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  • I consider myself a BBQ maven. Until we downsized and moved to an apartment I smoked my own ribs, briskets and butts. These days I drive to and from Mexico, and make a point of stopping in Q joints in Tennessee, Texas, Kentucky, and wherever else I find myself. This place opened in January, and is run by two retired football players. It is pure Texan, and we ate there tonight for the first time. It had received a full write up in the Globe and Mail, so not surprisingly it was busy. But worth the wait. The brisket, the Texas' BBQ signature dish, was fabulous: tender, juicy and rich. The ribs were delicious with a small bite that kept them from being too soft. All in all, it excellent. The best Q in Toronto!!! Oh, and turn up early. They run out of what they run out. At 5 pm we got the last of the coleslaw...
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