How Beach Hill Smokehouse Brought Texas Barbecue to Canada — Smoke Point
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
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For more episodes of 'Smoke Point,' click here: https://trib.al/05i1HoJ
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