This place is so famous that I wont get into too much detail. The brisket is solid, the Flinstone beef ribs were one of the best things I've eaten from any pit, anywhere, period. If you appreciate real bbq and are within hours of Lockhart, you need to go. I can't speak for their sides because I ordered 3 lbs. of meat! If you're concerned about their sides, you have problems!
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Lockhart-Black's
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Founding Member
- Jul 2014
- 1597
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
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Hi IvyH, I really agree with you. I went down to Dallas for business during the crazy Ice Storm they had in Februaryand our hosts made it a point to get to Lockharts.
Their hot links are outstanding. The brisket was just ok in my opinion (had some problems with too much un-rendered fat). However those beef ribs were worth my entire trip. I understand that they only serve them one day out of the week (Thursday? Tuesday?) but they are well worth planning for. The bark on them is quite frankly the best piece of smoked meat I have ever had. Juicy, savory, crunchy and yet still tender. One of my colleagues got them to vacuum pack a couple to take back to San Jose. The ribs are $20 each, but the term "Flinstone Ribs" is apt. One of them was enough for 5 BBQ-crazy adults to get a good portion (though we had a little bit of everything). If you were eating only the rib, I imagine one would serve 2 good eaters with sides.
I attached a pic of our table as we were finishing up- I wish we had gotten pics right as we laid the food down, but our bellies trumped good selfie etiquette. You'll notice a big line standing behind us. I imagine this was around 6pm. We got there a little after five and had no wait, but within 30 minutes the line was out the door.
Service at Lockharts is friendly. They don't have wait staff, you go to the counter or bar to get food and drink. The cashier at the counter is helpful, but the chef is standing right behind her at a cutting table, explaining exactly what you will want and cutting it to order. They wrap all that in butcher paper, and you go unwrap it at the table. Notice no plates, just butcher paper and smiles.
Also, their Smore Bread Pudding is worth saving a little room for (shocking as that sounds).
(Sorry about the flipped photo...can't seem to get it to rotate correctly.)
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