After building a loyal following through weekend pop-ups and a reputation for authentic Texas-style barbecue, Toronto pitmaster Josh Abramson has opened a full-time location for his brand, The Pampered Pig BBQ, at STACKT Market in Toronto.
Abramson, who left the mortgage industry to pursue barbecuing full-time, has been refining his approach since 2019, when he bought a backyard smoker and started experimenting with low-and-slow cooking.
From there, he worked the overnight pit shift at Cherry Street Bar-B-Que and Adamson Barbecue, along with high-profile events like Troubadour Festival and Texas Monthly BBQ Fest. Soon after, he began hosting regular pop-ups out of Black Lab Brewing in Leslieville, building a steady stream of customers hungry for briskets, ribs, pulled pork, and sides, all rooted in traditional Texas techniques.
After much success, he’s shifted into full-time service out of a trailer at STACKT market.
“When Stackt first reached out, it seemed like a great opportunity to move to full service in a relatively central location,” Abramson told blogTO. “Authentic BBQ in the heart of Toronto never really seemed like it could work given how condensed everything is, but STACKT always felt like the perfect spot for it.”
The setup came together quite quickly, and Abramson had just two weeks to prepare the space. Thankfully, the trailer already had a flat top, cold bar, sinks, and a dishwasher, and just required the addition of prep space, food warmers, dry storage, and a walk-in fridge.
The Pampered Pig BBQ now runs a streamlined service with a rotating menu, anchored by staples like brisket, pork belly brisket, full pork spare ribs, and smoked turkey breast. Side options include mac and cheese (available with brisket on top for an extra $5), dill potato salad, coleslaw, and esquites (off-the-cob Mexican street corn).
On Wednesdays, the shop just offers their chopped brisket sandwich, but the rest of the week features their full menu. Saturdays are for specials, which Abramson regularly posts on Instagram, and says have been incredibly popular so far.
Pulled lamb leg has also been added to the mix, served by weight or in a sandwich on a brioche bun with house garlic sauce with beef tallow confit garlic, and finished with chimichurri. Desserts rotate every few weeks through a collaboration with local chef Manny, currently the sous chef at BB’s. Past offerings have included an ube butter pie and, more recently, coconut cream pie cups.
Despite the move to a permanent location, serving barbecue full-time has come with new challenges.
“Right now we’re essentially doing the same numbers in five days of full service as we were doing in two hours of service at pop-ups once a week,” Abramson said. “Only now with staff relying on us to pay their bills, and about four times the overhead with rent and other payments to STACKT.”
He encourages other entrepreneurs wanting to grow to “not rush the process,” and to take their time to find an appropriate place for their business.
“Take the time to make sure a space is feasible, especially if there are other food vendors on site, and make sure the numbers make sense, not just with foot traffic but how many of those people are actually coming to eat,” he explained.
“Whatever you think it’s going to cost to operate for the first year, double it. And make sure you’re prepared for that. With food costs rising, and the economy the way it is, it’s not easy, so just make sure you’re prepared.”
The weather has also played a role in the shop’s foot traffic. STACKT is, of course, outdoors, and attendance can drop dramatically in rain or extreme heat, both of which have been common this summer. Despite this, the team has remained focused on consistency, and the fixed location has allowed for more control over the cooking process.
“Now being in one spot… we’ve been able to cook how we want and really get things dialed in,” he said. “The food has never been better, and we’re elevating things every day.”
Prices have also shifted since the pop-up days, with a roughly seven per cent increase to account for rising meat costs and STACKT’s revenue share. Abramson says they do their best to keep prices steady, but supply chain fluctuations (especially for brisket) can make that difficult.
Although you can find them at STACKT market now, you can also visit The Pampered Pig’s weekly Sunday pop-ups at Black Lab Brewing between 12 p.m. and 3:30 p.m.
“We’re keeping our eyes and ears open to potential investors who want to build a piece of Texas in Toronto,” Abramson said. “Maybe a brick and mortar, maybe a food truck to bring our BBQ to festivals and events more often. The food has never been better, and we’re elevating things every day.”
The Pampered Pig BBQ is located at Stackt Market (28 Bathurst St.) and is open Wednesday from 12 to 3 p.m., Thursday to Saturday from 12 to 9 p.m., and Sunday from 12 to 3 p.m.
