1242 DUNDAS ST. W. - COMING SOON-
1242 DUNDAS ST. W. - COMING SOON-
To say we’re passionate about barbecue would be an understatement. We've travelled extensively throughout the south to find the best barbecue and learn its secrets. From the beef brisket of Central Texas, to the tangy pulled pork of the Carolinas, and to the spicy and smoky jerk chicken of Jamaica, we love them all. Our goal is to create dishes that inspire you as much as they inspire us, and to re-define your context of barbecue.
Smoke Signals Barbeque specializes in southern barbecue. What is southern barbecue? It depends where in the south you are. In Central Texas, where beef reigns supreme, you'll find brisket, short ribs and clods often rubbed with nothing but salt and pepper, and cooked over oak wood fires. In Tennessee, you'll find racks upon racks of dry rub spare ribs, while in Kansas you'll find the same cut slathered with a sweet and tangy sauce. In Eastern North Carolina, pork shoulders cooked until they’re soft as butter are accompanied with a chilli vinegar barbeque sauce. And in South Carolina you'll find whole hogs cooked overnight on hot coals.
With barbecue, there is no better. There is only different.
We devote a meticulous level of detail to our barbecue process. First, we hand-select the wood for our fires – to us, it’s as important as any ingredient. Then, we select the best meats, and prepare them perfectly for cooking under low heat for hours in our wood burning pits. Our side dishes are cooked with the finest ingredients and tended to with the utmost care. In the end, our recipe is really very simple: fire, smoke and time.
This is our most popular BBQ menu. It changes from time to time, but for the most part these are stalwarts. Please email us to discuss specific meal, transportation and staffing needs in order for us to better serve your event. Just thinking about us at this point? Take a look at our guide to help you out with some questions you might have.
Beef Brisket - Central Texas style (black pepper, salt and lots of smoke).
Beef Ribs (4 per rack) - Black pepper and kosher salt rub.
Pulled Pork - Dry rubbed pork shoulder served with mustard vinegar bbq sauce.
Beef Sausages - AKA Hot Guts. All beef sausage + cayenne.
Spare Ribs - Memphis dry rubbed pork ribs.
Jerk Chicken - Mom's OG jerk chicken recipe. Pimento, thyme, limes, scotch bonnet peppers.
Smoked Chicken - 24hr brine, salt pepper dry rubbed.
Whole Hog - Dry rubbed w/ mustard, vinegar and chilli mop.
Vegetarian Pulled Prok Sandwich - Smoked jack fruit, BBQ sauce, coleslaw, white roll.
Potato Salad (yukon gold, bacon, cilantro, red onion, dill pickle, mustard, mayo)
Coleslaw (cabbage, carrots, pineapple, mint, vinegar)
Baked Beans (navy beans + burnt ends)
Mac and Cheese (elbow macaroni, cheese sauce)
Deep Fried Mac and Cheese Balls (buttermilk mac and cheese balls, panko crust)
Elote (corn on the cob, old bay, crema, queso) seasonal
Charred Beans (green beans, chili, sea salt)
Frito Pie (Frito chips, chili, cheddar, crema, green onions, pickled jalapenos)
Rice and Peas (for the jerk chicken of course!)
Please contact for catering information and pricing.
We’ve done it! We’re opening a restaurant and we’re looking for enthusiastic and hardworking individuals to join our team.
As one of Toronto’s most recognized bar-b-q shops, we’re looking to add talented, committed and charismatic workers to our team for both FOH and BOH positions. If the thought of 12 hour fires, smelling like smoke, chatting up a storm with customers and just generally being pleasant and fun excites you, then you should think of us.
Please send all resumes to firstname.lastname@example.org