Introducing: Electric Mud BBQ, the raucous new barbecue joint from the owners of Grand Electric
Name: Electric Mud BBQ
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