TMBBQ Buzz

Comments from our joint finder app.
Pork chop special pork chop and potato 12 bucks good deal and the pork chop was good along with free beans and bread I'm full
douglas78@aol.com @ Cooper’s Old Time Pit Bar-B-Que, 2016-08-28 20:23:01
So I didn't see any reviews here but cracked out google and 12 reviewers raved about the place 4.5 / 5 stars. Well apparently thy have only had BBQ at a delicatessen as that's what the meat tastes like. The chicken tastes and had consistency like they took a butterball and smoked it or maybe just warmed it up. The brisket had good smoke ring on it and looked to have tasty bark and pulled apart easy but was dry as anything and had a roast beef taste. BBQ sauce okay but did nothing to help the brisket. Maybe that's why they give you a soft and toasted burger bun. I suppose make deli sandwich. Very disappointed. On to the sides. Coleslaw was redeeming. Crunchy with slight sweetness from liquid mayo base and sweet vinegar. The corn on cob was crunchy and butter sweet goodness and this is even after sitting in tub with water. One of best I've had. So if you are a vegetarian or with one or just want to take a break from meat, this is the BBQ place for you. Score:Chicken 0 out 5. Brisket 1 out of 5. Cole slaw 4 out 5. Corn on cob 5 out 5. Friendliness of staff 5 out 5.
Terry r @ Hickory Roots BBQ, 2016-08-26 17:47:05
If your going to Stubbs your coming for music and atmosphere first BBQ a distant second. It reminds me of Salt Like where it seems more is put into the entertainment . I had a sliced beef sandwich and some ribs. It was just OK
Woodwill Smokers @ Stubb’s, 2016-08-26 02:11:34
My experience here was good compared to my disappointment the previous day at Lamberts Downtown BBQ. The price was right but the food was decent. The brisket could have used more smoke and flavor. The ribs were tender and the meat came of the bone but once again lacking smoke. It's like they wanted to keep the smoke dialed back as if not to offend BBQ novices.
Woodwill Smokers @ Mann’s Smokehouse Bar-B-Que, 2016-08-26 02:04:27
Entirely forgettable. Wondered why they were cutting the bark off the brisket until I tried some. Flavorless, tough, chewy, and inedible in places. Brisket was tender but flavorless, spare ribs had no smoke flavor at all. Sides from the Sysco tub. Wouldn't recommend.
Wes Mantooth @ The Bar-B-Q Man Restaurant, 2016-08-25 02:40:49
Correction. I was told they don't Put anything in regards to a rub on the brisket. They take the brisket and just throw it into the smoker. So the dark smoked slightly burnt taste is actually the fat that has caramelized. Interesting aka ala natural.
Terry r @ Outlaws Bar B Que, 2016-08-25 18:41:58
Some of the best barbeque I have ever had. Had the beef rib, pork rib, sand brisket. Of the three, the brisket was the best, but that's like comparing Jordan, Kobe, and LeBron... all three were absolutely amazing. I'd say this place is easily as good as Pecan Lodge, just not quite as smokey. these guys know what they're doing.
catowne1 @ Cattleack BBQ, 2016-08-25 18:22:27
Stopped in here since customer of men said very good. Much better than the location in mt. Pleasant. So off I went. I can surely say it is much better than the dry tasteless brisket at the other location. I ordered moist brisket plate. Normally they don't have people as for it as it is normally used for chopped brisket plate. Overall it was solid, not fatty no chew, almost melt in mouth. I think they do a molasses rub which gives a super dark bark. It's good in a way as it gives it a slight sweetness. The bad is I think the fire may have been too hot and caused the molasses to have a slight burnt taste. No overwhelming but there. The other issue(preference) is they do not put any pepper in the rub or directly on brisket. So you don't get that extra layer of pop. I think it could really benefit from it. Overall a 3.5 out of 5. If didn't have slight burnt wood taste I would have given it a 4 out of 5. They have two sauces. Regular which was good and thick with tinge of pepper in it and spicy which is really spicy. Gets the back of the throat but at least when they say spicy they mean it. Other places with spicy are typically a medium salsa no burn. Mixing them together was a good move. Yet I didn't need more than a thin strip down middle of each piece to bring out full flavor. As for sides, their cucumber salad was very good. As for the Cole slaw, it must have been made day or two before as it was already tasting like kimchi and that is No Bueno. If you are looking for some decent meat, they do deliver.
Terry r @ Outlaws Bar B Que, 2016-08-25 18:03:20
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Review

May 16, 2009

Some joints are known for how well they do one meat or another, but Black’s does them all well. Brisket, ribs, sausage, and turkey were piled on top of our small plate, and they were all picture perfect.

The brisket had a dark crust and deep-red smoke line. The meat was flavorful and smoky, but it could have used a little more time on the smoker to tenderize a bit. The ribs had a perfect cross section of deep-red crust, well-rendered fat, and red smoky meat. The light salt-and-pepper rub provided a good robust addition to the smokiness, but the ribs, too, could have been more tender. A link of beef sausage was good with plenty of fat and a coarse grind of good smoky meat. The big winner was the incredibly moist and tender turkey breast. There’s no deli turkey in this joint, and the smokiness of the turkey was deeper than in other meats.

As we dined, Norma Black chatted with out table about the history of Black’s. It turns out the she and Edgar took over the place in 1949, just after graduating college, when Edgar’s dad died suddenly. They were just going to run the place until they could find another family member to take over, but sixty years later they’re still at it and doing a fine job. Norma was nice enough to arrange a tour of the pits in the back. They smoke with all oak and try to cook everything at around 350 degrees.

As I was leaving, I noticed three generations of a local family enjoying a Sunday dinner at Black’s. If I was a local, I’d probably be a regular here too.

 

(This review originally appeared on Full Custom Gospel BBQ.)

 

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