The Best BBQ Restaurants in Toronto
The best BBQ restaurants in Toronto triumph time-honoured cooking traditions. While some get creative, the majority of our city's pit masters take a more reverential approach and aim to emulate the highly
acclaimed addictive regional styles from the American South.
Here are the best BBQ restaurants in Toronto.
This smokehouse and larder on St. Clair West is perpetually packed with barbecue enthusiasts hungry for pulled pork and brisket sandwiches. Find the place busiest on Tuesday, Friday and Sunday evenings when whole pit-smoked chickens and spice-encrusted racks of ribs come out of the smoker at 5 p.m.
Open on weekdays only, this Texas-style BBQ joint in Leaside deals in wood-smoked specialties sold by the pound. Expect to queue up for slices of supple, smoked brisket, snappy sausages, impossibly moist turkey and mouthwatering pulled pork accompanied by slaw, potato salad and beans.
You can build your own platter from selections like ribs, chicken, pulled pork, brisket and caraway stout sausages at this Roncesvalles restaurant. Want a thorough sampling? Opt for the Smoker's Choice prix fixe menu that opens with salad and smoked wings followed by a medley of meat with sides and dessert included.
Whet your appetite with crack rolls and pork rinds before digging into mammoth beef ribs, hot links and smoked chicken legs at this bourbon-fueled BBQ joint in Parkdale. Sides of mac and cheese, baked beans and Buffalo cauliflower are available on the side, though I urge you to save room for a slice of buttermilk pie.
Central Texas-style BBQ is the specialty at this compact take out counter in the heart of Kensington Market. Here you'll find pit masters Jay Moore and Jon Lucas serving oak-smoked brisket that literally melts in your mouth, sausages stuffed with mac and cheese and chopped brisket sandwiched between danishes.
It's a cook out every day at this backyard hideaway behind Rose & Sons. The menu doesn't adhere to any single BBQ tradition, though it'll certainly satisfy cravings for fire-licked meats with selections like smoked wings slathered in Alabama-style white BBQ sauce and slabs of ribs finished with basil pesto.
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