Fat Louie's
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vs.
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Hank Daddy's
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| Owner Richard Bruno and manager Michelle Stevens (pictured); 2011 |
The team; year established:
|
Owner Frank Caputo; 2008 |
| Richard dreamt up the business idea and asked his food lover nephew, David, to bring it to life. |
Why did you decide to open a BBQ food truck? |
My last career was with a bank, and I decided I needed to do something I was passionate about. |
| It’s a toss up between our pulled pork and our brisket. |
What’s the hottest item on the menu? |
By far it’s our pulled pork sandwich, but our pulled pork parfait gets the most attention. |
| We do everything but the condiments in-house. It is all fresh and all ready to order. |
What makes your barbecue the best? |
The total flavour profile: our rub, our sauce, the smoking process and the fruit wood we use. |
| Between 300 and 400 per day. |
Customers served daily: |
Anywhere between 200 and 2,000. |
| Oh, the sheer agony! We rotate who is standing by the fryer, and we are instilling a water quota to make sure we take breaks and stay hydrated. |
How do you survive the summer heat? |
It’s amazing what a little bit of water will do for people. Take a break, hydrate, keep all the fans running and the windows open. |
| Ribs. Our pork side ribs are so amazing. |
Ribs vs. brisket: |
Brisket, but that was a really hard choice! |
| The smoked Buffalo chicken. |
Your favourite dish? |
Our chicken wings. |
| Fat Louie was a cat, believe it or not. Louie was loved by Richard and David, and he passed away around the time they formulated the truck. So it’s an homage to a kitty. |
Who are Fat Louie and Hank Daddy? |
My nickname is Hank. I was on the phone with my buddy, and my daughter called on the other line. He said, ‘Bye Hank’, then she said, ‘Hi Daddy,’ and I thought, ‘That has a cool ring to it!’ |
| Fat Louie’s BBQ, 416-655-0246 |
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Hank Daddy’s BBQ, 416-822-8227 |
