Top 6 in the Six: Best World BBQ

The secret to an evenly-grilled Afghan kabob lies in its centre – a thin and flat metallic skewer that helps to transmit heat evenly. Meat is marinated in spices (coriander, cumin, mild crushed chillies) for a minimum of 12 hours before it's handed over to a designated “grill man” who is specially trained to man the kabob cooking station. Naan & Kabob have customized their gas-powered grills with a tempered glass shield that helps protect the griller from heat hazards while cooking. Once complete, the kabobs are served with naan in traditional Afghan fashion. 

Roywoods, famous for its jerk chicken, started out as a small takeout spot with minimal seating and maximum Caribbean flavour near Fort York, before expanding into a second location in Ossington last year. Their chicken is marinated days in advance to completely infuse the bird with flavour before it’s cooked; first grilled and then baked carefully and constantly throughout the day to keep things juicy. The exact blend of herbs and spices is a well-kept secret – but what we do know is that Roywood’s homestyle Caribbean jerk sauce, perfected over time by trial and error, is made from scratch with fresh ingredients sourced from local markets and farms.

When you think of barbecue, an Eastern European restaurant may not necessarily be the first that comes to mind. But this Etobicoke based restaurant serves up some of the most succulent grilled meats you’ll find in the GTA. The menu is friendly and extensive at Royal Meats, it covers the range for meat and seafood lovers, but the highlights are still its European offerings. Go for the Pork & veal meat rolls (cevapi) which are served with pickled vegetables and clotted cream (kajmak). Or get the grilled pork shishkabob if you want an example of how tender and juicy the meat is here. The house also does great seafood, our favourite is the whole-roasted Mediterranean grilled sea bass served with grilled vegetables. 

Arguably the most popular style of grilled meats in the U.S. is central Texas-style barbecue, which relies on a minimalist approach and exact science to create some of the most flavourful meats in the barbecue world. Adamson BBQ effuses all things Texas barbecue, from its rustic grunge settings to its stripped down settings. Like the great barbecue joints of the U.S. a visit to the restaurant is a pilgrimage, in this case to the the industrial throes of Leaside. Meatheads will drive in from the most northern corners of the province for a few pounds of smoked brisket, tended to overnight in one of the restaurants’ large outdoor smokers. 

This rodizio (Brazilian all-you-can-eat) restaurant offers a selection of delicious meats carved off a skewer tableside. For a fixed price, diners can choose from flank steak, top sirloin, prime rib and more, as well as a selection of fresh baked breads, cheese and charcuterie. Copacabana prepares their meat in traditional Brazilian style by skewering the meat onto a stake or brochette, seasoning with coarse salt and placing onto the fire. If you still have room after your meat-fest, grab a cocktail and enjoy the in-house entertainment (from the comfort of your chair, of course).