TMBBQ Buzz

Comments from our joint finder app.
This is the same place in Cibolo not Shertz. Please read previous post. You will not be disappointed.
Woodwill Smokers @ Harmon's Barbecue, 2017-02-24 22:15:22
Had a great lunch here today. I was leaving Cibolo City Hall and the smell of BBQ was in the air. I always thought this place was closed but the line in front begged to differ. I had the two meat plate brisket (lean and moist)and ribs. The brisket had a great smokey flavor and the lean slice was a little dry however the moist slice made up for it. Very tender, very smokey and full of flavor. The ribs were great. Full size ribs are my fav and that is what they served. The ribs were full of flavor smoked well. Didn't need the BBQ sauce but it was good too. I will be back again!!!
Woodwill Smokers @ Harmon's BBQ, 2017-02-24 22:13:42
Brisket and sausage were ok, good red beans and rice. Friendly people
David Monasmith @ Leon’s World’s Finest In & Out Bar-B-Que, 2017-02-22 17:38:19
Brisket and beef rib were both way over salted. This is the 4th time in the last 6 months with this same problem. Cooper's in Llano doesn't have this problem. I won't visit the Austin location again.
Wes Mantooth @ Cooper's Old Time Pit Bar-B-Que, 2017-02-21 03:53:13
Brisket and pork belly, beans and broccoli/cheese all were great
David Monasmith @ Killen’s Barbecue, 2017-02-19 23:02:56
I like the fact they are open on Sunday. Both the misses and I had two meat plates so I got to sample a lot of meat. The brisket was above average but lacked in smoke flavor. The bark on the brisket was very favorable. The ribs were tender but lacked in smoke. Smoked turkey was ok and the sausage was nothing special. I had to use the sauce to add flavor, and was surprised how good the sauce was. Not sweet and not bitter but good flavor. All in all it was not the best but I have had worse. I can see myself coming back.
Woodwill Smokers @ Texas Pride Barbeque, 2017-02-19 21:57:23
Ordered sausage plate. It was ok. Lied the sauce and broccoli salad
David Monasmith @ Luling Bar-B-Q, 2017-02-19 19:17:08
Love this place for their sausage and the memories of coming here as a child. Sausage is great (just remember to squeeze the grease out) muton is great as well. The sides are nothing special but I don't come here for those..... just the sausage.
Woodwill Smokers @ Gonzales Food Market, 2017-02-18 23:57:03
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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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