What’s on the menu at J&J Bar-B-Que, a new Texas-style smokehouse
Name: J&J Bar-B-Que
Neighbourhood: Kensington Market
Contact: 193 Baldwin St., 416-531-4227, @jandjbarbque
Previously: Thomas Lavers Cannery and Delicatessen
Owners and chefs: Jonathon Lucas (The Harbord Room, Ursa) and Jay Moore (Momofuku Shoto, Ursa, Petite Thuet, Sushi Kaji)
The food
Central Texas–style barbecue (turkey, brisket, beef ribs, pulled pork, house-made sausages) that’s smoked over white oak in wood-burning smokers. “It’s a purer style of barbecue that only needs a little salt and pepper,” Moore says. “There’s nothing to hide behind.” J&J also serves a couple of extreme sandwiches, like a smoked beef–stuffed pretzel bun, and chopped brisket between jalapeño-bacon danishes. The shop opens at 11 a.m., and closes when everything’s sold out (usually around 2:30 p.m.).
The drinks
Fountain pop, including Big Red, a cream soda–type drink imported from the States, and sweet tea. There’s also Topo Chico sparkling water, which Lucas says is synonymous with barbecue in Texas.
The space
The long room features take-away and butcher counters, as well as a communal high-top table—there’s no sit-down dining here.
More New Restaurants
 and Jay Moore (Momofuku Shoto, Ursa, Petite Thuet, Sushi Kaji)
The food
Central Texas–style barbecue (turkey, brisket, beef ribs, pulled pork, house-made sausages) that's smoked over white oak in wood-burning smokers. “It’s a purer style of barbecue that only needs a little salt and pepper,” Moore says. “There’s nothing to hide behind.” J&J also serves a couple of extreme sandwiches, like a smoked beef–stuffed pretzel bun, and chopped brisket between jalapeño-bacon danishes. The shop opens at 11 a.m., and closes when everything's sold out (usually around 2:30 p.m.).
[caption id="attachment_388393" align="aligncenter" width="1600"] Turkey is brined, then smoked and finished in a butter bath. $12 for a half-pound.[/caption]
[caption id="attachment_388386" align="aligncenter" width="1600"] Spare ribs are smoked for six hours. $9 for a half-pound.[/caption]
[caption id="attachment_388390" align="aligncenter" width="1067"] Moore and Lucas haven’t completely abandoned the use of modern cooking techniques: all sausages are finished with a blast from a Searzall blowtorch.[/caption]
[caption id="attachment_388389" align="aligncenter" width="1600"]){kind=link}