First firing up our smokers in 2012, Blackstrap BBQ brings the best of regional American homegrown cooking and hospitality to the heart of Verdun’s Promenade Wellington.
Named for the not-so-secret ingredient in our sweet BBQ sauce—Blackstrap molasses—we believe in slow food: simple, soulful and lovingly prepared from scratch daily.
Driven by a passion for perfection and commitment to quality, award-winning pitmaster, Dylan Kier, begins by sourcing only the finest Alberta beef brisket and responsibly raised chicken, pork and turkey from local Quebec farms.
The star of the show, our meats spend up to 16 hours in our wood-burning pits, dry-rubbed with our signature spice blends and slow-cooked over maple charcoal, oak and apple wood to bring out the best of their natural flavours and yield mouth-wateringly smoky, tender and deeply complex goodness.
As we cook only as much each day as our smokers can hold, all of our meats are subject to availability on a first-come, first-served basis— just like they do down south!