Marky’s BBQ Smokehouse – Bloor West Village, TO

Marky’s BBQ Smokehouse
Bloor West Village, Toronto
http://www.markysbbq.com/

Note: Marky’s BBQ Smokehouse has now closed 

About a month ago I was invited to the Marky’s BBQ media event. They are a smokehouse on Jane street slightly new to the area.

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I arrived slightly early and spent my time talking to the owner and head chef learning about their processes.
They obviously smoke all meats in-house from extremely high quality meats only sourced in Ontario, some from less than an hour away.

They use Super marbled brisket to ensure that they don’t need to throw a large quantity, it is brined 24 hrs then injected with beer and dry rubbed then smoked for roughly 24 hours as well.
The same can be said for both the ribs and pulled pork as well, they detailed the processes to me – I won’t be sharing their secrets – but I can tell you that they involve curing, smoking, rubbing, injecting, brining and all take at least 24 hours; most of the meats taking 48 hours of work before thy hit your table.

Their menu is designed to be a family style sharing menu to showcase all the items and let you be able to try them all.

Now before they served us platters of food I went and watched them prep everything, realistically I just wanted a picture of them basting the ribs as they finished them on the grill.

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Once I was back at the table the photo’s of everything ensued.

 

I started with the wings, dry smoked, they were soft and juicy with an interesting flavour; however, I don’t like dry smoked wings; I’m a fan of sauce and that really swayed my judgement, it wouldn’t be something I’d order again.

I then did a quick round of side to make get them out-of-the-way; the meats are the stars after all.

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I started with the beans, a fantastic side, creamy, sweet and a tiny bit spicy; while they didn’t add the burnt ends I would have liked them in there, that being said it was an absolute solid side without them. The mac n cheese was creamy and cheesy; two critical things that historically are lost by some other people, I would suggest that they need to toast some crumbled up biscuits for a topping to add texture and a bit more depth.

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The coleslaw was a solid side, a crisp and creamy mix with the right amount of seasoning it was a nice cool break from all the heavy meats while the fries were stellar, I love fries and I have to say these some of the best i’ve had in awhile, skin on double fried with a crisp outside and a fluffy inside.

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I tried the pulled pork first and was overwhelmed with how good it was, the flavour and texture were perfect. A tart, sweet and savoury flavouring all coupled with the flakey texture of a well smoked pork shoulder.

The first round of brisket was equally as good as the pork, thick pieces of soft and fatty brisket that was moist and luscious melt in the mouth while still having the rub being crisp on the outside.
We all finished this very quickly and asked for seconds, the second lot was heavily over salted and left you feeling empty and disappointed after having eaten the good stuff the first time round.

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Lastly what I thought would be the best for last were the ribs, the biggest let down of the night. While being smoked nicely with a great bite (not fall off the bone but not chewy, the mid-point of perfection in my opinion) they were extremely dry and salty. Salty to the point I had 1 and a half and called it quits. The rub had way too much salt and the sauce just couldn’t compensate for it, the sauce on its own was definitely a winner, a great bbq sauce if I’ve ever had one. Overall, they could have been better.

While the food left something to be desired I was impressed with the set out and night overall; I think with a fit more fine tuning Markys will have a hit on their hands

Marky's BBQ Smokehouse Menu, Reviews, Photos, Location and Info - Zomato

Fette Sau – Williamsburg, NYC

Fette Sau
Williamsburg, NYC
http://www.fettesaubbq.com/

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Following my two breakfasts of a fried chicken sandwich and a cheeseburger I felt it only natural that my next stop was the Williamsburg shrine to bbq, Fette Sau.

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Walking in you’re greeted with a very relaxed atmosphere; stacks of wood, picnic tables in the sun and as you move inside, family style tables and a mural of where the cuts come from in the wall. As you step in the smoked aroma takes over and taunts you as you line up for meats.

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We were a group of 5 and planned to order an array, unfortunately the duck finished just as we approached the front.

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We went with 3/4lb of brisket and ribs, 1/2 pulled pork and 1/4 of the lamb belly bacon. To round that out we ordered their potato salad, pickles and burnt end beans as sides. A well-balanced lunch if I don’t say so myself.

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We waited for a couple of people to get drink but I was getting peckish and snuck a few pieces of the bacon and holy Jesus, It was amazing.
I moved onto the ribs and brisket when everyone came back and was equally as impressed, the brisket was fatty, moist and rubbed with just the right amount of seasoning.

The ribs came of the bone and went down a treat with their BBQ sauce. Next the pulled pork, I used the pickles and potato rolls we received to make myself a pulled pork sandwich and it was marvelous, the pork was flavourful but not overly mushy and their pickles gave a great crunch. The beans were on point, creamy, spicy and meaty; everything you could want. The only thing left on our tray was the potato salad. We all preferred a creamy one and this one was more the light vinegar style.

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Fette Sau is worth the trek and lineup, the welcoming relaxed vibe really compliments the food making it an enjoyable place for lunch. And for God’s sake get the lamb belly bacon.

Fette Sau Menu, Reviews, Photos, Location and Info - Zomato