Jeff Allen, executive director of the National Barbecue Association, which hosted its annual conference in San Marcos in March, said he considers the differences between barbecue styles—such as sauce or no sauce, focus on chicken or focus on sausage—as points of pride.
The following barbecue guide highlights a few of the region’s many barbecue restaurants, each worthy of celebration—and maybe a visit.
Baja BBQ Shack
In addition to barbecue classics like brisket and turkey, Baja BBQ Shack offers seafood favorites such as ceviche, fish and shrimp tacos and, on Fridays, all-you-can-eat catfish. Assistant manager Hannah Perry said the restaurant is a popular stop for boaters on Canyon Lake. 280 Marina Drive, Canyon Lake. 830-935-3122
Black's Barbecue
One of Lockhart’s esteemed barbecue institutions, Black’s Barbecue has been around for 82 years. The restaurant makes all four of its sausage varieties in-house. Kent Black, the son of owners Edgar and Norma Jean Black, is planning to open a similar restaurant in San Marcos this summer. The restaurant’s giant beef rib has become a customer favorite. 215 N. Main St., Lockhart, 512-398-2712
