"There was a time when getting good barbecue required a 45-minute drive to Lockhart to make the pilgrimage to Black’s Barbecue—one of a few spots in the area generally considered to be among the best. Now, that same experience requires a 12-minute walk from the north end of campus. All of the meat is still smoked in the same pits over in Lockhart, then driven in each morning. The smoked meats travel and hold up surprisingly well (plus, most of it was cooked overnight, anyway). The lines don’t get nearly as bad here as some other spots in town, plus it’s one of the few barbecue spots in town that’s open for dinner. " - nicolai mccrary, raphael brion
Richard Casteel
