Toronto has long been known for its diverse culinary scene, but the city’s BBQ enthusiasts have often been forced to travel to the United States for a taste of authentic Texas-style barbecue. That is, until The Pampered Pig BBQ, a Toronto-based restaurant that has been making waves in the city’s food scene since its inception.
Josh Abramson, the founder of The Pampered Pig BBQ, has been perfecting his craft since 2019, when he started experimenting with low-and-slow cooking in his backyard. From there, he worked the overnight pit shift at two high-profile barbecue joints, and began hosting regular pop-ups out of a brewery in Leslieville.
- Abramson’s pop-ups quickly gained a loyal following, with customers lining up for his delicious briskets, ribs, pulled pork, and sides, all made with traditional Texas techniques.
- The success of his pop-ups led to an opportunity to open a full-time location at STACKT Market, a relatively central location in Toronto.
“Stackt first reached out to me, and it seemed like a great opportunity to move to full service in a relatively central location,” Abramson said. “I was a bit skeptical about authentic BBQ in the heart of Toronto, but STACKT always felt like the perfect spot for it.”
The setup at the new location came together relatively quickly, with Abramson taking advantage of the trailer’s existing equipment to minimize downtime.
| Prep space | Food warmers | Dry storage | Walk-in fridge |
The menu at The Pampered Pig BBQ is streamlined and features a rotating selection of staples like brisket, pork belly brisket, full pork spare ribs, and smoked turkey breast. Sides include mac and cheese, dill potato salad, coleslaw, and esquites (off-the-cob Mexican street corn). Saturdays are special days at The Pampered Pig BBQ, with a rotating menu of specials that Abramson regularly posts on Instagram.
The shop’s current offerings include a pulled lamb leg, served by weight or in a sandwich on a brioche bun with house garlic sauce with beef tallow confit garlic, and finished with chimichurri. Deserts are also a highlight of the menu, with collaborations with local chef Manny, who is currently the sous chef at BB’s.
Despite the move to a permanent location, serving barbecue full-time has brought new challenges. “Right now we’re essentially doing the same numbers in five days of full service as we were doing in two hours of service at pop-ups once a week,” Abramson said.
The shop’s foot traffic can also be affected by the weather, with attendance dropping dramatically in rain or extreme heat.
However, the fixed location has allowed for more control over the cooking process, and the team has been focused on consistency, with Abramson saying “The food has never been better, and we’re elevating things every day.”
Prices have also shifted since the pop-up days, with a roughly seven per cent increase to account for rising meat costs and STACKT’s revenue share. Despite this, Abramson says the shop does its best to keep prices steady, but supply chain fluctuations can make that difficult.
Despite the challenges, Abramson encourages other entrepreneurs to take their time when opening a new business. “Whatever you think it’s going to cost to operate for the first year, double it. And make sure you’re prepared for that.”
With food costs rising, and the economy the way it is, it’s not easy, so just make sure you’re prepared.
The Pampered Pig BBQ is now open full-time at STACKT Market, and Abramson is planning to continue to grow the business.
