Posts Tagged ‘The Stockyards’

the Stockyards- .. full of perfect pit beans.

Its no secret I am a huge fan of the Stockyards in Toronto (recently voted Best Barbeque in NOW’s 50 Best Restaurants in Toronto 2010).. I have had multiples of meals there and every one of them has been excellent.  Their porchetta (fennel and garlic scented pork loin, belly,and cracklings served on a baguette,with garlic aioli) with rapini and shards of delicious well seasoned crackling is one of my all time favorites sandwiches. Their buttermilk marinated chicken is perfectly cooked every time  (and always worth the wait!) with each bite a crunchy symphony of flavors (love it with their in house made smoked hot sauce) and their fries are decadently indulgent. My super fly fry girl and the guys manning the flat top and fry stations  kick a$$.  Basically they serve consistently great  food all the time. They have such a dedication to serving excellent food that there is no wonder why the place is always busy and people leave happy & full.

This past weekend I made a return visit. I had to make sure my BBQ BFF Angie Quaale who had flown in for some business got to try their food.  We had the porchetta and the fried chicken ( two of my all time favs) and they were both excellent. We were very happy and along with the meal one of my favorite drinks as well… Black Cherry from Boylan

Tom Davis (owner) likes to play with his food.  Thank God.  This tall lanky guy has all the excitement of a kid at Christmas when he tells me about some new and upcoming menu items -Korean fried chicken sandwich and Viet-Lyon sandwich. (Roasted pork belly, house made pork rillette, daikon, carrot, sriracha mayo) His enthusiasm is infectious and I can’t wait to come back and try them.

In the mean time however I got to try something I had never had before … their Pit Beans.

Now I have eaten a lot of beans from bbq Pits.  I love BBQ beans. I have made gallons of them myself. However I have never  had better beans than at the Stockyards.  Truly I was shocked. I knew they would be good. IT pretty much goes without saying if Tom puts it infront of me I’ll probably like it. However I have never had better at any one of the BBQ joints I have visited all over North America (and that list is getting longer all the time). I personally cannot make beans this good.  I don’t know of anyone who can make beans this good.

What makes these so special?? Well they come to you and they really don’t look like anything exciting. Unassuming  looking bowl of beans. . Truly beans are a simple thing so many places serve them and more often than not they are a disappointing bland side dish. These beans could be a stand alone meal and you would be incredibly satisfied eating beans alone. Now think about that for a second.. How many places have you been where you could say their BBQ beans would be enough. Enough to satisfy your BBQ craving > These do. . Cooked in his homemade charcoal pit these capture the very essence of BBQ.  From the second the aroma starts to fill your nose with its hint of smoke and spice.. you want to dig in.   Let me wax poetic about these beans for a bit..  your first bite happens and you know immediately these are not your average pit beans. These are something truly magnificent. Starting with the texture of the beans themselves…They are not mushy they are not hard they have integrity but they meld in your mouth beautifully coating your tongue with flavor. Then a wonderful thing happens you taste some of the beautiful pulled pork mingled in amongst the beans and it is awesome meaty goodness.  Seconds later the back heat builds and it is a pleasant warmth like a BBQ hug of happiness. .  These beans are amazing. Well seasoned, cooked with care and truly special.

I am so glad to have tried them. I will be back for more soon. They are worth it.

The most expensive & delicious porchetta i’ll ever make.

I had a serious craving this week for porchetta. Not just any run of the mill porchetta I really wanted porchetta from The Stockyards. IF you are ever in Toronto go. Go for the porchetta and rapini sammie, go for the fried chicken go for the green chili burger … seriously just go and have everything on the menu. You will thank me. Unfortunately due to some commitments I can`t get to Toronto this week. So whats a BBQ lady to do….. make her own porchetta.

I started with a thinly sliced cored fennel bulb, a couple stalks of celery, onions, lots of garlic and some olive oil. I sweated them out till nice and soft. I added some additional fennel seeds (crushed in a mortar & pestle) salt & pepper with some oregano, parsley and shredded basil. I also added a tablespoon of red chili flakes and a couple of minced jalapeños.

