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