Barbecue makes people people do extreme things—like take a weekly pilgrimage to an East York industrial park and line up hours before the door opens for Lone Star–style stuff that’s as authentic as it gets this far north. Adam Skelly, who co-owns the smokehouse with his girlfriend, Alison Hunt, uses wood-fuelled smokers and hand-slices brisket by the pound.
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For the ultimate experience, order the Texas Trinity—it’s intended to feed two but can easily satisfy four. Skelly fills an aluminum cafeteria tray with half a pound of brisket, half a pound of ribs, your choice of sausage, sides like a creamy potato salad with red pepper and scallion, baked beans, plus fixings (pickles, onion and house-made white bread for soaking up precious drippings). The most appropriate beverage to wash all that down is Big Red, a Texas brand of cream soda that Skelly, clearly an expert in extreme foods, imports himself.
176 Wicksteed Ave., 647-559-2080, adamsonbarbecue.com