TMBBQ Buzz

Comments from our joint finder app.
The brisket was very juicy!
lhutchison92 @ Black’s Barbecue, 2016-04-30 22:00:29
The brisket was very juicy and the sweet potatoes were perfect!
lhutchison92 @ Black’s Barbecue, 2016-04-30 22:00:08
Great beef sticks!
lhutchison92 @ Rosenthal Meat Sales, 2016-04-30 21:56:58
Fantastic pork steak and potato salad will stop again
douglas78@aol.com @ Double G Pit Stop, 2016-04-30 17:05:53
I had the pork steak and sirloin both perfect the beans were more than worth the trip and the lady just brought a little boat chopped try it was great also I loved there sauce well worth the stop
douglas78@aol.com @ Southside BBQ, 2016-04-30 16:22:08
Lean sliced kinda pale could taste the smoke a bit six of ten
douglas78@aol.com @ The Sticks BBQ, 2016-04-29 22:45:33
Got a leaned sliced was pretty dang good lots of smoke good bark and really moist for this late in the day pleasantly surprised !
douglas78@aol.com @ Lemon's BBQ, 2016-04-29 22:31:13
Had the sausage sandwich wicked hot sauce on it or the sausage couldn't tell I'll try something else next time
douglas78@aol.com @ Smitty's Bar-B-Q, 2016-04-29 22:15:31
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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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