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YYC Holy Smoke Bbq

bluther2 May 11, 2010 08:28 PM

Holy Smoke Barbecue and Smokepit

(403) 605-9365
4640 Manhattan Rd SE
Calgary, AB T2G

Drove by it the other day, just wondering if anyone has had a chance to try it as I am not often in that area............... and, well I had just finished a Rocky burger and didn't want to be a bad role model to the children

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  1. TSAW RE: bluther2 May 11, 2010 08:58 PM

    I believe this is a caterer. It seems like the meal descriptions are for 50-100 people. I am pretty sure these guys provided the concession food at BBQ on the Bow last year. I was not impressed with my pre-cooked pulled pork. I don't remember for sure.. but I think it was Holy Smoke.

    2 Replies
    1. re: TSAW
      profeater RE: TSAW May 13, 2010 03:23 PM

      Their food is awesome. The link above is for their BBQ truck, which they use to cater for private events. This link has their restaurant menu and pricing. Their brisket is out of this world.


      1. re: profeater
        TSAW RE: profeater May 14, 2010 07:39 AM

        10am-4pm Monday to Friday? bummer.

    2. s
      Shazam RE: bluther2 May 14, 2010 12:20 PM

      This place is for real . Had the beef brisket. Very good. They also have a variety of BBQ sauces - South Carolina (mustard! YES!), Missouri (vinegar based), hot and house. All very good.

      Next week will try the pulled pork and the ribs (they ran out today).

      1. Major_9000 RE: bluther2 Jun 1, 2010 11:26 PM

        Stopped in today, we sampled the ribs, beef brisket and pulled pork. This is the real deal, fantastic bbq. All of the sauces are made in house. I sampled the South Carolina, Mama and Hot Mama...all delicious.

        The only thing that sucks are the hours 10am to 4 pm Mon-Fri, also location is a little weird.

        7 Replies
        1. re: Major_9000
          maplesugar RE: Major_9000 Jun 2, 2010 07:46 AM

          From the looks of their website it seems they're mainly a caterer - maybe that's why the odd hours/location?

          1. re: Major_9000
            Scary Bill RE: Major_9000 Jun 2, 2010 10:07 AM

            Went recently as well, agree with you. Two comments though: Firstly the pulled pork and brisket are on the lean side, which I have found is typically not the norm, though my arteries prefer it. Secondly, do squirt sauce on them otherwise they might be a bit drier than the norm.

            The ribs are fantastic, tasty with some heat. Clearly a very good deal. The potato salad is very good as well.

            1. re: Scary Bill
              sweeterpea RE: Scary Bill Jun 2, 2010 10:40 AM

              I went yesterday out of curiousity. I just got back from Austin not too long ago so was ready to compare :o) I found the brisket pretty dry tbh; I wonder if they're using what is called "lean brisket" as opposed to "fatty brisket" (bbq terminology in Texas). The ribs were excellent. Get there early as they do get really busy.

              1. re: sweeterpea
                Shazam RE: sweeterpea Jun 2, 2010 01:35 PM

                The first time I got the brisket, it was very, very moist. Today not so much. I'm not really upset though as I don't need all that fat.

                1. re: sweeterpea
                  hclass RE: sweeterpea Jun 9, 2010 11:31 AM

                  I just made my first venture to Holy Smokes last week and would have to agree about the dry brisket. I found myself dipping it in one of their many sauces for almost each bite. Anyone have a favorite sauce yet? I just took a hot in addition to the one you get with the brisket. Both those tasted good.
                  The ribs were fall off the bone and tender. Even though they supply a sauce I didn't use it but will try it next time. The potato salad was very good, it was more of a Euro style with less mayo which I liked.
                  Overall I was hoping for better brisket but will go back. Everyone working there was very friendly. Place was very clean. It's nice to have an addition like this in south Calgary for lunch.

                  1. re: hclass
                    The Gut RE: hclass Jun 10, 2010 11:02 AM

                    We went and enjoyed it. Brisket dry, dip in sauce. Bought more ribs. They were excellent and will bring me back. I wish they had not ran out of "hot links". Wanted to try them.

                    It's Calgary commercial barbeque.

                    1. re: The Gut
                      The Winger RE: The Gut Jul 3, 2010 08:52 AM

                      I have been a few times now and am quite happy with the quality of their food. Ribs are excellent and very close to what comes out of my weber smoker, pulled pork is also excellent.

