SOUTH­ERN GEN­TLE­MEN OF TEXAS BBQ

Richmond Hill Post - - Currents - RJ

Beach Hill Smoke­house has been a long time com­ing for co-own­ers Darien List and Ter­rence

Hill, who come from op­po­site ends of Amer­ica: List from Buf­falo and Hill from Dal­las. They first met at univer­sity in Louisiana, where­upon List trav­elled to Texas to taste first-hand what Hill and his fam­ily can do with BBQ. List knew he needed to bring this cui­sine north­ward some day, and made a move with his wife back to her home­town of Toronto to scope out the smoker scene.

More than two decades later, Beach Hill Smoke­house opened in the east end of Toronto with Hill as pit­mas­ter over­see­ing some of the best Tex­as­style BBQ this city has ever seen.

“I learned from my dad,” says Hill. “Texas style is very tra­di­tional south­ern cui­sine. The meats are im­por­tant, brisket is huge. Texas is cat­tle coun­try.”

The city is a few years into a se­ri­ous smoker crush, so there is no short­age of BBQ, but what makes Beach Hill spe­cial is these own­ers and that easy Amer­i­can hos­pi­tal­ity.

“The way you see me and him, that’s pretty much how we are,” says Hill. “You see us at Metro or the gas sta­tion, this is who we are. It’s part of our up­bring­ing.” — Pro tip: Love what you’re do­ing. “You love what you do, you’re go­ing to spread hap­pi­ness to ev­ery­one else,” says List.

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