I visited the famous Terry Black's Barbecue in Dallas, and I understand why the line stretched down the block
Erin McDowell
Texas, Restaurants
I recently visited Terry Black's, a famous barbecue restaurant with locations in Dallas and Austin.

When I arrived at prime dinner time, the line to order stretched down the block.

I tried most of the barbecue spot's sides and two of its famous meats.

On a recent trip to Dallas, I knew I couldn't leave the Lone Star State without trying some classic Texas barbecue.

A friend recommended I stop by Terry Black's, a famous barbecue spot with locations in Austin and Dallas that's run by fourth-generation pitmasters. Given that my friend is vegetarian, I knew this place had to have a lot going for it if even she recommended I try it.

The Dallas Observer voted Terry Black's as the best barbecue in Dallas in 2023, and after trying most of the spot's sides and two of its famous meats, I can see why.

Here's what it was like to dine at Terry Black's Barbecue in Dallas.

The exterior of Terry Black's was unassuming, but when I arrived at dinner time on a Tuesday, there was a line down the block.

Terry Black's has three Texas locations: one in Dallas, their flagship restaurant in Austin, and one in Lockhart, where the restaurant's namesake, Terry Black, was born and raised and learned to master Central-Texas-style barbecue.

I chose to go to Terry Black's not only because of its reputation or because it was recommended to me, but also because it was one of the few barbecue spots open in Dallas at dinner time on a weekday. Many other famous spots were only open for lunch.

A line stretched out the door and down the block, but it was moving quickly.

According to the restaurant's website, the average wait time is about 15 minutes. I waited about that before I stepped through the large front doors at the side of the restaurant.

When I finally got inside, a lot of Terry Black's most famous meat options were sold out.

In line, an employee had already informed me that three of the restaurant's six meat options — brisket, pork ribs, and beef ribs — had already sold out for the night.

The restaurant's sliced turkey, chopped beef, and two kinds of link sausage were still available.

The restaurant was full, and large groups had already taken most of the tables.

Despite the main dining area being crowded, there were several tables free both outside and in the rear dining room, where I managed to secure a booth.

Since this was my first time at Terry Black's, I was grateful for a large sign explaining how to order.

Other signs explained the different size portions available for sides: a 5-ounce "side" size, pint, quart, and even gallon.

In line, there were also windows that allowed customers to look into the pit room.

The restaurant offers tours of its pit room, where customers can ask the spot's resident pitmasters questions and see, literally, where the sausage is made.

I ordered two different kinds of meat and five sides at Terry Black's.

Though many of the spot's most famous meats, like the brisket, were sold out by the time I got there, I was able to try most of Terry Black's side dishes.

The sides available included mac and cheese, pinto beans, green beans, Mexican rice, cream corn, baked potato salad, and coleslaw.

I ordered a "single" portion, or about 5 ounces, of coleslaw, potato salad, creamed corn, mac and cheese, and a side of free pickles. I also ordered a ¼ pound of chopped beef, half a jalapeño-cheddar sausage, and a canned beer.

My order came to $35.74, plus a 15% tip, bringing my total cost to $41.66.

While it was a letdown that I couldn't try the brisket, the chopped beef at Terry Black's blew me away.

The chopped beef from Terry Black's was incredibly tender, perfectly seasoned, and bursting with flavor.

The chain's signature barbecue sauces were available in large bottles on the table, but I could have easily devoured a half-pound of this tender meat without any sauce.

It was juicy and slightly sweet, and it paired wonderfully with the free bread provided for making barbecue sandwiches.

I also tried the jalapeño-cheddar sausage.

I ordered a half-link, which, when combined with the other meat and sides, was the perfect portion for one sitting.

The sausage's casing had the perfect amount of snap. It was slightly spicy without being too overpowering.

The sausage meat inside was moist and flavorful. Frankly, it was the best sausage I've ever had in my life.

I thought the coleslaw was a fresh, tangy addition to my meal.

Terry Black's coleslaw was made with kale, carrots, and red cabbage, which is commonplace in most Southern coleslaws. I thought it was light and delicious, and I particularly enjoyed the addition of the kale.