            2. electroleum RE: bluther2 Jul 6, 2010 03:11 PM

              When Oxford did the official "unveiling" of their rennovation plans for the Bow Valley Square complex, these guys catered the event in the lobby with breakfast burritos. One of the options was a beef brisket burrito, and dear GOD it was amazing. I went back about 5 times...I think I ended up eating damn near 10 of those bad boys (they were fairly small).

              1. d
                DianneYYC RE: bluther2 Jul 10, 2010 02:49 PM

                I discovered it last month and I've been back 5 times more. The food is so tasty, love the sides as well with baked beans being my favourite so far. Great starr as well. I love the decor and the dinnerware. They serve everything on a cafeteria tray covered with butcher's paper and it's just perfect.

                4 Replies
                1. re: DianneYYC
                  300rwhp RE: DianneYYC Aug 3, 2010 02:32 PM

                  Well I finally got to taste Holy Smoke today and I am impressed. After visiting rockies burger bus on my way back downtown I noticed Holy Smoke, as I was stuffed I did not stop. Next time driving down Manhattan road I pulled over. Unfortunately it was closed but I peaked in the windows at the back. What I didnt see dismayed me, no smoker! thinking the might just be a place that bakes their meat I was worried. Well today when I pulled over there was as before a big black trailer with smoke pouring out a smokestack and it smelt great. A quick look in the open door showed a smoker.

                  I had the beef brisket, ribs and potato salad. All were great I found the small sandwich to be a good size and along with my sides I was stuffed. I unlike most Q purists like sauce and Holy Smoke caters to that love. They have numerous sauces and are happy to recommend which compliments which dish. I too appreciate the decor and butcher paper service. Ribs had a great flavour and showed the indicative pink smoke ring, also like the Buck a Bone price point. Looking forward to returning, now if only they could be open a little later and maybe on weekends too.

                  Go try it!

                  1. re: 300rwhp
                    Richmond Green RE: 300rwhp Aug 4, 2010 07:48 AM

                    I asked about extended hours during a visit there a couple of weeks ago. Look for them to be open evenings and weekends in early fall (if i remember correctly).

                  2. re: DianneYYC
                    cdn RE: DianneYYC Sep 18, 2010 08:55 PM

                    "They serve everything on a cafeteria tray covered with butcher's paper and it's just perfect."
                    FYI: That is how BBQ is served ....white bread, sliced cheese with pickles on the side, sliced brisket or choice of meat served on butcher paper over a tray... sides in individual bowls as you move down the "cafeteria style" line.
                    Welcome to the Q!

                    1. re: cdn
                      marcopolo RE: cdn Sep 20, 2010 10:44 AM

                      I know it's tradition to serve Q with white bread, but I really feel strongly that this would be a good time to break with tradition. IMHO, a nice rustic whole wheat bun would really elevate this dish. Something with a bit of substance that wouldn't get completely obliterated by the meat juices. I know it wouldn't be traditional, but I'd be all over that.

                      Regardless, that won't be stopping me from returning to Holy Smoke. Last time I was there, they were pretty much out of everything (it was stampede and corporate parties had cleaned them out). Still wanting to try the ribs and some of the sides... Hmm, maybe today...

                  3. TSAW RE: bluther2 Sep 17, 2010 08:36 PM

                    I finally made it to Holy Smoke today. Very very good. Normally at 'other' BBQ places in town, most of the sides truely suck. The beans at HS were tender and meaty, in a sweet way. The moist mini-corn breads let you have a crusty outside, rather than just a thick slice. I had the small beef brisket, served on a delicious FRESH non-soggy bun. The sauce was light and you could add more, as you wanted. There were at least 6 sauces to try - Hot, House, Mama, Jack D's, Mustard, Horseradish, that I tried. I think I had more sauce samples on my tray than meat!

                    The prices were cheap. I got a beef bun, 1 rib, beans and cornbread for same or less than a meat Subway sandwich!

                    I will be back! I too wish they would have extended hours, like Friday night take out and/or Saturday afternoons...

                    1 Reply
                    1. re: TSAW
                      nonlinear RE: TSAW Sep 18, 2010 07:57 PM

                      I agree about the hours. Unfortunately, I won't be able to patronize this place unless they adjust the hours to evenings and/or weekends.

                    2. n
                      nonlinear RE: bluther2 Oct 19, 2010 01:17 PM

                      Drove by last Saturday and the open sign was on. I haven't been able to try this place yet since I work in the NW. I'm gonna try and make it this weekend.

                      1. c
                        Craig L RE: bluther2 Oct 19, 2010 05:01 PM

                        I sent Holy Smoke BBQ an Email about one month ago regarding some catering, they didn't even bother to reply. they must have too many customers!