I set this aside to cool completely and moved on to prepping a fresh pork belly. These are readily available at Highland farms. They always have them and they are very reasonably priced. The belly was scored very deeply. The reason I did this was to allow as much smoke to penetrate into the porchetta. I wanted to have a very prominent smoke flavor as part of the porchetta I was creating. In addition to prepping the belly I also zested 3 lemons and finely minced two packages of rosemary. Once the belly was scored I mixed the rosemary & lemon zest with enough olive oil to make a paste. Fifteen cloves of garlic were slivered and added to the mix. I was looking for big bold flavorful porchetta cracklin. The last step was a very generous sprinkling of kosher salt and freshly cracked black pepper.

Once that side was completely seasoned I covered it in plastic wrap and laid on a tea towel. I flipped the whole kit and caboodle over to work on the interior. One of the key flavors I wanted to come through with the porchetta was fennel. I had read on a few boards and posts that fennel pollen was the key. I tried to find some locally to no avail so I substituted ground fennel. I ground it to a fine powder and seasoned the belly with it. The next step was a substitution as well. I wanted pancetta on the inside of the belly. However I made a commitment to my freezers to empty them out this year completely so I have given up buying anything I have a reasonable substitute for. Bacon was my answer. Not a lot just a few slices. Double smoked good quality bacon.

Going back to the softened fennel bulb and onion mixture…. It was now cooled completely and it was time for it to be introduced to the belly. I slathered it on top of the bacon slices.

Now for the interior meat. There were lots of things I could have used – ground pork, sausage, or pork loin were a few options I entertained. However once again freezer inventory came into play. I have over 100lbs of pork butt in just one of my freezers. It just made sense to use them for the interior. So I pulled out a package of two a few days ago.


The pork butts that I have all have bones. The first step was to debone the butts something I do very infrequently. It wasn`t pretty but I did get the job done. The next part was to decide what parts and muscles of the butts I would use. I decided on the money muscles from each and some from around the bone . The remaining parts of the butt and the bones are going to be used in a posole soup.

At this point its all about tying this little piggie up and leaving it to marinate for the night. It was massive. Very heavy and barely fit on my largest of commercial baking pans. Off to the garage for the night.

Earlier today I pulled my little piggie out and put it on one of my Traeger grills. I admit. I wussed out. I had planned on finishing it on the charcoal weber performer but with -10C and snow falling I finished it completely on the Traeger.
For the first 4 hours it was at 225F then for the remaining hour it was 375F. I used apple and hickory pellets. I pulled it when the internal temperature was 160F.


After taking the porchetta off I rested it for almost half an hour very lightly tented. Then it was time to slice.

It was absolutely delicious. Truly one of the best things I have made in the last couple of years. Everyone in our house including our almost vegetarian daughter loved it.

However that is not the only part of this story…… the reason that this is the most expensive porchetta I will ever make is due to the yummy yummy crackling. I can`t resist it. I saw some beautiful crunchy pieces on the porchetta that I had to have. As I was indulging in its salty crust and beautiful texture and full flavored pork goodness…. I heard a crunch. It wasn`t from the pork. Instantly I knew… I had broken a tooth. So be warned. This is a delicious recipe but it may just cost you a tooth. ( I still think it was worth it)

the Stockyards BBQ Excellence and so much more.

I am just going to put it out there. One of the best places I have ever eaten BBQ ever is at the Stockyards. Yes. It is. Period. But wait. Theres more. How about the sexiest damn burger, the best onion rings, the most flavorful porchetta, the best tasting limeade and some of the nicest sandwiches a girl could ask for. It was freaking awesome. That sums up the whole meal:  freaking awesome.

I have been wanting to go to this place for a year. Since they opened last April. I never got the chance till tonight. I was worried it would not live up to its reputation. I was hopeful that the hype was true. It did not disappoint. I think for anyone coming into Toronto missing The Stockyards would be a sin. Truly.

I got to enjoy this meal with Ben Kaplan a writer for the National Post. He had written a story about the Stockyards previously and knew the owner Tom Davis. Tom is a tall lanky guy who has an intensity about him and a true warmth and passion for all things BBQ. He was on a mission to feed us both enough food to kill us. He seemed to take a real delight in it.

As we sat through the meal and talked back and forth I was thinking about the episode with Anthony Bourdain where he visits Au Pied de Cochon in Montreal QC. Martin Picard serves Anthony dish after decadent dish of fois gras items. All more decadent than the one previous. It just about kills him with the deliciousness and indulgence of it all.

Now imagine that instead of fois gras you were served outstanding  BBQ. Then burgers, and in house made pastrami and andouille and bacon and well you get the picture. That was my culinary adventure for tonight. Oh my goodness.

I started out the night with a photo-shoot in the rain on the back of my truck with my super cute Traeger pig BBQ. Then I moved on to the culinary indulgences. Limeade. Ahh limeade. I love you limeade. It is a perfect pairing with BBQ in my opinion. Their limeade puts all others to shame. Crisp clean and not too sweet. Lovely. Just lovely.

Now the first taste of the night came with the onion rings. Too many places forget the onion and all you get is batter. These were the best I have ever had period. A good onion ring is soooo hard to find. These were delightfully crisp. The batter had a pepper kick that made you want them more and more. The integrity of the onion never got lost with the batter. It stood on its own still retaining its crisp. Deep fried perfection.

I’d like to thank the fly fry girl Allison. She is a very hospitable friendly lady who worked the fry station all night like a champ. She rocked.

Our seats were right at the full view of the kitchen. Prime real estate at the Stockyards considering there are only 14 seats . The lineups never cease for takeout and on a Tuesday night its all about ribs and chicken.  Their full menu is plentiful. Additionally all of their takeout containers are biodegradable. Even the straws are biodegradable. Kudos to them for being environmentally responsible with their packaging choices.

Before the onslaught of food started we took a tour of the back room and the smoker. Tom runs it on hickory and apple wood he sources from the Niagara region and sugar maple hardwood lump charcoal. Its no secret I am a HUGE fan of sugar maple hardwood lump charcoal. It really does add to the flavor of the food. The smoker itself is a J&R Clone. Its a fairly large smoker that can accommodate a lot of meat. Tom had it custom made to his specifications. After years of playing with smoke  fire wood and charcoal on a cheap $100.00 Canadian Tire Smoker he knew what he wanted. He got it and it runs beautifully. It was great to see it in action as he was still smoking chicken when we got there.

Getting back to our seats from the tour of the kitchen the first 6 dishes arrived. The smell was truly intoxicating to me.

Pastrami, ribs, pulled pork, andouille, brisket and coleslaw.

The pastrami they do in house. It was wonderfully tender and nicely spiced. I think it will soon rival Caplansky’s.

The pulled pork had lots and lots of really great texture and definition. They do not serve it with sauce on –it is served on the side. Their sauce is not the syrupy sickly sweet consistency of so many other BBQ joints. It has twang and depth with apple cider vinegar and just a touch of sweetness. KUDOS to them. There are glorious shreds of bark through out. It was incredible. As we were doing a tasting it was served on its own. Truly a good pulled pork in my opinion should be able to stand on its own without sauce without a bun and without coleslaw. This pulled pork stands on its own and sings. Its that good.

Brisket. Oh my brisket. I love the point on brisket, all that delectable fat. My sandwich was full of delicious point.  This brisket was sliced thin and served on a French Baguette with caramelized onions garlic mayo and just a touch of their BBQ sauce. It was divine. Tender morsels of brisket that pulled apart with just a little tug. It was an incredible sandwich and the addition of the mayo and onions was just taking it to a whole other level.

Their slaw is different, in a good way. Its not some afterthought. It really has a great crunch factor and peppery bites with touches of celery seeds. Its a great accompaniment for any of the dishes.

The andouille was a really nice surprise. Its available on their brunch menu. The coarse grained meat had a wonderful smoky flavor and an abundance of defined texture. I can’t wait to go back and try their brunch menu. I would not want to miss it. I may need a while to recoup from tonight though.

