Black Board Bar B Q

Reviews

• Ryan M.

  star star star star star 13 June 2026

  "If you've got only one day to live, then come to Sisterdale, Texas, where every day feels like a friggin' eternity!" I hereby donate that motto to the Sisterdale Chamber of Commerce. Yes, I'm being facetious, but Sisterdale really is a tiny town, a sparsely populated, predominantly German American enclave nestled between Boerne and Luckenbach. Blink and you'll miss the gas station, the cemetery, and Black Board Bar B Q, an unlikely contender for some of the best barbecue in the state. The queues for 'cue extend far on the weekends, a sign that this relative newcomer to the barbecue scene has already garnered a loyal following.
  
  Chalk Black Board's success up to Jake Gandolfo and Jo Irizarry, a husband-and-wife team with some serious culinary chops. Jake's resume includes stints at renowned eateries in Chicago and Santa Cruz, as well as appearances on Gordon Ramsey's "MasterChef" and Food Network's "Beat Bobby Flay." Jake mans the pits while Jo -- a graduate of Le Cordon Bleu -- handles the sides and baking duties. Black Board is the culmination of their culinary talents and business acumen, a barbecue joint that is upscale but laid back, nontraditional but unpretentious.
  
  Table service is the most nontraditional aspect of the Black Board experience. I have visited barbecue joints far and wide (by "far and wide," I mean the Republic of Texas) but have never received table service. It's a welcome change, as I tend to freeze and drool when standing before a chopping block. The servers are happy to offer recommendations and explain some of the more unusual sides. The staff toes the line between fine dining expertise and small town charm, a balancing act that pays off when convincing an incredulous, inebriated redneck to pay $25/pound for Wagyu brisket.
  
  Speaking of brisket, the Tajima American Wagyu served here is the stuff of legend. A cursory glance at Tajima Wagyu brisket reveals rivulets of fat, much of it (approximately 50%-60%) monounsaturated, giving the beef a melt-in-your-mouth texture. The bold umami flavor comes courtesy of the high levels of peptides, glutamic acid, and oleic acid inherent in the breed. Gandolfo smokes his briskets (and the other meats) with Hill Country oak, which tends to burn hotter (approximately 275 degrees) than traditional post-oak, resulting in a dark, crusty bark that seals in the juices. The temperature is low enough, however, to break down the collagen and connective tissues within, coaxing out the brisket's succulence. The salty, crispy fat cap absorbs the flavors of the oak, once again proving the adage, "fat equals flavor."
  
  Brisket may be top dog here, but the St. Louis-style pork ribs are outstanding, too. The "St. Louis" tag belongs in inverted commas, because these ribs are Texas barbecue in everything but nomenclature and presentation. Traditional St. Louis barbecue is all about the sauce, whereas Blackboard's ribs are coated in a dry rub tasting of black pepper, mustard seeds, cayenne, and coffee grounds. The rub's components are a "family secret," but I stunned my server by correctly guessing most of them. The *style* of the ribs -- rectangular and missing the sternum, cartilage, and tips -- however, definitely owes a debt of gratitude to the Mound City. Blackboard's meaty, smoky ribs pull away from the bone with minimal effort, a sign of proper doneness.
  
  Sausage is available in two varieties, both of them uncommon in Texas barbecue. The housemade boudin defies traditionalist expectations with a gamey blend of axis and wild hog. The boudin is an acquired taste but one that any lover of exotic game would savor. The gaminess of the wild boar jalapeno cheddar link is tamed slightly by the creamy, familiar flavors of the cheese. Both sausages pick up plenty of snap from the grill and pair well with the peppery, smoky house sauce, labeled "Jake's mistake."
  
  The only disappointment comes in the form of an underseasoned chicken leg/thigh quarter with flaccid, rubbery skin. Perhaps a few additional minutes in the pit would give the bird a crispier skin, but at least the meat is juicy throughout. Enthusiasts would do well to skip the chicken and devote more stomach real estate to the brisket, sausage, and ribs.
  
  The absence of familiar sides (pinto beans, potato salad) has no doubt peeved many a barbecue purist, but the creative options here are memorable. The creamed corn maque choux is an elevated take on the barbecue staple, with sweet corn kernels bathed in cream and topped with braised Brussels sprout florets. Jo's Asian slaw is a deft blend of crunchy cabbage, rice wine vinegar, and toasted black sesame seeds, the latter of which provide undertones of tahini. Chunks of brisket add smokiness to a thick mac and cheese made with good quality cheddar, Swiss, and mozzarella.
  
  I have more to say -- including my thoughts on the Texas tater chips -- but have once again fallen victim to Yelp's arbitrary character limit. Just go there and enjoy.

• Bailey T.

  star star star star star 12 June 2026

  Black Board Bar B Q is the most phenomenal restaurant i have ever come across. Chefs Jo and Jake make it their number one priority that every guest that walks through the doors have amazing food in a wonderful and pretty atmosphere.
  
  I have never been disappointed with the hard work and dedication of the staff and beyond genius minds of the kitchen and menu.
  pro tips: wagyu, boudin, creamed corn! and dont forget ribs!
  
  everything is delicious with or without the signature barbecue sauce.
  
  scratch made desserts, treat yo self or take some home because you will regret it if you don't!

• E M.

  star star star star star 10 June 2026

  30 miles off the beaten path but well worth the drive
  Will they make it??
  Celebrating 2 year Anniversary but very dead on a Friday night
  Not sure the numbers work, but the food and the place is awesome
  Had
  
  Catfish
  Wagyu brisket
  Wild boar sausage
  A bunch of sides and cobbler
  Sauces are good too
  Everything was excellent

• Sonia C.

  star star star star star 31 May 2026

  This year at the Express News Top 100 Dining & Drinks, we had the pleasures of tasting their waygu brisket and it was phenomenal.  Finally we decided to make the drive (30 minutes- give or take) to their place, and it was worth it.  This is probably my first experience with sit down service with BBQ.  All the other times, I've ordered, gotten my food and have sat down.  
  The menu is simple but delicious.   Angus or wagyu brisket, enough said.  They were out of the burnt ends, so a good reason to go back.  The ribs were good, a little heavy on the dry rub, but that's my opinion.  We didn't try any of the sides because we were avoiding carbs.  But they did look delicious.  Real southern hospitality.  A true gem.

• Katie D.

  star star star star star 30 May 2026

  Their bbq is some of the best in the area! It's a little pricey but it's so worth it! The staff is super friendly and there is plenty of indoor seating! Get there early for the burnt ends though! They sell out pretty quick. When we went, they were sold out in less than an hour of being open.