Tag Archives: Blackstrap BBQ

Tejano BBQ Burrito

7 Jan

My first experience of what I would qualify as true BBQ occurred a few years ago now when Blackstrap BBQ opened down in Verdun. I remember hearing about this new Southern BBQ joint opening and being interested enough to go on the first Friday they were open – getting in just before they ran out of meat – and being in awe of the level of smokiness and juiciness that the crew achieved with their meats. From that moment on, it was pretty clear to me that I would go whenever Dylan Kier and his pit mastery would go next. That thought process is what brought me a few times over the past month to his most recent project, a small burrito joint called Tejano BBQ Burrito.

/home/wpcom/public_html/wp-content/blogs.dir/097/8398684/files/2015/01/img_2994.jpg

Located in St-Henri right beside Bar de Courcelles and nearby many of my favorite different culinary spots – quick shout out to Campinelli, Rustique, Leche and Grumman 78 – Tejano feels primarily set up as a take out joint although there is a small sitting area with about 7 stools. The space is sparse – plain white walls with old partially sanded down wood used for the counters. Some smooth laid back music in the background. The menu printed on paper tacked above the ordering counter. The look is definitely in keeping with its older brother Blackstrap BBQ – functional and sparse with just enough of a style and vibe keeping with a southern BBQ joint.

/home/wpcom/public_html/wp-content/blogs.dir/097/8398684/files/2015/01/img_2992.jpg

/home/wpcom/public_html/wp-content/blogs.dir/097/8398684/files/2015/01/img_2993.jpg

But let’s be honest – you don’t go to a Burrito space for the decor. It’s all about the food of course. At present, the menu is short and concise – burritos (regular and XL sized), tostadas, salads, guac, salsa and chips. For the burritos and tostadas, there are 3 meat options (smoked chicken tinga, chorizo pulled pork, rancho cumin brisket) and one vegetarian (black beans and hominy). Once you make your selection of a base, you can add either re-fried beans, black beans and hominy (if you went with a meat) and/or rice then a collection of different vegetables (pico de gallo, red onions, radishes, jalapeños, peppers, corn, etc…) followed by cheese, fresh lime juice, house guacamole, hot sauce and/or sour cream.

/home/wpcom/public_html/wp-content/blogs.dir/097/8398684/files/2015/01/img_2990.jpg

In terms of the burritos, all those options leave you with a fully stuffed burrito and a rather filling one as well. I tried both the pulled pork and the brisket options in burrito form. In keeping with Dylan’s work at Blackstrap BBQ, the quality of the meats is impeccable. The pulled pork has that little heat from the chorizo and is wonderfully tender and juicy. The brisket is the same with just a subtle touch of the cumin which gives off a smokier element than the pork. In terms of the other ingredients, I enjoyed both bean options although I’m not sure I would enjoy a black bean and hominy burrito on its own – a meatless burrito just seems wrong to me. All the vegetables are fresh and crisp. Loved the creaminess of the guacamole although I’m not a huge fan of it being the only ingredient that costs extra to add in. Overall, excellent burritos that would be a regular lunch option for me if I worked anywhere nearby (which I don’t sadly in this case).

/home/wpcom/public_html/wp-content/blogs.dir/097/8398684/files/2015/01/img_2991.jpg

/home/wpcom/public_html/wp-content/blogs.dir/097/8398684/files/2015/01/img_2996.jpg

The new menu item for me here was the Tostada which I had never heard of before. Basically, a burrito bowl – all the same ingredients pilled over top a crispy tortilla shell. The crisp shell was good but honestly, other than the texture change with that crispiness, it’s not all that different from the burrito. A different presentation but given how I loved the burritos, I think I’ll stick to those personally.

/home/wpcom/public_html/wp-content/blogs.dir/097/8398684/files/2015/01/img_2995.jpg

Reasonable price, good quality and quantity of food and quick service – All in all, Dylan, Clara and Co. have a great concept going with Tejano BBQ Burrito. It has only been open for about a month now but given what I’ve enjoyed, I suspect we will hear about this spot a lot more and very quickly in this new year. That particular corner of St-Henri is quickly becoming one of my favourite areas to enjoy food wise… I think i’ll be visiting even more often in 2015!

Cheers!

Tejano BBQ Burrito
511 Rue de Courcelle
514 303 3500

Tejano BBQ Burrito on Urbanspoon

Advertisements

Poutine Week MTL 2013 Recap

10 Feb

As I am writing this, we are 40 minutes away from the end of the first ever Poutine Week MTL. The brain child of Na’eem Adam from the Mechant Mangeur and his team at Food Week Montreal Inc., this week long event is a continuation of the 1st ever Burger Week he organized this past fall. 30 restaurants stepped up and provided us with many wonderful plays on poutine to try out. My work schedule and location limited my opportunities but I managed to check out 4 different places over the course of the week.