Tom smokes his spare ribs for 7 hours. You would think that after 7 hours that they would fall off the bone be mushy or be overdone. You would be wrong. These ribs were one of the best I have ever had and certainly one of the best in Canada. Seriously meaty they would rival any rib I have had any where in North America. They held their shape after biting through. The bone turned a nice whitish color and the meat was tender but not mushy. The rub is simple and effective  - it does not mask the actual flavor of the pork but compliments it thoroughly. Too often the rubs and sauces that are used by restaurants mask too much of the pork. This rub is like the best supporting actor ever. It just helped it along but didn’t overshadow them. I loved how much of the rib was caramelized.  Goodness. Pure Pork Goodness.

If those dishes were not enough for a couple of foodies the next ones just about killed us with their decadence. It was like a foodie swan song and we almost bit the dust.

Fried Chicken, BAT, Porchetta Sandwich and the sexiest burger ever.

I am going to say this for the record I am jaded about fried chicken. After over indulging earlier this year on a couple of trips to Memphis and eating at Gus’s fried chicken I never thought I would ever find anything close again. I was wrong. Now I am going to say this chicken is almost as good as Gus’s. Almost. Pretty darn close in fact. The batter is awesome. The chicken is moist and succulent. However I think it needs more spice. Thats just a personal thing. It’s an easy fix with a couple dashes of hot sauce. Thats all it takes to bring this chicken to just about the same level as Gus’s. Once again its deep fried finger licking, lip smacking deep fried greatness. The chicken is not greasy at all. It is crunchy and savory and truly yummy.

BAT. What a name LOL. Its the Stockyards house cured bacon, Arugula, fried green Tomato, and lemon aioli on a ciabatta roll. Out of everything I had this was my least favorite. There is nothing bad about this sandwich. I just wanted to eat the bacon and nothing else. The bacon is so lovely with smoky overtones and full bodied flavor that it seems almost sacrilege to cover it up with anything.

I have now had the burger of my dreams. This burger was the sassiest, tastiest and sexiest burger I have ever had. It is a griddle smashed burger. This burger is unabashedly fierce. Smoked green chilies give it sass,pimento cheese gives it depth, the ground beef, brilliantly cooked and a buttered grilled bun like a perfect pillow. – I am in love with this burger. It was like sex on a bun. It was that amazing. I cannot wait to have another one. In fact I may go again Thursday when I am in Toronto again.

Last but most certainly not least is something I would recommend above everything else. It is their Porchetta sandwich.
I love porchetta when it is done right. Here is done exceptionally well. There is so much to love about this sandwich I do not know where to begin. It could be the fact that within the first bite you know there is a whole lotta love in the making of this wondrous sandwich. It is a fennel and garlic scented pork loin, belly,and cracklings served on a baguette, with garlic aioli.


This is truly a dream of a sandwich. While you are smelling the beautiful fennel and garlic you are experiencing the most satisfying crunch of the cracklings and while you are enjoying the cracklings your mouth is flooded with pure pork pleasure and if that wasn’t enough the silkiness of the garlic aioli comes across your tongue like the caress of a lover. While their chili burger is unabashedly sexy this is more like the most incredibly orchestrated symphony of flavors, tastes, and textures. I could not dream a better sandwich that this.

It was a culinary adventure like no other.

Many thanks to my dining partner tonight Ben Kaplan.  His is an exceptionally smart guy who was funny as hell. Truly talented – I know everyone will be hearing about him and his writing accomplishments.

Many thanks to the staff of the Stockyards and to Tom Davis himself. Thank you for sharing your passions about BBQ.

I have no doubt I will be back. Soon. Very soon. Like maybe in 48 hours.

the Stockyards
Smokehouse & larder
416 658 9666
info@thestockyards.ca

HOURS
Monday closed

Tuesday 11:30 to 9:00pm
Wednesday 11:30 to 9:00pm
Thursday 11:30 to 9:00pm
Friday 11:30 to 9:00pm

Saturday 11:30 to 8:00pm
Sunday 11:30 to 8:00pm

NO RESERVATIONS

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