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McMillan’s Bar-B-Q

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BBQ Rating


  • Opened


  • Pitmaster

    Louis McMillan

  • Method

    Oak, mesquite, and pecan; indirect-heat pit

The secret? “Love,” says Louis McMillan, the owner of this six-table outpost in this tiny town, just west of Victoria. Corny, sure, but that love—along with sixteen-plus hours over an oak-pecan-mesquite mix—turns out moist, tender brisket and fat little baby back ribs that are nicely charred on the outside and pink on the inside.

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