                        2 Replies
                        1. re: Craig L
                          Eat Yokel RE: Craig L Oct 21, 2010 02:50 PM

                          As a lover (and experienced Pit Boss of sorts) of true Southern BBQ, I sought out Holy Smoke last week after a friend had told me about it and said I should check it out...
                          It was a Friday afternoon around 2pm, so the fact that they were sold out of the baked beans and potato salad could be justified (and as an industry veteran, I take some responsibility for my timing!!) I chose the small Pulled Pork Sandwich, 3 ribs (at $1 each...pretty good deal!) coleslaw & a corn "muffin".
                          I am a fan of MEAT, so I generally don't go for sauce, and to frank, the rather large selection of sauces made me pause slightly and wonder what they're trying to hide with all them sauces!! I digress. The pulled pork was the best item on my tray (LOVE the tray/paper!!), so sauce was not necessary, anyway...though I did find a couple big long stringy pieces (just needed to be pulled a bit more, perhaps), the flavor and tenderness were pretty smoky & good! I liked the wee bun, nice & dense to hold up to the meat, fresh & if I'm not mistaken, some cornmeal or semolina added for flavor & density? I was more interested in the meat, though, so only just snacked on the bun...It would have been nice, though, had I been ASKED whether or not I wanted the slaw topper on the actual sandwich (again, I prefer my meat straight up, uncorrupt!) The ribs, I found, were "clinging tenaciously to the bone" (I've been waiting 6 YEARS to be able to use that!!!) and lacking in smoke flavor( I might have given them another hour or 2 in the pit!)...these I did actually dip in sauce (My choice WOULD have been Jack Daniel's BBQ, but the GIANT bottle was kinda crusty & gross, and really, how often is a bottle that size replenished?!) so I chose one of their homemade sauces...I quite liked it! Nice and zingy but not overly spicy & made the ribs a little better. The coleslaw, while freshly made to order, was really bland, and the corn "muffin" was exactly that. Almost like a cake muffin w/ some cornmeal added, good...for breakfast, maybe.
                          The young girl who took my order was friendly & polite, but the guy in the kitchen (chef? owner?) was quite obviously having a bad day! I will definitely go back to try the brisket (I love the 'fatty' bits, so perhaps I'll specify!) beans, and potato salad. OH! 7 i love that they serve Pop Shoppe pop!
                          Did anybody else find amusing the statement: "We feed you like you're one of our own" with the picture of the Hillbillies? Are those two "One of their own"?!

                          1. re: Eat Yokel
                            johnjohnson78 RE: Eat Yokel Mar 28, 2011 02:46 PM

                            I totally agree that the pulled pork is the best item I've had there. Also I've frequently found that the ribs could use slightly more rub as well as a little more time on the smoker to develop a bit more bark, render off a little more fat and ultimately allow the meat to pull cleanly from the bone. I think this is likely the case because they have so much demand for the ribs that occasionally they're taken out a bit early.

                            Holy smoke is without question one of my favourite places in town but I do find the ribs to be a little bit rushed at times. If you're not into thick/sweet sauces, I definitely recommend using a bit of the vinegary Missouri sauce on any of their pork offerings.

                        2. c
                          cn1822 RE: bluther2 Oct 25, 2010 04:10 PM

                          Dropped by there today and saw 2 cop cars outside and thought to myself, "this place MUST be good". I recently went to Memphis, TN and enjoyed some really outstanding BBQ at Central BBQ and Corky's and was missing the taste of good southern style BBQ. I decided to check this place out because it sounded interesting and I wasn't disappointed. Central BBQ, in my opinion, still has the best sauce to ever grace meat but I give props to Holy Smoke for cooking their meat to a good medium (not too dry/moist/stringy). I ordered the Beef Brisket, Rib, Potato Salad, and Corn Bread. The meat was well prepared, it wasn't too dry but it could have been a little more moist in order to be perfect. Definitely recommended for your southern fix.

                          1. Jasz RE: bluther2 Oct 25, 2010 09:24 PM

                            Can anyone confirm if it's open on Saturday? Their website still says closed Sat&Sun. I'd love to try it but weekdays are out.

                            5 Replies
                            1. re: Jasz
                              nonlinear RE: Jasz Oct 25, 2010 09:47 PM

                              it was open when i drove by a couple of weekends ago. you could always - *gasp* - phone them and ask.

                              1. re: nonlinear
                                Scary Bill RE: nonlinear Oct 26, 2010 08:22 AM

                                NOT THE PHONE!!!!! ARE YOU NUTS!!!!

