NBCo. is an authentic Texas style barbecue caterering company. They enjoy the casual and fun side of cooking and don’t believe in just putting out a buffet of reheated food. Keeping events fresh and interactive with on-site meat smoking and slicing is their main focus. NBCo. doesn't have to “try” and make anything look authentic, thier food and process is about as authentic as barbecue can get. All of the meats get smoked on the big cooker day of, never reheated. They model themselves in the old-school Texas ways and don’t hide behind any sauce or even have gas/electric burners. NBCo. only offer hormone/antibiotic free black angus beef from Creekstone Farms in Arkansas, fatty cattle that’s been bred for low and slow cooking. They believe that if you respect the quality and process you’ll be able to taste the difference!

Services offered

NBCo. takes a lot of pride in trying to elevate the Canadian barbecue standard. This team is extremely passionate about the art of barbecue, putting in the time, attention and effort into every cook. Owner Thomas Genest is the company's "Pitmaster", and alongside his team create stress free catering for weddings. They offer barbecue packages with services that can include buffet, family style, hors d'oeuvres, food stations and desserts. Contact them today to discover what they can do to make your wedding classic and memorable!

Cuisine

Northbound Barbecue Company focuses on classic wood fired cooking techniques. Their 5,000 lbs Lang Smoker can can handle everything from a single steak to big brisket for 500+ people events. They source local naturally duroc pork and poultry. Meat should taste like meat, so they start with the very best cuts available. NBCo.'s barbecue style is based on the old-school Texas ways but with a unique Canadian flare. All of the southern inspired sides offered, from dressings to pickles, are made in-house from scratch. Thomas, NBCo.'s owner, studied at George Brown’s chef training program and worked in two kitchens listed on Toronto Life's - Best New Restaurant list before making the switch to barbecue. He practiced and honed his smoking skills while becoming the Pitmaster and developing the meat programs at both Barque Smokehouse and Adamson Barbecue in Toronto.