April 2019 Issue#28 April 2019 Issue #28 | Page 153

In every other way it’s your average BBQ
restaurant, except maybe for the fact that
they serve meatless Impossible burgers on
black buns.
The Qolossal platter ($150) is a whopping
five pounds of smoked brisket, Dino ribs,
fried wings, chicken tenders, sliders and
Merguez-style sausage, paired with your
choice of three sides and three sauces.
“Dino” beef ribs are indeed massive but
could have been a tad more carefully butch-
ered, a bit of the slightly tough silver skin
left on. The rest of the meat is tender and
flavourful, though, and the classic tangy
house bbq sauce the ribs are smothered
with adds a hit of moisture and sweetness.
All meats are smoked for roughly 16 to
24 hours depending on the cut, heartier
bone-in meats smoked with mesquite wood
whereas softer meats like brisket get apple-
wood.
The brisket has a decent pink smoke ring
and solid crunchy black barque around the
edges.
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