TMBBQ Buzz

Comments from our joint finder app.
Place was happening. Service is fried Lu and listen to your requests. I had 2 meat plate. Brisket and chicken with side of potato salad and dirty rice. For me the dirty rice was the star. Rice with chicken livers and spices. I could eat all day long. The chicken was next best thing. Smoky, juicy and full of flavor. A little BBQ sauce goes long way. Brisket was good but I had reservations as it did not stand up to a little place I visited yesterday in ennis. Good smoke ring, good flavor but dry. All in all a good visit. Maybe next time I'll ask for moist brisket instead of lean. For $12.99, it was pretty good considering the portion size was large for meats. 1/2 a small chicken and maybe 1/3lb brisket.
Terry r @ Burns Orginal BBQ Est. 1973, 2016-12-02 19:53:47
Brisket and baby backs were great today, also like the potato salad and beans
David Monasmith @ Two Bros. BBQ Market, 2016-12-01 21:04:55
Had black pepper sausage and lean brisket both excellent
douglas78@aol.com @ Heim Barbecue, 2016-12-01 04:21:39
It's okay. Brisket tender but not much smoke flavor. Sides good if not too sweet
Terry r @ Hickory BBQ, 2016-11-30 18:26:56
All you can eat Monday had chopped ,ham and bolo all good with smoke flavor beans and fries good too still a little life left in this place
douglas78@aol.com @ Sammie’s Bar-B-Q, 2016-11-29 00:21:17
went back on a Saturday for the beef ribs at The Pit in San Angelo. only served Thursday through Saturday. They are awesome. my son claims as good as Louie Mueller.
Bbqbruce @ , 2016-11-26 19:27:35
A sliced ,Fritos and a coke she threwin a boat of salami someone changed there mind on all fantastic
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-11-26 17:35:56
$35 lunch 2 half chicken plates 2slices of brisket and 2 drinks totally not worth it.
@ Cooper’s Bar-B-Q & Grill, 2016-11-20 06:40:14
More Buzz →

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.)

 

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>