Pork Ninjas’ Jason Rees is a connoisseur of regional BBQ styles (see this for a crash course), so it stands to reason that his pop-up kitchen in the back of a Bloordale craft beer bar would feature the best of all worlds. Rees repurposes his meats into sandwiches, tacos or platters, from Kansas City-style brisket (complete with burnt ends, if you’re lucky) to Alabama-style white gravy atop smoked chicken, with a whole gamut of house-made sauces, from mustard-flavoured to beer-spiked to brain-meltingly spicy, to set things off to your liking.
Must-order The pitmaster’s platter with a little of everything – bring a friend or two ($48); smoked, grilled chicken topped with knockout white gravy (pulled $14-$17, leg $17).
Updated July 20, 2016
Barbecue is a heavily regional cuisine – what’s standard in Texas might be sacrilege in Kansas City. But at Jason Rees’s Pork Ninjas pop-up kitchen, which he operates out of the back of Wenona Craft Beer Lodge in Bloorcourt, you can try all of them (all at once on a gigantic platter, if you’re feeling ambitious).
You might know Rees from his brief stint staffing the smoker at Monarch Tavern’s Baju pop-up. But before he hooked up with the Wenona team (also the owners of Tallboys, his favourite local watering hole), the veteran caterer honed his skill at BBQ competitions, where he became familiar with the finer points of every style and began cherry-picking his faves.
Read the rest here.
Updated March 16, 2016