I also tried a single serving of potato salad from Terry Black's.

Terry Black's makes their potato salad with baked red potatoes, green onion, and mayonnaise.

It was also topped with a seasoning that looked and tasted like paprika, which gave the potato salad an extra kick of flavor.

Despite having so many other items on my plate to try, I couldn't help polishing off the entire side of potato salad.

It was a backyard-style potato salad, reminiscent of the one I make each and every summer, but significantly better.

The red-skinned potatoes brought great texture and flavor to the dish, and I appreciated the extra kick from the green onion and seasoning. The salad wasn't overpowered by the taste of mayonnaise — the potatoes truly were the star.

My friend had raved to me about Terry Black's mac and cheese, and she wasn't wrong.

The mac and cheese was out-of-this-world good. The large macaroni noodles were coated in a generous helping of gooey, decadent cheese sauce, without congealing or sticking together.

The mac and cheese appears to be one of Terry Black's most popular menu items.

According to an Instagram post shared by Terry Black's in 2021, the chain goes through about 41,600 pounds of noodles each year to serve its mac and cheese to the masses.

I also enjoyed the cream corn.

It had a slight sweetness and a hint of cinnamon, topped with the same seasoning used in the potato salad. It slightly reminded me of a New England-style corn chowder I often enjoy during the summer.

However, of all the sides, this was the one I'd probably skip during my next visit.

It was good, but it didn't rival the other sides I tried. If I had to choose what sides to order again, I'd choose the coleslaw and potato salad over the cream corn.

I also got a free side of pickles.

I thought they had the perfect amount of crunch and tartness.

While I didn't get to try Terry Black's most famous meat, it really didn't matter.

At other barbecue restaurants I've been to, such as Franklin Barbecue in Austin, getting the brisket will make or break your experience. If you can't try it, it's simply not worth going.

However, this was not the case at Terry Black's. Despite missing out on the brisket, I left completely satisfied. Everything I tried, from the spicy sausage to the classic potato salad and creamy mac and cheese, completely blew me away.

