Pitmaster T

Born with a love for food and raised in kitchens full of cast iron and good conversation, Pitmaster T learned early that food isn’t just something you eat — it’s something you feel.

He grew up following Grandma Yvonne around the kitchen— always dressed to the nines and never caught without her lipstick or her sharp wit. Sunday dinners at her table meant flavor first, rules second, and second helpings weren’t requested — they were expected. She didn’t just teach him how to cook; she taught him how to love people through food. Grandma Jenny taught him how to bake with precision, patience, and plenty of butter — a combination that still lives in every dessert that hits the table.

In 2024, Taylor packed his knives and headed straight to the heart of barbecue country: Unadilla, Georgia, where he trained at Myron Mixon’s Jack’s Old South Cooking School under the winningest man in BBQ himself. Pitmaster T returned to Canada with more than technique. He brought back tradition, discipline, and a deep respect for the craft.

Now, he runs the pit with a mix of old-school Southern soul and new-school swagger. Every rub is handcrafted. Every cut is respected. Every meal is a tribute to the roots that raised him — with just enough edge to make your mama raise an eyebrow and come back for seconds.

This isn’t just BBQ. This is Pitmaster T’s legacy, served smokin’ hot.