Chicken and brisket and ribs, oh my!

So, we’re hanging out at Carbon Bar, this funky post-industrial palace on Queen St East. This place is so fancy-schmancy, the maître D laughed at me when I showed up in my flip flops, my bling-bling and my AC/DC tee.  But hey, as my B.C. bros in Bison B.C. will tell you, These Are My Dress Clothes, dude!

Anyhoo, I came here for the Pit Master Platter, a jackpot-winning trifecta of pork ribs, beef brisket and buttermilk fried chicken. These are a few of my favourite things, bro. All that’s missing is pulled pork pizza and grilled cheese nachos…

Now that is one round mound of deliciousness, son! The brisket is super tender, the ribs fall off the bone, and the chicken is nice ‘n crispy ‘n greasy…and completely boneless. But what really makes it is the cauliflower. Say what now?

They call this dish KFC—as in Korean Fried Cauliflower. You’ve got a whole buncha crunchy caulis in a sweet, spicy sauce. And they definitely don’t shortchange ya, either!

On the other hand, the Pit Master Platter isn’t really that much bang for your buck. This plate is supposed to feed a family of four, but I’m pretty sure that me and Guy Fieri could polish it off, and still have room for dessert. And at 30 bucks a head, it makes for a pricy light snack in Flavourtown:

(This is what you get when you divide it by four. #sadpanda #hungryhungryhippo)