 www.busterrhinos.com |
It’s smoked fever and you can spot it on Twitter if you’re plugged into the Toronto food community. Recently, tweeps have been making their way to Whitby to sample authentic southern bbq at Buster Rhinos BBQ.
One taste of the brisket or smoked wings, and they want more. Car pools are being set up on a weekly basis to replenish city fridges with some of Buster’s frozen products. But besides the food, which does taste great, owner Darryl Koster has shown that he has a genuine interest in smoking products and is thoroughly willing to experiment with his industrial sized smoker. So it’s no wonder he got excited when someone asked if they could experiment with him. Spend a day at Buster’s facility testing out the effects of smoking, on a variety of products from Avocados to chocolate bars? Yes please. Darryl invited a small group to do just that, to have some fun with food.
Albeit the majority of what went into the cherry wood smoker was meat based, there were some interesting results. Using the extensive selection of spices and rubs from the Buster Rhinos’ pantry Joel Solish and David Ort made a mix and rubbed it on boar, duck and shank. The shank was doused with cinnamon, nutmeg, mustard and brown sugar. The duck, with peppers, honey sugar, maple sugar, cove, juniper, and chili flakes.
I made Pakistani kabobs using ground venison. My coating consisted of nutmeg, cinnamon, smoked chipotle peppers, and paprika.
In preparation for a potluck that evening, Darryl made an experimental bacon apple pie. The meat of the pie consisted of smoked bacon bits, apple, then a sweet sauce. Covered by weaved bacon. It tasted phenomenal.
There were a few surprises during the smoking incident, we learnt a few things. If you’re smoking cheese, freeze it first, or else you’ll end up with a gooey mess. Want to smoke avocados? That’s great but If you’re smoking other products around it, the oils in the avocado will be influenced by those flavours. Our silky oil had a rich bite of peppers. You can even smoke chocolate bars, given you freeze them first as well.
Hours Of Operation
Monday – Tuesday : 10am-4pm
Wednesday – Friday: 10am-8pm
Not open on the weekends.
It is highly recommended that you call before your visit to ensure availability of product as they sell out very quickly.
Buster Rhinos Southern BBQ
7-2001 Thickson Road South
Whitby
1-905-436-6986
www.busterrhinos.com
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