The Big Smoke has been set aflame with the opening of a new barbeque joint, Smoke N Bones. ChefAlex Rad and his kitchen staff meticulously prepare southern comfort food for hungry customers. I had the chance to sample a few of his culinary creations and was most impressed. 

To create the flavours of authentic barbeque, Chef Rad uses a Southern Pride smoker to infuse meat with hickory smoke. The aroma of the meat, smoked for well over 12 hours, is wildly intoxicating. Once I took my first bite of the succulent pork ribs, I was hooked. While the meat does not effortlessly fall of the bones, there is a lot to be said for its distinctive taste. Tender, juicy, and bursting with flavour, the hickory smoke completely penetrates the ribs, and the result is absolutely delicious. It is unnecessary to slather the accompanied barbeque sauce onto the meat, as the flavour is bold and perfect on its own.