years ago when her interest was first peaked. Boneheads is committed to cooking in true, authentic Southern barbeque style. Their secret is cooking with nice hardwood, at low heat, with “A whole lotta patience.” Cindy shared with us that, “Proper smokehouse bar-b-que is a slow process, this style of cooking demands up to a full day of cooking to produce meat that is moist, tender and full of smoky flavour.” Trust us and our readers, this BBQ delivers and then some. It might have taken a while for customers to embrace the concept of Southern barbeque-style counter service in Halifax, but one try and they will be coming back for some of the best BBQ in Canada according to our readers. Whether it is Bonehead’s best-selling pulled pork, beef brisket, smoked chicken or any of their delicious sides, you will not be disappoint- ed by whatever you select, but don’t take our word for it try it for yourself the next time that you are in Halifax.
BONEHEADS BBQ Halifax, NS, Canada
Nova Scotia is historically known for having some of the best seafood in the world however, Cindy Wheatley and her team at Boneheads BBQ are changing that one brisket at a time. Often referred to as ‘Halifax’s hidden gem,’ Boneheads BBQ has customers feeling like they have been transported to the southern region of the United States where barbeque connoisseurs embrace their passion for this form of cooking that features a distinctive smoky tasting meat and have their taste buds delighted with authentic, mouth-watering flavours of Southern style BBQ. Cindy might be a Nova Scotia girl, but she is also a certified judge of Kansas City barbeque and her love of barbeque stems from road trips she took with her mother when she was growing up where she says she quickly became fascinated by the world of barbeque. In fact, she still has the backyard oil drum smoker that she purchased
DAVILA’S BBQ Seguin, TX, USA
Barbecue is a sacred languagewithmany dialects, and the South Texas flair of Davila’s BBQ speaks like no other. In 1959, Davila’s BBQ was first opened by Raul Davila in an old, abandoned schoolhouse in Seguin, Texas and based all his recipes on his deep Mexican American roots and traditions of their family. He passed the secrets of his smoked barbecue to his son Edward who then passed them along to his son Adrian. Over sixty years later, Davila’s BBQ has contin- ued to grow and is nationally recognized as one of the top BBQ places in Texas by many publi- cations and not surprisingly recommended as a favorite among our readers for one of the best BBQ Joints is North America. Adrian Davila, award-winning third generation pitmaster continues to lead the restaurant and specializes in authentic Texas barbecue with a uniquely Latin American twist. Davila keeps the tradition of the vaqueros, the Latin American cattle herders who once roamed the plains of Texas and Mexico, alive in the restaurant, with dishes like his authentic Texas-style barbacoa, a recipe Davila grew up eating with tortillas on his family’s ranch. Their mesquite-smoked beef brisket, pork ribs, lamb ribs and more stand apart and highlight the flavors as well as the stories of the Tejano community.
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AUGUST/SEPTEMBER 2021 • SPOTLIGHT ON BUSINESS MAGAZINE
SPOTLIGHT ON BUSINESS MAGAZINE • AUGUST/SEPTEMBER 2021
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