Blackstrap Bbq

service staff are friendly, the ribs are dry and chewy tho not tender. I’ve tried brisket and pull pork in the past and it’s somewhat the same, not tender.read other reviews and I think it’s possible Leftovers. the sweet sauce is too sweet and spicy is sour….Fries are generally a bit soggy with some crispy pieces here and there. The coleslaw was good. Pickled onion and cucumbers are good. But the main meat are disappointing and I really hope they can improve that.if you want good bbq I honestly wouldn’t recommend. If you just want meat and sides then it’s tolerable.

Meal quality went waaaay downhill. They can blame it on their suppliers all they want, but even if that's the case, you have to modify your cooking to suit the meat, not just cook it the exact same way every time regardless of cut quality. Used to really love this place, but can't bring myself to eat there after hearing that there's been occasions of rats running though the kitchen from someone who used to work there.

I’ve loved the burnt ends poutine here for years. One of the best in the city. However, we tried to go last night and the restaurant was inexplicably closed during business hours - no sign. Tried to order online today and the order was canceled with no explanation. Hopefully whatever is going on gets sorted out - it would be sad to see this place go under.

Edit 2: After sending an email listed on their reply, it's now been over a week without a reply, guess they don't take customer's concern seriously. On their reply, they said it's not part of their menu.. but it's literally their 2 meat + 1 side combo.. I was so excited to try this place... but my excitement died out real quick when I opened my take out box: THIS is what I got for 24$ before tax!? 3 skinny rib bones.. not even half or even a quarter rack.. a slight amount of fries.. not enough to cover the bottom of the take out box, this is unacceptable. Edit 1: I started cutting apart my ribs, sorry I did a mistake. It was not 3 bones it was only 2, the third bone was a broken half fragment of the part that fell down the box as I lifted... what a scam.

I really, REALLY wanted to give Blackstrap more than 3 stars but for specific reasons that I'll get into in this long winded review I had to stay at 3. As an avid fan of low and slow cooking and Texas style BBQ, I'm ecstatic to see the Blackstrap BBQ has really carved a nice niche for itself in what isn't really a traditional BBQ market. As Montrealers our experience with the tough cut that is brisket really is narrowed to smoked meat, but I think that the Texas style has something special to offer. During my visit, I tasted Brisket, Pulled Pork and Ribs as mains with Fried Mac & Cheese, Green Beans, BBQ Beans and Apple Coleslaw as the sides accompanied by a Burnt End Poutine. Starting off with the outstanding. The ribs were absolutely phenomenal. All the winning pork trophies in the window are absolutely indicative of how good they pork ribs are. Perfectly smoked, tender, not overcooked and balanced seasoning. The other standout was the burnt ends poutine. The poutine was done just as it should be, solid fries, nice thick brown sauce, squeaky cheese curd. The burnt ends were delicious, as they should be, being the best part of the brisket. Overall an outstanding offering as well. The pulled pork and sides were all good, they didn't jump out to me like the ribs or burnt end poutine did, but they were pretty standard. The pulled pork had good smoke flavor to it, and went well with both their table side sauces. The green beans could have been seasoned a bit more aggressively with garlic, the slaw was good, the BBQ beans were nice and the mac & cheese were just ever so slightly under-seasoned to the point where a bit more salt would have pushed em to "very good" territory. Now for the disappointing part which sadly was the brisket, what is supposed to be the crown jewel of Texas BBQ. For starters, I was already worried when I was not offered the option between "lean" or "fatty". While I don't expect people to know which they prefer between the flat and the point, we are accustomed as Montrealers to choose between fatty and lean when getting smoked meat, this shouldn't be any different for Texas style brisket. We asked if we could specify a cut (my preference is point) but it seemed like was not possible to specify but the staff at the register was kind enough to note to the order that we wanted a "balanced" cut not too fatty or lean. In Hind sight, I should have pressed for "fatty". We ended up with what was obviously a cut from the flat. This shouldn't mean the end of the world, but there's a few things that worried me just from appearances. First the cut was VERY thick (1 inch instead or the standard 1/4 inch on a flat) which to me is a sure fire indication that the flat of this brisket was slightly overcooked and wouldn't pass the bend or pull test. Second it wasn't cut perpendicular across the grain (the cut was more like a 30-45 degrees to the grain) which made it less tender than it could have been. It also looked like the cut was done with a dull slicer but that's more and aesthetic point than taste. These fears were all confirmed as the brisket was a on the drier side than I prefer which corroborates my theory that it was a bit overcooked. Overall, I still want and will come back to give Blackstrap another shot, solely on how good the ribs and burnt ends were. You don't make BBQ that good by accident and I'm confident the next time I visit, if I request and get a fatty point piece, I will be able to turn my 3 star review to a 5 star review. One last suggestion, it would be a good idea to give the front of house a quick primer on the difference between the flat and the point on a brisket as to be able to offer lean or fatty choice of cut to the costumer.