And so the donut barbecue sandwich was born. The sweet, smoky, & spicy sando gets it start with Black’s 80-year-old family recipe for jalapeño-cheddar-brisket sausages, which are cased and smoked for a couple of hours. Once the smoking process has finished, the sausage is cut into small chunks, drenched in maple syrup, and caramelized with a blowtorch to make it super sweet and crispy. The torched meat is finally loaded up on a glazed donut, producing one hell of an American sandwich.
“The donut sandwich was something where I can honor the past and the traditions of my grandparents, but also look to the future and make something fun and something new,” Black says.
Not sure you’ll be in Lockhart any time soon? Have no fear: Black’s also has an Austin location, and will be showcasing its barbecue -- including this sandwich -- at Hotel Thrillist, a huge food and drink feast happening in Austin on November 17.