A week ago I was driving around Dundas and Burnamthorpe when I saw "Paul and Sandys Real BBQ" with the full requisite Pig Neon type sign. I pulled over immediately and walked in . They were closed but Paul opened the door for me. We talked and sure enough this is the real Mcoy, a fully valid BBQ joint right in my neighborhood. He let me know that they smoke everything on hickory, they make all thier own rubs and sauces
I went over there for lunch today, I had the pulled pork sandwich. It was served not on a fluffy white wonderbread bun, but more like a sourdogh type of bun. The meat was beautifully juicy, nice chunks of bark, a beautiful smoke ring and a very nice vinegar South Carolina style sauce, also served on the side.They also have an amazing hot style sauce. I would say that the pork was very nicely smoked. I have heard some complaints on the board that some of the BBQ places in town you just dont taste the smoke as you might in the USA, (and I agree) but here I'd say thats not the case.
You get a choice of typical BBQ sides like coleslaw and beans. I picked the beans, at the suggestion of the waiter, and the enthusiastic support of neighboring diners. The beans were amazing, they had chunks of meat that Paul identified to me as thier own smoked Canadian back bacon, so boy am I ever impressed now..on the plate also a couple of thick slabs of garlicy pickles. Lunch all in with a coke and tax was $8.16.
I didnt try the other stuff but Paul did show me the ribs and they certainly looked beautiful.They also have brisket, smoked chicken and smoked meatloaf (Paul reccommended).
The decor is nothing special, and that suits me just fine.
I am not going to use this space to compare this spot to others in the GTA particularily since I havnt tried everthing on the menu, but I would say if I could only go to one place for a pulled pork sandwich it would be Paul and Sandys.
I do really love "Real BBQ". Maybe a bit over the top.This year I became a certified Kansas City BBQ Association Judge, and I have travelled to Austin, Dallas, and Memphis in May in a quest for ultimate BBQ. I am tickled pink that we have this place around now.
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