Barbecue interest continues to grow.
Check out Craig “Meathead” Goldwyn’s article discussing regional variations in barbecue sauce that appeared in the Huffington Post of all places. Goldwyn breaks things down in to 9 categories. Which one will you like best.
Well, like we said, “Everything Is Bigger In Texas.” And damn does the brisket at Smitty’s Market live up to that saying. The thin slices measured in around a quarter-inch thick, while the fatter ones pushed close to half-an-inch in thickness. And while the brisket was thick, it was also extremely moist – exuding flavor from melted fat and just a hint of post oak wood. The people at Smitty’s told us post oak is commonplace in the geographic region. It provides a very mild flavor, which is less abrasive than, say, mesquite. The brisket’s texture was fantastic; the meat breaking with the greatest of ease. We swear this brisket is so wonderfully greasy and flavorful that if you smacked it across your lips on the coldest winter day in New England, you wouldn’t need ChapStick!
John, the pit master at Smitty’s, certainly knows how to judge when his ribs are finished. Similar to the brisket, the ribs were extremely moist, a nice bark trapping in the juice. With each bite, the meat pulled cleanly from the bone, providing tender, juicy, mouthfuls of succulent pork. Before this trip, we expected every place in Texas to serve beef ribs – not so at this venue.
The juicy, homemade sausage possessed a rich flavor that we found greatly pleasing. The sauce at Smitty’s has a ketchupy flavor, with very slight hints of pepper and brown sugar. It grew on us with each taste.
Lockhart is known for barbecue. In fact, it’s been dubbed the barbecue capital of Texas. And with places like Smitty’s in town, it’s easy to understand why.
Did we mention Everything Is Bigger in Texas?
Well, our way of living up to that saying was with our appetites. After eating at Smitty’s we hit Black’s Barbecue on the same day. One thing we appreciate about Black’s, is the sign that reads ‘Barbecue 8 days a week.’ This was fabulous….because we knew the place was open on Sunday, we didn’t have to worry about getting there before the 8 p.m. closing time, and there was no bike race to cut us off either.
While we were still outside the restaurant, we could smell smoke.
Ahhhh, smoke.
The brisket at Black’s was sliced thinner than the stuff we had from Smitty’s. It bears a stronger, more flavorful smoky kick too. While a tad firmer, and perhaps drier, than the meat at Smitty’s, this brisket was still very moist, breaking in your hands with just a gentle tug – a reflection of tried cooking methods.
Thank you Mr. Black.
Pulling the rib meat away from the bone, we spied deep layers of pink, penetrating throughout the meat, leaving a wonderful smoke flavor on the taste buds. The ribs were thick and meaty, but we found our rack a little chewy.
Black’s home-spun sausage is a pork and beef mixture, dressed with salt and pepper. Less moist than the sausage at Smitty’s, but still wet and flavorful, the sausage at Black’s is not to be missed on your first visit. Black’s sauce, a blandish tomato-based sauce, has a tangy feel and a loose peppery flavor. It provides a nice enhancement to their smoked meats and is also not to be missed on your first visit.
Bottom line: If you like smoke, you’ll love Black’s!