Peake Barbecue: Like Texas but North...
Kansas City has ribs, the Carolinas has pork shoulder, but Texas owns brisket. Simple ain’t Easy
A big hunk of brisket cooked for 12 or more hours in oak and maple smoke and a gentle heat is something to behold. Looking more like a meteorite than meat, the low and slow cooking process transforms this thick tough cut into a tender delicious slab o’ smokey go
odness. Low and Slow to Go
Come in to Peake Barbecue and you’ll find brisket sold by the pound, sandwiches, sausages, and sides—beans, slaw, potato salad. And from time to time, creamed corn, cornbread, and pecan tarts. All ready to go in minutes. And don’t forget the iced tea! Texas Style. Ontario Grown
Whenever possible we source everything we sell locally. We use Sheldon Creek Dairy products and Murphy's Farm, Breedon's Maple Syrup and the farmers of Holland Marsh and surroundings grow the cabbages, onions, and carrots we use in our slaw and Alliston’s farmers, provide the famous potatoes we put in our potato salad. (We have no idea where the pinto beans come from tho’).
