I would a whole lot rather you taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it.

— Sam Jones

Whole Hog Extravaganza and BBQ MBA Event 2013 via eatocracy.cnn.com

ssweeney's Review of Blalock Bar-B-Que

  • Sausage: Good meaty/beefy flavor. Course ground with black pepper in the mix. Maybe a bit oversmoked?
  • Mystery Meat: Very starchy... blood sausage? Yuck, this isn't something I like.
  • Brisket: Firm; lean, but with good marble; it is moist, but a little chewy on the finish
  • Spare Rib: The wood 'acted up' on these... it left a STRONG off-flavor in the meat. Too bad, because the texture is good and the meat is falling away from the bone.
  • Quotable: 'This rib has a flavor that smoked meat shouldn't have.' -- Dbl Boner
  • Atmosphere: Good focus... this is a BBQ place, no question. I like the feel of the place, but its still too new. The pits are out back, so the inside won't reap the benefit of 'aging by smoke'.
  • Quotable: 'I've never seen more stuff come OUT of people's mouths.' -- T-Bone
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