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BBQ Joint Review – Bethany Hills Heaven On Seven in Bethany ...

How did I find this little slice of heaven? During the winter I was with my friend Herman that had to visit one of his customers in that area and I went along for the ride, and in driving by I saw this little building that promoted both Ice Cream and BBQ, they were closed that day but I hoped to return another time.

Then a few weeks back Herman called me on his phone saying that he went in and had the most glorious Pulled Pork sandwich from there which aroused my food eating glands even more!

So a couple of days later my buddy Joe and I drove over there for lunch one day And we met co owner Andrea Ross who was super nice and willing to talk about her restaurant and how it came to be. Andrea and her partner started the restaurant as an Ice Cream store and also selling Coffee and Tea and the first couple of days sales were less than $100 a day but then they fired up a smoker (which I believe is a Southern Pride which I should double check on) and began selling Ribs and other BBQ favorites and instantly they were selling out every day and bringing in close to $700 a day.

Andrea was proudly telling me of how she was able to cater lunches for 2000 people at the International Dragon Boat Races in June of 2010.

In the past 5 years Heaven on Seven has sold over 16,000 racks of Ribs in a small little town in Kawartha Lakes without any social networking or other wide spread advertising. I was so engaged in conversation with Joe and Andrea that I forgot to take pics of the food that we ordered!

Joe ordered a half rack of Ribs that he could not stop talking about all the way home he just thought they were perfect ribs! and saying that they could very well be the best Ribs he has had in a very long time. He also tried Andrea’s Alaskan Char smoked fish and Though Fish done that way is not what Joe likes as a rule Joe told me that is was nicely cone and prepared.

I went for the Pulled Pork Sandwich which was just like the sandwich that Herman raved about. To be honest I was very surprised to hear that they do not use Pork Shoulder or the Boston Butt to make their Pulled Pork but rather they told me they smoke the Pork Tenderloins instead, I admit it tasted good but I wonder how many Pork Tenderloins they must go through for making the Pulled Pork not to mention that the whole idea of Pulled Pork is to render the fat in the shoulder to achieve a juicy tender meat. From what I read in an issue of Zest magazine where they Profiled Heaven on Seven they smoke the Tenderloins for 17 hours. Again left me a bit confused as that seems like a long time for such a small piece of pork.

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