How family-run Black’s Barbecue has withstood the test of time

One of Central Texas' longest lasting and most successful restaurants almost didn't make it, multiple times. 92 years later, Blacks is hard to beat when it comes to barbecue. Tom Miller talked with Austin Business Journal Reporter Sahar Chmais about how the sausage, and all the other meat, is made.
Stay informed about Austin and Central Texas news, weather, investigations and sports on our website and social media:
www.kxan.com/
kzbin.info...
/ kxannews
/ kxan_news
/ kxan_news