime brisket. The sides are no less American, ranging from mac n cheese to baked beans to creamy slaw. There’s also a range of sauces and a wings by the pound special, so it’s a whole mess of finger-licking deliciousness courtesy of pitmasters Aaron Franklin, Mike Mills and Tootsie from Snows.
