Best Bbq.

This is how I gained 8 pounds at a five star all inclusive resort. I'm not happy about it, but I'm happy about the food. The first problem is that this resort provided a poolside barbecue feast. So you bet I was nomming on that delicious barbecue steak throughout the day. But that's not even the most challenging part. They have this ice cream man handing out ice cream throughout the day. So I was also nomming on ice cream throughout the day. But it gets worse. I love pizza and they have a wood fire pizza oven right next to the beach. So every time I went to chill at the beach, I got a pizza made fresh to order to enjoy at the beach. If I had to imagine how I wanna live my life when I retired, this is it. But the breakfast buffet definitely doesn't help. But I love how their ranch hurros gushes yolk. And the craziest part about this resort is that they purchased a whole tuna. This ginormous tuna was cut in front of our eyes for a tuna sashimi party.

[00:00-00:01] Today is a sad day. [00:01-00:03] Because one of my favorite Korean restaurants [00:03-00:04] told me they're struggling to stay open. [00:04-00:06] They haven't been able to pay rent. [00:06-00:07] And fear the landlord may kick them out. [00:07-00:09] So today, my friend Tony and I [00:09-00:11] are gonna share with you why we're big fans of this restaurant. [00:11-00:13] When we got there for lunch, it was completely empty. [00:13-00:16] But we started off with the pork belly barbecue combos. [00:16-00:17] It's $25 per person. [00:17-00:19] It comes with pork belly and a bunch of sides. [00:19-00:21] I absolutely love the homemade kimchi. [00:21-00:23] You grill it and then combine it with the pork belly. [00:23-00:24] It's an incredible bite. [00:24-00:26] The pork here is like really good. [00:26-00:27] One of my favorite, I would get pork here. [00:27-00:28] The quality of the meat here is amazing. [00:28-00:30] The eggs were trying to spicy pork backbone. [00:30-00:32] They slow cooked the pork bone for hours. [00:32-00:35] Then they finish it on the grill with their signature spicy sauce. [00:35-00:36] That pork was so tender. [00:36-00:38] It's just disintegrated in my mouth. [00:38-00:40] And that fatty tender pork, there's just something [00:40-00:43] so satisfying about combining it with the rice ball. [00:43-00:45] I've never had anything like this so good. [00:48-00:50] This is the best thing I've had in this place ever. [00:50-00:52] We also got to try their braised beef short ribs. [00:52-00:54] Also, fall off the bone tender. [00:54-00:56] What I love about this place is that the food [00:56-00:57] is really good quality. [00:57-00:59] They make everything from scratch. [00:59-01:01] Their price point for the quality, I think, is very fair. [01:01-01:02] I would love for you to try this place [01:02-01:03] and let me know what you think. [01:03-01:05] They seem to be short staff though, [01:05-01:06] so please be patient with them.

I'm back in Toronto and apparently some of the best Texas barbecue is being made in a hidden shack in this alleyway. You walk in and the smell is incredible. They start smoking their brisket at 7:00am. After 10 to 12 hours, they rest the brisket in this oven for 24 hours. And you can just see how juicy these briskets are. It takes almost 2 days to make their brisket. I was excited to try all of their barbecue, but I was most excited to try this dino rib bone. The bark was beautiful, but the beef rib was so smoky, so succulent, so juicy. But I still had a whole platter of meat to try. And the brisket is done. That's insane. It's peppery, juicy, just the right amount of fat to meat ratio. Honestly, everything is done to a high standard here. Their pork ribs are literally all off the bone at this point. I was so full, but I had to try the burnt ends. Love the sweet Tang of their barbecue sauce. The jalapeno cheddar sausages are all made in house. Finally, they also let me try a bunch of sides. My favorite was the Mac and cheese. They use a sharp cheddar and asiago cheese. So good I finished it even though I was so full.

I accidentally ordered a whole Korean fried chicken. again, Korean fried chicken is the best because it's twice fried, making it extra crispy. but the best part about ordering a whole chicken is you get 2 different flavors. I got the spicy flavor and also the original. the original was incredible. really tasty, really crispy, perfectly executed.

[00:00-00:04] Where do Portuguese people actually go to eat when they're craving Portuguese food in Toronto? [00:04-00:06] I've had some of the best Portuguese food in Portugal. [00:06-00:09] So today I'm with my Portuguese friend Rubin to find out how good [00:09-00:13] Toronto's Portuguese food is. First up we're at a food truck in the corner of this parking lot, [00:13-00:18] run by a single Portuguese man who makes a beefana, inspired by a recipe he discovered in his family's [00:18-00:23] hometown. And his beefanash is stuffed with pork meat. He makes them two ways, the bonzi way, [00:23-00:27] where he stuffs it with additional potato chips, and he also makes a more traditional beefana. [00:27-00:31] This is by far the biggest beefana I've ever had in my life. The bun is fresh, [00:31-00:35] and the meat is super tender and fused with flavor. This is the second best beefana I've ever had. [00:35-00:40] Right behind a fanzo in Lisbon. Next up we're at this Portuguese restaurant where many of the dishes [00:40-00:44] are prepared by Portuguese grandmas. And we're here to answer one question. How does the [00:44-00:48] PDPD chicken here compare to the ones in Portugal? After slicing up their chicken, we drench [00:48-00:53] the chicken in their homemade PDPD sauce. That PDPD sauce is so garlicky. It adds an incredible [00:53-00:57] aroma to that chicken. And because of that sauce, I think it's better than Bonjardin in Lisbon. [00:57-01:01] But I almost got cancelled in Portugal for eating a francincenia. So today I'm eating the [01:01-01:06] Francincenia again. They make it here very similar to the ones I've had in Porto. I love the Yolquie [01:06-01:10] Agontop. It was so cheesy, so decadent. And I've learned my lesson. Never again, well I eat a [01:10-01:15] Francincenia with my hands. But I have yet to find a Pashtez de Nata in Toronto as good as the ones [01:15-01:19] I've had in Portugal. But Ruben claims despot makes really good Pashtez de Nata. The owner totes [01:19-01:24] they spent months perfecting this recipe. And they make them every 30 minutes in small batches [01:24-01:28] to make sure it's always fresh. The pastry is flaky and fluffy. The filling is very [01:28-01:35] custardy. A very strong Pashtez de Nata. Right up there with the best I've had in Portugal.

Hey, the ramen guy! I just wanted to personally take a moment to thank you for your support of my product. I appreciate you taking your time to try the samples and share them with your followers. As a small token of my appreciation, I wanted to send you some more shreds for you to enjoy. No pressure to post, I just wanted to show my increditude. Thank you, Mitras, for sending me more of your dehydrated pulled pork. I'm trying all 3 flavors, and I'll let you know which one's my favorite. First. I'm trying the black pepper. This one's super flavorful, and I love how that black pepper goes with ramen. The Carolina barbecue has a nice sweet and savory taste, and the Sriracha is subtle in flavor but has a pleasant kick. But which one's my fave with ramen? I would have to say the black pepper wins.