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00:00Hello everyone, I'm at the RipFest again and I'll be talking to Boss Hog here and I'd just
00:08like to know everything about your booth and what's delicious or what's not, no I'm just
00:15kidding.
00:16So the booth was founded in 2004 by my boss Tom DiAvolizis, he went on a pretty dominant
00:22run to start, won a lot of awards and really built the company up, he was a mentor to me,
00:32he taught me everything he knows so I'm kind of just running Ontario for him now, he's
00:35at West, so it's all about the rub, the love and the God above as our banner says there,
00:42that's our secret, quality product, keep bringing the people in.
00:48And where do you go after this?
00:50After this we're in Kitchener, then we have a week off, then we do London, Cambridge,
00:53Cobourg, Guelph.
00:54Wow, so what do you do off-season?
00:57In off-season, I have a variety of different jobs, I drive a truck, I work for FedEx, sometimes
01:04they do and I'll help them out with that, that really just depends on Tom and what Tom
01:07wants to do with the summer.
01:09I see, so basically you're out for about 4 months?
01:12Yep, 4 to 8 months depending on what we're doing, 2 years ago we built a trailer, that's
01:18the one that's at West now, it's called Big Daddy.
01:20So how many shows would you say you do during the summer?
01:24We do in Ontario, we do 14, the West Coast team does I think 12, so we do 36 total shows.
01:31Oh wow, alright, well thank you so much for your time, I appreciate that, Tom's Boss everyone.
01:50Hello there, so you're at Jack the Ripper, Jack the Ripper, my name is Mike, nice to
02:12meet you, Paul, nice to meet you my friend, I came all the way from Kentucky just to serve
02:16the lovely city of Peterborough, and I can't say that this is such a great time to be here,
02:22the weather is absolutely beautiful, the people are absolutely friendly, and we can't complain
02:27at all, we just want everyone to come on down here to the Peterborough Rippers and check
02:31out Jack the Ripper, our sauce, and let me tell you folks, if you don't know this, is
02:36one award winning, and secondly it's made in house, so our ingredients, our recipe is
02:42limited and strictly only to Jack the Ripper, so you've got to come down and check us out
02:47here today, and if you guys want to know what we're all doing when we're ripping, well we're
02:51back at our facility in Kentucky and we're just making our sauce even better, and refining our
02:57art day in day out, just to please you folks at home. Wow, well thank you for pleasing me,
03:03and so you're just right here, you're the first when people come in I guess, and then there's
03:09three others there, and award winning, so you're going where next again, or did I just forget?
03:15Oh, our next stop is Port Moody in a lovely province of DC, I can't wait to be back there.
03:25He might have actually said that to me people, but I'm stupid sometimes, so I don't remember
03:30stuff, but it was nice talking to you, and look at all the trophies they have, and yeah,
03:36really nice guy, and you cook too right? Yes I do. So he cooks them, and he burns the food,
03:42no I'm just joking, obviously not, but sometimes you like that little crisp, I know I do,
03:46but anyway, okay everyone, I will be talking to more people, so stay tuned for more, bye for now
03:52everyone. Hello everyone, I'm still at the Rib Fest, and I'm trying two ribs today, one from
03:59Hog Boss, that I actually said I wasn't going to buy, but the person gave me something a little
04:05different, he gave me a taste, and for some reason it tasted a little bit better than last year,
04:09just the sauce, so he also gave me a rib, so I'm going to try that, and Jack the Ribbit,
04:15now Jack the Ribbit I had last year, and I liked it, but their sauce, they also gave me a little
04:20taste of their sauce, and for some reason I seem to like it, so I'm going to first do the Big Boss,
04:27this is the Big Boss.
04:57It is definitely well cooked, and it's, it's flavorful.
05:19It's not as sweet this time, and I like that, it has a nice flavor to it.
05:27You know what, strangely enough, I like it. Now this one, with all the cars and everything,
05:51and the parties going on, and the music you hear in the background, I want it to be real to you.
05:57And this is real, this is what I hear while I'm doing this, and I'm reviewing this,
06:01now this is Jack the Ribbit. Now I'm going to try that.
06:13You know what, honestly, Hogs Boss was better this time around. Last time I had it,
06:20last year, I didn't really like it. So Hogs Boss, I would give a 7 out of 10.
06:32This is Jack the Ribbit.
06:33And I would give this, honestly, an 8.
06:49Mm-hmm. Jack the Ribbit, I would give an 8. So Hogs Boss, I would give a 7 out of 10.
07:08The Jack the Ribbit, I would give an 8. And the only reason is, is because it doesn't stick in
07:14my teeth. It doesn't stick. Hogs Boss stuck in my teeth a little bit, but the flavor was there.
07:20I find Jack the Ribbit to be cooked better, and I find the sauce to be better. But I still liked
07:28Hogs Boss better than I did last year, so I give that a 7 out of 10. And I give Jack the Ribbit,
07:33as I'm still eating it now, an 8 out of 10.
07:44Okay, bring the beer. Bring the beer. Bring the beer. I was just teasing you guys,
08:12saying bring the beer. So I got two more to check out, Fat Boys and Silver Bullet,
08:20that I'm really looking forward to checking out. So I'll be back around, and I'll tell you which
08:27one I like the best. So far, it's Jack the Ribbit, an 8 out of 10. And Hogs Boss is a 7 out of 10,
08:35because it's better than last year's. All right, bye for now, and I'll see you shortly.