Aylwin Barbecue est un projet né dans le fond d’une ruelle d’Hochelaga au cours de l'été 2016 avec un vieux réservoir de propane, une machine à souder (mais pas de soudeur), quelques morceaux d’acier et deux chefs montréalais, donnant un pop-up éphémère improbable autour d’un fumoir tout aussi improvisé.
Les avis sur Aylwin Barbecue soulignent une adresse de barbecue où les viandes fumées sont maîtrisées, en particulier le brisket et les ribs, accompagnées de sauces sucrées et épicées et d'un burger fumé apprécié, le tout dans une ambiance simple et conviviale près du Marché Atwater. Beaucoup décrivent un fumage profond qui met en valeur la saveur de la viande et des portions généreuses, avec des sides comme le mac n' cheese et la poutine qui complètent le repas, et le service rapide et sympathique est souvent mentionné. Dans l'ensemble, cet endroit est considéré comme l'une des meilleures BBQ de Montréal et attire une clientèle fidèle, même si certains avis notent des préférences sur la douceur de la sauce ou des portions pouvant sembler plus petites ou certaines pièces moins convaincantes.
This place is absolutely amazing! It's the first thing you smell as you enter the Atwater Market.
Let's talk about that brisket. First off, the spice rub is exquisite. The seasoning doesn't overpower the meat flavor - it enhances it. The smoke is tasty, & again, not overpowering. They give you two sauces - one sweet & one spicy.
We also got the Famous Aylwinator Burger. This is perfection on a bun. Again, seasoned & smoked perfectly, awesome condiments, & made with care.
Last but not least, the people who work there are just plain cool. Super friendly, witty, & efficient. I will absolutely be back the next time I come to Montréal.
I've been a regular at Aylwin BBQ for years & let me tell you, the quality has always been tip-top, every single visit. Consistency like this is rare, & they never disappoint.
Just this morning, at 10:30 AM, I grabbed their cheeseburger for breakfast, & wow! It absolutely hit the spot! Juicy, perfectly seasoned, & smoky in all the right ways. That's the kind of food that makes you smile & sets the tone for your whole day.
What sets Aylwin apart is not just the flavors, but the craftsmanship. They use a Yoder smoker, one of the best smokers out there, & you can really taste the difference in every bite.
Please never change - Montreal needs you just the way you are! Without question, this is one of the best (if not the best) BBQ joints in the city. Highly recommend to anyone: once you try it, you'll never be able to walk past Atwater Market without stopping in.
10 sept. 2025
sur Google
🍽️
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This place is a gem tucked away at the Atwater Market! The vibe is friendly & no-nonsense-it's all about the food, & they absolutely nail it. If you're going, you simply have to try the brisket sandwich & please add a smoked sausage to the mix. The smoky, juicy bite of the sausage alongside the rich, fall apart brisket is a killing combo that's pure barbecue bliss. Aylwin BBQ is the kind of place that reminds you why simple food, done right, is the best food. If you're at the market & craving something warm, hearty, & full of flavour, do yourself a favour & stop by. You won't regret it!
Excellent ! Le cheeseburger est délicieux, le burger à l'effiloché de porc est juteux à souhait ( 🤤) ! Avec un petit keylime pie, une pause gourmande après avoir arpenté le Marché Atwate
Best spot at Atwater market & overall best BBQ spot in Montreal. The frozen margaritas were a fantastic add! The brisket is out of this world. 1000% recommend.
Nailed the brisket. Ribs were very good. Cucumber buttermilk salad was refreshing & I've never seen that before. Very difficult to serve this volume of BBQ at near-competition level quality but they're doing it well. Wash it down with a frozen margarita & you're having a great day at the Atwate
22 juil. 2024
sur Google
🍽️
Sachez où manger à Montréal avant tout le monde.
Découvrez en primeur les ouvertures les plus branchées, des menus secrets et les coups de cœur de RestoMontreal.ca. Rejoignez plus de 50 000 foodies.
