We ended up taking a good part of a day off to check out Adamson BBQ. Jumping ahead, it was well worth it. The succulent meat, traditional sides and an inevitable white Texan bread took us back to our recent experience in Franklin’s BBQ in Austin which was apparently the inspiration here.
All the action happens in a warehouse-like building, much like many alike lining the streets of this Leaside industrial park. During the working hours (which are very limited), Adamson is impossible to miss – a huge smoker proudly occupying a chunk of the parking space, a side wall painted with the Texan Lone Star and a persistent carnivorous crowd hovering around are sure signs you are in a right place. Talking about parking - at around noon, we found it difficult to find a spot to pull over. We were warned that people get toed if parking in lots of other businesses. Street parking is your best bet, as Adamson unfortunately doesn't have much of spots, mind you they have done their best leaving parking even by the entrance. We literally had to circle around a car to get to the simple concrete sidesteps leading up to the entrance under a bright hand painted teal wood sign, suspended with chains.
The first shock for us was the absence of liquor license. A pound of brisket with coleslaw would have been perfect to wash down with a pint of lager, but… another thing throwing us off initially was the poppy electronic music feeling a bit out of place in this temple of food. The interior was surprisingly not large, it consisted of raw concrete flooring with the back half of the space opening up to the outside with a roll up garage door – it was rough and airy, but fitting the ambiance.
e glanced over the menu items all written on brown craft paper imitating an old style BBQ joint, but lacking the age. All the info was glued on an unique angled subway tile wall - an artistic touch which almost seemed like a mistake. Finishing up the rough look were the plywood boards all over. Their fibrous and rustic look was somewhat contrasting with the IKEA teal coloured lights, creating an edgy and hip contrast of materials and styles. Our fast moving line drew us closer to the meat carving spot and we stopped paying attention to all other details, as the aroma drew us closer.
It was Smoked Chicken day and we took it over Turkey. Brisket was all finished so our second plate was Ribs, with two sides. Surprisingly the BBQ sauce staple was not on all tables, but our dining neighbours were happy to share theirs with us. We liked this very thin and sour condiment with a hint of sweetness. Our two small sides were quite tiny, but we also got a side on onions, pickles and typical slices of white bread of a store-bought Wonderbread variety. The meat looked awesome though! Ribs were fatty, but tender and juicy. The meat was falling off the bone and melting in our mouths. Enjoying it slowly, we stretched our experience further. For the chicken, it was seasoned with allspice and cinnamon flavoured, in all honesty, not our cup of tea. It was tender, but not extraordinary. Your experience with Adamson cannot be concluded though without trying their brisket, that’s where beef is at its best. We had to come back at try it a few weeks later, it is very much worth the earlier lunch start. Fatty, juicy and tender, just thinking about it makes my mouth water. Make sure to slowly chew through it, well covered in their sauce and looking at a “Texas Authentic” certificate hanging on the wall.
uicy meat, friendly attitude and great energy all over made this one of our best lunch experiences in a long time. So much so that Mon Cheri convinced his co-workers to come back a day after for a treat. Adamson BBQ's only significant downside is that it is only realistically open until late lunch hour and only offers sober lunch as an option. The good stuff runs out fast, so be there early and enjoy the meal. Don’t let the industrial neighbourhood off the beaten path and the simple handwritten sign mislead you!