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Black's Barbecue

215 N. Main St., Lockhart, TX - (512) 398-2712
Posted By Michael Stern on 12/24/2012 7:29:00 AM
Most barbecue restaurants in central Texas sell little more than meat, bread, and beans, but at Black’s, you can stroll through the cafeteria line and choose hard-boiled eggs stuck on toothpicks, little garden salads in bowls, and fruit cobbler for dessert. You can even have the man behind the counter put your meat into a sandwich and your sandwich on a plate – a “deluxe” presentation unheard of in more traditional barbecues where meat is sold by the pound and accompanied by stacks of white bread or saltines.

Such amenities, nice though they may be, have no bearing on the superiority of Black’s pork ribs, the meat of which pulls from the bone in flavor-dripping strips, sausage rings that burst with flavor, and brisket slices bisected by an ethereal ribbon of translucent fat that leeches succulence into every smoky fiber of the meat. Black’s has been one of Lockhart’s great smoke houses since 1932; and if you want to know why Texas barbecue inspires rapture, here is the place that will make you understand.

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
ribs
Barbecue Potato
Brisket
BBQ Beef Sandwich
Sausage Ring
Chili
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Reviewers Photos [Upload Your Photos]

The pit man at Black's revealed that they use 12 pounds of pork to 100 pounds of beef. That equals a very luscious sausage. The regular ring is fairly mild; also shown are a jalapeno ring, which is not only hot but also adds a bit of crisp veggie crunch to the meat, and a cheese jalapeno ring.
"The pit man at Black's revealed that they use 12 pounds of pork to 100 pounds of beef. That equals a very luscious sausage. The regular ring is fairly mild; also shown are a jalapeno ring, which is not only hot but also adds a bit of crisp veggie crunch to the meat, and a cheese jalapeno ring."
Michael Stern





Black's barbecued potato isn't quite the food nutrition pyramid. It's more a mountain range. The landscape is a big, soft-baked spud loaded with butter, sour cream, and shredded cheese, all crowned with a full measure of finely chopped brisket that is richer than bacon.
"Black's barbecued potato isn't quite the food nutrition pyramid. It's more a mountain range. The landscape is a big, soft-baked spud loaded with butter, sour cream, and shredded cheese, all crowned with a full measure of finely chopped brisket that is richer than bacon."
Michael Stern


A close-up of Black's brisket. The blackened crust is a mark of the slow smoking process that makes meat unspeakably succulent.
"A close-up of Black's brisket. The blackened crust is a mark of the slow smoking process that makes meat unspeakably succulent."
Michael Stern


Here's a plate of brisket and a sausage ring with carrot salad, pea salad (with ham and cheese), a couple of jalapeno peppers and, of course, white bread. Barbecue sauce is available, but this meat is so moist and flavorful that it's not at all essential. When you bite into the sausage, the casing snaps and juices flow.
"Here's a plate of brisket and a sausage ring with carrot salad, pea salad (with ham and cheese), a couple of jalapeno peppers and, of course, white bread. Barbecue sauce is available, but this meat is so moist and flavorful that it's not at all essential. When you bite into the sausage, the casing snaps and juices flow."
Michael Stern


Black's chili is primal: beef and spice in a bowl. Anything else, such as beans, cheese, onions, and crackers, is optional.
"Black's chili is primal: beef and spice in a bowl. Anything else, such as beans, cheese, onions, and crackers, is optional."
Michael Stern


At 10:30, Thursday morning, Black's tables were empty. By the time we finished off our early lunch, all the folding chairs were occupied by eager Q-hounds.
"At 10:30, Thursday morning, Black's tables were empty. By the time we finished off our early lunch, all the folding chairs were occupied by eager Q-hounds."
Michael Stern


Unlike some of the bare-bones smoke houses in this region, Black's actually has decor. These three heads occupy the wall next to the doorway.
"Unlike some of the bare-bones smoke houses in this region, Black's actually has decor. These three heads occupy the wall next to the doorway."
Michael Stern


If you haven't had real Texas barbecue, as served in the town of Lockhart at Black's, you have not had barbecue!
"If you haven't had real Texas barbecue, as served in the town of Lockhart at Black's, you have not had barbecue!"
Michael Stern


Black's boasts of being Texas' oldest barbecue, still in the same family that started it in 1932.
"Black's boasts of being Texas' oldest barbecue, still in the same family that started it in 1932."
Michael Stern



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