                                1. re: Scary Bill
                                  Craig L RE: Scary Bill Oct 26, 2010 12:02 PM

                                  They don't respond to their E mails, your choices are limited!

                                2. re: nonlinear
                                  Jasz RE: nonlinear Oct 26, 2010 06:58 PM

                                  Sorry, not thinking. Thanks for the info.

                                3. re: Jasz
                                  TSAW RE: Jasz Oct 26, 2010 12:51 PM

                                  YIPPEE!! Yes, I picked up a phone and called. How 20th Century?! I know.

                                  They are now open on Saturdays 11-6pm!

                                4. s
                                  Scary Bill RE: bluther2 Mar 28, 2011 11:03 AM

                                  Went again on Saturday and was glad to get there around noon because the place was full and lined up by 12:30. Seems like this place has officially been discovered by the Saturday lunch crowd. Could tell by the chatter that many were there for the first time.
                                  The food is terriffic and inexpensive, two can eat well for $20. Their meat is nicely smoked (not oversmoked like I often do in the summer in the backyard!!!), some of the many sauces are unique in flavour, and the staff is as nice as you'll ever find. Oh, and they smoke with applewood, fyi.

                                  7 Replies
                                  1. re: Scary Bill
                                    DeeDub RE: Scary Bill Mar 28, 2011 12:25 PM

                                    Thanks to the chowhound board I have made Holy Smoke one of my regular places to visit for lunch. I absolutely love everything about this place.

                                    My one complaint about this place seems rather petty but I do need to bring it up. I smell like a chimny when I get back to the office. I had to buy an industrial sized bottle of Febreze to help mask the applewood smell that clings to my clothes. I know... suck it up dude... and I do. But for those who don't like to smell their meal hours (days!) after you have left the restaurant, I am just giving you a heads up.

                                    1. re: DeeDub
                                      derfster RE: DeeDub Mar 30, 2011 09:45 AM

                                      That’s odd because their smoker is outside. I wonder where the smell is coming from?

                                      1. re: derfster
                                        DeeDub RE: derfster Mar 30, 2011 10:40 AM

                                        I know! I cannot figure it out either. I took a co-worker there last week and she told me she had to wash her hair twice that night to get rid of the smell. It's not going to stop me from going but I could do without the inevitable drycleaning bill that comes with it. ;-)

                                        1. re: DeeDub
                                          johnjohnson78 RE: DeeDub Mar 30, 2011 11:31 AM

                                          I was talking to one of the guys this winter about how they keep their temps up when it's minus 30. They have a smoker inside now as well. I've smelled like bbq for hours after being in there for 20 mins haha. A new ventilation system is hopefully in the works!

                                          1. re: johnjohnson78
                                            greenboy RE: johnjohnson78 Apr 4, 2011 04:51 PM

                                            So let me get this right. People go to a place called Holy Smoke and then complain about smelling of smoke. Is that not like jumping in a swimming pool and moaning that it was a bit wet? That lingering smell is great advertising too. If someone came back to the office smelling that good I'd be down there like a shot. Tried it a few times now and LOVE this place. I've been going for a few buck a bone ribs along with a brisket or pork sandwich and an apple juice, surrounded by a half dozen sauce bottles. Tip: If you're going to try the lip blister sauce have it last, not first.

                                            1. re: greenboy
                                              Cambot RE: greenboy Apr 4, 2011 07:22 PM

                                              Indeed. If I went to a barbeque place and didn't smell smoke from the parking lot and then take the smell home with me, I would not go back. I haven't had good barbeque in a couple years and will definitely check this place out.

                                            2. re: johnjohnson78
                                              computermike RE: johnjohnson78 Dec 6, 2011 03:19 PM

                                              I run a cabinet style "Stumps" smoker and its insulated between the inner and outer skins. At running temps of 225-350 depending what I'm smoking the snow on top doesn't melt and the sides get hotter when in direct sun then from loss of heat. I love it!

                                    2. a
                                      alley RE: bluther2 Apr 10, 2011 09:48 AM

                                      New hours
                                      Mon-Fri now open 10am to 8pm
                                      Sat 11 to 4

                                      14 Replies
                                      1. re: alley
                                        tatiana131 RE: alley Apr 17, 2011 02:12 PM

                                        Just went there for lunch yesterday, trying just about everything. The brisket is indeed too lean, and shy of the perfection of a well marbled brisket, both for taste and texture. I don't care about my arteries I guess, I'd rather eat well less often. We still enjoyed it quite a bit, it's just not stellar. The pulled pork was also solid, although needed some sauce to up the moisture and flavor. The ribs were not falling off the bone, and were oversmoked a bit, making it hard to eat more than a couple. They also badly needed a bit more salt. The cornbread and macaroni salad were our favorite sides, and none of the sauces were anything to write home about. Overall I'm still very glad they're here and will totally go back, even if it's not perfect q.

