{"id":50405,"date":"2018-11-21T12:54:39","date_gmt":"2018-11-21T18:54:39","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50405"},"modified":"2026-04-06T11:57:23","modified_gmt":"2026-04-06T17:57:23","slug":"blacks-barbecue-lockhart-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50405","title":{"rendered":"Black’s Barbecue – Lockhart, Texas"},"content":{"rendered":"
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The World-Famous Black’s Barbecue in Lockhart, Texas<\/figcaption><\/figure>\n

Yabba-dabba-doo!\u00a0 After finishing another day of toiling at the quarry, Fred Flintsone rushes home to pick up his modern stone-age family for a drive-in movie, an exclusive one-night only viewing of The Monster.\u00a0 Courtesy of Fred’s two feet, the family then proceeds to Bronto Burgers & Ribs Drive-In for an order of ribs.\u00a0 Somehow a slim waitress manages to heft the behemoth ribs over to Fred’s car, but when she deposits them onto the carhop window service tray, the vehicle and all its occupants tip over.\u00a0 Until our visit to Black’s Barbecue in Lockhart, Texas, we believed ribs that big were to be found solely in animated television cartoons. Now we know better!<\/span><\/p>\n

If the mention of Lockhart, Texas triggered involuntary salivation and an acute longing for smoked meats, you’re an inveterate barbecue aficionado.\u00a0 Lockhart is a meat lover’s mecca, a town so synonymous with barbecue that it was officially<\/span> proclaimed “The Barbecue Capital of Texas” (Resolution No. 1024) by the Texas state legislature.\u00a0\u00a0 Generations of barbecue lovers don’t just visit Lockhart.\u00a0 They make pilgrimages to Lockhart–purposeful, inspired, meat-seeking missions to the town of some 15,000 souls that four of the most famous purveyors of low and slow smoked meats under spacious skies call home.<\/span><\/p>\n

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Meticulously Slicing Brisket<\/figcaption><\/figure>\n

To understand the significance of the distinction “Barbecue Capital of Texas” is, you’ve got to understand that barbecue is to the Lone Star State what red and green chile are to New Mexico…maybe even more.\u00a0 Texans don’t just love their barbecue, they have an extraordinarily high opinion of their smoked meats.\u00a0 No one celebrates barbecue as much or as well as Texas Monthly<\/em> which “every four or five or six years, depending on how hungry we are, embarks on a special public service: compiling a list of <\/em>the fifty best barbecue joints in Texas<\/a><\/strong>.”\u00a0 They crisscross the state, logging thousands of miles to investigate the offerings of institutions large and small.\u00a0 In 2013, Texas Monthly arrived at the conclusion that “Texas barbecue has no peer on Earth<\/em>.”\u00a0 Its fifty best list, entitled “The 50 Best BBQ Joints…in the World<\/strong><\/a>!” was compiled without having to leave the state’s borders.\u00a0 Lockhart featured prominently in that canonical list.<\/span><\/p>\n

Lockhart lies some 32 miles southeast of Austin though you can get there in less than a half hour if you push the 85mph speed limit permitted on much of TX-130.\u00a0 We joined a cavalcade of cars and troupe of trucks all seemingly drawn preternaturally to the bastion of barbecue.\u00a0 Once in Lockhart, some split off and headed to Kreuz Market<\/strong><\/a>.\u00a0 Others veered toward Smitty’s.<\/strong><\/a>\u00a0 Still others turned off toward Chisholm Trail Barbecue<\/strong><\/a>, the upstart\u00a0(1978) among the quadrumvirate.\u00a0 For us, Black’s Barbecue beckoned best. According to the City of Lockhart website, the four barbecue restaurants–all about a half-mile of one another–bring in about a quarter-million visitors a year.\u00a0 About half that number must have visited on the same day we did.<\/span><\/p>\n

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Black’s Dining Room<\/figcaption><\/figure>\n

Black’s Barbecue is the elder statesman among Lockhart’s fantastic four (salute to Stan Lee), having launched in 1932 during the height of the Great Depression.\u00a0 Heralded as the oldest barbecue restaurant run by one family in Texas, Black’s was originally founded as a grocery and meat market.\u00a0\u00a0 Barbecue actually started as a sideline, a way to use leftover meats.\u00a0\u00a0 It wasn’t until 1982 that the family finally gave up its grocery business to focus solely on barbecue. Since then, Black’s has had a perennial presence on Texas Monthly’s fifty best.\u00a0 For that matter, so have Lockhart’s other barbecue legends.<\/span><\/p>\n

As you approach Black’s, seductive plumes emanating from well-seasoned brick pits waft toward your nostrils like an irresistible Texas smoke signal beckoning you forward, an aphrodisiac no carnivore can resist.\u00a0 It’s almost anticlimactic to step into the restaurant and be siphoned through a narrow passage way, gleaming trays of tempting sides forestalling the real reason for your visit.\u00a0 Hasten past them, your tray brimming with delicious side dishes, and you’ll be treated to a dazzling display of meat-cutting legerdemain.\u00a0 Well-practiced cutters slice glossy slabs of brisket, Flintstonian ribs and burnished sausage links to order.\u00a0 Fifty-year-old wooden chopping blocks are well-scarred from the percussion of slicing and chopping. \u00a0 <\/span><\/p>\n

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Beef Ribs, Brisket, Creamed Corn, Green Beans<\/figcaption><\/figure>\n

