If you read our Toronto’s Best BBQ cover feature this summer, you’ll know Central Texas-style BBQ is the city’s hottest way to consume ludicrous amounts of red meat. Chef Nick Chen-Yin has been doing the unadorned, low-and-slow style of cookin’ in Toronto for years, at pop-ups and festivals, but with no permanent storefront to his name.
All that changed last week, when his Smoke Signals Barbecue set up shop at 1242 Dundas West (at Dovercourt, smokesignalsbarbecue.ca). Carnivores will dig the brisket, pulled pork, spare ribs and “hot guts” sausages, while Chen-Yin picks up where Porter House (RIP) left off with a vegan pulled jackfruit sandwich. Round things out with pecorino-laced collard greens and Frito pie. That’s good eatin’!
nataliam@nowtoronto.com | @nataliamanzocco
