Quality Noodle Soup at Big Beef Bowl

Big Beef BowlLocation: 8362 Kennedy Road, Unionville
Website: None

Big Beef Bowl is another place that serves fresh, chewy noodles, which means I’m pretty much going to love it by default.  I’m very easy to please when it comes to a big bowl of delicious noodles.

Big Beef Bowl

I got the braised beef brisket noodles, which comes with your choice from six types of noodles: round or flat, with three thicknesses each.  I got the round noodles in a medium thickness.  And they were great — they might have been ever-so-slightly too soft, but they were otherwise hearty and chewy and satisfying.

Big Beef Bowl

The soup itself wasn’t anything too special, but it got the job done.  It was a bit spicy by default, but was improved immeasurably by a few hearty spoonfuls of the chili oil they’ve got on the table.  You always have to be careful with that particular condiment, because depending on the place, its spiciness ranges from a moderate tingle to volcano hot.   The one at Big Beef Bowl isn’t particularly spicy, but it has a satisfying toasty flavour that really improves the soup.

There were also several chunks of fatty, immensely tender beef brisket.  I could have eaten a whole pile of these.

Hogtown Smoke

Hogtown Smoke - Brisket Po Boy
Location: All over the place (check their Twitter account)
Websitehttps://www.facebook.com/hogtownsmoke

Over the last few years, Toronto’s food truck scene has gone from a handful of trucks selling stuff like hot dogs and fries to something much, much more interesting (there are enough to necessitate a website like this one to keep track of them).  It’s certainly been a welcome phenomenon, and has made events like the recent Woofstock much more interesting, food-wise.

On this particular day, Hogtown Smoke had a few interesting looking items on their menu, though I decided to go with the Brisket Po Boy.  The sandwich featured a fairly substantial amount of brisket dipped in au jus sauce, cheese, onions (which I honestly couldn’t even taste), and horseradish aioli.

It was a perfectly tasty sandwich, though I kinda wish I had just gone with the plain brisket.  Good brisket is hard to prepare; it has the tendency to be a bit dry and tough, but this was moist, with just the right amount of fattiness and a nicely subtle smokey flavour.  It was good enough that the other stuff felt more like a distraction than anything else; with brisket this good, all you really need is meat and bread, with maybe a little bit of barbecue sauce for flavour. There were a lot of flavours going on in this sandwich, and ultimately they just took away from the brisket.

The bread was perfect po boy bread — lightly crispy on the outside and soft and fluffy on the inside. The whole thing was pretty good, but I’ll definitely be going for the plain brisket if I ever find myself back in the vicinity of this truck.

Hogtown Smoke - the truck Hogtown Smoke - Brisket Po Boy