Best of Toronto
The Best BBQ Restaurants in Toronto
The best BBQ restaurants in Toronto usually means a meal that ends of up on your face, hands, and clothes. That's because when you've got really smoky, moist, delicious barbecue on your hands (figuratively speaking), coordination (and personal aesthetic) falls second to taste. We seem to devolve to our most primal and adopt a "meat good--me eat" mentality, and become one with the smoked brisket, BBQ chicken, or fall-off-the-bone ribs suddenly in our possessions.
The places that have made it on this list have smoked, slow-cooked, and slathered their way to the top; but with news that Buster Rhino's is set to open up in downtown Toronto sometime soon, it seems BBQ competition is this city is certainly heating up.
Here is a list for the best BBQ restaurants in Toronto.
See also:
The best BBQ Chicken in Toronto
The best Ribs in Toronto
Top photos by Danielle Scott, Jesse Milns and Peter Henderson.
Barque Smokehouse
A relative newbie and already at the top. I suppose that's what happens when you master the combination of two great gluttonous loves - weekend brunch and sweet, smoky, barbecued meat. I believe Roncesvalles is effectively swooning with thoughts of candied bacon, baby back ribs, smoked chicken, and pecan pie. More »
Stockyards Smokehouse
Stockyards Smokehouse is worth the wait. And trust me, you probably will be waiting. The space is small with limited seating, but the burgers are said to be some of the best in the city. Stockyards' chicken is smoked over apple and hickory wood and the freshly cut fries are served with homemade ketchup and mayo. More »
Paul and Sandy's
Paul and Sandy's is Etobicoke's answer to fall-off-the-bone ribs and tender BBQ brisket. Their secret is no secret to those who know great barbecue - slow cooking their meat over freshly cut wood (hickory). Paul and Sandy's boasts a 12-hour pork shoulder, a 18-hour beef brisket, along with sides including homemade cornbread, coleslaw, and fries. More »
Highway 61
Highway 61 unites local craft beer with live blues to create that authentic Southern barbecue feel. Of course, the slow-cooked pulled pork, Mississippi-style baby back ribs, and famed deep-fried onion rings have something to do with the draw, along with Highway 61's signature 61 barbecue sauce. More »
Smokin Hick's
Another newbie, this east end joint has grown famous for its Meal Deals, which feed four to eight people with pounds of brisket, pulled pork, and whole slabs of ribs. Smokin Hick's smokes its meats over freshly cut hickory, each served with one of five homemade sauces. More »
Phil's Original BBQ
Phil's Original BBQ has mastered that truly smoky flavour. And its reputation in the College/Ossington area is a testament to that success. Phil's will serve its ribs, chicken, pork shoulder and beef brisket both dry (without sauce) or with any of its homemade sauces. Real Phil's fans come wearing the hat. More »
Memphis Smokehouse
Memphis Smokehouse takes its cues from its namesake, where the owners of the North York smokehouse learned the tricks of the barbecue trade. Memphis Smokehouse offers hickory-smoked BBQ chicken, pulled pork, brisket, and ribs, along with live jazz and other dining room events. More »
Lou Dawg's
The ribs at Lou Dawg's beg for a napkin in the collar. Smothered in sauce, you're so busy trying to get at the goodness you don't realize you've effectively marinated your own chin. Sandwiches offer an easier eating experience with that great smoky taste, and pair well with freshly cut regular or sweet potato fries. More »
Discussion
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Awesome!
Can you name a place you do like?
Why do some people put up with mediocrity?
Barque, stockyards, and Buster Rhinos are my places of choice in the GTA, but they still don't compare to any of the best of the states or other countries BBQ for that matter.
I'm not standing up and screaming Toronto has no BBQ, because we have come a long way in the last few years, but please don't call Highway 61 good.
I went twice and both times the pulled pork had no flavor, so dry I was farting dust later. The beef ribs were not trimmed of 2 inch thick piece of fat and also had no smoke flavor. The ribs were ok, but once again, no smoke!
Which makes sense, because Wikipedia is an encyclopedia, not a road sign.
Again, there's a difference between "everyone" calling it BBQ, which is just fine, versus a print or web publication like BlogTO, which should use actual English and call it "barbecue."
Yes, I'm being a picky, obnoxious nerd about a style issue. But I enjoy reading BlogTO here and there, and why not contribute my feedback with the aim of helping it present itself credibly?
Checkout http://allepic.com/experiences/43 for more info.