Kyle's Fried Chicken + BBQ

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Kyle's Fried Chicken + BBQ Wednesday to Saturday 12- or sold out. Like anything in life good BBQ takes time and we do sell out frequently. Come early and come hungry!

Burger day today! Come and get one!
09/22/2026

Burger day today! Come and get one!

Caramelized onion smash on deck today y'all! Come and get it!
08/12/2026

Caramelized onion smash on deck today y'all! Come and get it!

Our take on the Oklahoma onion burger is back, while supplies last!Smoked smash patties griddled with onions, topped wit...
08/05/2026

Our take on the Oklahoma onion burger is back, while supplies last!

Smoked smash patties griddled with onions, topped with American cheese and comeback sauce.

Get one before they’re gone.

Day two is all about the cook.Our long proteins started the day before with cold smoke and now they roll through the pit...
04/28/2026

Day two is all about the cook.

Our long proteins started the day before with cold smoke and now they roll through the pit, running late into the day until they’re right.

We’re also cold smoking our house-made sausage and smash burger balls, building that base layer of flavour early.

At the same time, we’re knocking out all the sides, sauces, and pickles that round out the board.

Everything you see on the tray has work behind it.
Made in house isn’t a tagline for us, it’s the standard

It may be Monday and we’re closed, but the work is still very much underway.It takes a full two days, across multiple sh...
04/27/2026

It may be Monday and we’re closed, but the work is still very much underway.

It takes a full two days, across multiple shifts, to prepare for our four days of service. There’s a lot that happens behind the scenes before anything ever makes it onto your tray.

Mondays are focused on trimming and seasoning. The smokers are running for a cold smoke, setting the foundation for what’s to come. At the same time, our sausage program is in motion. Grinding, mixing, stuffing, and hanging.

It’s the start of the process, and one of the most important parts of what we do.

Sweet. Sticky. Maple Gochujang Pork Belly.Smoked low, finished hot, lacquered in that maple heat. Crispy edges, soft fat...
04/25/2026

Sweet. Sticky. Maple Gochujang Pork Belly.

Smoked low, finished hot, lacquered in that maple heat. Crispy edges, soft fat, just enough kick to keep you going back for one more.

If you know, you know. These don’t hang around.
Good news though, the pits are loaded today. Plenty of BBQ ready when you are.

The ribs are absolutely glistening.Get em while we got em! They tend to go fast!
04/23/2026

The ribs are absolutely glistening.

Get em while we got em! They tend to go fast!

The smoked Smash burger is back! 🔊 All brisket ground beef, cold smoked and smashed into a crispy edge patty. Served wit...
04/22/2026

The smoked Smash burger is back! 🔊

All brisket ground beef, cold smoked and smashed into a crispy edge patty. Served with American cheese, pickles and our house burger sauce!

It doesn't get much better than this.
Available today and possibly tomorrow (or until sold out)

04/14/2026

When it's busy... and boss is too busy doing socials!

Address

45 Pacific Court
London, ON
N6A

Opening Hours

Wednesday 12pm - 8pm
Thursday 12am - 8pm
Friday 12am - 8pm
Saturday 12pm - 8pm

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