Black's BBQ Feeds ESPN College GameDay with $3,000 of Legendary Texas BBQ

BIG MEAT. BIG FLAVOR. BIG GAME.

When ESPN College GameDay rolled into town to cover the UT Longhorns, they needed the best BBQ Texas had to offer—and they knew exactly who to call.

At Black’s BBQ, we don’t just serve barbecue; we live and breathe it. And when you get the chance to feed the biggest pregame show in college football, you bring out the best—$3,000 worth of slow-smoked brisket, beef ribs, sausage, and even Texas-shaped peach cobbler pies.

This wasn’t just a meal. It was a Texas-sized barbecue feast for football’s biggest stage.

“This is called Kent Black’s The Original Black’s BBQ, but it should be called Holy Meats! Never have I ever seen something like this.” 

From the Pit to the Set: How Black’s BBQ Made It Happen

Pulling off an event like this takes dedication, teamwork, and a lot of barbecue—especially when the spotlight is on one of the biggest stages in college football. ESPN College GameDay is the ultimate Saturday morning pregame show, where fans, analysts, and former players gather to break down the day’s biggest matchups, discuss predictions, and soak in the electrifying energy of college football.

With thousands of fans packing the set, signs waving, and millions watching at home, College GameDay has become a game-day tradition that sets the tone for every major matchup. When the ESPN crew needed world-class Texas barbecue to fuel their live broadcast of College GameDay in Austin, Texas, they turned to Black’s BBQ—because nothing pairs better with football fever than slow-smoked brisket and ribs straight from the pit.

Here’s how we brought the true taste of Texas BBQ to College GameDay:

7:00 PM (The Night Before) – The Smoking Begins

Pulling off an event like this doesn’t happen overnight—except, in this case, it literally does. While most of Austin was winding down for the evening, the Black’s BBQ pitmasters were just getting started.

At 7:00 PM, the pits at the restaurant were fired up and running. The slow-smoke process would last all night long. Briskets, ribs, sausage, and turkey were carefully seasoned and placed in the smoker, where they would absorb rich oak smoke for the next 12+ hours. Every detail mattered—the temperature, the rotation, the bark forming on the meat.

Brandon Anderson, General Manager of Black’s BBQ, was running the show, making sure everything was set for the big day. From loading the pits with briskets and ribs to preparing the banana pudding dessert, he and the team worked tirelessly to make sure every bite of barbecue was GameDay ready.

This wasn’t just another cook—it was barbecue for the biggest stage in college football, and it had to be perfect.

3:00 AM – The Pitmasters Get to Work

While most people were still in bed, the Black’s BBQ team was still going after a few short hours of sleep. With just a few hours until live TV, every cut of meat had to be at its absolute best. 

On the Game Day menu: $3,000 worth of slow-smoked brisket, beef ribs, sausage, chicken and turkey. Plus, Texas-shaped peach cobbler pies and a big serving of banana pudding.

Everything was loaded up, double-checked, and prepared for the final stretch before GameDay went live. Every tray of brisket and every rack of ribs had been carefully tended to for hours—this was Texas BBQ at its finest.

6:00 AM – Arrival at the Event

After a night of smoking and preparation, the Black’s BBQ team arrived at the ESPN College GameDay set, ready to serve. With just a few hours until GameDay went live, the focus was on final touches and perfect timing—ensuring every meat cut was fresh, hot, and ready for the spotlight.

8:40 AM – GameDay Tailgate Begins

By now, the crowd was buzzing. College football fans, GameDay hosts, and ESPN’s production crew gathered around the massive spread of barbecue as the tailgate kicked off. The final preparation was underway.

10:00 AM – GameDay BBQ Goes Live

The clock hit 10:00 AM and Black’s BBQ was ready to hit the stage with platters of Texas BBQ on full display. The hosts dug in, the crowd cheered, and Black’s BBQ became the star of the show.

“This is called Kent Black’s The Original Black’s BBQ, but it should be called Holy Meats! Never have I ever seen something like this.” 

Afterward, Kent Black reflected on the team’s hard work and preparation:

 "Everybody says we did great. We are just so happy to be here and be a part of this beautiful show. It feels good, we worked hard, and it all worked out. Thank you to all my staff,” he shared.

After hours of smoking, prepping, and serving up world-class barbecue, the team could finally take a deep breath. It was all worth it.