My name is Thomas Davis, and I am passionate about BBQ!
I have worked over 20 years in the Toronto food service industry ranging from dishwasher, consultant, owner of a catering company, and about every kitchen job in-between. My passion for food started accidentally when I was 15 years of age when working as a dishwasher at a local pub I was suddenly thrown into the fire when the cook didn’t show up for work and I found myself at the grill making a variety of late 80’s pre-formed trendy burgers mainly consisting of meat by-products and unknown fillers with a sprinkling of Ms. Dash for good measure!

Over the last 5 years there have been some drastic and wonderful changes to my life which have guided me closer to fulfilling my quest. I have as 3 year old daughter, and the extracurricular late night after work hi-jinxes are over after I decided never to waiter again!

One year from now, my goal is to open a slow fast food BBQ joint/Deli in Toronto emphasis on slow, called The D.O.G. (Davis’s Old-time Grill) Slow and Low Artisan BBQ. This DOG’S Blog will document the process and progression of opening my dream venture. I will take you through the various stages of: Menu development, start up costs, design concept, curing room design, financing, marketing, location, auctions, construction (More financing!!!), staffing, and finally the opening! More financing predicaments will definitely rear it’s ugly head along the way I’m sure.

The mission of The D.O.G. is to serve only All natural humanly raised, hormone and antibiotic free meats and poultry (From Rowe Farms primarily), organic seasonal vegetables wherever possible, and house cured artisan charcuterie.

The Menu will primarily feature Southern Style BBQ cooked on my custom made wood fired upright smoker. BBQ standards such as; Pulled Pork, Beef and Pork Ribs, Texas style briskets, BBQ Cornish hens, BBQ Pastrami (House cured Montreal Style smoked Meat.) with a selection of regional based sauces all made in house. I have two gas rotisserie( In my garage at the moment,) which will be used for chicken only (Classic: Herb and Lemon, and Bahia Rubbed: Highly seasoned with Piri-piri chili, citrus, and herbs and spices. ) Specialty items such as, Fried chicken and waffles, French fries cooked duck-fat, and charcuterie featuring: Spanish style chorizo, salami, and country style bacons.
All products will be made with pride and respect for the product, the purveyors, and the support of local artisans and sustainable producers will be paramount to our concept!

I encourage any participation whatsoever, so please feel free to comment and advise on any aspect of my project.



12 Responses to “About me! The D.O.G. (Davis’s Old-time Grill and Smoke house), and the Plan!”

  1. Richard Page Says:

    Hey Tom
    I just discovered theslowandlow. Great blog. I’ll be very interested to read about the development of D.O.G. It will be a creative work of love, I’m sure. All the best!
    As you know we put our own open fire pit in the backyard this summer–and I’m always interested in neat ideas for this kind of cooking.

  2. Oliver Watts Says:

    Hi Tom,
    Jerry Shiner sent me your name and link. His wife’s daughter is considering using you for their wedding.
    We are commercial photographers and Jerry thought that you might need some help getting images for your marketing.
    If you’s like to get in touch,
    e-mail me back.
    Regards, Oliver

  3. Jeff B. Says:

    My pal and I are heading to the Stockyards for dinner tonight; I hadn’t heard of it until he suggested it. My mistake was checking out your blog before going, ’cause now I’m starving! It sounds like you put a lot of care and effort into your food; I’m looking forward to it!

  4. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get four emails with the same comment. Is there any way you can remove me from that service?Thanks

  5. Iams Food Says:

    Stumbled upon this by accident. Really nice read. Includes a lot ofnice info. I would like to put my experiences down in a similar blog, but I haven’t done it yet.Looking forward to more. Keep up the good work

  6. Stumbled accross this, and you are making me so hungry. Nice read.

  7. flowers Says:

    This is very interesting to me. Thanks.

  8. Something I have noticed in all your blog posts and I wanted to compliment you on is how good your writing and spelling are. Where did you figure out how to write so good? It seems like you have a certification in writing from a University.

  9. mahjong Says:

    This web page is really a stroll-by for all of the info you wanted about this and didn’t know who to ask. Glimpse here, and you’ll definitely discover it.

  10. ToBy Cheng Says:

    As I website possessor I think the content here is really fantastic , thankyou for your efforts.

  11. Tam Says:

    Exactly how long did it take you to create “About me!

    The D.O.G. (Daviss Old-time Grill and Smoke house), and the Plan!
    | The Slow and Low Artisanal BBQ and Cured Meats!”?
    It provides plenty of fine information. Many thanks -August

  12. Tim Wooten Says:

    Hello Tom! Just saw you on a rerun of Diners,Drive-ins and dives. I heard you mention you spent time in North Carolina. That’s where I live and I think we’ve met along the way. When and where were you in Carolina?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: