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  • Based on the previous reviews here , I would say consistancy is the main challenge. I am a Certified KCBS BBQ Judge, and Jason Rees is well known and highly regarded in the Canadian BBQ world. We ordered the Meat Tornado, which was a sampler of 6 kinds of BBQ meats. Here is my rundown in order of preference. Brisket is normally the toughest cut to get right. Here Baju nails it. Nice bark, thick, moist and juicy. One of the best in the city. He has used the point / dreckle, which is moister than the flat. Chicken Thigh, close to competition quality, moist tender , with bite through skin Pork Belly: Large piece of pork belly, fairly tender, nice flavour, not cured Things go downhill from there: Pulled Pork. Dry small shreds, sevicable with thier outstanding Carolina Gold sauce. Ribs: great to see them use St Louis vs Baby Backs, but not meaty at all ( supplier issue?) and dry. Would have liked to see some sauce brushed on them Wings: Tender but with an off putting flavour, Burnt Paprika?
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