Black Gold Barbecue in Buna

[58limited]

About 50 miles northeast of me is the little town of Buna, Texas. Recently, a new barbecue joint has opened up that has been attracting a lot of attention from the locals and from Daniel Vaughn, BBQ Editor of Texas Monthly. I decided to make the drive this morning.



I arrived 20 minutes before the 11am opening and I was the only car in the parking lot. I walked around, took a few pictures, and went to the pit room at the back where I talked to the owner, Josh Burke. He is running two Southern Pride smokers and an A & P offset made in McAllen, Tx - this is the same brand that Texas Monthly Top 50 No.5 pick GW's BBQ uses. Josh hasn't been open long enough to be in the running for the most recent Top 50 list and he told me he is actually happy about that; he wasn't ready for a mad rush if he was chosen for a spot on the Top 50 list. He wants to work at it for awhile longer to get everything right. He is currently working 15 hour days (down from 22 hour days at the beginning).

Daniel Vaughn really likes his barbecue and goes more in depth on Josh's back story: https://www.texasmonthly.com/bbq/bla...barbeque-buna/

Black Gold is open 7 days a week. Today, despite the empty parking lot, things were hopping. Josh had a large catering gig at a local benefit which included alligator boudin -wish I could have tried that!

Outdoor tables



Even one of the A/C units (or maybe a glycol chiller?) was dressed up.



My camera doesn't do well in dark areas with outdoor light shining in so i apologize for these next pictures. The two Southern Prides.



500 gallon A&P offset



Post oak and hickory (used on the chicken only). There is also some red oak that Josh bought from a seller who needed the money.



View from the front door.



Order to the left of the entrance



More to follow....

[58limited]

The interior, as seen in the photos above, was nice and airy with a vaulted ceiling. Their meats are a little cheaper than most other barbecue places that I've been to.





I ordered brisket (flat and point), ribs, sausage, boudin, pinto beans, corn bread (they have yeast rolls too), and corn casserole. According to Daniel Vaughn's article Black Gold does not make their own sausage or boudin yet. I didn't ask Josh and I didn't remember this until after ordering. The boudin was good. I thought it tasted like DJs Boudain - turns out it is. The sausage was a good mild sausage, similar in flavor to Eckrich sausage. I believe it is made by Beasley's.

The ribs were a little overdone but not fall off the bone however they came right off with no effort when I bit into them, no tug to them. Good smoke and S&P flavor but a bit salty for my taste. The brisket, despite Daniel Vaughn's praise, was dry. I realize that I might have just gotten a bad brisket and I will be back to try it again but it was average at best. When you cook dozens of briskets one is bound to be either a bad piece of beef or maybe it just doesn't turn out right.



The corn bread was moist with a hint of sweetness, it went well with the pinto beans. The pinto beans were excellent. I was trying to decide what the dominant seasoning was while eating them. I think it is oregano. The corn casserole was the best thing on the plate. Moist, a good level of sweetness without being too sweet, and a nice kick from jalapenos.

The brisket had nice bark as seen on this burnt end


It tried to fall apart during the bend test, the other piece did.



I had to go back to the counter and order the hot honey pork belly burnt ends since they weren't ready at opening time. These were really good: nice smoke level, savory with a hint of sweetness from the hot honey. I personally would have liked more honey on these. Fortunately I have some hot honey here at home for the leftovers.



My ranking from best to not the best: Corn casserole, Hot Honey Pork Belly, Pinto Beans and Corn Bread, Ribs, Boudain*, Sausage*, and brisket.

Black Gold Barbecue is good, most people would enjoy this place and apparently they do: It quickly filled up once open. Lots of repeat local business.

*Commercial, not made in-house.

[Michael_in_TX]

That is a strikingly beautiful building, both inside and out. And I love the AC cover.

[Jerod Broussard]

That is cool. I know a couple in Buna that I used to attend church with. Ain't much to Buna.

There is also a pit builder there. I'm 1.75hrs from there.

[Panhead John]

Well done David! Looks like he’s gonna do good business there. He’s out in the middle of a BBQ desert, will probably get lots of business from Beaumont on the weekends too.

[LA Pork Butt]

Good review! So what do you eat when you aren’t eating BBQ or Tacos?

[58limited]

Steak, pasta, Indian, Cajun, stir frys, etc.

[jayjordan]

Nice looking place.

[au4stree]

Good to support the local folks.

[TripleB]

From your review and listing from best to not the best, sounds like you will not be returning anytime soon. 50 miles is a long way to go for "good" BBQ. Heck, I doubt if I would go 50 miles for "great, knock your boots off" BBQ. Of course, 50 miles on a SoCal frwy will take you 2+ hours.

[58limited]

It was a 45 minute drive, not far by Texas standards. I'll go back and try the brisket again, anyone can have a bad day.

[58limited]

TripleB "Heck, I doubt if I would go 50 miles for 'great, knock your boots off' BBQ."

Well, you did come about 1385 miles to San Marcos, TX for 'great, knock your boots off' BBQ....just sayin'

[TripleB]

58limited Are you kidding me? I came for your smoked sausage. You better be bringing it to Lafeyette too!

[HawkerXP]

Thanks for sharing!

[jecucolo]

Nice looking place!