176 Wicksteed Ave.
ON, M4G 2B6
Smoked turkey breast, a sleeper amongst the more popular ribs and brisket
CHECK OUT THIS WRITE-UP ON ADAMSON BBQ FROM THE POST CITY ARCHIVES (below).
“We are different from other joints in Toronto,” Adam Skelly says with a touch of Lone Star-style bravado, “because we’re the only authentic one.”
He and his girlfriend, Alison Hunt, are the co-owners of the just-opened Adamson Barbecue in Leaside. They serve a menu based on the classic traditions of central Texas: mainly beef, some pork, a little bit of turkey and very simple seasoning. It all comes from the Texas-made, 50-year-old Oyler smoker that can handle 1,500 pounds of meat.
“I cook using only wood,” Skelly explains. “No gas, no electric heat, certainly no bags of wood chips or chunks. I order wood by the bush cord.”
- Denver | 1400 Jackson St.