Introducing: Hogtown Smoke, the slow-smoking food truck’s new barbecue joint in The Beach
Introducing: Hogtown Smoke, the slow-smoking food truck’s new barbecue joint in The Beach
Name: Hogtown Smoke
Contact Info: 1959 Queen St. E., 416-691-9009
Neighbourhood: The Beach
Owners: Brothers Scott and Kevin Fraser, the duo behind the Hogtown Smoke food truck, and Noah Henderson
Chefs: Carey Valentine and Scott Fraser
The Food: Real Southern barbecue. Rather than stick to one regional tradition, the kitchen experiments with smoking, grilling and saucing styles from the Deep South to Kansas City. Everything is cooked low and slow, including tequila-spiked chicken (three hours), pork butt (seven hours) and Black Angus beef brisket (16 hours). Jumbo cornmeal muffins come with a side of bourbon-spiked butter.
The Drinks: Two taps devoted to Beau’s All Natural beer (including one rotating seasonal brew), and smoky cocktails with names like Tennessee Slut and Bonnie and Clyde. A bourbon-bacon cocktail is reportedly in the works.
The Place: A prettied-up take on a back-road Southern smoke house. The room is masculine but cozy with exposed brick, barn-board tabletops and galvanized steel buckets repurposed as lampshades.
The Numbers:
• $182 for the Holy Hog-a-Now, a barbecue platter that serves 10
• 32 seats on the back patio/tiki bar
• 16 hours to slow-smoke the Black Angus beef brisket
• 12 spices in the top-secret barbecue rub
• 8 reclaimed church pews, ideal for worshiping at the altar of ’Q
• 6 house-made sauces, including one spiked with extra-hot ghost peppers
• 5 signature cocktails created by self-described liquid chef Thomas Benidicto
Read More
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- The new ’cue shop is located on Queen East, at Kenilworth
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- Introducing: Hogtown Smoke
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- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- The casual space is furnished with salvaged church pews and tables made from century-old barn board
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- The Rules.
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- All the meat at Hogtown Smoke is cooked low and slow
- (Image: Signe Langford)
- Introducing: Hogtown Smokemoke-A005
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- A galvanized steel bucket repurposed as a lampshade
- (Image: Signe Langford)
- Introducing: Hogtown Smokesmoke-A006
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- Deep-fried, cornmeal-coated Kosher dill pickles with spicy mayo ($10)
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- The Wilbur: pulled pork, beef brisket, smoked wings, smoked chicken and pork or beef ribs ($64)
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- Tequila-infused smoked half chicken with coleslaw and French fries ($20)
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- Beef brisket with coleslaw and baked beans ($15)
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- Cornbread muffin with bourbon butter ($5)
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- A selection of hard-core hot sauces
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- Hogtown’s two taps are devoted to Beau’s All Natural beers
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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- The Hogtown patio seats 32 and has a tiki bar
- (Image: Signe Langford)
- Introducing: Hogtown Smoke
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, pork butt (seven hours) and Black Angus beef brisket (16 hours). Jumbo cornmeal muffins come with a side of bourbon-spiked butter.
The Drinks: Two taps devoted to Beau's All Natural beer (including one rotating seasonal brew), and smoky cocktails with names like Tennessee Slut and Bonnie and Clyde. A bourbon-bacon cocktail is reportedly in the works.
The Place: A prettied-up take on a back-road Southern smoke house. The room is masculine but cozy with exposed brick, barn-board tabletops and galvanized steel buckets repurposed as lampshades.
The Numbers:
• $182 for the Holy Hog-a-Now, a barbecue platter that serves 10
• 32 seats on the back patio/tiki bar
• 16 hours to slow-smoke the Black Angus beef brisket
• 12 spices in the top-secret barbecue rub
• 8 reclaimed church pews, ideal for worshiping at the altar of ’Q
• 6 house-made sauces, including one spiked with extra-hot ghost peppers
• 5 signature cocktails created by self-described liquid chef Thomas Benidicto
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I went on the soft opening and was very impressed. Pulled pork was fantastic and we were really impressed with the ribs. Keep up the great work.