First up, I felt it was my civic duty to visit Blackstrap BBQ to vote on my personal favorite poutine in the city even prior to this week. I have already sung the praises of this poutine before so I will keep this short. Just perfect combination of great fries, solid gravy and cheese with the added smokiness of the burnt ends. I could literally eat this poutine weekly…. Which is why I try to avoid visiting Verdun too often. If you haven’t visited Blackstrap BBQ yet, there are numerous reasons to check them out but this poutine ranks as one of the major ones.

Blackstrap BBQ on Urbanspoon

20130210-135126.jpg

Next stop was Burger Bar Crescent for their jack Daniels BBQ pulled pork poutine. This was a solid entry overall. The pulled pork was quite good with a nice sweetness in the sauce. The fries were very nice and the cheese had the right level of squeakiness. However, the gravy was pretty flat to me and my friends. It left us with a poutine that was good but not great.

Burger Bar Crescent on Urbanspoon

20130210-140227.jpg

Our third spot was on Super Bowl Sunday for a little brunch at Fabergé in Mile End. I had never heard of their breakfast poutine before but I most certainly do now. A creative play on a poutine with roasted potatoes, caramelized onions and peppers, cheese curds, hollandaise sauce, a egg and your choice of ham, sausage and/or bacon. All the elements mix together perfectly to create almost a breakfast hash. The key things to me were the sweetness of the caramelized onions and peppers as well as the relative lightness of the hollandaise sauce which did not overpower everything else. This was a monster of a meal – one that really set the tone for the Super Bowl Sunday feist that followed many hours later.

Fabergé on Urbanspoon

20130210-140717.jpg

The final poutine was the Italian Sausage poutine over at BEVO pizzeria. In full disclosure, I won 2 free poutines from them through a contest on twitter so I invited some friends and used those poutines as starters in a group meal. Containing mild cheddar, confit onions, peppers and obviously an Italian sausage, this was a very good poutine. The onions were particularly enjoyable.

BEVO Bar + Pizzeria on Urbanspoon

20130210-142619.jpg

Poutine Week was a wonderful week in all areas except for the waistline. Congrats to the whole team who sets this up and to all the restaurants who let their creativity fly. I am certainly looking forward to next year and I hope those of you who missed out can join in the fun next time around!

Cheers!

Blackstrap BBQ

7 Oct

I am a big fan of BBQ. Pretty much everyone who knows me will agree with that. Southern style BBQ is not something we are known for here in Montreal but that is starting to evolve. We have recently been spoiled with the additions of Dinette Triple Crown and Diablos BBQ to the local scene. There is now a new contender for the crown which, given they won the Quebec BBQ competition this past summer, may be a mute point.

20121007-135911.jpg

Blackstrap BBQ just opened this past week in Verdun amongst much fanfare in the local food scene. Started up by the former owners of Grifintown Cafe, they are focused on Memphis style BBQ and based on all the pictures and quick reviews I was seeing online, I knew I couldn’t wait long before going to try it out and my god was it worth it….

I went for a fairly ridiculous amount of food mostly because there was so much I wanted to try and couldn’t decide. First off, I went for a pulled pork sandwich, some brisket and the most tempted side they had, fried Mac ‘n cheese balls. Yeah…. you read that right. Fried Mac ‘n cheese balls. There was nothing on this plate that wasn’t amazing. The pulled pork and brisket had great natural smoky flavor and that was before you added your choice of sweet or spicy BBQ sauce. The fried balls were outstanding. Soft and melty interior with a great crispy exterior. I could a bunch of those as a meal.

20121007-143202.jpg

I would have been satisfied with that alone but the special item written on the wall got my attention : burnt ends poutine. Oh baby…. that poutine. Words do not properly describe how great this was. The burnt ends on their own were perfect but you add to that a very good poutine especially the gravy which clearly wasn’t an afterthought and you have a amazing dish which made the experience that much better.

20121007-143521.jpg

Verdun may be a little out of the way for some of you but I cannot recommend you check this place out more. As soon as I left, I waited to come back the next day. A sign of the quality and the word of mouth for this restaurant: they ran out of all their meats about an hour after we arrived…. almost 2 hours before their closing time. This was a great experience and one you shouldn’t miss out on.

Cheers!

Blackstrap BBQ
4436 Wellington
514 507 6772

Blackstrap BBQ on Urbanspoon

 

%d bloggers like this: