{"id":68167,"date":"2024-09-16T00:01:07","date_gmt":"2024-09-16T06:01:07","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=68167"},"modified":"2026-04-06T12:03:20","modified_gmt":"2026-04-06T18:03:20","slug":"terry-blacks-bbq-lockhart-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=68167","title":{"rendered":"Terry Black’s BBQ – Lockhart, Texas"},"content":{"rendered":"
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This Building Houses the Smokers. Aromas Emanating From This Building are Magical<\/figcaption><\/figure>\n

My Kim won’t be jealous that I was in the company of two winsome women during my inaugural visit to Terry Black’s BBQ.\u00a0 She might, however, be unhappy if I were to come home perfumed by post oak, a sure sign I had been enjoying Texas barbecue without her.\u00a0 Post oak is the wood many of the Lone Star State’s best barbecue restaurants smoke to give their meats inimitable flavors and aromas.\u00a0 Okay, she might also be jealous that I polished off a monsterous beef rib, the type of which tipped over Fred Flintstone’s granite automobile.\u00a0 It would have been more than enough for her and The Dude to share with me, but hey, how often do you get to visit Lockhart, Texas, the legislature decreed “Capital of Texas Barbecue.”<\/p>\n

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These Smokers Produce Heavenly Aromas (Photo Courtesy of Melinda Martinez)<\/figcaption><\/figure>\n

My trip to the San Antonio area was meant to be a solitary adventure, an opportunity for me to visit some of my old haunts.\u00a0 I would have been perfectly happy to spend time alone.\u00a0 \u00a0Then Melinda Martinez came into my life.\u00a0 We met while standing in a long queue in front of Burnt Bean<\/strong><\/a>, a\u00a0 2024 finalist for the James Beard Foundation’s “Best Chef – Texas” honor.\u00a0 We shared a table and sampled off one another’s plates, a sure sign that a friendship was developing.\u00a0 We had such a great time that we made plans to meet the following day at Terry Black’s BBQ in her hometown of Lockhart, Texas.<\/p>\n

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Indoor and Outdoor Seating at Terry Black’s BBQ<\/figcaption><\/figure>\n

For any barbecue aficionado, visiting Lockhart is akin to a Catholic making a pilgrimage to Santiago de Compostela in Galicia, Spain…or to Bologna, Italy if you’re a foodie.\u00a0 It’s something every barbecue addict needs to do at least once in their lifetime.\u00a0 Melinda grew up in Lockhart.\u00a0 Despite a lifetime of being enswathed by hazy smoke plumes emanating from a quadrumvirate of the country’s best barbecue joints, Melinda has never tired of the fragrant post oak perfumed air.\u00a0 Wisps of aromatic meats still call like a siren’s song.\u00a0 As we strolled through Lockhart after our meal, those aromas beckoned.\u00a0 Even as full as we were, we were tempted to eat even more.\u00a0 It’s a wonder Melinda doesn’t weigh six-hundred pounds.<\/p>\n

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The Counter Where You Place Your Order<\/figcaption><\/figure>\n

With a population of around 15,000 Lockhart is certainly no megalopolis.\u00a0 In fact, if you’re pushing the 85mph speed limit permitted on much of TX-130, you might just miss it.\u00a0 That would be a cardinal sin.\u00a0 Around Lockhart, there’s no consensus as to which of its hallowed and heralded barbecue joints is the best.\u00a0 Each of the grizzled long-timers–Black’s Barbecue, Chisholm Trail Barbeque, Kreuz Market and Smitty’s Market–has its proponents.\u00a0 Each has earned accolades and honors galore.\u00a0 As two newcomers–Barb’s BQ and Terry Black’s BBQ–have recently shown, Lockhart has room for more barbecue–provided interlopers can smoke meat imbued with magic.<\/p>\n

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Beef Rib Being Sliced For Me<\/figcaption><\/figure>\n

It’s hard to think of Terry Black’s BBQ as a newcomer since Mike Black is a descendent of the family that has continuously owned Black’s BBQ<\/strong><\/a> in Lockhart since 1932.\u00a0 According to Terry Black’s BBQ blog<\/strong><\/a>, the Black family wasn’t exactly Ward and June Cleaver’s clan.\u00a0 Family discord and distrust resulted in Mike Black going his own way, naming his own enterprise for his father Terry.\u00a0 \u00a0Terry Black’s inaugural restaurant opened not in Lockhart, but in Austin, itself a hotbed of high-quality craft barbecue joints.\u00a0 In 2017,\u00a0 Texas Monthly named Terry Black’s a Top 50 BBQ joint in Texas, completely omitting the original Black’s BBQ.\u00a0 Five years later, Terry Black’s BBQ made a triumphant return to Lockhart.<\/p>\n

