Blackstrap BBQ in Winthrop has the pedigree to be outstanding. Chef Chris Thompson and his partner Kate Economides met while working at Schlesinger’s East Coast Grill. Economides and her husband, Jim, opened and sold the All Star Sandwich Bar before joining Thompson in bringing barbecue to sleepy Winthrop two years ago. Rather than sticking with one region’s barbecue, they cherry-pick, exploring methods from the Carolinas, Texas, Memphis, and Kansas City, Mo. Favorites such as burnt ends of brisket ($12.99 single meat plate; $14.99 duo; $15.99 trio) get the most attention, but more unusual fare dots the menu, like the Celtic ($10.99), a smoked corn beef sandwich with fried egg, coleslaw, and mustard, or the Hog ($7.99 solo; $10.99 plate), a kielbasa sausage wrapped in bacon, smoked and deep-fried, served on a roll. Both dishes were conceived while toying around on slow nights, Economides says. At this mostly takeout joint, experimentation is the name of the game.