TMBBQ Buzz

Comments from our joint finder app.
Tasted the brisket but it was very Chewy and I figured as much once I saw the lady cutting it having a hard time getting knife through it. Looking at the fat marble left between all the brisket meat, I would have to say it was not smoked long enough to render the fat and soften it. Decided to get the chicken lunch plate which is half chicken and 3 sides. Super cheap at $10. The chicken looked fabulous on the plate with crisp skin but it was over cooked, ie dry. Taste wise it was very good. It just lacked the moisture. Maybe if I came earlier in day it would have been better but one of the better tasting chickens I have had. The Cole slaw was great. It was thin strips of cabbage in vinegar sauce. Great flavor. The cucumber salad was quite good as well but too much sour cream sauce. The French. Fries are crinkle cut type and smelled fabulous. Good and crunchy. Overall 3 out 5 for meats and 5 out 5 for sides. 3 out 5 for overall.
Terry r @ Hinze’s Bar-B-Que, 2017-01-18 00:25:11
Pork Steak special today was really good and at a good price
David Monasmith @ Ronnie’s BBQ, 2017-01-17 17:41:53
Love the Baby Backs
David Monasmith @ Rudy's Country Store & Bar-B-Q, 2017-01-14 17:52:19
Everything was a little too dry for me.... Brisket sandwich was my favorite
Kyle030390 @ Hard Eight BBQ, 2017-01-13 19:47:31
Brisket Torta and beans were excellent
David Monasmith @ King’s Hwy Brew & Q, 2017-01-13 17:48:29
Just had some cherry pie. I usually like sweet and this was slightly tart at first but after a couple of chews it turns faintly sweet and is wonderful. The cherries are not too big and are tender but not turned to mush. The crust was amazing too. I will be back.
Randy Deputy @ The Pit Room, 2017-01-13 00:39:07
Just ok. Brisket had no flavor until you put the BBQ sauce on it. Good if you are craving BBQ and Millers BBQ is closed or out.
Scott Callaway @ Schoepf’s Old Time Pit Bar-B-Que, 2017-01-11 21:50:44
Good brisket. Love the ring sausage
David Monasmith @ Milt’s Pit BBQ, 2017-01-10 17:57:38
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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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