Come see us at Luminato’s Taste of the Beach, June 7, 2014


On June 7 The Pork Ninjas will join 9 other chef teams at Luminato’s Taste of the Beach.

Next Saturday, June 7, we’ll be one of 10 chef teams paired with artists to collaborate on dishes for Taste of the Beach at Luminato.

Here’s what the press release says:

Festival guests will enjoy the tastes and tunes of a tropical getaway under the sun at “Cardboard Beach”, an immersive faux beachfront designed by Cuban art collective, Los Carpinteros, at the Festival Hub at David Pecaut Square.

The Festival Hub will host Taste of the Beach inside one of the largest temporary fully licensed outdoor spaces in downtown Toronto, serving up a diverse, barbecue themed menu–including both vegetarian and vegan options. These specially created foods will be available for $5 each. DJs Sound Culture (Chicago) and Richard Blair of Sidestepper (Bogotá) will add to the pulsating heat at the Festival Hub, creating a true culinary exhibition.

Our dish:
They call them “Grill-smoked tropical fruit and bacon sausage sliders”, but they’re our bacon explosions.

It’s bacon weave wrapped around ground sausage and fruit. It looks something like this:

Bacon explosion
Before slicing – all bacon explosions will look like this before slicing.
bacon explosion sliced
This is a bacon explosion we did for a BBQ contest in June 2012. It’s different than the one we’re doing this time, but similar idea. This one was a chicken explosion.

A huge thank you to our friends and neighbours Two Bite Saloon who partnered with us for this event and helped us roll 100 of those.

Taste of the Beach details:

Saturday, June 7, 2014, 12PM to 5PM
David Pecaut Square (Metro Hall – 55 John St.)
Free to attend. Each culinary dish is priced at $5
Presented by President’s Choice® black label Collection.
Marketing Partner: Univision Canada

Luminato online
Twitter: @luminato
Facebook: Luminato Festival
Instagram: @LuminatoFestival


Welcome new fans!

Thanks for dropping by!

The Pork Ninjas, aka Woodfired Media & Catering, had a busy weekend.

On Saturday we competed in the Taco Takedown at the Hot & Spicy Food Festival and served over 300 tacos. We didn’t win but we got plenty of compliments and had a great time. The competition was stiff. Andrea will have a wrap up on her blog later this week after she’s rested.

Then we came home and started prepping for the next day.

On Sunday we catered a family reunion on a farm, about 40 minutes northeast of Toronto. We cooked some of the food on site, topping and baking the prepared mac and cheese on site in our smoker, and baking the dessert on our smoker.

Pork Ninja Jason has been on the competition BBQ circuit for many years, cooking at the top competitions in the south including Memphis in May World Championship and the Jack Daniels World Championship Invitational.

This past winter we bought a bus. We’re converting the bus into a place we can prep to cook. You might have seen it.

Our new website is currently in development. If you’re interested in catering read this page and get in touch.

Like us on Facebook.

Come vote for us at the Taco Takedown

Taco Takedown

No matter where you come from, or what your culinary preferences might be, there’s something to be said about the blank canvass that is the taco shell. Filled with grilled, fried or braised meats, a few spices, a salsa and maybe a crispy sliver of vegetable and there you have it – perfection in a tortilla. Whose taco will reign supreme this year? You be the judge and we mean that literally. Purchase a sampler platter of these creations (just $8 for all six samples) and you’ll help determine the winner! Si senor!

The Pork Ninjas are competing at the Hot & Spicy Food Festival’s Taco Takedown and we want you there!

August 31, 2013
South Orchard Tent
Harbourfront Centre, 235 Queens Quay West, Toronto
6:30PM – 9:00PM

Everyone: FREE to watch
Sampler: $8 for six

  • Learn more on Harbourfront’s website.
  • Read Andrea’s blog post about it at her blog.

Grilled fresh figs with goat cheese


6 Fresh Figs
2 tablespoons Modena Balsamic
2 tablespoons olive oil
salt and pepper
Fresh unripend goat cheese
10 year or older balsamic to finish


  1. Cut figs in half
  2. Place sliced (flesh side down) in a shallow pan with mixture of olive oil and balsamic and let marinade for 30 minutes prior to grilling.
  3. Grill over medium high heat for about 7 minutes, starting cut side up for the first minutes to concentrate and reduce the natural liquid in the figs, then place cut side down, rotating 90 degrees once to ensure nice grill marks.
  4. Sprinkle with salt & pepper and spoon dollop of fresh goat cheese on top a with a small amount of extra old balsamic vinegar.

*This recipe was created in conjunction with a McEwan Foods BBQ dinner. Read the entire story at Andrea’s blog.