                                        1. re: tatiana131
                                          NumberFive RE: tatiana131 Apr 21, 2011 02:04 PM

                                          Each to their own taste, which is fair. I've always found the food at Holy Smoke to be terrific. As an aside, to comment on one of your comments "the ribs were not falling off the bone"... I've always been of both the opinion (and understanding) that properly BBQ'd (smoked) ribs are NOT supposed to fall off the bone, so I have no issue that theirs don't

                                          Although, for my taste, one thing that I don't like about their ribs is that they always still have the back membrane on them.

                                          1. re: NumberFive
                                            tatiana131 RE: NumberFive Apr 21, 2011 02:12 PM

                                            I guess for brisket texture, I'm thinking of Schwartz in Montreal (or other smoked meat places) as the gold standards of moisture and texture. For pork, I'm thinking my own backyard.

                                            For ribs - again, I've made better in my oven, but without the smoke. I bought a large bag and will try to steam some smoke out of them when I'm heating them up tonight. Long and slow, and hopefully they'll be more tender AND less smoky. I betcha they keep the membrane on so that the racks don't fall apart though.

                                            1. re: tatiana131
                                              NumberFive RE: tatiana131 Apr 21, 2011 02:33 PM

                                              Agreed on Schwartz, that is the gold standard, especially if you don't go with the "lean" option.

                                              1. re: NumberFive
                                                Merry113 RE: NumberFive Apr 21, 2011 07:10 PM

                                                But this is barbecue not Montreal smoked meat. They're not the same thing. I have had Schwartz & I grew up in Alabama, lived in Texas & I would never, ever think to compare the two using one as the "gold standard" over the other.

                                                1. re: Merry113
                                                  tatiana131 RE: Merry113 Apr 21, 2011 07:37 PM

                                                  I don't expect it to be the same. But that's my standard for moisture/ fat in beef brisket.

                                                  1. re: Merry113
                                                    Eat Yokel RE: Merry113 Apr 21, 2011 08:02 PM

                                                    Apples and oranges! A good Reuben is one of my favorites, but so is a good Southern smoked brisket. The only similarities are that it comes from a cow...both can be 'gold standard', but in different categories altogether.
                                                    Southern-style BBQ is messy...it's rustic...and it's smoky as hell (or should be)! the Rendezvous in Memphis is World famous, & can only be found by "following your nose" through the city, deeking down a skid back alley & by-passing 6 big BFI garbage bins to experience it!
                                                    Holy Smoke does a great job of emulating real southern style barbecue...the ribs aren't braised for the "fall off the bone" experience...which in competition, would win awards...The membrane is a preference, as much as "skin-on-vs-skin-off" chicken breasts...The smoke (smell, taste, lingering effects) are a huge part of the experience of eating BBQ, & if these boys have brought another smoker in...all the better...in another couple of years, they're whole place will be good n' smoky, & as well seasoned as any of the best "shanty-shack-on-the-side-of-the-interstate" BBQ joints out there!

                                              2. re: NumberFive
                                                Shazam RE: NumberFive Apr 21, 2011 06:35 PM

                                                Membrane is supposed to be left on. Keeps fat from falling off. Of course, as with all things BBQ there's no real agreement on this.

                                                1. re: Shazam
                                                  Leibowitz RE: Shazam Apr 21, 2011 10:41 PM

                                                  Gotta say, this is the first time I've ever heard the advice to leave the membrane on. Just doesn't make sense to me.

                                                  1. re: Leibowitz
                                                    Shazam RE: Leibowitz Apr 22, 2011 09:54 AM

                                                    For smoked, yes. I think it's beyond gross that someone would bake ribs, but whatever.

                                                    1. re: Shazam
                                                      Merry113 RE: Shazam Apr 22, 2011 10:40 AM

                                                      Depending on your recipe they can turn out really good. Everyone I've ever served them to have raved. However they are not Southern bbq in any form or fashion.

