Edgar Black

December 24, 2013

Interview: Kent Black of Black’s BBQ

Photo provided by Black’s BBQPitmaster/Manager: Black’s BBQ, opened 1932 (current location since 1936)Age: 60Smoker: Wood-fired offset smokers and gas-fired rotisseriesWood: Post OakBlack’s BBQ is a family affair. After starting in 1932, they now have the fourth generation, Barrett Black, working at the restaurant. Three of those generations recently appeared together on

BBQ Joint Reviews |
May 16, 2009

Black’s Barbecue

Some joints are known for how well they do one meat or another, but Black’s does them all well. Brisket, ribs, sausage, and turkey were piled on top of our small plate, and they were all picture perfect.The brisket had a dark crust and deep-red smoke line. The meat