Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.

— Jim Shahin

Austin Chronicle

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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