I visited the famous Terry Black's Barbecue in Dallas, and I understand why the line stretched down the block

Terry Black's has three Texas locations: one in Dallas, their flagship restaurant in Austin, and one in Lockhart, where the restaurant's namesake, Terry Black, was born and raised and learned to master Central-Texas-style barbecue.

I chose to go to Terry Black's not only because of its reputation or because it was recommended to me, but also because it was one of the few barbecue spots open in Dallas at dinner time on a weekday. Many other famous spots were only open for lunch.

According to the restaurant's website, the average wait time is about 15 minutes. I waited about that before I stepped through the large front doors at the side of the restaurant.

In line, an employee had already informed me that three of the restaurant's six meat options — brisket, pork ribs, and beef ribs — had already sold out for the night.

The restaurant's sliced turkey, chopped beef, and two kinds of link sausage were still available.

Despite the main dining area being crowded, there were several tables free both outside and in the rear dining room, where I managed to secure a booth.

Other signs explained the different size portions available for sides: a 5-ounce "side" size, pint, quart, and even gallon.

The restaurant offers tours of its pit room, where customers can ask the spot's resident pitmasters questions and see, literally, where the sausage is made.

Though many of the spot's most famous meats, like the brisket, were sold out by the time I got there, I was able to try most of Terry Black's side dishes.

The sides available included mac and cheese, pinto beans, green beans, Mexican rice, cream corn, baked potato salad, and coleslaw.

I ordered a "single" portion, or about 5 ounces, of coleslaw, potato salad, creamed corn, mac and cheese, and a side of free pickles. I also ordered a ¼ pound of chopped beef, half a jalapeño-cheddar sausage, and a canned beer.

My order came to $35.74, plus a 15% tip, bringing my total cost to $41.66.

The chopped beef from Terry Black's was incredibly tender, perfectly seasoned, and bursting with flavor.

It was juicy and slightly sweet, and it paired wonderfully with the free bread provided for making barbecue sandwiches.

I ordered a half-link, which, when combined with the other meat and sides, was the perfect portion for one sitting.

The sausage meat inside was moist and flavorful. Frankly, it was the best sausage I've ever had in my life.

Terry Black's coleslaw was made with kale, carrots, and red cabbage, which is commonplace in most Southern coleslaws. I thought it was light and delicious, and I particularly enjoyed the addition of the kale.

Terry Black's makes their potato salad with baked red potatoes, green onion, and mayonnaise.

It was also topped with a seasoning that looked and tasted like paprika, which gave the potato salad an extra kick of flavor.

It was a backyard-style potato salad, reminiscent of the one I make each and every summer, but significantly better.

The red-skinned potatoes brought great texture and flavor to the dish, and I appreciated the extra kick from the green onion and seasoning. The salad wasn't overpowered by the taste of mayonnaise — the potatoes truly were the star.

The mac and cheese was out-of-this-world good. The large macaroni noodles were coated in a generous helping of gooey, decadent cheese sauce, without congealing or sticking together.

According to an Instagram post shared by Terry Black's in 2021, the chain goes through about 41,600 pounds of noodles each year to serve its mac and cheese to the masses.

It had a slight sweetness and a hint of cinnamon, topped with the same seasoning used in the potato salad. It slightly reminded me of a New England-style corn chowder I often enjoy during the summer.

It was good, but it didn't rival the other sides I tried. If I had to choose what sides to order again, I'd choose the coleslaw and potato salad over the cream corn.

I thought they had the perfect amount of crunch and tartness.

At other barbecue restaurants I've been to, such as Franklin Barbecue in Austin, getting the brisket will make or break your experience. If you can't try it, it's simply not worth going.

However, this was not the case at Terry Black's. Despite missing out on the brisket, I left completely satisfied. Everything I tried, from the spicy sausage to the classic potato salad and creamy mac and cheese, completely blew me away.

So, even if the brisket is sold out during your trip to Terry Black's, don't fear — you'll still get a taste of some classic Texas barbecue.