                                                2. re: NumberFive
                                                  johnjohnson78 RE: NumberFive Apr 22, 2011 02:31 PM

                                                  While BBQ'd ribs are definitely not supposed to be "fall off the bone tender", they should pull cleanly from the bone. In other words, the rib should have enough texture that you can take a discernible bite without the rib falling apart but the meat should not be stuck to the bone. From what I understand these are two of the more important elements judges look at in serious BBQ competitions and what makes BBQ'ing ribs such an art. I certainly didn't make up these rules but I do tend to agree with them.

                                                  From my experience the ribs at holy smoke certainly don't fall apart but they don't pull cleanly from the bone either. I'd prefer if they seasoned the ribs a bit more (salt mostly) and cooked them a little longer. Just my 2 cents...

                                                  Love the place regardless

                                                  1. re: johnjohnson78
                                                    Zydecopapa RE: johnjohnson78 Apr 26, 2011 02:23 PM

                                                    You are correct - the meat should not fall off the bone in competition ribs. The Kansas City BBQ Society says that the texture of a rib should be able to leave a discernable bite mark and pull cleanly off the bone. This is also the case with the PNWBA. Fall off the bone tends to indicate they are over cooked and meat sticking to the bone are commonly under-cooked.

                                                    1. re: johnjohnson78
                                                      KnifeSkills RE: johnjohnson78 Aug 2, 2011 08:05 PM

                                                      Did someone mention fall off the bone?

                                                      Try my smoked baby back ribs.

                                              3. electroleum RE: bluther2 Apr 22, 2011 11:22 AM

                                                They're opening a second location @ Edmonton Trail & 16th Ave NE....in the complex that houses the Trans Canada Liquor Store.

                                                8 Replies
                                                1. re: electroleum
                                                  derfster RE: electroleum Apr 22, 2011 09:50 PM

                                                  They’re opening a new place after 9 months? Seems a tad premature. I remember Big T’s going on the same kind of spree and the quality of all of the store was never as good as the first.

                                                  1. re: electroleum
                                                    Zydecopapa RE: electroleum Jul 8, 2011 06:23 AM

                                                    Any idea when it will open?

                                                    1. re: Zydecopapa
                                                      Merry113 RE: Zydecopapa Jul 9, 2011 12:06 PM

                                                      Just passed the new location.... It's on 16th Ave across from Peter's (ish). Signage is up but not open.

                                                      1. re: Merry113
                                                        Shazam RE: Merry113 Jul 9, 2011 12:40 PM

                                                        Whoa, that means I can get a shake at Peter's and go across the street for BBQ!

                                                        1. re: Merry113
                                                          TSAW RE: Merry113 Jul 21, 2011 06:34 PM

                                                          Any news on the North location? I need my 'fix' soon.

                                                          1. re: TSAW
                                                            TSAW RE: TSAW Sep 6, 2011 11:13 AM

                                                            Just got a Tweet, from Holy Smoke, that the 2nd location at 420 16th Ave NE (same mini-mall as TransCanada liquor) is OPEN!!

                                                            1. re: TSAW
                                                              aonyx RE: TSAW Sep 11, 2011 12:24 PM

                                                              Got takeout from the 16th Ave location on Friday. Had the ribs & cornbread. Both were excellent. Looks like they have a little counter for you to eat there as well.

                                                              I asked the lady at working at the counter about their hours, and she said they may be open later starting next week, possibly until 9pm or so.

                                                              I haven't tried their other location in the SE so I can't compare, but I really like this new place.

                                                              1. re: aonyx
                                                                TSAW RE: aonyx Sep 11, 2011 02:58 PM

                                                                It looks like it's more intended to be a takeout place, which works for me! I think I will be stopping after work for 'Q take out. Which will be a nice change of pace from pizza or thai food that I usually get on my way home.

                                                    2. 2
                                                      23skidoo RE: bluther2 Apr 27, 2011 10:35 AM

                                                      Delicious pulled pork, and some tasty sides and sauces. I could only eat 2 ribs, though. As others have said, they're both underseasoned and oversmoked for my taste.
                                                      And I agree that they could use a better ventilation system. Still, I will definitely be going back!

                                                      I took the C-Train there, and I feared the worst for the walk from the station (39th Avenue). It's actually a pleasant 10-minute walk with sidewalks most of the way.

                                                      8 Replies
                                                      1. re: 23skidoo
                                                        carlitguy RE: 23skidoo Jul 7, 2011 06:13 PM

                                                        We are coming down next Thursday for Stampede and thought we would go here for the Pulled Pork about 1:00. What are the best side dishes and will it be busy. Is it still the same as the reviews?
                                                        Dean in Red Deer

                                                        1. re: carlitguy
                                                          The Gut RE: carlitguy Jul 7, 2011 07:59 PM

                                                          I find them to be very consistant. For me it's the bones @ a buck per. All the sides are good whatever you like that day.