UPDATE<\/strong>:\u00a0 In November, 2024, Terry Black’s BBQ was named a “MICHELIN Recommended Restaurant” awarded to “restaurants that meet the high standards of the Michelin Guide, embodying Texas food culture with a worldwide standard.”\u00a0 ‘”Recommended” restaurants may not be worthy of MICHELIN stars, but the Guide wants to give a shout out to still-solid destinations.<\/p>\n

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My Plate: Beef Rib, Cream Corn, Pinto Beans (Big Red Not Pictured)<\/figcaption><\/figure>\n

Though we enjoyed Burnt Bean, Melinda assured me that Terry Black’s was even better.\u00a0 That’s not hometown pride she stressed.\u00a0 \u00a0I met her and her best friend Linda Vargas at noon.\u00a0 Watching the two of them interact reminded me of an Aristotle aphorism “Friends hold a mirror up to each other; through that mirror, they can see each other in ways that would not otherwise be accessible to them, and it is this mirroring that helps them improve themselves as persons<\/em>.”\u00a0 My lovely companions end one another’s sentences, share a smiliar wit and warmth and generally made me feel welcome, like one of them.\u00a0 They’re fun and funny, two great reasons to make a return trip to Lockhart.<\/p>\n

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

The Platas, Bruce and Loren, my own friends who are like brothers and I share a passion for beef ribs.\u00a0 Many of the beef ribs we’ve had are overly fatty and cost as much as a McLaren Artura Spider<\/strong><\/a>.\u00a0 \u00a0At Terry Black’s the beef rib<\/strong><\/em> resembled a dinosaur bone covered by a roast.\u00a0 It was absolutely humongous, much more than any one gastronome should be able to eat.\u00a0 I did my best while also trying to pawn some off on Melinda and Linda.\u00a0 Frankly, we didn’t need to order anything else.\u00a0 The beef rib was not only delicious, it was big enough for a family of four.\u00a0 Tender, moist and encrusted by a salt and pepper rub, it’s a beef rib I’ll dream about for months.\u00a0 My two sides–cream corn and pinto beans–were worthy accompaniment, albeit too much for me to finish. Melinda and Linda have strong maternal instincts or they must think I look like I’m starving.\u00a0 They filled a large styrofoam container with pork ribs, beans and corn they couldn’t finish.<\/p>\n

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My Friends Melinda Martinez and Linda Vargas Enjoying their ‘Cue<\/figcaption><\/figure>\n

Since 2014, the Black family has launched locations in Austin, Waco and Lockhart.\u00a0 Future family projects include boutique hotels, event venues, a winery, several new restaurant concepts, and more!\u00a0 \u00a0I hope some of them are in Lockhart, my new favorite place in Texas.<\/p>\n

Terry Black’s BBQ<\/strong>
\n900 North Colorado Street
\nLockhart, Texas<\/strong>
\n(512) 668-4617
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 16 September 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Beef Rib, Pinto Beans, Cream Corn, Big Red Soda, Pork Ribs
\nREVIEW #1418<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

My Kim won’t be jealous that I was in the company of two winsome women during my inaugural visit to Terry Black’s BBQ.\u00a0 She might, however, be unhappy if I were to come home perfumed by post oak, a sure sign I had been enjoying Texas barbecue without her.\u00a0 Post oak is the wood many of the Lone Star State’s best barbecue restaurants smoke to give their meats inimitable flavors and aromas.\u00a0 Okay, she might also be jealous that I polished off a monsterous beef rib, the type of which tipped over Fred Flintstone’s granite automobile.\u00a0 It would have been more than enough for her and The Dude to share with me, but hey, how often do you get to…<\/p>\n","protected":false},"author":1,"featured_media":68177,"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":[8,5647,35,553],"tags":[4362,822,1063,4361,790,1474,4354,4363],"class_list":["post-68167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-rating-n-r","category-texas","category-across-america","tag-beef-rib","tag-brisket","tag-pork-ribs","tag-post-oak","tag-sandwiches","tag-sausage","tag-sides","tag-smokers"],"yoast_head":"\nTerry Black's BBQ - 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