Introducing: Electric Mud BBQ, the raucous new barbecue joint from the owners of Grand Electric
Name: Electric Mud BBQ
Neighbourhood: Parkdale
Contact info: 5 Brock Ave., 416-516-8286, @ElectricMudBBQ
Owners: Colin Tooke and Ian McGrenaghan of Grand Electric
Chefs: Tooke and Benjamin Denham (Veritas, Grand Electric)
The food: Down-home but not particularly traditional Southern barbecue, including peanut-crusted ribs ($13.50), pork belly ($12.50) and “duck ham” (duck that’s prepared like black forest ham, $13.50). There’s also a crispy pig’s ear salad ($10.50), shrimp ’n’ grits ($13.50) and fried chicken ($8.50). Sides, at $3.50 each, include collard greens and spicy pork rinds, and for dessert, there’s soft-serve ice cream ($3.50) and banana cream pie ($5) served in mini mason jars.
The drinks: Cocktails include the Porch Crawler ($8), made with thai basil–infused gin, watermelon juice and lemonade, and the bourbon- and grapefruit-based Clydesdale ($8). There’s also beer on draught (including from Bellwoods Brewery) and by the bottle and can.
The place: Particleboard takes the place of the usual reclaimed wood here, with picnic tables, retro pin-up posters, cheesy shark heads and a giant stuffed ostrich rounding out the Parkdale kitsch vibe. Behind the bar is a record player on which Tooke and McGrenaghan spin loud rock music and outside, the patio is itching for nicer weather.
By the numbers:
• 30 seats, including picnic tables and bar seating
• 11 p.m. is last call for food (although the place stays open until 2 a.m. for drinks)
• 6 beers on draught, 8 by the bottle and can
• 1 mounted deer head, complete with antlers and a red toque
• 0 plastic payment options accepted—Electric Mud is cash-only
• 0 reservations
- 195081
- Clydesdale ($8): bourbon with grapefruit juice, lime juice and agave nectar
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195082
- Porch Crawler ($8): Thai basil–infused gin with watermelon juice and lemonade
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195084
- Crack Rolls ($3.50): dinner rolls and butter whipped up with drippings from the smoker
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195085
- Spicy pork rinds ($3.50)
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195086
- Shrimp ’n’ grits, with ham hock stock, ham hock, huitlacoche and scallions ($13.50)
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195087
- Duck ham ($13.50): smoked duck breast prepared like black forest ham, served with pickles
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195088
- Southern fried chicken with pickles ($8.50 for two drums and two thighs)
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195089
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- 195083
- Owners Colin Tooke and Ian McGrenaghan, whose vision for the restaurant was inspired by a recent trip they took to the South with Electric Mud’s manager Chris White
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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- Electric Mud takes over the space that formerly held Stampede Bison Grill
- (Image: Gizelle Lau)
- Introducing: Electric Mud BBQ
- Introducing: Electric Mud BBQ
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The food: Down-home but not particularly traditional Southern barbecue, including peanut-crusted ribs ($13.50), pork belly ($12.50) and “duck ham” (duck that’s prepared like black forest ham, $13.50). There’s also a crispy pig’s ear salad ($10.50), shrimp ’n’ grits ($13.50) and fried chicken ($8.50). Sides, at $3.50 each, include collard greens and spicy pork rinds, and for dessert, there’s soft-serve ice cream ($3.50) and banana cream pie ($5) served in mini mason jars.
The drinks: Cocktails include the Porch Crawler ($8), made with thai basil–infused gin, watermelon juice and lemonade, and the bourbon- and grapefruit-based Clydesdale ($8). There’s also beer on draught (including from Bellwoods Brewery) and by the bottle and can.
The place: Particleboard takes the place of the usual reclaimed wood here, with picnic tables, retro pin-up posters, cheesy shark heads and a giant stuffed ostrich rounding out the Parkdale kitsch vibe. Behind the bar is a record player on which Tooke and McGrenaghan spin loud rock music and outside, the patio is itching for nicer weather.
By the numbers:
• 30 seats, including picnic tables and bar seating
• 11 p.m. is last call for food (although the place stays open until 2 a.m. for drinks)
• 6 beers on draught, 8 by the bottle and can
• 1 mounted deer head, complete with antlers and a red toque
• 0 plastic payment options accepted—Electric Mud is cash-only
• 0 reservations
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