TX

Black’s Barbecue – Austin, TX

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Name: Black’s Barbecue (Austin)
Date: 5/23/16
Address: 3110 Guadalupe St., Austin, TX 78705
Order: 2 Meat Sandwich, Marshmallow Sweet Potatoes, Tea  (Link To Menu)
Price: $14.19

Rudy: It had been a long time since I had done a review and I had been wanting to try the Black’s Austin location. Speedy and I had visited the original Lockhart location a couple of years ago but since then they had opened a new place near the University of Texas campus. I thought lunch would be a great chance to check it out. It is located in a strip-mall type building, but does have a parking lot next door, which allowed for easy access. The Austin location is much smaller than the Lockhart one, but I thought it was much nicer and had gotten rid of the cafeteria-style set up that they have in Lockhart.  They also have a small patio outside for dining.

Monk: Was getting rid of the cafeteria-style set up a good thing or nah?

Rudy: I like it much better without the sides sitting out in the open. It also looks more like a restaurant and not a cafeteria. In the past I had always gotten larger plates with a few sides and couple different meats in order to complete a full review. This time I wasn’t as hungry, so I opted for just a sandwich and side. I selected their two-meat sandwich with moist brisket and Jalapeno-Cheddar sausage and a side of their mashed sweet potatoes. This was a great choice because it allowed me to try two different meats, but wasn’t overkill.  

Monk: Let me just remind you that I’ve previously gotten flack for only getting a sandwich but I’m with you – don’t go crazy if you aren’t looking for a full platter (particularly in the middle of the day).

Rudy: Normally when you get a brisket sandwich, it is chopped brisket mixed with sauce (which Black’s does offer) but that was not the case this time. Instead, it was a couple of full slices of brisket on the bun with the sausage ring on top. And it was amazing, because the fat from the brisket was soaked up by the bun, giving it a rich moist taste. The spice from the jalapenos also gave the sandwich some great flavor.  The brisket was the same great brisket you are accustomed to getting from Black’s, as was the sausage.  

Monk: This sandwich sounds like the turducken of barbecue, and I correct me if I am wrong but this is the first time something like this has been reviewed for the blog.

Rudy: I think it is, but if other places offer it instead of the chopped brisket, it may be the way to go in the future. Though if I had it to do again, I would not have ordered the sausage on the sandwich because the casing of the sausage was too much of a change in texture from the brisket. Don’t get me wrong, the flavor was great, I just didn’t like the softness of the fatty brisket set against the snap of the casing in each bite.  

The sweet potatoes were amazing. Very creamy and sweet with the marshmallow on top of them. They looked to have a many other good options for sides for future trips to Black’s Barbecue, which I will be making.

Ratings:
Atmosphere – 4 Hogs
Brisket – 4 Hogs
Sausage – 4 Hogs
Side – 4 Hogs
Overall – 4 Hogs
Black's Barbeque Menu, Reviews, Photos, Location and Info - Zomato
Black's BBQ

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Linkdown: 5/18/16

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– Per Raleigh Eats, Ed Mitchell’s Que is returning, this time to the Brier Creek neighborhood in Raleigh

– Southern Smoke BBQ in Garland is one of 6 Farm-to-Table Restaurants in Eastern NC to Try This Summer

Matthew and Jessica work with farms in their area and around the state to source the best and freshest seasonal ingredients for their businesses. Matthew works with a young farmer named Caleb Johnson, a graduate of North Carolina State University, and his farm: AJ Family Farms. He will check in with Caleb regularly to see what’s in season, and come up with dishes based on the weather. “I buy whatever he’s got,” Matthew says of Caleb’s farm. “Last week he had beautiful green tomatoes, so we did a corn and green tomato succotash over grits. That’s kind of my approach.”

– John Shelton Reed thinks NC needs a new holiday commemorating the Wilmington Barbecue of 1766

– Mac’s Speed Shop in Charlotte may be expanding its original South End location

– Brisket +Tacos = Crazy Delicious

– An excerpt from Rien Fertel’s new book “The One True Barbecue” on Ricky Scott

– Speaking of Fertel’s new book, Rodney Scott is bringing his whole hog to Charleston’s Butcher & Bee for a book signing

– However, not all reactions to “The One True Barbecue” have been positive; Ed Mitchell and Wilber Shirley each took exception to how there were portrayed negatively in the book but not interviewed for it

– Buxton Hall Barbecue is throwing a 5 course dinner with whiskey, beer, and barbecue:

Linkdown: 5/11/16

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– We were fortunate enough to be considered “experts” (shh…don’t tell them) and submitted nominees for 10Best.com’s Best BBQ Pork Sandwich in NC contest. Voting ends June 6 at 12pm ET.

– Some coverage of the 10Best contest from Pitt County, Asheville, and Garland

– Creative Loafing profiles Seoul Food Meat Co.

– Over at Marie, Let’s Eat!, Grant visits the last remaining Old Hickory House, located in Tucker, GA, as well as Big Cove BB-Q in Owens Cross Roads, AL

– Whole-hog Carolina barbecue converts Louisiana-native Rien Fertel

Mr. Fertel locates the birthplace of whole-hog barbecue in eastern North Carolina. In aptly named Pitt County, he visits three whole-hog establishments. The agriculture-and-livestock-rich region, he says, is “a bastion, or pit, as it were, where the nation’s oldest vernacular barbecue tradition has been slowly smoking for nearly two centuries.”

– Matthew Odam recently went on a 16-stop barbecue tour throughout Texas

– Midwood Smokehouse’s crinkle cut fries makes this list of best fries in Charlotte from Charlotte Agenda

– Always worth a link:

Friday Find: CBS This Morning visits Franklin Barbecue

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Yet another behind the scenes look at Franklin Barbecue:

“Franklin Barbecue: A Meat-Smoking Manifesto” shows what Aaron Franklin has perfected since smoking beef brisket for friends in his back yard. Franklin says all good Texans barbecue, but he is special: a James Beard Award winner with eager customers who wait for hours at his restaurant. Vinita Nair takes a behind-the-scenes look at Franklin Barbeque in Austin, Texas.