Blackstrap BBQ

Barbecue is a labor of love! The process of cooking is slow, often taking a whole day to cook certain proteins. Long cooking time is ideal for large cuts of meats and meats with a lot of connective tissue because it allows time for the tissues to break down, making it much more tender. Heat is low and indirect and uses smoldering logs of wood or charcoal to add a smoky flavor to the meat. The smoke is hot enough to smolder, but not hot enough to burn. At blackstrap bbq we use hard wood, which consists mostly of oak, but many types of wood can be used. Chef chris thompson, and partner kate economides, opened blackstrap bbq in october 2010. The two met while working together at the legendary east coast grill, in cambridge, ma and have since formed a partnership through their love for good, old-fashioned, all-american barbecue. Enjoy life + enjoy bbq!