So, even if the brisket is sold out during your trip to Terry Black's, don't fear — you'll still get a taste of some classic Texas barbecue.
I recently visited Terry Black's, a famous barbecue restaurant with locations in Dallas and Austin.
When I arrived at prime dinner time, the line to order stretched down the block.
I tried most of the barbecue spot's sides and two of its famous meats.
On a recent trip to Dallas, I knew I couldn't leave the Lone Star State without trying some classic Texas barbecue. A friend recommended I stop by Terry Black's, a famous barbecue spot with locations in Austin and Dallas that's run by fourth-generation pitmasters. Given that my friend is vegetarian, I knew this place had to have a lot going for it if even she recommended I try it. The Dallas Observer voted Terry Black's as the best barbecue in Dallas in 2023, and after trying most of the spot's sides and two of its famous meats, I can see why. Here's what it was like to dine at Terry Black's Barbecue in Dallas. Terry Black's has three Texas locations: one in Dallas, their flagship restaurant in Austin, and one in Lockhart, where the restaurant's namesake, Terry Black, was born and raised and learned to master Central-Texas-style barbecue. I chose to go to Terry Black's not only because of its reputation or because it was recommended to me, but also because it was one of the few barbecue spots open in Dallas at dinner time on a weekday. Many other famous spots were only open for lunch. According to the restaurant's website, the average wait time is about 15 minutes. I waited about that before I stepped through the large front doors at the side of the restaurant. In line, an employee had already informed me that three of the restaurant's six meat options — brisket, pork ribs, and beef ribs — had already sold out for the night. The restaurant's sliced turkey, chopped beef, and two kinds of link sausage were still available. Despite the main dining area being crowded, there were several tables free both outside and in the rear dining room, where I managed to secure a booth. Other signs explained the different size portions available for sides: a 5-ounce "side" size, pint, quart, and even gallon. The restaurant offers tours of its pit room, where customers can ask the spot's resident pitmasters questions and see, literally, where the sausage is made. Though many of the spot's most famous meats, like the brisket, were sold out by the time I got there, I was able to try most of Terry Black's side dishes. The sides available included mac and cheese, pinto beans, green beans, Mexican rice, cream corn, baked potato salad, and coleslaw. I ordered a "single" portion, or about 5 ounces, of coleslaw, potato salad, creamed corn, mac and cheese, and a side of free pickles. I also ordered a ¼ pound of chopped beef, half a jalapeño-cheddar sausage, and a canned beer. My order came to $35.74, plus a 15% tip, bringing my total cost to $41.66. The chopped beef from Terry Black's was incredibly tender, perfectly seasoned, and bursting with flavor. It was juicy and slightly sweet, and it paired wonderfully with the free bread provided for making barbecue sandwiches. I ordered a half-link, which, when combined with the other meat and sides, was the perfect portion for one sitting. The sausage meat inside was moist and flavorful. Frankly, it was the best sausage I've ever had in my life. Terry Black's coleslaw was made with kale, carrots, and red cabbage, which is commonplace in most Southern coleslaws. I thought it was light and delicious, and I particularly enjoyed the addition of the kale. Terry Black's makes their potato salad with baked red potatoes, green onion, and mayonnaise. It was also topped with a seasoning that looked and tasted like paprika, which gave the potato salad an extra kick of flavor. It was a backyard-style potato salad, reminiscent of the one I make each and every summer, but significantly better. The red-skinned potatoes brought great texture and flavor to the dish, and I appreciated the extra kick from the green onion and seasoning. The salad wasn't overpowered by the taste of mayonnaise — the potatoes truly were the star. The mac and cheese was out-of-this-world good. The large macaroni noodles were coated in a generous helping of gooey, decadent cheese sauce, without congealing or sticking together. According to an Instagram post shared by Terry Black's in 2021, the chain goes through about 41,600 pounds of noodles each year to serve its mac and cheese to the masses. It had a slight sweetness and a hint of cinnamon, topped with the same seasoning used in the potato salad. It slightly reminded me of a New England-style corn chowder I often enjoy during the summer. It was good, but it didn't rival the other sides I tried. If I had to choose what sides to order again, I'd choose the coleslaw and potato salad over the cream corn. I thought they had the perfect amount of crunch and tartness. At other barbecue restaurants I've been to, such as Franklin Barbecue in Austin, getting the brisket will make or break your experience. If you can't try it, it's simply not worth going. However, this was not the case at Terry Black's. Despite missing out on the brisket, I left completely satisfied. Everything I tried, from the spicy sausage to the classic potato salad and creamy mac and cheese, completely blew me away. So, even if the brisket is sold out during your trip to Terry Black's, don't fear — you'll still get a taste of some classic Texas barbecue.
 The exterior of Terry Black's was unassuming, but when I arrived at dinner time on a Tuesday, there was a line down the block. A line stretched out the door and down the block, but it was moving quickly. When I finally got inside, a lot of Terry Black's most famous meat options were sold out. The restaurant was full, and large groups had already taken most of the tables. Since this was my first time at Terry Black's, I was grateful for a large sign explaining how to order. In line, there were also windows that allowed customers to look into the pit room. I ordered two different kinds of meat and five sides at Terry Black's. While it was a letdown that I couldn't try the brisket, the chopped beef at Terry Black's blew me away. The chain's signature barbecue sauces were available in large bottles on the table, but I could have easily devoured a half-pound of this tender meat without any sauce. I also tried the jalapeño-cheddar sausage. The sausage's casing had the perfect amount of snap. It was slightly spicy without being too overpowering. I thought the coleslaw was a fresh, tangy addition to my meal. I also tried a single serving of potato salad from Terry Black's. Despite having so many other items on my plate to try, I couldn't help polishing off the entire side of potato salad. My friend had raved to me about Terry Black's mac and cheese, and she wasn't wrong. The mac and cheese appears to be one of Terry Black's most popular menu items. I also enjoyed the cream corn. However, of all the sides, this was the one I'd probably skip during my next visit. I also got a free side of pickles. While I didn't get to try Terry Black's most famous meat, it really didn't matter.