                                                          1. re: carlitguy
                                                            Shazam RE: carlitguy Jul 7, 2011 10:18 PM

                                                            Order everything and share. 1:00 should be not too busy.

                                                            1. re: carlitguy
                                                              TSAW RE: carlitguy Jul 7, 2011 11:00 PM

                                                              The cornbread muffins are very sweet. I think they are moist and nice but be warned on the sweetness. Coleslaw very good. Beans also on the sweeter side. Potatoe salad good in an ordinary way, not super creamy. Chili is very similar to the beans but smoked meat in it. They are all really reasonably priced, so sharing is probably the best way to go.

                                                              Enjoy! Let us know what you thought!

                                                              1. re: carlitguy
                                                                marcopolo RE: carlitguy Jul 8, 2011 10:18 AM

                                                                it's cornbread, ribs and coleslaw for me

                                                                1. re: carlitguy
                                                                  nonlinear RE: carlitguy Jul 8, 2011 11:08 AM

                                                                  for sides, i usually go with slaw and a couple of ribs. slaw is OK (i'm picky and I can make much better at home), ribs are good for a buck.

                                                                  1. re: carlitguy
                                                                    slingshotz RE: carlitguy Jul 8, 2011 03:53 PM

                                                                    For me I love the cornbread, it's a little sweet but mixed with the hot sauces it's perfect for mopping up the juices. Ribs can be a little inconsistent but the last few times I've been there (usually once a week), it's been getting much better.

                                                                    My favourite is the Manwich when I'm really hungry, otherwise it's the pulled pork.

                                                                    1. re: slingshotz
                                                                      carlitguy RE: slingshotz Jul 17, 2011 07:38 AM

                                                                      Holy Smoke about Holy Smoke! We were down for the Stampede on Thursday and ended up there about 2:00 after getting all our running around done. There were only a few other people there so we got fast service. Our daughter had said she has heard nothing but good comments so we were expecting a treat.
                                                                      We ordered 5 ribs, large chili, baked beans and a cornbread. We wanted water but they don't have ice so they gave us colder tap water.
                                                                      The service was prompt and we really, really thought all of our choices were excellent quality. I then odered 3 more ribs and a cornbread which my wife promptly grabbed along with one more of the ribs.
                                                                      I would definitly go again.
                                                                      The smoke smell was not bad in the restaurant as the front door was open and we could have eaten outside as most of the tables were empty.
                                                                      This added to our Stampede experience.
                                                                      Dean in Red Deer.

                                                                2. k
                                                                  KnifeSkills RE: bluther2 Jul 21, 2011 10:27 PM

                                                                  There's lots of good bbq in yyc...

                                                                  3 Replies
                                                                  1. re: KnifeSkills
                                                                    The Gut RE: KnifeSkills Sep 14, 2011 04:02 PM

                                                                    Stopped in the north store, there wasn't a counter for eating yet but they told me their putting one in. He said they had some tough decisions to make and went for the better kitchen option. I'm going to ask about chicken next time, if they added that I'd be giddy.

                                                                    Having the take out liquor in the same parking lot seems potentially good.

                                                                    1. re: The Gut
                                                                      Scary Bill RE: The Gut Sep 14, 2011 06:04 PM

                                                                      a couple pounds of ribs and a brown bag of Jack and you could be a good ol' boy for a while!

                                                                      1. re: Scary Bill
                                                                        The Gut RE: Scary Bill Apr 20, 2012 04:29 PM

                                                                        We wen't to the North location again yesterday. Sign says they deliver and they have a tasty chick N sandwich now.

                                                                        My only complaint is the rootbeer is 2.45 a bottle. Guess I should have grabed that bag o' Jack.

                                                                  2. KcM RE: bluther2 Apr 20, 2012 08:18 PM

                                                                    I've made a couple of trips to Holy Smoke on Manhattan in the last few weeks, but have not come away overly impressed. It's a great concept and hip place to get behind, but each of my visits have found the food overall pretty lacking.

                                                                    The Good'ish
                                                                    - Chicken sandwich was tasty. Happy to be eating the good parts of the bird (thighs) and the mayo sauce had a nice flavor. Slaw on the bun was a positive addition and the small sandwich, like all the sandwiches, represents a pretty good value.
                                                                    - General ambiance and value is good as well. Friday afternoon Pilsner special warranted a return visit, and I could see really getting into the NASCAR footage on the tv's after a handful of the $3.50 cans. Prices are fair and while the sides aren't spectacular, you could put together a feed of sandwich, ribs, side and cornbread for under twenty bucks.

