Winthrop's settlers built their city on a barbecue bayou, and for decades their city sunk 2 feet per year into the smoky, tangy quagmire until they found a solution: drain the swamps of the sauce and slather it on their ribs. Eat your way out of a hungermire with today's Groupon: for $7, you get $15 worth of barbecue fare at Blackstrap BBQ in Winthrop.
Situated in Harold French Square, Blackstrap BBQ brushes its hardwood-smoked cuts in a bevy of Southern-style spiced rub, guiding palates on a sweet-and-savory tour of the United States. Peruse a succulent selection of menu items and nosh on authentic appetizers such as fried pickles with buttermilk chive dressing ($2.99) before sinking mouth bones into a six-bone order of pork ribs, dry-rubbed in Memphis style ($12.99). The Hog explodes inside the mouth with a smoked and fried flavor bomb of homemade sausage wrapped in bacon ($6.99), and vegetarians can join in on sauce sampling with a BBQ Mushroom Sammy, served with grilled onions, jack cheese, and a choice of two sides, including Idaho mashed potatoes and spicy asian cole slaw ($6.99). Often taking an entire day to cook, the tasty barbecue is massaged with heat over a smoldering pile of wood and charcoal to ensure a texture that’s juicier than high-school gossip written on a watermelon. Delivery is also available within a 3-mile radius for customers who have recently punctured their hot air balloons.
Smoke is the barbecuer master's livelihood, but it's a delicate substance—too much and your meat tastes charred, too little and it's bland. Thankfully, Chris Thompson and Kate Economides have learned to tame the fickle ingredient. They smoke all of their meats on-site at Blackstrap BBQ, monitoring the slow-cooked pieces for hours on end. Their supply of oak wood lends a deliciously burnt tinge to brisket, sausage, chicken, and ribs, which are then rubbed with spices and arranged with down-home sides.
It can be hard to pick your meal, though, as The Boston Globe magazine attests: "Everything on the blackboard is irresistible." A classic single-meat plate comes with two sides and cornbread, but you can also pile sauce-covered bites between sandwich buns, which let you eat with your hands instead of large, unwieldy jai alai scoops. Then there's the Hog—a kielbasa wrapped in bacon, smoked, fried, and put on a roll. Most entrees come with sides, ranging from baked beans and collard greens to sweet-maple mashed potatoes.
Depending on your choice of meat, you get to sample different regional tastes. Ribs get a Memphis-style dry rub, whereas the pulled pork follows North and South Carolina traditions, and the brisket is all Texas. Kate and Chris serve these signature suppers from their Winthrop kitchen, but they also convey them to events through their catering business, Tastyplates.
47A Woodside Ave.
Winthrop, Massachusetts 02152Get Directions