Ribfest Peterborough Ontario Fat Boys Review + Talk

Paul  Branson

Welcome everyone I do reviews festival and so much more please check it out thank you enjoy your day everyone

Transcript

00:00Today I'm at the RibFest here in Ontario and I'm back because I did a little tour of what was here earlier

00:05and now I'm talking to Fat Boys. This guy's name is Fat Boy, no it's John.

00:10And tell me about where you're going next and how long you've been doing this for.

00:15Alright so Fat Boys has been in operation for 25 years.

00:20We travel all across Canada to do different events throughout the summer.

00:24This year we have 37 different events.

00:27So we go all the way Ontario, all the way out to Nova Scotia, Newfoundland.

00:33We do some shows in Quebec.

00:36So we kind of travel all across Eastern Canada.

00:40This weekend, as you mentioned, we're in Peterborough at the Peterborough RibFest.

00:44Beautiful event.

00:46We sell everything from ribs, chicken, pulled pork, beef brisket.

00:51T-shirts.

00:52T-shirts, yeah. We sell T-shirts.

00:54I could not get one last year from any other vendor.

00:57We got you covered there. Anybody wants a T-shirt, come on down.

01:00We certainly sell those.

01:02Our philosophy is cook our ribs low and slow.

01:06We do it three and a half hours.

01:08We smoke with cherry wood.

01:10Cherry wood just gives it a nice flavor.

01:13And then on our barbecue we use any hardwoods but we cook with actual real wood on the barbecue.

01:20Oh wow, I didn't know that.

01:21Yeah.

01:23A lot of the teams do different things.

01:25We use real wood, hardwoods, to get that really nice high heat.

01:30And we get our flavors and caramelization of our sauce.

01:33And you've been doing that forever that way.

01:34Yeah.

01:35So who came up with the sauce? Who made the sauce?

01:37You?

01:38No, that would be my father-in-law.

01:40That would be your father-in-law.

01:41So my father-in-law, he came up with the sauce.

01:45And it's kind of a trade secret.

01:48Of course.

01:49Every ribber has their own.

01:51KFC, I guess.

01:52Yep, exactly.

01:53Or even Coca-Cola.

01:54Yeah, that's right, that's right.

01:55So yeah, we developed the sauce ourselves.

01:58We get it bottled at a manufacturing facility.

02:02And that's our recipe that we go with.

02:05Fat Boyz Barbecue, come on down to Peterborough Rib Fest.

02:09And you can try out any of our stuff.

02:11Wow.

02:12And then I noticed also too, as I said KFC, it said finger licking.

02:16That's right.

02:17Finger licking good.

02:19You may not know this, but people in Peterborough knew this.

02:22Where you are right now used to be KFC.

02:24In the 80s, KFC used to be right here.

02:27Wow.

02:28So not only is this finger licking good Fat Boyz.

02:31That's right.

02:32That's right.

02:33KFC used to be literally right here next to Harvey's.

02:36There you go.

02:37And then they tore it down and they made it into Millennium Park.

02:39Almost like it was meant to be.

02:40Exactly.

02:41And you're in the exact spot too.

02:43It's kind of really funny.

02:44So today you're here for three days, right?

02:46Yep, we're here for three days.

02:47We're here for three days, Friday, Saturday, Sunday.

02:49From noon till 11 o'clock.

02:51Noon till 11 and then Sunday is noon till 5.

02:54Noon till 5.

02:55Noon till 5.

02:56And then you pack up.

02:57We pack up and we head to our next city.

02:59So our next city, next weekend we're in Orangeville and Kitchener.

03:04Where do you like going the best?

03:06If you can say.

03:07You know, every show has their things.

03:10I really like this show.

03:11It's a fast-paced environment.

03:13It's one of our smaller parks, smaller areas.

03:15Yes, it is.

03:16It's nice to keep that flow going.

03:18So everything is slightly different.

03:20Like when you go to another event, it's like the small one's nice,

03:23but the bigger one's nice too.

03:25They're just very different.

03:26Different.

03:27Thank you, Big Tipper!

03:31So I guess you say that when you say that.

03:33That's a little tip chant that we do when we get a tip.

03:35It's like singing Happy Birthday at a restaurant.

03:37That's right.

03:38The more we say it during the day, we love it.

03:40Oh, okay.

03:41Well, thank you so much.

03:42I appreciate talking to you.

03:43No problem whatsoever.

03:44Bye for now.

03:45And I will be right back and show you more.

03:48Maybe even him grilling the ribs.

03:50Actually, I'll show you that right now.

03:52Be right back.

03:54Every year, eh?

03:55Living the dream.

03:56Living the dream.

04:00Yes.

04:01And the chicken's over there too.

04:03Yep, chicken's ready to go.

04:04And you have the sausages too this year, right?

04:06Yep, we do.

04:07Gotta pull them out.

04:08Gotta pull them out.

04:09They're sitting in the warmer right now.

04:10Oh, are they?

04:11Thank you!

04:12Big Tipper!

04:14Say that every time.

04:16It's like a birthday party, as I think I said earlier.

04:19All right, everyone.

04:21This is Fat Boy's.

04:23Yep.

04:24Come on down to Peter Birtle.

04:26I'm gonna show you a little bit more.

04:29And look at the chicken.

04:30And look how they even cut it.

04:36And they even have sausages at Fat Boy's here.

04:39Double smoked Italian sausage.

04:42Double smoked.

04:43You hear it from him.

04:44All right, everyone.

04:45I'll be right back with more from the Rib Fest.

04:52Hello, everyone.

04:53I am at the Rib Fest for the second day.

04:55My name's Paul Branson, and I'm trying the sausage.

04:59The sausage I got at Fat Boy's.

05:01And they're the only ones there right now that actually serve a sausage.

05:06And look how big this sausage is.

05:08And I just put hot sauce on it, and they put on their au beurre sauce on it.

05:11And I'm going to give it a try.

05:13I want something different than ribs and chicken.

05:16I tried ribs at all the other vendors.

05:18You can check out my other shows there, because I was there yesterday.

05:22So I've been at the Rib Fest now.

05:24This is the second day.

05:25Tomorrow's the third, but likely I won't be here for the third.

05:28But I am trying this right now.

05:30I just can't believe how big that is.

05:32And it smells really good.

05:34Now I'm going to give it a bite.

05:41Mmm.

05:47Mm-hmm.

05:52This is probably one of the best sausages I've ever had.

05:55You know how you can go to a hot dog vendor and get hot dogs and you can get sausage?

06:00This is way better than anything else that you can get anywhere.

06:12Mmm.

06:17I would give this an 8.5.

06:19Guaranteed, it's the best sausage I've ever had.

06:22It's cooked, it's smoky, it's flavorful.

06:25So if you're at the Rib Fest in Peterborough, Ontario, check it out.

06:29And if you want a sausage and not the ribs and chicken that they offer,

06:32and some brisket too in some other places, go to Fat Boys.

06:36Fat Boys, an 8.5 for their sausage, everyone.

06:39And just look at how well it is cooked.

06:45Basically, two sausages in one.

06:48Bye for now, everyone. Have an incredible day.

06:50And I can't wait to show you more.

06:54More. I'm going to try some other food.

06:56I'm going to give you more videos.

06:59I'm tongue-tied because this sausage is so good.

07:02Bye for now.

07:04Mmm.

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