Because, well, this is Texas, pulled pork has no place on the menu though Black’s does offer smoked half-pound pork chops.\u00a0 Even the signature sausage is ninety-percent beef.\u00a0 A Texas barbecue experience is all about beef and because “everything is bigger in Texas,” we’re talking behemoth beef short ribs<\/strong><\/em>, the type of which would tip over some cars.\u00a0 Each bone is nine-inches long with about two-inches of flavorful marbled beef piled on top. Each rib weighs between one pound and a pound and a half.\u00a0 Mass quantities of moist, flavorful beef with thick, caramelized bark are easily extricated from each rib.\u00a0 I’ve never had better (Sr. Plata, are you reading this?)<\/span><\/p>\n

The cut by which any barbecue joint across Texas is judged is brisket, the national dish of the Republic despite what the Texas state legislature has decreed<\/strong><\/a>.\u00a0\u00a0 Texas Monthly<\/em> calls Black’s brisket process “the weirdest smoking routine in Texas<\/em>.”\u00a0 This unique methodology involves cooking the brisket for eight hours in an all-wood rotisserie, leaving the briskets partially smoked.\u00a0 They’re then stored in a cooler for two days after which they’re smoked for four hours in the old brick pits.\u00a0 You can’t argue with results.\u00a0 This is the best brisket<\/strong><\/em> we’ve ever had–by far.\u00a0 Order at least a pound of it.\u00a0 Each quarter-inch slice is framed by a flavorsome, caramelized bark worthy of the sobriquet “meat candy.”\u00a0 So is the descriptor “melt-in-your-mouth.” Black’s brisket is akin to a life-altering religious experience, so good it may have ruined us for any brisket outside of Texas.<\/span><\/p>\n

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Chicken, Potato Salad, Coleslaw<\/figcaption><\/figure>\n

“Texas must have great chickens, too,” my Kim declared when I questioned her choice of a half chicken.\u00a0 Indeed it does.\u00a0 Black’s claims to serve the largest chickens in Lockhart.\u00a0 They arrive at the peak of deliciousness through the process of being slowly smoked\u00a0 over local local post oak. As readers of Gil’s Thrilling… know, chicken usually leaves your humble blogger in a state of dissatisfied torpor.\u00a0 Not so at Black’s.\u00a0 Unlike almost every other smoked chicken I’ve experienced, this barbecue chicken<\/strong><\/em> was beguiling even sans sauce.\u00a0 Had it not been painful to pry myself away from the brisket and beef rib, I would have made like a chicken thief and eaten more than a couple pieces of it.\u00a0 <\/span><\/p>\n

Forgive me if a previous paragraph left you with the impression that the sides are pedestrian.\u00a0 They’re not!\u00a0 It’s just that we drawn to the smoked meats like paparazzi are drawn to celebrities. \u00a0 In fact, even if Black’s didn’t serve the most bodacious barbecue, we’d visit this Texas institution just for the sides, especially the potato salad, green beans, creamed corn and two types of coleslaw.\u00a0 Desserts–peach cobbler, pecan cobbler, banana pudding and ice cream–are also available, but give me more of the aforementioned meat candy for dessert.\u00a0 There’s none better in Texas.\u00a0 That means there’s none better anywhere!<\/span><\/p>\n

Black’s Barbecue<\/strong>
\n215 North Main Street
\nLockhart, Texas<\/strong>
\n(512) 398.2712
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 21 November 2018
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Beef Ribs, Brisket, Chicken, Potato Salad, Coleslaw, Green Beans, Creamed Corn
\nREVIEW #1077<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Yabba-dabba-doo!\u00a0 After finishing another day of toiling at the quarry, Fred Flintsone rushes home to pick up his modern stone-age family for a drive-in movie, an exclusive one-night only viewing of The Monster.\u00a0 Courtesy of Fred’s two feet, the family then proceeds to Bronto Burgers & Ribs Drive-In for an order of ribs.\u00a0 Somehow a slim waitress manages to heft the behemoth ribs over to Fred’s car, but when she deposits them onto the carhop window service tray, the vehicle and all its occupants tip over.\u00a0 Until our visit to Black’s Barbecue in Lockhart, Texas, we believed ribs that big were to be found solely in animated television cartoons. Now we know better! If the mention of Lockhart, Texas triggered…<\/p>\n","protected":false},"author":1,"featured_media":50476,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[8,703,5647,35,553],"tags":[],"class_list":["post-50405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-dog-friendly","category-rating-n-r","category-texas","category-across-america"],"yoast_head":"\nBlack's Barbecue - Lockhart, Texas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=50405\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Black's Barbecue - Lockhart, Texas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Yabba-dabba-doo!\u00a0 After finishing another day of toiling at the quarry, Fred Flintsone rushes home to pick up his modern stone-age family for a drive-in movie, an exclusive one-night only viewing of The Monster.\u00a0 Courtesy of Fred’s two feet, the family then proceeds to Bronto Burgers & Ribs Drive-In for an order of ribs.\u00a0 Somehow a slim waitress manages to heft the behemoth ribs over to Fred’s car, but when she deposits them onto the carhop window service tray, the vehicle and all its occupants tip over.\u00a0 Until our visit to Black’s Barbecue in Lockhart, Texas, we believed ribs that big were to be found solely in animated television cartoons. 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