Legendary | Worth driving from anywhere
Review by: Michael Stern
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 a place that will make you understand.
|Meals Served||Lunch, Dinner|
|Credit Cards Accepted||Yes|