Stuffed peppers

stuffed peppers


Ginger beer
multi coloured peppers
4 cups converted rice
1 onion diced
1 clove garlic diced


  1. Sautee diced onion until transparent.
  2. Add diced garlic and cook for 2 additional minutes.
  3. Combine with cooked rice with 25% of the liquid substituted with ginger beer according the rice recipe.
  4. Cut in half and de-vien beautifully coloured peppers, and fill with the cooked rice mixture. This prep can be done well in advance and can even be brought on picnics by wrapping each with foil or plastic wrap for transport.
  5. Grill over medium heat for 30 minutes, until peppers soften and get nice grill marks

*This recipe was created in conjunction with a McEwan Foods BBQ dinner. Read the entire story at Andrea’s blog.

Did you know we cater?

Let the award winning Pork Ninjas BBQ team cater your next event. Despite our name, synonymous with award-winning barbecue, we’ll cater pork-free. Kosher-style (not certified), vegetarian, gluten-free available. Contact us and together we will build the perfect menu. Your guests will rave about the competition-quality barbeque.

Some of the events we’ve catered

  • Beer and wine pairing
  • Bridal showers
  • Weddings
  • Summer barbecues
  • Product launches and media previews
  • Customer/client appreciation parties
  • Staff parties
  • Meetings
  • Fundraisers
  • popup events

All our meat is local and fairly raised, hormone free and delicious. We use only sustainable, rainforest alliance certified sugar maple charcoal.

We’re in the process of transforming this website to showcase our catering. By the time we’re done it will have a sample menu, drool-worthy photos and more. In the meantime, contact us if you’d like to see a sample menu and discuss how we can help make your next event one that everyone will be talking about later.

A chef friend who ate our food at a party had this to say: “People told me all night long how fucking awesome your food was.  Personally I want to pay you to just cook chicken for me forever.”

Jason is Friday’s Foodie

view the vibe

Earlier this month Toronto’s video guide View the Vibe chose Jason as one of their Friday’s Foodie profiles.

With a mighty penchant for BBQ and a grill brush in hand, Toronto’s Jason Rees (aka the Pork Ninja) can’t stop himself from grilling, smoking and saucing up some great meats… only he gives most of the credit to his love of pork!

Read how he answered the same 10 questions they ask everyone interviewed for that segment.

If you’re joining us from View the Vibe, welcome!

Come eat with us on Grey Cup Sunday

TALLBOYS’ Grey Cup Party

presented by Neustadt Springs Brewery and the BBQ Pork Ninjas (that’s us)

Sunday, November 25, 2012 at 5pm

Enjoy complimentary samplings of Neustadt’s full roster of standard and seasonal beer.

The buffet menu includes some of our most popular dishes with a beery twist:

Pulled pork
Slow smoked over applewood for 20 hours, and lovingly basted with the Neustadt Scottish Pale Ale. Served on a ciabatta bun with vidalia onion slaw.

Chicken Lollipops
Cooked over quebec sugar maple and rubbed with Pork Ninja’s sweet & heat jerk inspired seasonings.

Baked beans
Pit beans cooked cooked with Neustadt Mill Gap Bitter

Brewmaster’s Mac n’ Cheese
Topped with dry brewers yeast

Spent malt crusted Apple Crisp

Beer menu:

This typical English Ale pours a clear brown with red notes and low carbonation. Aroma is almost purely of caramelized malts with hints of wood & rye. The Malt-forward flavour also has some earthy elements plus a bit of nuttiness in the finish. – One of my favourites.

This lager pours a pale gold, almost completely clear. This crisp beer is punctuated by light sweet malts in the nose, with a hint of graininess. The hop character is very subdued, leaning toward the grassy, earthy vein which is typical in English hops.

Scottish Pale
This easy drinking refreshing ale is malt-forward in taste, with hints of the barrel wood or peat that are typical in Scottish beers. The caramelized malt sweetness become more bitter in the finish giving it a touch of dryness.

Sour Kraut lager (a seasonal)
Using the standard Lager as a base, this beer is all raspberry in the nose. The flavour however is punctuated by a strangely sweet tartness that finishes clean. This surprising beer is both refreshing and easily drinkable.

Texas Tea Honey Stout
Rich with roasted barley and toasty brown malt flavour that tastes of chocolate-covered hazelnuts and cinnamon spice. The added Ontario honey ensures the beer starts sweet, but the dark roasted malt gives it a smooth dry finish.


$25. Reserve your spot at the bar or by calling the bar at 416-535-7486.

Cash or credit accepted.

Hope to see you there!

End of Summer BBQ Party! – Postponed!

We’re going to Postpone this event, will let everyone know the new date as soon as we have one! Hold Tight!

This time were doin’ it slow & low! For one night only we are turning one of the city’s best pool halls into a Juke Joint servin’ up some of the best Booze, Blues & BBQ around! Join us as we eat, drink and smoke pork while listening to the sweet sultry sounds of a live blues band. Even better for those of you who want to know the secrets to how it’s done there’s a Chicken and Ribs BBQ class prior to the event. This promises to be the best end of Summer party ever! BBQ class and dinner event tix sold separately or together as a bundle. Class is 3 to 6 pm, dinner is 6:30 pm till whenever!

Home of the Pork Ninjas BBQ Team & Woodfired Catering