TMBBQ Buzz

Comments from our joint finder app.
I had to meet a coworker in New Braunfels today. During the drive there I started thinking about BBQ. I convinced myself (though when it comes to BBQ, it doesn't take much convincing) that I had to have some brisket and sausage for lunch. Not just any BBQ would do, I wanted to try a place I had never had before. After a quick search on Yelp, I found CBQ with 4stars! I get out of the car and take a deep breath, first thing that comes to mind is "where's the smell of smoke". I decide the wind must be blowing the the smoke to the other side of the building. I continue inside, as I open the door I get it, the faint smell of smoke. I reassure myself with the 4 star rating. I see a "wait to be seated" sign and think what kind of TX BBQ joint is this. Shouldn't I walk up to the counter, order my brisket then carry a tray of juicy BBQ on butcher paper to the table and enjoy? Not here you don't! At the table I receive a menu and begin to make my decision. A two meat plate with moist brisket and tx sausage plus two sides. I remember reading a Yelp review about the creamy coleslaw and I saw burnt end BBQ beans menus on the menu. A few minutes later a plate is brought to my table. What's up with this brisket, it doesn't look right? The sausage looks good. Since when does diced pieces of brisket count as burnt ends? I remind myself, Don't judge a book by the cover, this place has 4 stars! Let's start with the sides. Burnt end BBQ beans - like I mentioned, the burnt ends are diced cubes of brisket with no flavor and how much sugar did you put in here? These beans are so sweet I cannot eat them. The creamy coleslaw - lots of shredded cabbage and a few shredded carrots with an entire tub of mayo doesn't make it coleslaw. I've had better coleslaw from a drive thru window. Time for the brisket - doesn't BBQ brisket have a smoke ring? What's up with the weird "bark" (I use that term loosely) it has more of a beef jerky texture and flavor to it. Did this brisket receive any smoke? If so was it wrapped in foil so the smoke couldn't reach the meat? Bill Miller's BBQ doesn't have anything to worry about when it comes to CBQ. They won't be taking any brisket business away. I'm a firm believer that if you need BBQ sauce on your brisket it wasn't cooked correctly..... so, where's the sauce? 3 choices of house made sauce. A basic sauce, a honey mustard, and a spicy. The waitress did mention that it was really spicy. I also read some Yelp reviews that it was made with ghost chilies and it was very very hot. I started with the basic - know wonder the BBQ beans were so sweet. This sauce has no smokey flavors only sweetness, I'll pass. Let's try the TX sausage - casing has a nice snap to it. Wow something that has flavor. I can eat this. It's actually a decent piece of sausage. You can see the pepper in it, wait, what's that I see? Is that a smoke ring? How is it possible for the sausage to have a smoke ring, but the brisket doesn't? I didn't bother asking where the sausage was made, but it was good. Now back to the brisket and sauce. Honey mustard sauce - again, how much honey is in here? This too is so sweet it's not enjoyable. I decide to stop with the brisket and sauce and just eat the sausage and a slice of white bread. If you find yourself standing in front of CBQ BBQ do yourself a favor. Go inside and order some sausage to go, then look across the street. Do you see the Bucee's gas station? Go over there and get you a brisket sandwich and enjoy. On my drive back home I wonder about that 4 star rating. I will not be returning to CBQ!!
Butchkluth @ CBQ, 2016-05-24 21:34:50
We had the pork tacos a sliced and abolish sausage all great love my Angelo's
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-05-24 19:35:51
I ordered the ribs and 1/2 of the brisket. The ribs were very respectable. Nice rub with just the right amount of pepper. Very juicy & smoked just right. The brisket had a nice pink ring to it & were very juicy (I'm a fan of the juicy/fat camp - always more flavor. That's what I tell my cartoligist). Big bib is a top five for me. Looking forward to coming back.
Joe Ashbaugh @ The Big Bib BBQ, 2016-05-22 18:21:56
I ordered the ribs and 1/2 of the brisket. The ribs were very respectable. Nice rub with just the right amount of pepper. Very juicy & smoked just right. The brisket had a nice pink ring to it & were very juicy (I'm a fan of the juicy/fat camp - always more flavor. That's what I tell my cartoligist). Big bib is a top five for me. Looking forward to coming back.
Joe Ashbaugh @ The Big Bib BBQ, 2016-05-22 18:21:32
Got a sliced and a coke sandwich was good I'll try again if I'm out this way
douglas78@aol.com @ Longhorn Smokehouse, 2016-05-21 18:48:33
Couldn't find this place
douglas78@aol.com @ Table 6, 2016-05-21 18:28:51
Same as the other bodacious I've had had the sliced to go
douglas78@aol.com @ Bodacious Bar-B-Q, 2016-05-21 18:25:07
Saw this place on country reporter it is fantastic hot links or chili twenty minutes later and my lips are still numb from the hot sauce
douglas78@aol.com @ Doc's Hot Links, 2016-05-21 18:17:25
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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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