take out bbq ribs, etc for 20?
i'm doing a small gathering at my condo for the airshow next sunday.
does anyone know where i can get reasonably priced and good takeout (i'm okay to heat up in my oven) ribs and other bbq goodies?
i don't have the time to actually precook them myself that day sadly
I'm not sure but there was a suggestion on another thread to use Brick Yard BBQ. Ignore it. Unfortunately they've changed how they do things and the ribs are only just okay. Nothing to get excited about.
Confession: I haven't been to the Yonge/Sheppard one. I've stayed away on the advice of friends who compared the two, and much preferred Woodbridge. (They're not affiliated, by the way.)
It's also been a year since I last ate at Woodbridge, but I can't imagine it's changed much. They really were outstanding ribs, though I perhaps should have put a caveat on my earlier message -- I'm not a big bbq sauce guy, and prefer a dry rub that lets the rib speak for itself. I get the sense that some of the more negative reviews of Woodbridge are from those who like their ribs dripping with sauce.
If you do go, they also have awesome smoked wings (not to be confused with the regular wings -- make sure you ask for the smoked ones).
re: jon b
I disagree big time
I've been to both and I think the one at Yonge & Sheppard is WAY better
the place in woodbridge uses an electrical cookshack smoker, shunned in all major rib smoking competitions.. This is why their ribs never have any smoke ring at all
The place at Yonge & Sheppard actually brought a southerner to their restaurant to come work here in Toronto.. He will introduce himself if you go to the restaurant
And I bet you can call in advance you can tell them to make 20 fresh racks and have them call you as soon as theyre out of the smoker, to guarantee yours are freshly made
Just as an FYI, that "smoke ring" isn't really there solely because of the smoke. It's kind of a misnomer. The "ring" is formed when the myoglobin of the meat is exposed to nitrogen dioxide. Now of course more smoke usually equals more nitrogen dioxide. However, you can still achieve this "smoke ring" through various curing agents and through conventional/convectional ovens as well. Many BBQ contests have removed the "smoke ring" as a judging criteria for this reason.
You could always run over to the RIBFEST inside the CNE.
All of the ribs there are pretty good and they'd be straight off the grill!
Or you could order from Phil's at College and Ossington - they take call ahead orders!? Apparently their capachas are pretty good too!