Blackstrap BBQ offers you an authentic Memphis-style barbecue experience, right on the busiest strip of Wellington in Verdun. Dylan Kier, award-winning Pitmaster, is cooking up the classics just like they do it down south. Pork spare ribs, pork butts, beef brisket, turkey and whole chickens are all rubbed in our secret spice rubs (available soon!) and then cooked slowly over an indirect flame provided by apple and oak woods as well as hardwood charcoal. No sauces are added at any time during the cooking process, but feel free to experiment with our two house sauces. There’s the sweet sauce, a thick sauce with a sweet, tangy flavour and just a hint of spice. Then there’s the spicy sauce, a true Carolina-style sauce made with a vinegar base. It’s thin and spicy and gives just the right hit of acidity and spice to the rich, flavourful meats.

The meats are cooked slowly to ensure a deep and complex smoke flavour and some cuts remain in the smoker over night for up to 16 hours. The meat is cooked fresh daily in our two Old Hickory Pits, imported from Cape Girardeau, Missouri. We fill our smokers everyday so we can only cook as much as they can hold which means we often run out of certain items before closing time, just like they do in the South.

To reduce our carbon footprint, we have made sure that our disposable containers are environmentally friendly. Our take-out containers are made of bagasse, which is 100% compostable and biodegradable. Our “plastic” cups are made from Poly Lactic Acid, a derivative of corn that is compostable and our “plastic” forks and knives are made from Plant Starch Material, also compostable. We recycle all our bottles and cans. In addition to environmental considerations, we also take our customers’ health seriously so we use hormone- and antibiotic-free meat whenever possible.