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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.