Food & Drink

Who’s lining up for Adamson Barbecue at 10:30 on a weekday morning?

These meat seekers don’t mind standing around if there’s brisket involved.

By Simon Bredin| Photography by Dave Gillespie
Who's lining up for Adamson Barbecue at 10:30 on a weekday morning?

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Before adding Saturday hours this fall, Adamson Barbecue was strictly a workday proposition. That didn’t stop these meat seekers—hungry for a taste of pitmaster Adam Skelly’s brisket, ribs and sausage—from lining up outside the industrial Leaside smokehouse ahead of its 11 a.m. opening.

Aruran Sakthikumar

Supply chain manager “My colleagues and I like to treat ourselves by coming out here once a month. We’ll usually end up waiting around 40 minutes. If you come after 10:45, there’s a long lineup.”

Mahesh Baboolal

Supply chain manager “When I checked the reviews online, there was a comment that said it was just too much food. So that sounds good to me. I’ll get a lunch plate for myself, and a brisket sandwich for my wife for later.”

Ed Cheung

Aviation technician “I’ve been to Dallas and I compare everything to the barbecue there. So far, this is the closest I’ve found in Toronto. And the no-frills setup is pretty similar, too.”

Susan Ivimey

University employee “Friends had been coming here and taking pictures and talking about it, and it looked frigging amazing, so we came and checked it out about a month ago. And now we’re back for the second time.”


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