The smell of sizzling meat, charred fats and burnt barbeque sauce. The sound of the ignition light click, click, clicking on. The heat refracting light, causing those heat waves in the distance. BBQ truly is the smells, sounds and sights of summer.
Summer in Toronto is too short to satisfy our lust for the perfect grill marks so enter the BBQ restaurant trend, which gives Torontonians fall-off-the-bone ribs all year long.
Let’s hunt down the best BBQ Toronto has to offer.
Toronto’s best mobile BBQ found a place to call home in the Beaches. Now you don’t have go chasing the smoke, Hogtown Smoke staff will bring heaping plates of sweet, smoky BBQ meat right to you.
Barbequing has been kept to the backyard for so long, it’s personal and everyone knows someone who claims to make the best barbecued salami or steak on a grill. It’s that homemade, personal feel that Anthony Rose (Rose & Sons) is going for at Big Crow. So move over dad/uncle/brother, Rose is gunning for that Grill Master title.
George’s Deli & BBQ
At one time, George’s was the only place in Toronto that you could get a fresh rotisserie chicken with a side of spaghetti Bolognese – at 3am. For that reason alone, George’s deserves the honour of being on this list. With their main location now on Dundas East, a late night visit to George’s is an experience. Their menu has been modified slightly over the years but their specialty is still fall-off-the-bone rotisserie, wings, and a monster-sized poutine that will satisfy all your unhealthy but delicious urges.
— Electric Mud BBQ (@ElectricMudBBQ) March 5, 2013
BBQ brought to you by the folks at Grand Electric brings you sweet, sticky finger-lickin’ ribs, garnished with green onions and peanuts. That may sounds like a lot of “stuff” to the BBQ purists out there but the crunch combined with the hot, soft meat is a delicious textural contrast.
Do you have a Bubby? Do you know what a Bubby is? A Bubby is a Jewish grandmother, queen of the brisket. If you don’t have a Bubby or can’t find yourself one, get to Barque for some of the best barbecued brisket there is. Just don’t tell Bubby!
The Stockyards Smokehouse and Larder
A teensy spot with lots to fill up on. Their portions of fried chicken, brisket, burgers and more spill over the plates they’re brought to diners on. Owner Tom Davis makes the smoky chewy ribs himself but only on Tuesdays, Fridays and Sundays.
Aft Kitchen & Bar
These little guys need a good home, anyone know one? pic.twitter.com/45esnvFvC3
— Aft Kitchen & Bar (@aft_bar) September 28, 2013
Aft does it Texan barbecue-style. Slow-cooked meat, roasted over indirect heat with smoky planks and wood chips adding to the flavour. This hard work creates fall-off-the-bone meat that melts in your mouth. Aft serves up a meal fit for a cowboy or girl.
If you’re familiar with the Black Camel Sandwich Shop and Café, it’s likely not the first place you think of when you think BBQ. Think again. Anyone with a five-day long process for cooking brisket and pulled pork is a true BBQ’er.