- I recently visited Terry Black’s, a famous barbecue restaurant with locations in Dallas and Austin.
- When we arrived during peak dinner time, the line to order stretched down the block.
- I tried most of the barbecue joint’s sides and two of their famous meat dishes.
On a recent trip to Dallas, I knew I couldn’t leave the Lone Star State without trying some traditional Texas barbecue.
A friend recommended we stop by Terry Black’s, a famous barbecue joint with locations in Austin and Dallas run by a fourth-generation pitmaster. As my friend is a vegetarian, I knew this place would be great. she I was advised to try it.
of Dallas Observer Terry Black’s was named the best barbecue place in Dallas in 2023, and after trying most of their sides and two of their famous meat dishes, I can see why.
Here’s what I thought about eating at Terry Black’s BBQ in Dallas.
Terry Black’s has an unassuming exterior, but when I arrived on a Tuesday dinnertime there was a line stretching around the block.
Terry Black has three locations in Texas: one in Dallas, the flagship in Austin, and one in Lockhart, where the restaurant’s namesake, Terry Black, was born and raised and mastered Central Texas-style barbecue.
I chose to go to Terry Black’s not only because of its reputation and recommendations, but also because it was one of the few barbecue places in Dallas that was open for dinner on a weekday, while many other big names were only open at lunchtime.
The line stretched out the door and down the block, but it moved quickly.
The restaurant’s website says the average wait time is about 15 minutes, and I waited about that long before walking through the large front door at the side of the restaurant.
When we finally got inside, many of Terry Black’s most famous meat dishes had sold out.
As I waited in line, a server already told me that three of the restaurant’s six meat options — brisket, pork ribs and beef ribs — were already sold out for the night.
The restaurant’s sliced turkey, shredded beef and two kinds of link sausage were still offered.
The restaurant was full with large groups already occupying most of the tables.
The main dining area was busy, but there were a few free tables outside and in the back dining room and we managed to get a booth.
This was my first time at Terry Black’s so I appreciated the large sign explaining how to order.
Other signs explained that sides come in different sizes, including 5 ounces, pints, quarts and gallons.
There was also a window halfway through the queue that looked into the pit room.
The restaurant offers tours of the pit room, where customers can ask questions of the pitmasters and literallyThis is where the sausages are made.
We ordered two meats and five sides at Terry Black’s.
Many of the establishment’s most famous meats, such as the brisket, were sold out when I arrived, but I was able to try most of Terry Black’s side dishes.
Sides included macaroni and cheese, pinto beans, kidney beans, Mexican rice, creamed corn, baked potato salad, and coleslaw.
I ordered the “single” portion – about 5 ounces of coleslaw, potato salad, creamed corn, mac and cheese, and a complimentary pickle – I also ordered a 1/4 pound beef fillet, half a jalapeño cheddar sausage, and a can of beer.
My order was $35.74, plus a 15% tip, bringing the total to $41.66.
I was disappointed that I didn’t get to try the brisket, but I was impressed with Terry Blacks’ chopped beef.
The Terry Blacks chopped beef was incredibly tender, perfectly seasoned and bursting with flavour.
The chain’s specialty barbecue sauce was available in a large bottle on the table, but I could easily eat a half pound of this tender meat without the sauce.
It was juicy and slightly sweet, and paired perfectly with the bread provided free of charge to make a barbecue sandwich.
Also tried the jalapeno cheddar sausage.
I ordered a half link, and with the other meats and sides it was just the right amount for a meal.
The sausage skin had just the right amount of chewiness and the spice was just the right amount, not too strong.
The sausage meat inside was juicy and flavorful – honestly, the best sausage I’ve ever eaten.
I thought the coleslaw added a fresh, tangy flavour to the meal.
Terry Black’s coleslaw is made with kale, carrots, and red cabbage, which are common in Southern coleslaw. I thought it was light and delicious, and I especially liked the addition of kale.
I also tried a single serving of Terry Black’s potato salad.
Terry Black’s Potato Salad is made with baked red potatoes, green onions and mayonnaise.
It is also topped with a paprika-like seasoning that looks and tastes great, giving the potato salad even more flavor.
Even though there were so many other things I wanted to try, I couldn’t resist eating the entire potato salad.
It was a backyard potato salad, reminiscent of the potato salad I make every summer, but so much more delicious.
The red skin potatoes brought great texture and flavor to the dish and I loved the extra kick of the spring onions and seasonings. The salad was not overpowered by the mayonnaise and the potatoes were the real star.
A friend raved about Terry Black’s mac and cheese, and she was right.
The mac and cheese was exceptionally good: large macaroni noodles smothered in a rich, sticky cheese sauce that was generously thickened but not caked or stuck together.
Macaroni and cheese appears to be one of Terry Black’s most popular menu items.
According to an Instagram post shared by Terry Brax in 2021, the chain The company produces about 41,600 pounds of noodles each year to bring macaroni and cheese to the masses.
The cream corn was also delicious.
It’s slightly sweet and cinnamony, seasoned like potato salad, and reminded me a little of the New England corn chowder I enjoy in the summer.
But of all the side dishes, this was one I would probably skip on my next visit.
It was tasty, but not as good as the other sides I tried. If I had to order a side again, I would choose the coleslaw and potato salad over the creamed corn.
We also got free pickles.
I thought it had the perfect balance of crunch and sourness.
I didn’t get a chance to try Terry Black’s most famous meat, but that didn’t matter at all.
At other barbecue restaurants I’ve been to, like Franklin Barbecue in Austin, your experience depends on whether or not you order the brisket — if you can’t eat the brisket, it’s just not worth going.
But this As for Terry Black’s, although I missed the brisket, I left the store completely satisfied. Everything I tried, from the spicy sausage to the classic potato salad to the creamy mac and cheese, totally wowed me.
So if you find that they’re sold out of brisket during your trip to Terry Black’s, don’t fret — you’ll still be able to get your fill of traditional Texas barbecue.
