I thought Panhead John was starting a thread for our Meat Up pics, but it appears that he’s been unavoidably detained, so here we go.
Mosca and I were on-site by mid afternoon, and after relaxing in our rooms for awhile we headed out in search of BBQ. My web search found Black’s in San Marcos, and it said that their meat is smoked at the original Black’s in Lockhart. Lockhart and San Marcos are only 30 minutes apart per Google Maps, so I assumed the meat would be to the high standards of the original restaurant. Boy was I wrong. One look at the bark on my brisket, and I knew I’d made a mistake. The interior meat tasted good, but the bark was barely edible. I had one baby back and one spare rib, and they were fine but not great. The mashed potatoes were very good. I give the overall meal a B-. It was decent food, but not up to Texas standards.
As we were leaving Black’s Mosca surprised me by asking if we were going to try somewhere else, and he meant right away! I didn’t need my manhood to be questioned so early in the trip, so I said let’s do it, and we headed to San Marcos BBQ. I was leaning towards having peach cobbler and vanilla ice cream since I hadn’t had any dessert, but then fate intervened in the form of their hatch sausage sandwich. I had to try one because until I joined The Pit I’d never even heard of a hatch chile, and I’ve now endured three seasons of hatch chile mania. Folks, it was delicious. It was one of those times when a few simple ingredients come together to make something that’s far more than the just the sum of the parts. I loved it.
This is a pic of the brisket cutting board at San Marcos BBQ. I’ll let Tom (Mosca) tell you about that.
Mosca and I were on-site by mid afternoon, and after relaxing in our rooms for awhile we headed out in search of BBQ. My web search found Black’s in San Marcos, and it said that their meat is smoked at the original Black’s in Lockhart. Lockhart and San Marcos are only 30 minutes apart per Google Maps, so I assumed the meat would be to the high standards of the original restaurant. Boy was I wrong. One look at the bark on my brisket, and I knew I’d made a mistake. The interior meat tasted good, but the bark was barely edible. I had one baby back and one spare rib, and they were fine but not great. The mashed potatoes were very good. I give the overall meal a B-. It was decent food, but not up to Texas standards.
As we were leaving Black’s Mosca surprised me by asking if we were going to try somewhere else, and he meant right away! I didn’t need my manhood to be questioned so early in the trip, so I said let’s do it, and we headed to San Marcos BBQ. I was leaning towards having peach cobbler and vanilla ice cream since I hadn’t had any dessert, but then fate intervened in the form of their hatch sausage sandwich. I had to try one because until I joined The Pit I’d never even heard of a hatch chile, and I’ve now endured three seasons of hatch chile mania. Folks, it was delicious. It was one of those times when a few simple ingredients come together to make something that’s far more than the just the sum of the parts. I loved it.
This is a pic of the brisket cutting board at San Marcos BBQ. I’ll let Tom (Mosca) tell you about that.
You might have missed it but I posted this morning that I was going to start the Texas Hill Country MeatUp post tomorrow…Thursday. I’ll try to start it in the morning before I leave.
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