Queen of Texas BBQ: Norma Jean Black’s love of family & great food

When you think of  true Texas barbecue, one of the first names that comes to mind is Black's Barbecue, a cornerstone of the Lockhart community that has been serving up authentic Texas BBQ for over 90 years. 

What started as a simple meat market in 1932 has evolved into an iconic destination for pitmasters and barbecue lovers alike. Thanks to the dedication of multiple generations of the Black family, the restaurant has stayed true to its roots while continuing to innovate and grow. 

Norma Jean Black, affectionately known as the “Queen of Texas Barbecue,” wasn’t born into barbecue, but it became a passion as she “married into it.” Norma Jean sat down to talk about the Black’s Barbecue legacy with Tanji Patton for this episode of Goodtaste with Tanji.

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From Meat Market to Barbecue Empire 

The Black family’s journey into barbecue began with Edgar Black Sr., who founded Black's in 1932 as a meat market that eventually turned into a grocery store. Little did he know, this humble beginning would lay the groundwork for what would become one of Texas’ most beloved barbecue joints. 

The business served the Lockhart community through the Great Depression, World War II, and numerous other changes, steadily growing and evolving.  Edgar Black Jr., and his wife, Norma Jean, the couple brought "true Texas barbecue to the state." 

At first, the restaurant served just two simple but iconic items: brisket and sausage. But as the popularity of the restaurant grew, so did the menu and the reputation of Black's Barbecue to become the top BBQ in Texas 

“It kept growing and growing, and finally my husband said, ‘I need help,’” Norma Jean recalls. That marked the moment when Black's Barbecue truly began to take off, as Norma Jean stepped in to help her husband manage the growing business. Together, they turned Black's into the Central Texas bbq institution it is today, known for its quality meats, attention to detail, and deep-rooted family values. But Norma Jean didn’t join the business without making some important changes first.

A New Era for Black’s Barbecue

Before fully committing to running the restaurant with her husband, Norma Jean had two non-negotiable conditions: the removal of the “Colored Only” sign and a ban on serving beer in the establishment. At a time when segregation was still common, these decisions were not just about making the business more inclusive — they were about aligning the restaurant with the values that she believed in. These changes paved the way for a welcoming environment at Black's, ensuring that anyone, no matter their race, could enjoy a meal there.

With these two key compromises, Norma Jean took her place as the matriarch of Black's Barbecue. Her influence was felt in every corner of the business, from managing operations, to key menu items (Norma Jean’s Beans, anyone?) to making sure the food was held to the highest standard. As a result, the restaurant not only thrived under her leadership but also became a symbol of inclusivity and community.

A Partnership Forged in Smoke and Fire

Running a barbecue restaurant is no small task, and for Norma Jean and Edgar Jr., it became a full-time, all-consuming effort. Edgar Jr., a World War II veteran, faced significant health challenges for much of his later life, putting additional pressure on Norma Jean to manage day-to-day operations. For 20 years, she learned the ins and outs of the barbecue business, taking on a larger role while balancing family life.

“I am proud of the fact that my husband and I were able to work together day and night, yet we had a great marriage,” Norma Jean reflects. Their partnership was a testament to their resilience and love — not only for each other but also for the craft of barbecue. Together, they nurtured Black's Barbecue  to become the best BBQ in Austin, Texas through the ups and downs of running a family business, all while raising a family and ensuring that their legacy would live on for generations to come.

Five Generations of Tradition and Innovation

Today, Black’s Barbecue is managed by the fourth generation of the Black family, who carry forward the traditions set by Edgar Sr., Edgar Jr., and Norma Jean. Barrett Black, their grandson and a fourth-generation pitmaster, reflects on the dedication his grandparents had to perfecting Texas barbecue. 

“Before barbecue was cool, they dedicated themselves to the craft of Texas barbecue,” Barrett says. “Not just doing the minimum and surviving, they were innovating and perfecting, and looking for the best ingredients and the best ranchers to create the best product possible and experience for the guest.”

This relentless pursuit of quality is what has kept Black’s Barbecue at the forefront of true Texas barbecue for over nine decades. Each generation has brought its own unique touch to the business, from expanding the menu to modernizing the customer experience, while always staying true to the core principles that made Black’s a success in the first place: quality ingredients, careful preparation, and a deep respect for serious Texas BBQ.

Innovating While Preserving Tradition

Despite being steeped in tradition, Black’s Barbecue has never shied away from innovation. Over the years, the family has expanded their menu to include new offerings while still holding onto classic staples like their brisket, sausage and Norma Jean’s Beans. They’ve also introduced modern techniques and flavors, all while maintaining the authenticity that makes true Texas barbecue so special.

 

Experience A Texas Tradition in Every Bite at Black’s Barbecue

Discover the rich tradition of Black's Barbecue in Texas, where over 90 years of family history and dedication to perfecting the craft come together in every bite. Experience the legacy that’s made Black’s a true Texas barbecue icon. Visit one of our locations today and taste why we’ve been a Texas BBQ favorite for generations!