                                                                    The not-so-good
                                                                    - Chopped brisket. Dry and flavorless. Totally lacking in smoke flavor and chopped and pulled to such a degree I had to double check the sandwich to make sure I hadn't accidentally been given pulled pork. Compared to the slices of smokey, juicy, fatty brisket I've had at Big D's this was a total disappointment. I came back a couple days later and grabbed another to go just to see if I'd caught them on an off day, but the result was the same. :-(
                                                                    - Ribs have a tasty enough rub, but are a bit dry and again largely lacking in smoke. The price is good at a buck a bone, but I'm not sure I'd want to pay much more for them. I won't wade into the "fall-off-the-bone" debate, and I'm not sure what would be considered the most "authentic", dry or sauced, but I find the dominant flavor with these to be the herb rub, not smoke or even sauce.
                                                                    - Where's the smoke? I'm not saying I want to be bowled over by smoke flavor, but nothing that I've eaten here really seemed to carry enough flavor. I know up-thread people have noted that the once smokey dining room is now much less pungent. Perhaps they have toned things down, or are actually running their smokers a little less...I know on my last visit the pulled pork sandwich being prepared before my brisket and ribs was loaded into the steam tray from a big vacuum sealed bag.

                                                                    It looks like this place has a certain amount of fans, and vibe-wise it seems like a great place to blow-off Friday afternoon at work for, but based on taste I'd rather grab grub from Big D's, pick up a sixer of Old Milwaukee tallboys and tailgate in a parking lot somewhere.

                                                                    5 Replies
                                                                    1. re: KcM
                                                                      howlin RE: KcM Apr 21, 2012 05:37 PM

                                                                      where is big d's

                                                                      1. re: howlin
                                                                        nonlinear RE: howlin Apr 21, 2012 06:46 PM

                                                                        I'm assuming KcM is referring to Big T's, near the University.

                                                                        1. re: nonlinear
                                                                          Budca RE: nonlinear Apr 21, 2012 07:21 PM

                                                                          Nope , In the Calgary Farmers market

                                                                          1. re: Budca
                                                                            KcM RE: Budca Apr 21, 2012 09:02 PM

                                                                            Yeah, Calgary Farmer's Market.

                                                                            I don't know if it's any more "authentic", but for my palette Big D's at the CFM is great.

                                                                            Ribs have a sweeter sauce that gives the smoke something to bounce off, though they are a buck and a half each. (and they are a bit on the dry side too, though I suspect that comes comes with any ribs that are coming out of a heat-lamp/steam-tray...if you want juicy ribs you should probably put in the hours in front of the 'cue). Brisket is served sliced; juicy, smokey and with a nice crust. I also like their corn fritters over corn bread, and they make great fries. I found their hot-link a little dry, but I haven't had one at Holy Smoke to compare. Ambience is CFM (like it or loath it) and they're only open thurs-sun, but the flavor wins.

                                                                            1. re: KcM
                                                                              nonlinear RE: KcM Apr 22, 2012 08:24 AM

                                                                              LOL, I live walking distance to the CFM so I guess I should know that, although I try to avoid that place and think i've only been two times since they moved!

                                                                    2. j
                                                                      jsfoodchat RE: bluther2 Apr 21, 2012 03:57 PM

                                                                      I really love this place! I have been several times to both the north and south locations and continue to be a fan! I love the variety of home made bbq sauces and the corn bread is fantastic! I find the prices to be very reasonable. I like to get this as take out and treat the people at work... always a hit!

                                                                      3 Replies
                                                                      1. re: jsfoodchat
                                                                        The Gut RE: jsfoodchat Apr 22, 2012 09:25 AM

                                                                        Is there a "Big D's" I need to try? I have enjoyed sharing the small platter at Big T's with friends but it has never been good enough to defend them on here.

                                                                        I need to give the Chick-N-wich another try but I'm excited they added chicken to the menu.

                                                                        I'm really there for the ribs. Buck a bone? I'm in! I also pour multiple puddles of sauce on my tray to drag them through!

                                                                        1. re: The Gut
                                                                          maplesugar RE: The Gut Apr 22, 2012 08:36 PM

                                                                          Evidently there's a Big D's at CFM http://www.calgaryfarmersmarket.ca/ve...

                                                                          1. re: maplesugar
                                                                            The Gut RE: maplesugar Apr 23, 2012 03:53 AM

                                                                            Nice, time to investigate.

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