BBQ
December 11, 2023
You’ll Flip for These Cinnamon-Roll Pancakes Topped With Deep-fried Ribs
Miller’s Smokehouse, in Belton, offers a whole new way to enjoy pork for breakfast.
Miller's Smokehouse
BBQ
April 9, 2020
Barbecue Strategy: Miller’s Smokehouse Becomes a Grocery Store
Dusty Miller’s background as an accountant led him to stock up on home essentials to keep his staff employed before the coronavirus crisis hit Belton.
BBQ
November 19, 2019
Breakfast Will Soon Be Brewing at Miller’s Smokehouse
Morning hours are a natural next step for the Belton Top 50 joint, which already roasts its own coffee beans.
BBQ
November 13, 2013
Interview: Dirk Miller of Miller’s Smokehouse
Dirk Miller. Photo by Nicholas McWhirterPitmaster: Miller’s Smokehouse, opened 2008Age: 48Smoker: Wood-fired offset smokerWood: OakDirk Miller has never been this busy in his life. He called me from a van outside of his barbecue joint so nobody would bug him. He hasn’t taken a vacation in
BBQ
October 22, 2013
TMBBQ ‘Cue Court
The Texas Book Festival comes to Austin this weekend, and this year there’s a new food option – or three. Texas Monthly has partnered with three barbecue joints and a taco truck to create the TMBBQ ‘Cue Court. From 10-5 on Saturday and 11-5 on Sunday,
BBQ
May 31, 2013
BBQ Anatomy 101: Know Your Brisket
IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been
BBQ Joint Reviews
May 14, 2013
Miller’s Smokehouse
If Miller’s were in Austin, it might have started in a food truck. Instead, Dirk Miller began cooking in the front room of his meat-processing and taxidermy business, which opened in 2006. First came sausage wraps and pulled pork in 2008; he started “throwing briskets” on the smoker a year
BBQ Joint Reviews
March 28, 2012
Miller’s Smokehouse
Dirk Miller knows his way around meat. He’s a deer processor, taxidermist, sausage maker and a master at the barbecue pit. Hidden a couple blocks down a side street in Belton you’ll find his small but expanding storefront. On the way there it’s hard to ignore the billboards